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–+ servings
A large pile of shortbread cookies with chocolate coating.

Chocolate Dipped Shortbread Cookies

These chocolate dipped shortbread cookies are crisp and buttery. You only need five ingredients, and you don't need a cookie cutter. Just shape the dough into a rectangle and slice the cookie shapes with a knife. After baking them, let them cool, and dip them in dark chocolate for a striking contrast of colors.
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Prep Time: 15 minutes
Cook Time: 22 minutes
Additional Time: 3 hours
Total Time: 3 hours 37 minutes
Servings: 1 dozen cookies
Calories: 338kcal
Author: Dahn Boquist

Ingredients

For the Shortbread Cookies

  • 1 cup butter softened (2 sticks)
  • 1 cup powdered sugar 113 grams
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour 240 grams

Chocolate Dip

  • 7 ounces finely chopped chocolate

Instructions

  • Beat the butter, powdered sugar, and salt in a mixing bowl. Add the vanilla extract and beat until well combined.
  • Stir in the flour, then transfer the dough to the counter. 
  • Shape the dough into a disk and wrap it in plastic wrap. If it seems a little crumbly, push it together firmly. Chill for at least three hours.
  • Preheat the oven to 325°F and line a baking sheet with parchment paper. 
  • Roll the dough into an 8-inch by 9-inch rectangle. Cut cookies into rectangles 1-inch wide by 3-inches long. First, cut eight 1-inch strips that are 9 inches long, then cut the strips into 3-inch sections. See the photos for reference. 
  • Place the cookies on a baking sheet and bake 20 to 25 minutes or until the edges get light golden brown. Cool the cookies on a cooling rack. 
  • Melt the chocolate in a microwavable dish or over a double boiler. 
  • Dip the cookies in the chocolate and transfer them to a cooling rack until the chocolate hardens. 

Notes

  • It is normal for shortbread dough to seem a bit dry and crumbly. You may need to work it with your hands and push it together firmly. If you still have trouble getting it to come together, you can add a tablespoon of heavy cream or melted butter to the dough and work it in. If you measure your flour by weight, you shouldn't have any issues.
  • You can store the dough in the fridge for up to 7 days or in the freezer for up to three months. 
  • Store the baked cookies in airtight containers for up to 5 days. 

Nutrition

Serving: 1 | Calories: 338kcal | Carbohydrates: 35g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 223mg | Fiber: 1g | Sugar: 18g