Name: Easy Chocolate Shortbread Cookies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16 cookies
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup cocoa powder; 1/2 teaspoon salt; 16 tablespoons unsalted butter (softened); 1/2 cup confectioners sugar; 1 tablespoon granulated sugar

EasyChocolate Shortbread Cookiesare perfect for the holidays. Lightly sweetened, crisp, buttery cookies made with just 6 simple ingredients.

Raise your hand if you love shortbread!!! I, for one, love shortbread cookies and today I’m sharing with you one of my favorite recipes for easy chocolate shortbread cookies. I love how crispy, buttery, and melt-in-your mouth these cookies are. They aren’t super sweet either, which means eating them for breakfast with your favorite tea is totally fine in my book.

I like this recipe, too, because instead of having to make pan after pan of drop cookies, you just make one big cookie, score it into wedges, and then cut it while it’s still hot. One giant cookie is always a good idea.

Eat these with your coffee or tea for a mid-afternoon snack because they are so simple without being overly sweet. You are going to make this recipe again and again.

If you are craving chocolate, try these recipes too:Flourless Chocolate Cake,Chocolate Lava Cakes,Wacky Chocolate CobblerorChocolate Stuffed Eclairs.

a stack of wedge slices of the chocolate shortbread.

Why You’ll Love This Recipe

Homemade chocolate shortbread cookies offer a deep, buttery chocolate taste that’s irresistible.
These cookies have a unique,melt-in-your-mouthtexture that’s both crisp and tender.
With easy-to-find ingredients and straightforward steps, anyone can enjoy baking and eating these delightful cookies.

Recipe Ingredients

portion bowls each with raw ingredients to make chocolate shortbread.

Flour—Provides structure and a delicate crumb.
Cocoa powder—Adds deep, chocolatey flavor.
Butter—Creates a rich, tender texture.
Confectioners sugar—Sweetens and ensures a smooth texture.
Sugar—Adds a slight crunch to the cookies.

See the recipe card for full information on ingredients and quantities.

How To Make Chocolate Shortbread Cookies

clear mixing bowl in the process of making the chocolate shortbread recipe.

Step #1.In a medium bowl, whisk together flour, cocoa powder, and salt.

Step #2.In a large bowl, beat butter and confectioners sugar with an electric mixer until light and fluffy . Reduce speed to low and gradually add the flour mixture until combined.

baking sheet with parchment with unbaked chocolate shortbread.

baking sheet with parchment and a delicious baked round chocolate shortbread.

Step #3.Press dough into a ball, knead on a lightly floured surface until smooth. Roll into a 9-inch circle on parchment paper, transfer to a baking sheet, and crimp edges. Poke holes with a fork and score into 16 wedges. Refrigerate for 20 minutes.

Step #4.Preheat oven to 300°F. Sprinkle with granulated sugar and bake for 40 minutes. Cut through the scores while hot, then cool on a wire rack for 1 hour before serving.

Recipe FAQs

Are these shortbread cookies sweet?

These cookies aren’t super sweet, just FYI. Like most classic shortbread cookie recipes, it’s light on sweetness. Just so you know what to expect.

Can I substitute other sugars for the confectioners or powdered sugar?

Don’t try to sub other sugars for the confectioners or powdered sugar, that helps create the shortbread texture of the cookie. I also used extra chubby “sparkling” sugar in place of the granulated sugar on the top and I love it. I use it often and it’s fun to have on hand.

Can you freeze homemade shortbread?

Once the cookies are cooked and cooled off they can be properly stored and put in the freezer. You can layer the cookies, but I suggest layering them with parchment paper to keep them from sticking together.

Expert Tips

Make sure that yourbutter is softened to room temperature. This helps achieve a smooth, creamy mixture that blends well with the sugar and flour.
When combining the flour mixture with the butter and sugar,mix just until incorporated. Overmixing can result in tough cookies.
Knead the dough gently on a floured surface until smooth. The warmth of your hands helps bring the dough together without overworking it.
Chilling the dough before baking helps prevent the cookies from spreading too muchand ensures they hold their shape.
Roll the dough to an even thickness to ensure uniform baking. Aim for about 1/2 inch thick for the perfect shortbread texture.