Chocolate Dipped Shortbread Cookies
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These chocolate-dipped shortbread cookies are an extra special treat. They’re classic shortbread cookies dipped in chocolate, then topped with flaky sea salt or sprinkles. They’re an elegant addition to any holiday cookie plate, and they’re simple to make!
Nothing says Christmas to me quite like shortbread cookies. For the holidays, I take them up a notch by dipping them in chocolate and finishing them with flaky sea salt or festive sprinkles for a little extra flair.
I start by making a batch of my favorite Scottish shortbread using just four simple ingredients. The dough gets rolled out, cut into classic rectangles, and baked until lightly golden. Once they’ve cooled, the fun part begins—each cookie is dipped halfway into melted chocolate and topped with whatever festive finishing touch I’m in the mood for.
I like to make a big batch of these chocolate-dipped shortbread cookies to share with friends and family throughout the season. They’re easy to make, fun to serve, and pair perfectly with a cup of tea or hot chocolate. Simple, buttery, and festive, they’re a holiday staple in my kitchen.
Other shortbread topping ideas
While we love the simplicity of flaky sea salt, and the festive feel of sprinkles, there are lots of other ways you can adorn your dipped shortbread cookies! Here are some of our favorite toppings we’ve tried over the years:
- Crushed candy canes – use the back of a spoon to crush a couple of candy canes into tiny pieces.
- Cacao nibs – these crumbled bits of cacao beans offer a bittersweet crunch.
- Shredded coconut – for a little coconut flavor that looks like fresh snow!
- Crushed nuts – crushed pecans or pistachios offer a nutty crunch.
Recipe FAQs
How long do they keep on the counter?
Store the dipped shortbread cookies in a covered container, and they’ll keep for at least a week on your counter.
Can I freeze them?
You can freeze the shortbread; just make sure the layers are separated by parchment paper. You will notice the chocolate sweating as it defrosts, which won’t affect the taste.
Why do we refrigerate the dough?
The butter softens at room temperature, so it needs time to firm up again. This keeps the cookies from spreading and gives them their crisp, crumbly texture.
Why poke holes in shortbread?
Poking holes in shortbread is an important step, so don’t skip it! It helps the moisture escape and the heat distribute evenly, so the cookies become dense and crumbly. It also helps them retain their shape.
A different variation is my whipped shortbread, a recipe I make every year during the holiday season.
Chocolate Dipped Shortbread Cookies Recipe
Ingredients
- 1 cup salted butter (at room temperature)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- 1 cup chocolate chips
- 2 teaspoons butter or shortening
- Flaky salt or sprinkles (optional)
Instructions
- Using a stand mixer or electric beaters, cream the butter and sugars until they're light and fluffy, about 5 minutes.1 cup salted butter, ¼ cup brown sugar, ¼ cup granulated sugar
- Add the flour then beat on low speed until it's mostly incorporated then increase the speed to medium and beat until the flour is mixed into the butter.2 cups all-purpose flour
- Lightly flour a piece of parchment paper then roll the dough until it is ½ inch thick. Cut out shapes – either use a cookie cutter or cut them into rectangles. Use a fork to poke holes in the tops of the cookies. Using the parchment paper, transfer the dough to your fridge for at least one hour.
- Preheat your oven to 325 degrees. Remove the cookies from the fridge and put them onto a baking sheet, spacing them 1-inch apart. Bake the shortbread for 20-25 minutes, until they are light golden brown. Remove them from the oven and let them cool completely on the baking sheet.
- Once the cookies are completely cool, melt the chocolate and butter in the microwave or a small pan over medium heat. Pour the melted chocolate into a narrow cup. Line a baking sheet (or your counter) with parchment paper. Dip half of each cookie into the melted chocolate.
- Lay the chocolate dipped cookies on the parchment paper. If you'd like, add some sprinkles or flaky salt (see notes) to the wet chocolate. Let the chocolate harden before storing the cookies.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
These cookies are wonderful. I love the mix of the 2 sugars as I believe this is what makes them so tasty….and who doesn’t love them dipped in chocolate with a sprinkle of salt!
They are delicious and easy to make. Will make a great addition on Christmas!