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Chocolate Shortbread Cookies

These Chocolate Shortbread Cookies are made with only 5 ingredients, perfect for chocolate and shortbread lovers. Cut out or slice and bake, easy and delicious. The perfect addition to your Christmas Cookie baking.

5 chocolate shortbread cookie stacked


 

I have been on a Shortbread marathon this year, from these melt in your mouth 3 Ingredient Shortbread to one of the Italian’s favourite bar cookies with a shortbread base, Coconut Jam Squares. These Chocolate Shortbread have been a long time coming, every year I make and test one but I am never convinced, until this year, I even had my trusty recipe tester, Janet test them for me. She and her friends gave them the thumbs up, so here’s to Chocolate!

How to make them

In a mixing bowl beat sugar and butter until creamy, then add the sifted dry ingredients, mix just until combined, move to a flat surface and gently knead to form into a ball, wrap in plastic wrap and refrigerate. If you prefer you can roll the dough into a log shape, wrap in plastic and refrigerate.

making the shortbread dough mixing creamed with dry ingredients forming into a dough and wrapping in plastic

Roll the dough on a flat surface lightly floured if necessary or between 2 sheets of parchment paper to 1/2 inch thickness, cut out with your favourite cookie cutters and place on the prepared cookie sheets. Or if you made a log shape then slice about 1/4- 1/2 inch thick slices and place on prepared cookie sheets.

cutting out the cookies and placing on parchment paper lined cookie sheet

While the oven is pre-heating refrigerate the unbaked cookies. Bake, and let cool for about 5 minutes on the cookie sheet then move to a wire rack.

cookies on a wire rack

What if my dough is too dry?

If you dough is too dry then add a little more butter until it comes together. Too dry a dough can depend on the flour that is used. Some flour absorbs more liquid than others. If the dough is too wet then add a little more flour.

When are the cookies done?

Be sure not to over bake the cookies, the cookies are done when you gently press on them in the middle,  it should be soft and not sticky. They will continue to bake on the baking sheet when removed from the oven.

Can I substitute the powdered sugar?

I advise you not to substitute with the powdered sugar, powdered sugar helps to keep the cookies from spreading and it also helps with the texture of the baked cookie.

How to store them

They should be stored in an airtight container and kept at room temperature, they will keep for 2 weeks. To tell the truth I like cold shortbread so I always store mine in the fridge, they will keep for up to 3 weeks in the fridge.

heart cookies stacked

How to freeze shortbread

To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to a month in the freezer.

To thaw the cookies be sure to remove the frozen cookies from the bags or containers (this way no condensation will form) and let them thaw at room temperature. In our house no one waits for them to thaw!

More Delicious Shortbread Recipes

So if you are looking for a new Shortbread recipe this Holiday Season, I hope you try these Chocolate Shortbread Cookies and let me know what you think. Enjoy!

cookies stacked with cocoa powder on the side
5 shortbread star cookies stacked.

Chocolate Shortbread Cookies

Rosemary Molloy
These Chocolate Shortbread Cookies are made with only 5 ingredients, perfect for chocolate and shortbread lovers. Easy and delicious.
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour 15 minutes
Total Time 1 hour 42 minutes
Course Christmas Cookies, Dessert
Cuisine American
Servings 30 cookies
Calories 103 kcal

Ingredients
 
 

  • 2 cups all purpose flour (11% protein or more)
  • 1 cup powdered/icing sugar
  • 1 pinch salt*
  • ½ cup cocoa (unsweetened)
  • 1 cup butter (softened)*

*If you use unsalted butter than add 1/4 teaspoon of salt. If the dough is too dry add up to an additional 26 grams of butter (1 tablespoon). Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.

    A reader suggested adding 1 teaspoon of vanilla.

      Instructions
       

      • In a large bowl sift the flour, salt and cocoa.
      • In a mixing bowl beat the sugar and butter until creamy, then add the sifted dry ingredients, mix just until combined, move to a flat surface and gently knead to form into a ball, wrap in plastic wrap and refrigerate for 60 minutes. If you prefer you can roll the dough into a log shape, wrap in plastic and refrigerate.
      • Roll the dough on a flat surface lightly floured if needed or between 2 sheets of parchment paper to 1/2 inch thickness, cut out with your favourite cookie cutters and place on parchment paper lined cookie sheets. Or if you made a log shape then slice about 1/4- 1/2 inch thick slices and place on parchment paper lined cookie sheets. Refrigerate while the oven is pre-heating.
      • Pre-heat oven to 320F (160C).
      • Bake the cookies for approximately 12-15 minutes, let cool for about 5 minutes on the cookie sheet then move to a wire rack to completely cool. Enjoy!

      Notes

      The cookies should be stored in an airtight container and kept at room temperature, they will keep for 2 weeks. To tell the truth I like cold shortbread so I always store mine in the fridge, they will keep for up to 3 weeks in the fridge.
      To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to a month in the freezer.
      To thaw the cookies be sure to remove the frozen cookies from the bags or containers (this way no condensation will form) and let them thaw at room temperature. In our house no one waits for them to thaw!

       

      Nutrition

      Calories: 103kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 56mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g | Vitamin A: 189IU | Calcium: 5mg | Iron: 1mg
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

      81 Comments

        1. Hi Judith, I really don’t know, I have never made them with almond flour so I can’t say. It seems almond flour is higher in protein with 21g. Hope that helps. Let me know if you make it. Take care!

      1. These did not work, not sure what happened.
        Followed the directions exactly, the dough came together fine. After an hour in the fridge, the dough was hard as a rock. I let it sit for about 20 minutes and start to roll it out, it broke into many unuseable teeny pieces.
        I managed to get 8 cookies from all that dough.

        1. Hi Lo, sorry it didn’t work, it could be the butter you used, or you should have used a bit more to make soft dough. It shouldn’t get rock hard unless your fridge is really cold. Let me know.

        2. 5 stars
          These cookies are perfect for me – not too sweet, rich chocolaty flavor, and excellent shortbread texture. I only had store brand butter in the house and they were still great. I look forward to making them again with quality butter. Thanks for a wonderful recipe!

      2. 5 stars
        I made this recipe the other day and they turned out great! Perfect for using cookie cutters, and I think I’ll also use them to make some sandwich cookies for my Christmas Cookies this year. I was a little nervous about them being soft when I transferred them to the cooling rack, but after cooling completely they firmed up wonderfully.

      3. Made these today. Followed directions exactly. Cookies were bitter. Tasted terrible. I just wasted all of my ingredients.

          1. 5 stars
            I made them and they were delicious, melt in your mouth! I iced them and they were so good ❤️

        1. Hello I have also tried these cookies with Hershey coco powder and they were not all that sweet. As expected because they are shortbread and Hershey is a more bitter chocolate. I end up tossing them in powder sugar to give it more sweetness with out overpowering the cookies hope this helps

      4. 5 stars
        Got these ready and baked them today… I love love love them! I did end up using the extra tablespoon of butter.

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