Classic shortbread cookies but all dolled up for Christmas! These chocolate dipped shortbread cookies can be made into two variations - chocolate pecan and white chocolate cranberry. They are slice and bake cookies so they are SO easy to make and are so incredibly tasty. You will definitely want these as a part of your Christmas cookie boxes.
Why you will love these chocolate dipped shortbread cookies
- The flavors. Shortbread cookies are amazing on their own, but we're jazzing them up here. One variation has chopped chocolate and pecans, while the other has dried cranberries or cherries. They are both dipped in chocolate which makes them even more delicious,
- They are so easy to make. Shortbread cookies are a very classic and timeless cookie. They have simple ingredients and easy steps, that's why everyone loves them! The dough whips up really fast and it only has 12-14 minutes of bake time. The only downside is the dough has to chill for an hour, but it is VERY worth it.
- Butter: unsalted butter is the butter of choice so we can control exactly how much salt goes into this recipe.
- Sugar: granulated sugar is the sweetener in this recipe. It adds a bit of moisture and allows for the cookies to get a light golden brown color on the edges.
- Egg yolks: egg yolks bind the ingredients and give the cookies a chewy and dense texture.
- All purpose flour: all purpose flour is the flour of choice in this recipe - it provides the best texture and crumb in these cookies.
- Mix-ins: one cookie variation has chopped chocolate and pecans, while the other has dried cranberries or cherries. These cookies suit the fruit lover and the chocolate lover!
- Chocolate: we dip the chocolate pecan cookies in the semi-sweet chocolate and the cranberry cookies in the white chocolate. The pairings are *mwah* chef's kiss!
- Make the shortbread dough. Beat together the butter and sugar until combined. Add the egg yolks and vanilla extract and mix. Add the flour and salt and mix until combined.
- Add the mix-ins. Divide the dough into two equal parts. Add the chopped chocolate and pecans to one half, and the chopped dried cranberries to the other. Mix both doughs until the mix-ins are fully incorporated.
- Chill the dough. Form each dough into a log, wrap in cling wrap, and chill for one hour.
- Bake. Remove the cling wrap and place the cookie dough on a cutting board. Using a sharp knife, slice the dough into pieces and place on a baking sheet. Bake the cookies at 350F for 12-14 minutes.
- Coat with chocolate. Once the cookies are cool, melt both the white and semi-sweet chocolate with vegetable oil. Dip or drizzle the chocolate pecan cookies in the semi-sweet chocolate, and the cranberry cookies in the white chocolate, or mix and match!
Shortbread baking tips
Don't over mix the cookie dough.
Over mixing the dough can lead to hard, dry cookies. Make sure to only mix the dough until the dry ingredients are JUST incorporated.
Chill the dough.
The dough needs little chill time, so don't skip this step! Chilling the dough for one hour gives it the perfect consistency and temperature for success.
Don't over bake.
These cookies only need 12-14 minutes in the oven, so make sure to watch them carefully! Any longer and you will be left with a hard and dry cookie. The cookies are done when they are JUST starting to brown.
Finely chop the mix-ins.
If the mix-ins are too big, it will be hard to slice through the dough and make even, circular cookies. This is especially true for the dried fruit. If too big, the knife will get caught on the fruit and you won't get a clean cut.
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
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Chocolate Dipped Shortbread Cookies (Two Ways!)
Shortbread Dough Base
- 1 cup (226 grams) unsalted butter room temperature
- 1 cup (200 grams) granulated sugar
- 2 egg yolks room temperature
- ½ teaspoon vanilla extract
- 2 ¼ cups (281 grams) all purpose flour
- ½ teaspoon salt
Chocolate Pecan Variation
- ½ cup (90 grams) semi-sweet chocolate finely chopped, I prefer to use a finely chopped chocolate bar, but mini chocolate chips work too
- ½ cup (60 grams) pecans finely chopped
- 1 cup (180 grams) semi-sweet chocolate chips for melting
- 1 teaspoon vegetable oil
White Chocolate Cranberry Variation
- 1 cup (126 grams) dried cranberries/cherries finely chopped
- 1 cup (180 grams) white chocolate chips for melting
- 1 teaspoon vegetable oil
- For the chocolate pecan cookies, chop the chocolate and pecans very finely. You can also put them through a food processor and pulse until fine. Set aside.
- For the white chocolate cranberry cookies, chop the dried cranberries/cherries very finely. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium-sized bowl if using a handheld mixer, beat the butter and sugar together on medium-high speed until light and fluffy.
- Add the egg yolks and vanilla extract and beat on medium speed until combined, scraping down the bottom and sides of the bowl if necessary.
- Add the flour and salt and beat on low-medium speed until a dough forms. The dough will be thick.
- Divide the dough into two equal parts. Add your chopped chocolate and pecans to one half of the dough and mix until thoroughly incorporated. Add the dried fruit to the other half of the dough and mix until thoroughly incorporated.
- Shape each dough into two logs measuring about 8 inches long and 1 ½-2 inches wide. Wrap both in cling wrap and let the dough chill in the fridge for one hour or overnight.
- Once the dough has chilled for at least an hour, preheat your oven to 350F and line a baking sheet with parchment paper.
- Unwrap the dough and place it on a cutting board. Using a sharp knife, slice each log into cookies, each about 1-1 ½ inches thick. Place the cookies on the prepared baking sheet.
- To ensure the cookies really keep their shape while baking, pop the cookie sheet with the cookies on it in the freezer for 5-10 minutes prior to baking.
- Bake for 12-14 minutes or until lightly golden. Remove from the oven and let them cool for 5 minutes on the pan, then transfer them to a cooling rack to cool completely.
- Once the cookies are cool, melt the chocolate. In one bowl, combine the semi-sweet chocolate chips and vegetable oil. In another bowl, combine the white chocolate chips and vegetable oil. Microwave in 30 second increments, stirring in between each increment until smooth and completely melted. You can also melt them over the stove.
- Dip or drizzle the chocolate pecan shortbread cookies in the semi-sweet chocolate, and the cranberry shortbread cookies in the white chocolate. Or mix and match!
- Place the cookies on a parchment paper lined baking sheet and let the chocolate set. You can do this at room temperature or put them in the fridge. It will be faster in the fridge.
- Store in an airtight container at room temperature. Enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
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