These Chocolate Shortbread Cookies have it all: a crisp exterior, a melt-in-your-mouth texture, and a buttery double chocolate finish. Plus, they hold their shape well (no spreading here!), so you can cut them out into any shape for festive cookies on any holiday.

Made with just 5 common ingredients that you probably already have on hand, you can whip up Chocolate shortbread in just over an hour (which includes 40 minutes chill time). These chocolate cookies are perfect to add to your holiday dessert spread.

Why You'll Love these Chocolate Shortbread Cookies

• Made with real chocolate. No artificial ingredients here! This chocolate shortbread recipe calls for real chocolate drizzled on top, as well as cocoa powder in the dough, making these double-chocolate cookies the perfect treat for chocolate lovers.
• They’re easy to make. Chocolate shortbread cookies only require five ingredients (or 6 if you decide to drizzle chocolate on top). And although this recipe technically takes over an hour to make, 40 minutes of that is for the dough to chill in the fridge.
• The melt-in-your-mouth texture. As soon as you bite into one of these cut out shortbread cookies, they give the perfect crumble before nearly melting in your mouth.
• They adapt to any shape. We used our chocolate shortbread dough to make cut out cookies with our favorite cookie cutters, but you can use this chocolate dough for slice and bake style cookies too.
• They make great holiday treats. Shortbread is a classic holiday cookie, and the chocolatey twist on this traditional recipe makes them absolutely irresistible. They are perfect for a holiday cookie box.

Ingredient Notes

To make these cut out Chocolate Shortbread Cookies, you will need the following ingredients (full measurements in recipe card below):

• flour - you can also try using a measure-for-measure gluten- free flour to make these cookies more allergen-friendly.
• cocoa powder - the type of cocoa powder you use can make a difference in the way your chocolate cookies taste. Try a Dutch process cocoa powder for the richest flavor.
• salt
• unsalted butter - using unsalted butter gives you the most control over the flavor of the cookies and prevents them from becoming too salty. If you only have salted butter on hand, you’ll have to omit the salt in this recipe. It’s also important to make sure the butter comes up to room temperature to get the right texture for the cookie dough — too cold and it won’t cream, too warm and it won’t hold shape.
• confectioners’ sugar - confectioners’ sugar (or powdered sugar) is what makes the shortbread perfectly light and sweet, with a melt-in-your-mouth texture. Using granulated sugar would change the texture of the dough, so I recommend sticking with a finely-ground sugar.
• semi-sweet chocolate - optional, for drizzling on top.

Baking Tools and Equipment

You will also need the following kitchen tools and equipment:

• measuring cups and spoons
• mixing bowls
• hand mixer or stand mixer
• rolling pin
• 3-inch cookie cutters
• half sheet baking pan and silicone baking mat (or parchment paper)
• wire cooling rack

How to Make the Best Chocolate Shortbread Cookies

1. Combine dry ingredients. In a medium mixing bowl, whisk together flour, cocoa powder, and salt. Set aside.

2. Cream butter and sugar. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
3. Add dry ingredients. Add the dry ingredients and beat on medium-low speed until the just combined, about 30 seconds. The dough will be soft and slightly sticky but you should be able to easily shape the dough into a ball using your hands.

4. Chill. Use your hands to shape the dough into a disc and wrap it tightly in plastic cling wrap. Chill until firm, at least 30 minutes to an hour.

5. Roll out dough. Remove the dough from refrigerator and transfer to a lightly floured surface. Use a rolling pin to roll the dough out until it is ¼-inch thick.
6. Cut out cookies. Use Christmas cookie cutters (or other cookie cutters) to cut out different the cookies. Line a large cookie sheet lined with a silicone baking mat or parchment paper. Transfer the cookies to the lined cookie sheet, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.

7. Chill again. Preheat the oven to 350 F. While the oven is preheating, transfer the cookie sheet into the refrigerator to chill (about 10 minutes).
8. Bake. Bake cookies for 10-12 minutes. Leave the on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.

9. Melt chocolate chocolate. Once cool, melt the chocolate in a double broiler or in the microwave in 30 second intervals, stirring between each interval.

10. Drizzle chocolate. Add a drizzle of chocolate over the cookies. Allow the chocolate to set, then serve.

Storing and Freezing Instructions

How to Store

Once cooled, store chocolate shortbread cookies in an airtight container at room temperature for up to 4 days. If drizzling or dipping in chocolate, allow the chocolate to fully set before stacking and storing.

How to Freeze

Once cooled, arrange the cookies in a single layers in an airtight container, layered in between pieces of parchment paper. Store in the freezer for up to 3 months.

How to Store and Freeze Cookie Dough

Store chocolate shortbread cookie dough once shaped into a disc and wrapped tightly with cling wrap for up to 3 days in the refrigerator before baking. You can also transfer the wrapped dough to an airtight container or freezer bag and freeze for up to 3 months. To use, allow the dough to thaw in the refrigerator overnight or on the kitchen counter for 30 minutes to one hour so that it becomes soft enough to roll out.

More Shortbread Recipes

• 50 Best Cookie Recipes
• Cut Out Shortbread Cookies
• Cranberry Orange Shortbread
• Pecan Sandies
• Christmas Shortbread Cookie Bites
• Chocolate-Dipped Shortbread Cookies