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In Search Of Yummy-ness » Recipes » Desserts and Treats

Chocolate Shortbread Cookies: Easy & Delicious

Updated: June 4, 2025 • Published: December 8, 2023 by Shareba Abdul • Leave a Comment

4 from 1 vote
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A brown cookie in the shape of a Christmas tree covered in wintery sprinkles on a white plate. Text overlay says "How to Make Chocolate Shortbread Cookies".

These chocolate shortbread cookies bring a delicious chocolatey twist to classic buttery shortbread.

With just 7 ingredients, this easy shortbread recipe will be a welcome addition to your holiday baking.

I've included instructions for making these cookies as either slice-and-bake or cut-out cookies, so you can choose the method that works best for you.

A chocolate shortbread cookie on a white saucer with festive sprinkles on it, next to a tray of more cookies.

Shortbread cookies are known for their rich, buttery flavour and delicate crumb, and this chocolate version takes them to the next level.

The cocoa powder adds a deep, chocolatey taste that pairs beautifully with the cookie's texture.

These chocolate shortbread cookies are perfect for holiday treats, gifts, or simply satisfying a chocolate craving—they’re easy to prepare and always a crowd-pleaser.

Jump to Section:
  • Ingredients & Substitutions
  • Equipment You'll Need
  • Making the Shortbread Cookie Dough
  • Baking Tip
  • How to Make Slice-and-Bake Cookies
  • How to Make Cut-Out Cookies
  • Chocolate Shortbread Variations
  • How to Decorate the Cookies
  • How to Store
  • Frequently Asked Questions
  • Recipe
  • More Holiday Ideas

Ingredients & Substitutions

Usually, shortbread only has three ingredients: butter, sugar and flour.

In this recipe, I've added cocoa powder to make this a chocolate shortbread recipe, salt (because I used unsalted butter), two kinds of sugar for texture and vanilla extract for extra flavour.

Like most shortbread recipes, this recipe is egg-free.

Ingredients to make chocolate shortbread cookies in bowls on a green tabletop.
  • All-purpose Flour: The main structural ingredient for these cookies - please do not substitute with other flours. I have not tested alternative flours for this recipe.
  • Cocoa Powder*: Use a Dutch-processed cocoa powder as it provides more chocolatey flavour than natural cocoa powder, and is less bitter.
  • Unsalted Butter: If you substitute with salted butter, omit the additional salt in the recipe.
  • Salt: I added salt because I used unsalted butter.
  • Granulated Sugar: This adds crunchy texture to the cookie.
  • Icing Sugar: This adds softness to the cookie (also called powdered sugar.)
  • Vanilla Extract: this is optional, but adds nice flavour.
An illustration of a mug of hot cocoa with marshmallows.

*Use the Correct Cocoa Powder

Cocoa powder and instant hot cocoa (or instant hot chocolate) are not the same thing. For this recipe, you’ll need Dutch-processed cocoa powder, which doesn’t contain added sugar or powdered milk.

Equipment You'll Need

  • If you have a stand mixer with a paddle attachment, I recommend using it to cream the butter and sugar for these cookies. Otherwise, a handheld mixer will also work.
  • Additionally, you will need at least one sheet pan to bake your cookies. Two is better, though, so you can put one pan in the oven as the other comes out.
  • I like to line my sheet pans with parchment paper to prevent the cookies from sticking to the pan.
  • A baking mat (like a Silpat) will also work, but I have noticed that cookies tend to spread a bit more while baking on these mats.

Making the Shortbread Cookie Dough

Chocolate shortbread cookies are easier to make than you might think!

Making the dough just takes some careful measuring, some mixing, and a short visit to the fridge.

Baking Tip

Your butter should be at room temperature - not cold or melted. Otherwise, it won't cream properly with the sugar. Also, it's important to measure your flour correctly to avoid using too much.

Flour, cocoa and salt in a sieve over a glass bowl.

Step 1: First, sift together the flour, cocoa powder and salt. Set this aside.

Cubed butter, granulated sugar and icing sugar in a stand mixer bowl.

Step 2: Next, cream the butter and sugar together until it's light and fluffy.

Mixing creamed butter and sugar with the dry ingredients in the bowl of a stand mixer.

Step 3: Add the dry ingredients to the wet ingredients and mix until the ingredients combine and form a dough. Be careful not to overmix the dough or the cookies will be dense.

Formed chocolate shortbread cookie dough in stand mixer bowl.

Step 4: Turn the dough out onto a flat surface. Shape it, wrap in plastic wrap and refrigerate.

An illustration of a recipe card next to a green bowl with ingredients falling into it.

See the recipe card for the complete ingredient list and recipe instructions.

How to Make Slice-and-Bake Cookies

This is my favourite method for making these cookies because it’s perfect for impatient bakers (like me).

Not only is this much faster and easier than cutting out shapes, but they have a slightly lighter texture because they haven't been rolled with a rolling pin.

An illustration of a cutting board.

Secure Your Cutting Board

It's always a good idea to stabilize your cutting board by placing a damp paper towel or kitchen towel under it.

Wrapping chocolate shortbread cookie dough into a log with plastic wrap before placing in the fridge.
  1. To make slice and bake shortbread cookies, you'll need to roll your dough into a log. Wrap the log with plastic wrap, and then place it in the refrigerator for at least 20 minutes to chill.
  2. Once the dough is chilled, take it out of the fridge. Unwrap the dough log and place it on a cutting board.

    Cutting circles of chocolate shortbread cookie dough with a sharp knife.
  3. Use a sharp knife to cut slices of cookie off of your dough log. If the dough is too hard to cut through, let it warm up at room temperature for a few minutes.

    The longer the dough has been in the fridge, the more time you may need before you'll be able to cut through it.

    I like to make the slices about 1 cm (½ inch) thick. You can make them thinner, about ½ cm (¼ inch) thick, but they will take less time to cook.

    Sliced circles of chocolate shortbread cookie dough on a Silpat on a sheet pan.
  4. Place the cookie slices on a sheet pan lined with parchment or a non-stick baking mat (like a Silpat). If you're using a mat, note that your cookies may spread more and become darker on the bottom.

    Tip: If you've taken a really long time to slice your cookies and the dough seems very soft, you can put them back into the fridge to chill for 10 minutes before baking.
  5. Bake sliced cookies at 350°F (175°C) for about 14 minutes, or until the cookies have dried out a bit and are no longer soft, wet and sticky.
  6. Allow them to cool for 5 minutes on the baking tray before moving them to a wire rack to finish cooling.

How to Make Cut-Out Cookies

If you'd rather cut out fun shapes from your cookie dough - you can!

  1. Instead of rolling your dough into a log before chilling, you're going to make a flat disc shape.
  2. Wrap your disc in plastic wrap and chill the dough in the fridge for at least 20 minutes.
  3. Once chilled, place the dough on a flat surface lined with parchment paper. I like to do this on a large cutting board.
    Cutting out Christmas tree shapes in chocolate shortbread cookie dough.
  4. Place another piece of parchment on top of the dough. Then, roll the dough to your desired thickness using a rolling pin. A ½ cm (¼ inch) thickness works well for cutout cookies.
  5. Use your desired cookie cutter to cut shapes from the chilled dough.
  6. Then, use an offset spatula to carefully lift the cookie shapes from your work area and place them onto a sheet tray lined with parchment or a Silpat. If you're using a baking mat, your cookies may spread more and become darker on the bottom.

    Placing cut out shapes of unbaked chocolate shortbread dough onto a sheet pan with parchment paper.
  7. Place the baking tray with the cookie shapes in the fridge to chill for about 10 minutes. This will help them keep their shape while they bake.
  8. Bake the cutout cookies at 350°F (175°C) for about 14 minutes, or until the cookies have dried out a bit and are no longer soft, wet and sticky.
  9. Allow the cookies to cool for 5 minutes on the baking tray before moving them to a wire rack to cool completely.
An illustration of a rolling pin rolling out dough.

Parchment prevents the dough from sticking to your rolling pin without adding more flour. Unlike some recipes, adding more flour to chocolate shortbread dough can ruin the texture of the baked cookie.

Chocolate Shortbread Variations

While these chocolate shortbread cookies are delicious as-is, they're also easy to customize! Try one of these variations or make your own.

  • Sprinkles: Add sprinkles to the tops of the unbaked cookies, pushing down gently so they stick to the dough.
  • Chocolate Orange: Substitute the vanilla extract with orange extract for chocolate orange shortbread cookies.
  • Caramel Chips: Add caramel chips (or any baking chip) to the tops of the unbaked cookies, and push them down slightly to make them stick.
  • Chocolate Dipped: Melt white or milk chocolate and dip the baked cookies into it. You can add sprinkles or chopped nuts to the chocolate before it sets.

How to Decorate the Cookies

If you want to go all out with these cookies, I strongly recommend drizzling melted milk chocolate over them.

These cookies have an intense chocolate flavour already, but adding the milk chocolate gives them a lusciousness and an extra bit of sweetness that helps to round them out.

Adding sprinkles to decorate chocolate shortbread cookies.

How to Melt Chocolate to Decorate Cookies

Microwave: Place white or milk chocolate chips in a microwave-safe bowl. Heat in 15-20 second intervals, stirring after each interval, until the chocolate is smooth.

Double Boiler: Place white or milk chocolate chips in a heatproof bowl over a pot of simmering water (not boiling). Stir until melted and smooth. Avoid letting any water get into the chocolate, as it can cause it to seize.

Once the chocolate is melted, drizzle the melted chocolate over the baked cookies.

Place the decorated cookies onto parchment paper. This will make them easier to remove once the chocolate has set.

If you want to decorate the cookies further, add some festive holiday sprinkles or chopped nuts while the chocolate is still wet.

An illustration of a bar of chocolate that resembles a Wonka bar.

What About Dipped Cookies?

If you want to dip the cookies in chocolate, you will need to use tempered chocolate - not melted chocolate. Learn how to temper chocolate properly to get the best results.

How to Store

Store the baked cookies in an airtight container at room temperature for up to two weeks. I have found that the texture is best during the first week, though.

If you prefer to freeze your baked cookies, layer them in an airtight container between pieces of parchment paper before placing in the freezer. They will stay fresh in the freezer for about a couple of months.

Thaw the cookies at room temperature before serving.

Frequently Asked Questions

How will I know when the chocolate shortbread cookies are done cooking?

The cookies should be dry and firm to the touch - not sticky, wet or very soft. Be careful not to overcook the cookies.

How do you thaw frozen shortbread cookies?

Take the cookies out of the freezer and place them on a wire rack. Let them sit at room temperature until defrosted. This should prevent any condensation from forming.

What is the secret to making good shortbread cookies?

I don't think there is one single "secret" but there are a few tips that you should keep in mind!

1. Don't skip the salt (either add salt or use salted butter!)
2. Don't overwork the dough.
3. Don't add extra flour to your work surface.
4. Don't overcook them.

I hope you'll add these chocolate shortbread cookies to your Christmas baking list this year! I'll be making these along with coconut shortbread cookies, sugar plum cobbler and sweet bread.

They're a fun treat to make for yourself or as holiday gifts for the chocolate lovers in your life.

Recipe

A decorated chocolate shortbread cookie on a small white plate next to Christmas ribbon and decorations.
Created By: Shareba Abdul

Chocolate Shortbread Cookies

4 from 1 vote
These chocolate shortbread cookies have a deep chocolate flavour and a satisfying crunchy texture that will keep you going back for more! These cookies can be made as slice and bake cookies, or cutout cookies.
Print Recipe SaveSaved!
Prep Time 20 minutes mins
Cook Time 14 minutes mins
Chilling Time 20 minutes mins
Total Time 54 minutes mins
Servings: 30 cookies
Calories: 109
Ingredients Equipment Method Nutrition Notes

Ingredients  

  • 2 cups all-purpose flour
  • ½ cup cocoa powder Dutch-processed
  • ¼ tsp salt
  • 1 cup unsalted butter cut into cubes (room temperature)
  • ½ cup granulated sugar
  • ½ cup icing sugar
  • ½ teaspoon vanilla extract

Equipment

  • stand mixer (or hand mixer, see note)
  • fine-mesh sieve or sifter
  • silicone spatula
  • 2 sheet pans lined with parchment

Method
 

Making the Dough:
  1. In a bowl, sift flour, cocoa and salt together. Whisk to combine and set aside.
  2. Use a stand mixer with the paddle attachment to beat butter and both sugars together on low speed. Mix just until combined. Scrape down the sides of the bowls and mix again on medium speed until the mixture is light, fluffy and pale in colour (3-4 minutes).
  3. Add vanilla. Mix until incorporated.
  4. Add sifted dry ingredients to the wet ingredients, mixing on low until the mixture comes together as a dough. Be careful not to overwork the mixture.
  5. Turn dough out onto a sheet of parchment on a flat surface. Use your hands to divide the dough in half.
  6. Shape each half into a log (for slice and bake cookies) or a disc (for cutout cookies). Wrap with plastic wrap, and place in fridge for at least 20 minutes to chill.
For Slice and Bake Cookies:
  1. Remove your dough log from the fridge.
  2. Heat oven to 350°F.
  3. Unwrap chilled dough and place on cutting board. Cut into 1 cm (½ inch) wide slices. Place on a tray lined with parchment paper.
  4. Bake cookies one tray at a time for about 14 minutes (on the middle rack). Cookies are done when they are just firm to the touch (not soft, wet or sticky).
  5. Allow cookies to cool for five minutes on tray before moving them to a wire rack to finish cooling.
  6. Wait for cookies to cool before decorating with melted chocolate and sprinkles.
For Cutout Cookies:
  1. Remove your dough disc from the fridge.
  2. Heat oven to 350°F.
  3. Unwrap chilled dough and place on a flat surface lined with parchment paper. Place another piece of parchment on top of the dough.
  4. Roll dough out between two pieces of parchment to about ½ cm (¼ inch) thickness. Use cookie cutters to cut out your desired shapes. Place onto a tray lined with parchment.
  5. Place the unbaked cookie shapes back into the refrigerator for 10 minutes.
  6. Bake chilled cookies one tray at a time for about 14 minutes (on the middle rack). Cookies are done when they are just firm to the touch (not soft, wet or sticky).
  7. Allow cookies to cool for five minutes on tray before moving them to a wire rack to finish cooling.
  8. Wait for cookies to cool before decorating with melted chocolate and sprinkles.

Nutrition (per serving)

Serving: 1cookieCalories: 109kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 21mgPotassium: 33mgFiber: 1gSugar: 5gVitamin A: 189IUCalcium: 5mgIron: 1mg

Notes

Use the Right Cocoa Powder: Use a Dutch-processed cocoa powder as it provides more chocolatey flavour than natural cocoa powder. Do not use instant hot cocoa powder.
  •  
Baking Tips:
  • Your butter should be at room temperature - not cold and not melted. Otherwise, it won't cream properly with the sugar. Also, it's important to measure your flour using the fluff, spoon and sweep method to avoid using too much.
  • Using a stand mixer makes creaming the butter and sugar together much easier. If you don't have a stand mixer with a paddle attachment, you can use a hand mixer instead. The hand mixer might take a bit longer, so judge the doneness of the creaming by the texture (light and fluffy) and the colour (pale yellow), not the time.
  • Use parchment on your board and on top of your dough to prevent it from sticking, without having to add flour to your rolling pin or work surface.

Tried this recipe?

Let me know how it was!

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A photo of Shareba Abdul, founder of In Search Of Yummy-ness.

Hi, I'm Shareba!

I’m a home cook with a culinary arts certificate who shares seasonal comfort food recipes and cozy living inspiration.

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