Chocolate Dipped Shortbread Cookies


Do you find making Christmas Sugar Cookies to be one of the most mind numbing and frustrating experiences? You think you are gonna have some fun with the kids, but then someone spills the sprinkles, there is flour everywhere, and you can’t roll out the dough because it is sticking to everything!  In the unlikely event that you can roll out the dough, cutting out shapes is nearly impossible. Santa doesn’t really need that leg anyway!


Maybe it is just me? Anyway, if you experience these same frustrations, I have your answer to the sticky sugar cookie dough dilemma, make short bread cookies instead! The dough is dryer and you don’t have to roll it as thin, so it is much easier to work with. Shortbread cookies don’t have a leavening agent in them; no eggs, no baking powder. This makes a thicker dough ideal, because they don’t rise while cooking.


Aside from being easier, these shortbread cookies are also tastier. Homemade sugar cookies are usually hard, overly sweet and covered in nasty frosting. Nope, all you will get here is delightful, crumbly, buttery heaven. For a special treat, dip them in melted chocolate, sprinkle some crushed candy cane or nuts on top, and you have yourself an irresistible treat.

Recipe from Betty Crocker. 


Chocolate Dipped Shortbread Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24
  • 1 cup butter, softened
  • ¾ cup powdered sugar
  • 2½ cups AP flour
  • 1 cup semisweet chocolate chips
  • 2 tsp shortening
  • optional crushed candy cane and nuts
  1. Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
  2. Roll dough ½ inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place ½ inch apart on ungreased cookie sheet.
  3. Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  4. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1½ minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Sprinkle on candy cane or nuts if desired. Place on waxed paper until chocolate is set.

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