Chocolate Dipped Shortbread Cookies 

When it comes to the holidays, cookies are where it’s at. They’re so easy to make and share, and there are so many creative options! These chocolate-dipped shortbread cookies are sure to put a smile on your grumpy neighbor’s face. They’re melt-in-your-mouth tender, soft, and oh so tasty. They have a bright citrusy kick and a decadent chocolate dip that makes them truly impossible to resist. They hold their shape beautifully, making them perfect for Christmas cookie boxes, gifting, or adding a touch of elegance to your holiday dessert tray. 

If you love classic shortbread but want something a little more festive, this recipe is for you.

These Chocolate Dipped Shortbread Cookies are:

• well balanced in flavor with the chocolate and orange
• perfectly tender with the shortbread texture
• hold their shape and can be decorated as you please

Ingredients for Chocolate Dipped Shortbread Cookies

• All-purpose Flour – provides the structure and with the right ratio helps stop the spread
• Dutch Process Unsweetened Cocoa Powder – adds the chocolate flavor
• Baking Powder – leavening
• Salt – helps bring out rest of the flavors
• Instant Coffee Granules – enhances chocolate flavor
• Unsalted Butter – can’t have a shortbread cookie without butter
• Dark Brown Sugar – plays well with the cocoa
• Eggs – provide extra tenderness
• Sour Cream – makes the cookies softer and adds a slight tang
• Vanilla Extract – adds sweetness 
• Orange Zest, orange juice and emulsion (optional) – adds our orange flavoring that complements the chocolate
• Bittersweet, Semisweet, or Dark Chocolate – for dipping the cookies

HOW TO MAKE MY CHOCOLATE DIPPED SHORTBREAD COOKIES:

1. Prep dry ingredients
   
   • Whisk together flour, cocoa, baking powder, salt, and coffee granules.
     
2. Cream butter and sugar
   
   • Beat softened butter and brown sugar until light and fluffy, about 2-3 minutes.
     
   • Add egg, egg yolk, sour cream, vanilla, and orange zest one at a time while the mixer is on low speed. Mix until smooth.
     
3. Combine
   
   • Gradually fold dry ingredients into the wet mixture until just combined. Dough should be thick, slightly sticky, but firm enough to hold shape.
     
4. Chill dough
   
   • Shape into a disk or log, wrap in parchment or plastic wrap, and chill for 1–2 hours.
   • Preheat your oven to 350°F right when you’re ready to roll out and shape the cookies.
     
5. Shape cookies
   
   • Roll out slightly (or slice log) to about 1/2″ or 3/8″ thickness, depending on what you prefer.
     
   • Use cookie cutters: stars, trees, or circles if you have neither option. Lightly flour the cutter before cutting out shapes. If the dough sticks to the counter, that’s normal, just keep rolling and add a little bit of flour to your work surface as needed.
     
   • Place on parchment-lined sheets that are greased with cooking spray. Make sure you bake the cookies while they’re cold. This way, they won’t spread. If they warm up in your kitchen, just put the pan in the freezer for 5-10 minutes.
     
6. Bake
   
   • Bake for 11–13 minutes at 350°F or until edges are set but centers look soft. Do not overbake as the cookies continue to cook on the pan when they’re out of the oven. Allow the cookies to cool on the sheet tray for a few minutes, using a spatula to move the cookies to a wire rack to cool completely.
     
7. Chocolate dip
   
   • Melt the chocolate in a bowl over a pot of boiling water or just microwave on medium power for 20-second increments, stirring in between, doing this until fully melted. Once it’s fully melted, add the fresh orange juice (optional). (add 1–2 tsp orange juice if desired).

• Dip half of each baked cookie into the chocolate and let it set. Sprinkle a little orange zest as garnish if desired. Enjoy!

 MORE GREAT COOKIE RECIPES:

• Sugar Cookie Dough
• Chocolate Crinkle Cookies
• M&M Christmas Cookies

SHOP MY BAKING ESSENTIALS:

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Chocolate Dipped Shortbread Cookies

Chocolate and Orange combined into a no spread cookie perfect for the holidays.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 1 minute min

Course Desserts

Ingredients

  

Dry Ingredients:

• 150 grams all-purpose flour 1 1/4 cups
• 22 grams unsweetened cocoa powder 3 tablespoons (dutch processed)
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon instant coffee granules

Wet Ingredients:

• 113 grams unsalted butter, softened to room temperature 1/2 cup
• 100 grams dark brown sugar 1/2 cup
• 1 large egg + 1 extra egg yolk
• ½ tablespoon sour cream
• ½ teaspoon vanilla extract or vanilla bean paste
• 1 teaspoon finely grated orange zest

Dip:

• 100 grams bittersweet, semisweet or dark chocolate melted (for dipping)
• 1-2 teaspoons fresh orange juice optional, for chocolate dip
• 1/4 teaspoon orange emulsion
• orange zest for garnish

Instructions

 

Prep dry ingredients

• Whisk together flour, cocoa, baking powder, salt, and coffee granules.
• Cream butter and sugar
• Beat softened butter and brown sugar until light and fluffy (~2–3 min).
• Add egg, egg yolk, sour cream, vanilla, and orange zest; mix until smooth.

Combine

• Gradually fold dry ingredients into wet until just combined. Dough should be thick, slightly sticky, but firm enough to hold shape.

Chill dough

• Shape into a disk or log, wrap in parchment, and chill for 1–2 hours.
• Preheat oven to 350°F (175°C) right when you're ready to shape cookies.

Shape cookies

• Roll out slightly (or slice log) to ~½ inch thick.
• Use cookie cutters: stars, trees, or circles.
• Place on parchment-lined sheet. Cookies will not spread.

Bake

• Bake 11–13 minutes until edges are set but centers look soft. Do not overbake — cookies firm up as they cool.

Chocolate dip

• Melt chocolate (add 1–2 tsp orange juice if desired).
• Dip half of each cookie and let set. Sprinkle a little orange zest if desired.

Prep dry ingredients

• Whisk together flour, cocoa, baking powder, salt, and coffee granules.

Cream butter and sugar

• Beat softened butter and brown sugar until light and fluffy, about 2-3 minutes.
• Add egg, egg yolk, sour cream, vanilla, and orange zest one at a time while the mixer is on low speed. Mix until smooth.

Combine

• Gradually fold dry ingredients into the wet mixture until just combined. Dough should be thick, slightly sticky, but firm enough to hold shape.

Chill dough

• Shape into a disk or log, wrap in parchment or plastic wrap, and chill for 1–2 hours.

Shape cookies

• Roll out slightly (or slice log) to about 1/2″ or 3/8″ thickness, depending on what you prefer.
• Use cookie cutters: stars, trees, or circles if you have neither option. Lightly flour the cutter before cutting out shapes. If the dough sticks to the counter, that’s normal, just keep rolling and add a little bit of flour to your work surface as needed.
• Place on parchment-lined sheets that are greased with cooking spray. Make sure you bake the cookies while they’re cold. This way, they won’t spread. If they warm up in your kitchen, just put the pan in the freezer for 5-10 minutes.

Bake

• Bake for 11–13 minutes at 350°F or until edges are set but centers look soft. Do not overbake as the cookies continue to cook on the pan when they're out of the oven. Allow the cookies to cool on the sheet tray for a few minutes, using a spatula to move the cookies to a wire rack to cool completely.

Chocolate dip

• Melt the chocolate in a bowl over a pot of boiling water or just microwave on medium power for 20-second increments, stirring in between, doing this until fully melted. Once it’s fully melted, add the fresh orange juice (optional). (add 1–2 tsp orange juice if desired).
• Dip half of each baked cookie into the chocolate and let it set. Sprinkle a little orange zest as garnish if desired. Enjoy!

Notes

Best stored at room temperature, covered, and eaten within the first few days.