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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 cookie plate around the holidays, and they're simple to make!
Nothing says Christmas quite like shortbread cookies. We take them up a delicious notch by dunking them in chocolate and topping them with flaky sea salt or festive sprinkles.
To make them, we start by preparing a batch of our favorite Scottish shortbread cookies which requires only four simple ingredients. We cut them into classic rectangles and then bake them until they're golden.
Then the fun part: we dip them halfway in melted chocolate and sprinkle them with our favorite festive toppings.
Make a big batch of these delicious chocolate dipped shortbread to share with friends and family around the holidays. They're fun to serve and taste great with a cup of tea or hot chocolate!
Chocolate dipped shortbread ingredients
These dipped shortbread cookies are made with only simple ingredients, so you won't find anything fancy in the list below (unless you consider sprinkles fancy). Here's what you need to make them:
- Butter – we use regular salted butter, just make sure it's room temperature so you can easily beat it with the sugars.
- Brown sugar and granulated sugar – we've tried different sugar combinations, and we've found the mix of brown sugar and granulated sugar to make the perfect balance of crisp yet tender cookies.
- All-purpose flour – any all-purpose flour will do the trick!
- Chocolate chips – we use chocolate chips but you can also use a chocolate bar broken into pieces or chopped semi-sweet baking chocolate.
- Butter or shortening – a little bit of extra butter or shortening improves the taste and texture of the chocolate.
- Flaky sea salt or sprinkles – these are optional but so fun and festive!
This chocolate dipped shortbread cookie recipe is simple, classic, and perfect for the holidays. It also happens to be easy to make. Let's make them!
- Start by creaming the butter and sugars together until they're light and fluffy.
- Add the flour and beat until it's well mixed into the butter.
- Roll out the dough on parchment paper, cut it into any shape you like (round, rectangle, and triangles are classic shortbread shapes), poke holes into each one and then use the parchment paper to transfer the cookies to your fridge to chill.
- Bake them until they're lightly golden brown, and allow them to cool completely.
- Now the fun part! Melt the chocolate in the microwave or a small pan on the stove, pour the chocolate into a narrow cup, and dip half of each cookie in the melted chocolate.
- Lay each cookie on a baking sheet lined with parchment paper, and if you'd like, sprinkle with flaky salt or sprinkles. Let the chocolate harden before eating or storing the cookies. Yum!
How long do they keep on the counter?
Store the dipped shortbread cookies in an airtight 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 will sweat when it's defrosting, which won't affect the taste.
Why do we refrigerate the dough?
The butter becomes soft at room temperature so it needs the opportunity 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.
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.
- 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)
- 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.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.