Buttery, melt-in-your-mouth chocolate-dipped shortbread cookies with a glossy chocolate finish that makes every bite feel extra special. They're tender with crisp edges, hold their shape beautifully, and have that irresistible buttery crumb that disappears on your tongue. Perfect for gifting, snacking, or treating yourself with something truly delicious.
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Jump to:
- Why this recipe works
- Ingredients you'll need
- Substitutions and variations
- Watch the video recipe
- Step-by-step instructions
- Pro tips for the best chocolate-dipped shortbread cookies
- Troubleshooting chocolate-dipped shortbread cookies
- How to serve, store, and freeze
- Frequently asked questions
- More holiday cookie recipes
- 📖 Recipe
- 💬 Comments
When Marco and I spent three weeks traveling in our motorhome from one Christmas market to another in Alsace, we tasted every cookie we could get our hands on. There were buttery ones, crunchy ones, spicy ones, all wrapped in the smell of mulled wine and cold winter air.
Ever since that trip, making treats like these chocolate-dipped shortbread cookies feels like a little slice of that cozy December magic. If you love festive baking too, you might also enjoy our healthy Linzer cookies. They're absolutely delicious.
Why this recipe works
These chocolate-dipped shortbread cookies work because the dough is easy to handle, the butter-to-flour balance creates a tender, melt-in-your-mouth crumb, and the chocolate dip adds richness without overpowering the cookie. Our simple techniques and proper chilling ensure clean edges, consistent texture, and reliable results every time!
That buttery, tender bite: You get a soft, melt-in-your-mouth shortbread with crisp edges that feels bakery-quality with almost no effort.
The perfect chocolate finish: The glossy chocolate dip adds richness without being too heavy, and it makes your chocolate-dipped cookies look stunning for gifting.
Reliable dough that behaves: The dough stays easy to work with, holds its shape, and gives you clean edges, so your cookies look as good as they taste.
Consistent results every time: No spreading, no guessing, and no fancy tools. Just simple steps that help you get tender cookies with great texture.
Easy to make ahead: The dough chills well, the cookies store beautifully, and they stay delicious for days, which makes holiday baking feel a little easier.
Ingredients you'll need
These simple pantry ingredients come together to make buttery, melt-in-your-mouth chocolate-dipped cookies with that beautiful chocolate finish. Here's what each one brings to the recipe.
Key ingredients notes:
Powdered sugar and granulated sugar: Powdered sugar keeps the cookies soft and delicate, while a touch of granulated sugar adds light crispness.
Cornstarch: Helps create that ultra-tender, almost shortbread-shop texture.
Baking chocolate (semisweet 55%): Melts smoothly, sets beautifully, and gives you that glossy dip without turning grainy. This percentage brings the perfect balanced sweetness.
Optional toppings: Orange zest, crushed pistachios, flaky sea salt, or candy cane pieces for extra flavor and fun.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
These cookies are easy to customize, whether you need a quick substitution or want to add a fun twist for the holidays.
Swap the chocolate: Use milk, dark, or white baking chocolate. White chocolate is sweeter, so a little flaky sea salt helps balance it.
Skip the cornstarch: The cookies will be slightly firmer and less melt-in-your-mouth, but still delicious.
Add citrus zest: Orange or lemon zest adds a bright, festive note that pairs beautifully with dark chocolate.
Add toppings: Crushed pistachios, flaky sea salt, or candy cane pieces add color, crunch, and a gorgeous finish.
If you enjoy simple and delicious cookie recipes like this, you might also love our soft thumbprint cookies with jam.
Watch the video recipe
Watch the video to see how the dough should look, how the cookies bake, and the best way to dip them in chocolate without a mess.
Step-by-step instructions
Here's a quick look at how these chocolate-dipped shortbread cookies come together, from mixing the dough to dipping them in glossy chocolate.
Cream
Whisk butter, both sugars, and salt until the texture looks pale and creamy.
Combine
Mix in the flour and cornstarch until the dough looks soft and crumbly.
Chill
Press it into a rough disk with your hands. Refrigerate it until firm enough to roll.
Roll and cut
Roll the dough to about a quarter inch thick, then cut into circles.
Bake
If the dough feels soft, give it a quick chill before baking. Bake at 325°F for 13-15 minutes.
Cool
Let the cookies cool on a rack so they stay crisp.
Dip
Let the cookies cool completely, melt the chocolate with a little oil, and dip.
Leave to set
Place on parchment paper, sprinkle flaky salt, and leave to set.
Pro tips for the best chocolate-dipped shortbread cookies
These simple tips help your cookies turn out tender, glossy, and beautifully shaped every time.
- Start with cool dough: Chilling keeps the edges clean and helps your cookies hold their shape in the oven.
- Chill the cut cookies: Even a quick ten to fifteen minutes in the fridge keeps the butter firm so the cookies bake evenly.
- Roll the dough evenly: Aim for a quarter-inch thickness so every cookie bakes at the same rate.
- Let the cookies cool fully: Dipping warm cookies causes the chocolate to slide off, so cooling is key for that glossy finish.
- Add a splash of oil to the chocolate: A little neutral oil keeps the chocolate soft enough to bite into and helps it set with a pretty sheen.
- Decorate right away: Add nuts, candy cane, or flaky salt while the chocolate is still wet so it sticks beautifully.
If you enjoy chocolate-forward treats, try our peanut butter-stuffed chocolate cookies, too. They are seriously amazing!
Troubleshooting chocolate-dipped shortbread cookies
If something looks off while you bake, these quick notes help you fix it next time.
Cookies spreading too much: Chill the cut cookies for ten to fifteen minutes so your cookies keep clean edges and hold their shape.
Chocolate turning thick or streaky: Use baking chocolate and add a tiny splash of neutral oil so it melts smoothly and glossily.
Cookies looking pale: Shortbread naturally stays light, so if the tops look matte and the centers are set, they are fully baked.
Cookies turning out too firm: Pull them from the oven as soon as the surface loses its shine to keep the tender, melt-in-your-mouth texture.
How to serve, store, and freeze
These cookies stay buttery, tender, and beautifully glossy for days, which makes them perfect for enjoying at home or preparing ahead for the holidays.
Serve
- These cookies are best served at room temperature. This gives you the best texture, with crisp edges, a melt-in-your-mouth center, and a smooth chocolate dip.
- These cookies look stunning next to our fudgy brownie cookies, especially if you love a mix of chocolate-dipped and chocolate-covered cookies on the same tray.
Store
- Keep them in an airtight container at room temperature. They stay fresh for 4 to 5 days while holding their tender crumb.
- Use parchment between layers so the glossy chocolate stays neat and doesn't smudge.
Freezer
- Place the cookies in a sealed container with parchment between layers. They freeze well for two to three months.
- Thaw at room temperature until the chocolate softens slightly again, so your cookies taste freshly made.
Frequently asked questions
You can, but baking chocolate melts much smoothly and gives a cleaner dip. Chocolate chips often stay thick because they're made to hold their shape.
Yes. Chilling helps the cookies hold their shape and gives your cookies those clean, sharp edges.
A tiny splash of neutral oil keeps the chocolate smooth, glossy, and soft enough to bite into.
Absolutely. Freeze them in layers with parchment between, then thaw at room temperature until the chocolate softens slightly again.
We hope you enjoy these chocolate-dipped shortbread cookies as much as we do! They're simple, buttery, melt-in-your-mouth, and the glossy chocolate dip makes them feel extra special.
If you're in the mood to keep baking, you'll find even more delicious ideas in our cookie recipes collection. Happy baking!
Did you try these chocolate-dipped shortbread cookies?
We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments. If you post on Instagram, tag us, we'd love to see it!
Thank you! - Bea and Marco
📖 Recipe
Chocolate-Dipped Shortbread Cookies
Video
Ingredients
Dry ingredients
- 2¼ cup (300 g) all-purpose flour
- ¼ cup (30 g) cornstarch
Wet ingredients
- 1 cup (226 g) unsalted butter
- ¾ cup (100 g) powdered sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Chocolate dipping
- 8 oz (226 g) semi-sweet baking chocolate 55%
- 1 teaspoon neutral oil
Instructions
Dry ingredients
- In a bowl, whisk together all-purpose flour and cornstarch. Set aside.2¼ cup all-purpose flour, ¼ cup cornstarch
Wet ingredients
- In a large bowl, beat together butter, powdered sugar, granulated sugar, salt, and vanilla extract using a hand or stand mixer.👉 Cue: The mixture should turn pale, creamy, and slightly fluffy, like soft frosting, about 2 minutes on medium speed.1 cup unsalted butter, ¾ cup powdered sugar, ¼ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon salt
- Add dry ingredient mixture to the butter mixture in two additions on low speed. Stop mixing once no dry patches remain.👉 Cue: The dough should look soft, crumbly, and slightly sandy. When you pinch some between your fingers, it should press together easily and feel buttery, not dry. It will not form a clean ball in the mixer, that's exactly how it should be.
Form and chill
- Use your hands to gently press and gather the dough together, squeeze and pat it into a rough disk. Do not knead. The warmth from your hands will bring the dough together.
- Press into a disc of 1 inch thick. Wrap it with plastic wrap and chill for 30-60 minutes👉 Cue: The dough should feel firm like cold play-dough, not sticky or greasy.
Roll and cut
- Lightly flour your work surface. Roll the dough to about ¼ inch thick. 👉 Cue: It should roll smoothly without cracking. If cracks appear, let it rest a few minutes to soften slightly.
- Cut into rounds with a cookie cutter, gathering and re-rolling scraps if needed.👉 Cue: Edges should be sharp and clean, not smudged. If they start to blur, re-chill the dough briefly.
Bake
- Preheat the oven to 325°F (165°C). Line 2 baking trays with parchment paper.
- Place cookies on a tray, spacing them slightly apart. Chill the tray for about 15 minutes before baking to help them hold shape.
- Bake until the edges are just turning pale golden, about 13-15 minutes.👉 Cue: Centers should look matte and set, not shiny or wet. Edge color: Pale with the slightest hint of gold, not brown.
Cool
- Let cookies cool on the tray for 5 minutes, then carefully transfer to a wire rack.
Chocolate dip
- Melt chocolate and neutral oil together in short microwave bursts or over a double boiler, stirring until smooth and glossy.8 oz semi-sweet baking chocolate 55%, 1 teaspoon neutral oil
- Dip half of each cooled cookie into the melted chocolate, letting excess drip off. Sprinkle immediately with flaky sea salt before the chocolate sets.
- Once the chocolate is not enough for dipping, use a spoon and drizzle it on the cookies. Let the cookies sit at room temperature until the chocolate is firm, about 20-30 minutes, or refrigerate briefly to speed it up.
Notes
- Dough texture: The dough will look crumbly after mixing. That's correct. It should hold together when pressed or pinched, even if it doesn't form a smooth ball in the bowl.
- Chilling matters: Chilling the dough firms up the butter and hydrates the flour, making it much easier to roll and cut cleanly. Don't skip this step.
- Rolling thickness: Roll the dough slightly thicker than usual (about ¼ inch / 6 mm). This keeps the shortbread tender after baking instead of dry.
- Cutter sticking: If the cookie cutter sticks, lightly dip the cutter in flour rather than adding more flour to the dough.
- Chocolate texture: Melting the chocolate with a little oil prevents it from setting rock hard, so the cookies are easy to bite and stack once set.
- Setting the chocolate: Let the dipped cookies set at room temperature until the chocolate is firm to the touch. In warm kitchens, this can take up to an hour.
Mel says
These were fun to make with our kids. They tasted delicious, too. Thanks!
Bea & Marco says
Thank you so much, Mel. We love that you made these with your kids, that makes them even more special. So happy you all enjoyed them. Thanks for sharing.
Bea & Marco says
We hope you love these chocolate dipped shortbread cookies! They’re simple, buttery, and feel extra special for any occasion. If you try them, we’d love to hear how they turned out. Happy baking!