These shortbread cookies are melt-in-your-mouth soft! They are dipped or drizzled with milk chocolate adding a delicious burst of chocolate flavor.
Shortbread cookies have always seemed like the epitome of Christmas cookies to me. And here we are nearing the end of March (and SPRING has started!) and I’m bringing you the recipe anyways.
Well, I didn’t actually have cookies in mind. Originally, I was trying to create a recipe for a type of shortbread crust for a different dessert I had in mind. Buuuut cookies happened instead after said dessert wasn’t quite what I was hoping for and I was left with a craving for some good shortbread. There was a little bit of contemplation about saving this post for Christmas, but there is no way I could wait that long. There has got to be other people that crave shortbread cookies during March right?!
And these cookies are dipped and/or drizzled in milk chocolate which makes some of the tastiest cookies ever. I know shortbread cookies sometimes can be a bit plain, but with all this chocolate…oh my word. Not to mention these are some of the easiest cookies to make!
Before we get to the recipe, I have just a few tips to make these cookies the best they possibly can be.
First off, arguably the most important ingredient in shortbread cookies is the butter. I like to get a very high quality butter that I know will make these cookies taste awesome. Don’t use any kind of margarine or butter spread – it will make for some not so tasty cookies. The second ingredient that I think is quite important is the vanilla extract. The vanilla extract can really flavor these cookies well so use a good high quality extract. If you have Mexican vanilla, that is delicious in these cookies.
Second, besides the actual ingredients, the rolling and baking of these are important too. Make sure they aren’t too thick when you roll out the dough – a super large and thick shortbread cookie has the tendency to make you want a few cups of milk as it can be a bit dry and bland. Also I like to just slightly under-bake these cookies. It makes them softer and (in my opinion) more flavorful when they are pulled out of the oven just 1-2 minutes earlier. One other trick you can use to keep soft cookies is to let them cool most of the way on a cooling rack and then place them in a large Zip-loc bag. Seal the bag and let them continue to cool for a few minutes. The cookies shouldn’t get steamy in the bag at all (that means they didn’t cool long enough), but there will be a little moisture left in the bag leaving them super soft. Leave them in the bag while you are prepping the chocolate to drizzle or coat the cookies in!
And final tip, use good chocolate! With a cookie with so few ingredients, the ingredients really matter. I love using a really high quality milk or dark chocolate to use on these cookies. You can use an actual chocolate bar or chocolate chips – that doesn’t matter, just make sure it is a good quality chocolate that doesn’t taste waxy.
Oh, I guess one other thing…pour yourself a glass of milk and enjoy!
- 12 tablespoons softened butter to room temperature no margarine
- 1/2 cup white sugar
- 1 teaspoons and 1/2 vanilla extract I recommend Mexican vanilla
- 1 cup and 3/4 white flour not packed in the measuring cup
- 1/2 tablespoon cornstarch
- Pinch of salt
- 1 cup milk dark, or semi sweet chocolate chips
- 2 teaspoons vegetable or coconut oil
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In a large bowl, beat together the butter and sugar until combined. Add in the vanilla.
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Beat in the flour, cornstarch, and salt on a low speed until a dough forms. Knead the dough into a ball and tightly wrap it in plastic wrap. If it is at all dry or crumbly you may have packed in too much flour to the measuring cups or had too solid of butter. Add 1-2 tablespoons more butter to make a solid thick dough.
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Place in the fridge for at least 30 minutes to an hour for the butter to chill in the dough.
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Preheat the oven to 350 degrees F.
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Roll out the dough so it's just under 1/2 inch thick. Use circle cookie cutters and cut out the dough. Place the circle dough pieces on a baking sheet.
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Sprinkle with a little bit of sugar and bake for about 15-18 minutes (this largely depends on the thickness of the cookies and the size of your cookie cutter so watch the cookies carefully!)
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As soon as the edges start to lightly brown they should be done.
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Lay the cookies out to cool (they also dry and harden a bit). Once they are most of the way cool, place them in a large re-sealable bag and seal it while preparing the chocolate (this keeps them as soft as possible!)
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For the chocolate drizzle, combine the chocolate and vegetable oil in a microwave safe bowl. Microwave for 30 seconds and then stir. Microwave in 15 second bursts stirring in between for at least 15 seconds until smooth.
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Either dip the cooled cookie in the chocolate, or use a spoon and drizzle the melted chocolate over the cookies.
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Allow the chocolate to harden.
More delicious cookie recipes:
Easiest half-batch chocolate chip cookies – no mixer and one bowl!
A gluten-free, healthy oatmeal breakfast cookie
Chocolate Chip Cookie Thumbprint Cookies with a 2-ingredient Brownie Center
Kayle (The Cooking Actress) says
mmmmm these are prob the best shortbread cookies I’ve ever seen! I like that they’re soft 🙂
Jennie @themessybakerblog says
I love a good shortbread cookie, especially one that has been dipped in chocolate. Pinned.
alex | spice it up says
Yum- these look amazing. I’m all for great cookies outside of Christmas season 🙂 Will definitely try these soon!
Medeja says
They look great, especially because they are with chocolate!
Gayle @ Pumpkin 'N Spice says
I’m always drawn to soft cookies, so this is perfect, Chelsea! I love the looks of these shortbread cookies, especially drizzled with chocolate. What a great way to start out my morning. Pinned!
Jen @ Baked by an Introvert says
Soft shortbreads are the best! And chocolate drizzle make them all the better. Love these!
Ashley says
Mmmmm I love shortbread! These look fantastic! I would love some for a pre-dinner snack right about now 🙂
Katelyn @munchie pie says
These look just like the girl scout shortbreak cookies, which I love! I’d love to try a homemade version! Plus if they are homemade you can add tons of extra chocolate 😉
Nicole ~ Cooking for Keeps says
Girl, I’ll eat a shortbread cookie any time of year, it’s my favorite kind! Love the chocolate drizzle!
marcie says
Years ago I made some shortbread cookies with cornstarch and really did melt in your mouth! I’d forgotten all about that recipe, and these look even better with all of that luscious chocolate! Pinned.
Kelly says
I love shortbread cookies and can eat them all year long! These look amazing with all that chocolate and I love how soft they are too!
Michelle { A Latte Food } says
I am so glad you shared these now instead of waiting for Christmas! 🙂 I love a good shortbread all year long. These look amazing and like chocolate heaven. Love!
Megan - The Emotional Baker says
I’d never describe shortbread cookies as plain! & these certainly are the furthest thing from plain! They look awesome, Chelsea!
aimee @ like mother like daughter says
Mmm! I don’t love shortbread cookies until they’re paired with chocolate then they’re irresistible! I love that these are so soft. They look perfect!
Sharon says
These cookies are the best shortbread cookies I’ve ever had. And my father-in-law’s new favorite cookie on the planet! I’ve got his presents covered for the rest of time 🙂 Haven’t tried them with the chocolate, they are amazing on their own. Thanks for sharing, I will be following you.
Jen Neufeld says
These look amazing but I can’t get the dough to work. 2 times I’ve tried it now and the dough just turn to crumbs. I’ve followed exact measurements. Any advice?
chelseamessyapron says
Hmm sounds like you might be packing in your flour — try spooning and leveling the flour for best results 🙂 Also, you can always add some more butter if they are too crumbly so you shouldn’t have to throw out any batches. Just add a tablespoon or more until the dough comes together well.
Lauren says
I just wanted to let you know that I made these with my gluten free flour blend today and they turned out wonderful!! (If you aren’t making a high quality GF blend of your own I suggest using Better Batter or even “Bob’s Red Mill BAKING All Purpose GF Flour 1 to 1”.)
I used all your same measurements only adding in 1/2 tsp of almond extract. They were perfect 🙂
Thank you for this recipe!
chelseamessyapron says
So, so happy to hear that! Thank you so much Lauren 🙂 And how great to hear they were wonderful with the gluten free flour blend!
Kelly says
Thanks for a great recipe. Can you tell me if you used salted or unsalted butter?
chelseamessyapron says
Unsalted 🙂 Enjoy!
Shauna The Baker says
Would these cookies be too soft for rolled fondant decorations?
mary tonelli says
Why not say 1.5 c butter instead of 12 tbs, like most recipes. Your first line turned me off. But the chocolate turned me back on.
chelseamessyapron says
Hope you liked the cookies 🙂
Amangelin Diore Jalbuena says
I love soft cookies and I have a shortbread pan that I’ve been wanting to use, would these cookies turn out well if I baked them in it?
chelseamessyapron says
I’ve never actually used a shortbread pan, but I think they’d work great 🙂