These easy and delicious Chocolate Shortbread Cookies are wonderful right out of the oven. Shortbread cookies are a drier version of sugar cookies.
Dip them in chocolate, or slather with butter cream frosting. You can also crumble them up and make into a crust for a cheesecake or tart. If you’re a shortbread fan, give these cookies a try – you’re sure to be delighted with them.
I used a Double Sided Crinkled Cookie Cutter
to cut out the scalloped design in these cookies. I really only did it for the photos, but they look gorgeous if you are serving them or dipping them in chocolate.
You can more shortbread cookie recipes. Also try Macadamia Nut Shortbread or Shortbread Dulce de Leche Bars.
Chocolate Shortbread Cookies
Chocolate Shortbread Cookies are great with a cup of tea.
Ingredients
- 2 cups powdered sugar
- 1 1/2 cup butter
- 3 cups flour
- 3/4 cup cocoa
- 2 teaspoons vanilla
Instructions
- Preheat oven to 325 deg F.
- Beat butter and sugar on medium speed until smooth and fluffy. Gradually add in flour, cocoa, and vanilla. Batter will be crumbly.
- Pour out half of the batter onto a large sheet of plastic wrap and use the wrap as a shield to press the batter together. Slowly press down the batter until it’s flat and one solid disk. Continue using the plastic wrap as a shield and roll the dough to 1/2 inch thickness.
- Cut out 3 inch circles and bake for 11 – 13 minutes. The cookies should not darken.
- Remove from cookie sheet and cool on a wire rack.
Notes
We will use 12 cookies for the crust for this cake. Decorate the remaining cookies with melted chocolate or frosting like I did here.
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