The Story & Intro
Bonjour my friends! 👋 It’s Lacamorea here, and today we’re diving into one of my absolute favorite treats: Chocolate-Dipped Shortbread. I still remember the first time I tasted a Chocolate-Dipped Shortbread cookie. I was nine years old, barely tall enough to peek over my grandmother’s marble countertop in Paris. She’d roll out the dough, humming softly, and let me press cookie shapes with my tiny hands. Then came the magic moment: dipping them slowly, dramatically into glossy melted chocolate that tasted like pure happiness.
When I moved from France to America at 19, I found myself craving that buttery, crumbly sensation and the irresistible snap of chocolate. So I kept perfecting my own Chocolate-Dipped Shortbread recipe until it tasted exactly like my childhood. Now, whenever I make these cookies, the smell of sweet cream butter fills my kitchen and instantly transports me back to grandma’s warm Parisian apartment.
What I love most about Chocolate-Dipped Shortbread is its simplicity. It’s a recipe that feels elegant but requires just a few basic ingredients you probably already have. These cookies are perfect for holidays, parties, gifting, or let’s be honest sneaking into the kitchen at midnight and “accidentally” eating four in a row. You’ll see!
If you’ve been searching for a recipe that’s easy, reliable, and guaranteed to make people smile, this Chocolate-Dipped Shortbread is the one you’ll come back to again and again. The buttery flavor, the crumbly texture, the chocolate coating… it’s truly the trifecta of cookie perfection. 💛
And because this recipe holds such a special place in my heart, I’m confident it will become part of your traditions too.
Ingredients You’ll Need
🛒 For the Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
🍫 For the Chocolate Dip:
- 8 oz semisweet or dark chocolate, chopped
- 1 teaspoon coconut oil (optional, for shinier chocolate)
✨ Optional Toppings:
- Crushed pistachios
- Sprinkles
- Sea salt flakes
- Toasted coconut
Step-by-Step Instructions
Make the Dough
- In a large bowl, cream the softened butter and sugar together until light and fluffy. This is the secret to that signature soft, crumbly shortbread texture.
- Add vanilla extract and mix until incorporated.
- Slowly add flour and salt, mixing until just combined. The dough should feel soft but firm enough to shape.
- Wrap the dough in plastic wrap and chill for 30 minutes. This prevents spreading and gives you sharper cookie edges.
Shape & Bake
- Preheat your oven to 350°F (177°C).
- Roll the dough out on a lightly floured surface to about ½-inch thickness.
- Cut into rectangles, circles, or your favorite shapes.
- Place on a parchment-lined baking sheet and bake for 10–12 minutes. You’re looking for pale edges not golden brown because classic shortbread stays light.
- Let cookies cool completely before dipping.
Dip in Chocolate
- Melt chocolate (and coconut oil if using) in a microwave-safe bowl in 20-second increments, stirring in between.
- Dip half of each cooled cookie into the melted chocolate.
- Lay each cookie on parchment and sprinkle toppings before the chocolate sets.
- Allow to harden at room temperature or refrigerate briefly for quicker setting.
Serving Suggestions 🍪🍫
Serve your Chocolate-Dipped Shortbread cookies with:
- Hot coffee or espresso
- Earl Grey or chamomile tea
- Hot chocolate for a cozy winter treat
- A dessert board with fruits, nuts, and more cookies
- Vanilla ice cream yes, do it!
These cookies also make stunning edible gifts. Wrap them in little bags with ribbon, and you’ll instantly become everyone’s favorite person.
Your Recipe Card
🕒 TIME
- Prep: 15 minutes
- Chill: 30 minutes
- Bake: 12 minutes
- Total: ~1 hour
🛒 INGREDIENTS
- 1 cup unsalted butter
- ½ cup sugar
- 1 tsp vanilla
- 2 ¼ cups flour
- ¼ tsp salt
- 8 oz chocolate
- 1 tsp coconut oil (optional)
👩🍳 INSTRUCTIONS
- Cream butter and sugar.
- Add vanilla, then dry ingredients.
- Chill dough 30 minutes.
- Roll, cut, and bake 10–12 minutes.
- Melt chocolate and dip cooled cookies.
- Add toppings and let set.
📝 NOTE
To prevent the cookies from breaking while dipping, make sure they are fully cooled. If your kitchen is warm, refrigerate them for 10 minutes before dipping.
🔥 NUTRITION (per cookie)
Approx. 140 calories
7g fat
16g carbs
2g protein
Conclusion
There you have it classic Chocolate-Dipped Shortbread cookies that are buttery, elegant, and incredibly easy to make. Whether you’re baking for the holidays, surprising a friend, or simply treating yourself after a long day, these cookies deliver comfort and joy with every bite. I hope this recipe brings as much warmth to your kitchen as it does to mine.
Bon appétit, my friends! ❤️
100-Word Story Version
Bonjour my friends! It’s Lacamorea a French girl who grew up baking with her grandmother in Paris. One of my sweetest memories is making Chocolate-Dipped Shortbread together. I’d press the dough with my little hands and watch as she dipped each cookie into glossy chocolate. When I moved to America, I recreated the recipe whenever I missed home. The buttery shortbread and rich chocolate instantly brought me back to her cozy kitchen. Today, this Chocolate-Dipped Shortbread is one of my favorite treats to share with friends, neighbors, and anyone who needs a little sweetness in their day.