Description
Deliciously crisp chocolate shortbread cookies with a rich cocoa flavor, perfect for dipping in melted chocolate and decorating with sprinkles. These classic cookies are easy to make, buttery, and have the perfect crumbly texture.
Ingredients
Scale
Shortbread Dough
- 1 cup (226 g) unsalted butter softened
- ¾ cup (95 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ cup (25 g) Dutch-process cocoa powder
- ½ teaspoon table salt
Chocolate Decoration (Optional)
- 6 oz (170 g) chopped baking chocolate for dipping (may substitute 1 cup semisweet chocolate chips)
- Sprinkles or nonpareils for decorating (optional)
Instructions
- Prepare the Dough: Place softened butter in a large mixing bowl or stand mixer fitted with the paddle attachment and beat on high speed for at least 2 minutes until well-creamed.
- Add Sugar and Cocoa: With mixer on low speed, gradually add powdered sugar and cocoa powder, mixing until combined.
- Incorporate Vanilla and Salt: Stir in vanilla extract and salt with the mixer on low speed.
- Add Flour: Gradually add all-purpose flour while mixing on low speed, scraping the bowl sides and bottom periodically until the dough is completely combined.
- Chill the Dough: Turn the dough onto a clean surface and divide into two discs. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll and Cut Cookies: Remove dough from fridge and unwrap. Roll out on a lightly floured surface to ¼ inch (0.6 cm) thickness. Use cookie cutters to cut shapes, re-rolling scraps to maximize yield.
- Arrange and Bake: Place cookies on prepared baking sheet at least 1 inch (2.5 cm) apart. Bake on center oven rack for 14 minutes, until shortbread crispness is achieved.
- Cool Cookies: Allow cookies to cool on baking sheet before transferring to a wire rack.
- Melt Chocolate (Optional): Melt chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
- Decorate Cookies: Dip or drizzle cooled cookies with melted chocolate and add sprinkles while chocolate is still warm.
- Set Chocolate: Allow chocolate to set completely before serving.
Notes
- Yield varies with cookie cutter size and dough thickness; approximately 60 cookies with 2-inch cutters rolled to ¼ inch thickness.
- Baking time may vary with size and thickness; keep an eye on the cookies and consider testing one batch first.
- Chocolate is not tempered; white streaking may occur but does not affect flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for several months.
- If chilled longer than 30 minutes, allow dough to rest at room temperature for 15-20 minutes before rolling to prevent cracking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
