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A classic treat these Chocolate Dipped Shortbread Cookies have minimal ingredients, use three different chocolates, and are the perfect holiday cookie!

I love Shortbread Cookies, always have, and always will. We have made them in a variety of different ways over the years but these have to be my favorite.

Chocolate Dipped Shortbread Cookies make an appearance at pretty much any holiday party that we go to, mainly because they are delicious and easy.

Those are the best two pairings besides shortbread and chocolate. Literally, this recipe is effortless and comes together in minutes, the only waiting time is for the chocolate to set.

But sometimes I love the warm gooey chocolate on the cookies and just eat them before they are set because I just simply have no willpower.

I’m sure that some people can relate, right? This also makes a good sized batch of cookies which is great for our family gatherings.

We also do cookie exchanges yearly and these Chocolate Dipped Shortbread Cookies are always in them! How can I not put them in there?

Some of my other favorite cookies we have on our site include: Pecan Sandies, Cinnamon Tea Cakes and Meltaway Almond Cookies.

WHY THIS RECIPE WORKS:

Minimal ingredients help these come together quickly.
You can use all the chocolates we use or just one.
Double this recipe to keep more on hand for different occasions or to save for later.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Unsalted butter
Powdered sugar
All-purpose flour
Sea salt
Vanilla
Dark chocolate
Milk chocolate
White chocolate

HOW TO MAKE CHOCOLATE DIPPED SHORTBREAD COOKIES:

Preheat the oven to 325°F.
In a large bowl, cream together the butter and sugar for 3 minutes until light and fluffy.
Add the flour and salt, slowly mix it in until fully combined. Add in the vanilla and mix it in.
Layout a sheet of parchment paper. Add the dough to the paper, knead it just slightly with your hands so it is workable, but try not to overwork it. With a rolling pin, roll out the dough to 1/4 inch thick. Cut out the cookies, try leaving about a 1-inch gap between the cutouts. The cookies puff up and spread out just a little. Remove the excess dough from around the cutout cookies.
Lift the parchment paper up and place it on a sheet tray. Bake the cookies until they turn the slightest golden brown color, anything more than that, and they are overbaked. Take the tray out of the oven and let the cookies cool for about 5 minutes on the tray. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.
Once the cookies are cooled, melt the chocolate. Place the dark chocolate into a small bowl, just big enough to dip a cookie into. Place the milk chocolate into a similar bowl.
Line a sheet tray with parchment paper. Dip the cookies one by one into the chocolate, dip half of the cookies into the dark chocolate, and a half into the milk chocolate. You can dip as much or as little of the cookie into the chocolate as you like, I dipped about ¼ of the edge. Lay the cookies, not touching, onto the lined sheet tray while you dip the rest.
Let the chocolate cool completely and set onto the cookies, this may take a few hours.
Once the chocolate is set, melt the white chocolate. Place it into a plastic bag and snip the very tip of one of the corners to make a piping bag. Pipe zig-zag lines over the chocolate. Allow the white chocolate again to set up before serving.

WHAT IS THE BEST CHOCOLATE TO USE?

For this recipe we used chocolate melting wafers, they are one of the perfect chocolates for decorating as they melt very well.

You can use all the same chocolate or use all three different ones as we did here. You can also use candiquik or almond bark as well as they also melt nicely.

HOW DO I KNOW WHEN THE COOKIES ARE DONE?

You definitely don’t want to overbake these, but undercooking them will make them be too delicate to dip, you can still eat them but you just can’t dip them.

I suggest cooking them until the tops are a very light golden brown color but nothing more than that.

WHAT SIZE COOKIE CUTTER IS BEST?

We used a 2 1/2-inch scalloped cookie cutter for these, but any cookie cutter will do. You will just need to know how many cookies that you want to make and keep an eye on the baking time if they are larger or smaller.

HOW TO STORE:

Once fully set you can store these in an airtight container at room temperature where they will keep for up to 5-6 days.

These can also be frozen, we like to freeze before dipping in chocolate but you can freeze with the chocolate as well it just might sweat when it is defrosting.

To freeze, place in a freezer container or bag and they will keep for up to 3 months. Defrost at room temperature and if you haven’t dipped in chocolate you can proceed to that step.

TIPS AND TRICKS:

The amount of your cookies will depend on the cookie cutter used.
We like to use melting wafers for these, you can see my tips on that above.
You can use all three chocolate for this recipe or just choose one.
Mix-ins can be added such as cranberries, pistachios, toffee and more.
You can decorate your chocolate with sprinkles or chopped nuts if you desire.
These can be frozen, see my tips above.
Traditional shortbread does not use vanilla but we love it so we use it.

If you want a classic treat with a tasty twist then you need to make these Chocolate Dipped Shortbread Cookies ASAP!

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If you’ve tried these CHOCOLATE DIPPED SHORTBREAD COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Square image close up of Shortbread Cookie.

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