Decadent Shortbread Cookies with Chocolate Drizzle

Why You’ll Love This Recipe

• Simple Ingredients: You likely already have everything you need in your pantry and fridge.
• Beginner-Friendly: No special equipment or fancy techniques required—just mix, chill, bake, and drizzle.
• Versatile: Perfect for holiday baking, gift-giving, or just a sweet moment with your afternoon coffee.
• Make-Ahead Magic: The dough can be prepped in advance and baked whenever you’re ready.

Ingredients Breakdown

Essentials

• Unsalted Butter: The heart of any good shortbread. Use high-quality butter for maximum flavor.
• Powdered Sugar: For a tender texture and just the right amount of sweetness.
• All-Purpose Flour: Keep it simple for that classic shortbread crumb.
• Vanilla Extract: Adds a touch of warm depth to the cookies.
• Chocolate Chips: I like semi-sweet or dark chocolate for the drizzle—feel free to choose your favorite.

Pro Tips

• If you’ve got salted butter on hand, you can still use it—just skip any added salt in the recipe.
• For the drizzle, use a microwave or double boiler to gently melt the chocolate, keeping it silky smooth.
• Chilled dough is key! It helps the cookies hold their shape and bake evenly.

Step-by-Step Instructions

1. In a large mixing bowl, cream together 1 cup of unsalted butter and ½ cup of powdered sugar until pale and fluffy. Stir in 1 teaspoon of vanilla extract.
2. Gradually mix in 2 cups of all-purpose flour until the dough forms a cohesive ball. Don’t overwork it—just until combined!
3. Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. On a floured surface, roll out the dough to about ¼ inch thick. Use your favorite cookie cutters to create shapes, then transfer to the baking sheet, spacing 1 inch apart.
6. Bake for 10-12 minutes, or until the edges are just lightly golden. Let the cookies cool completely on a wire rack.
7. In a microwave-safe bowl, melt ½ cup of chocolate chips in 30-second intervals, stirring after each, until smooth. Use a spoon or piping bag to drizzle the melted chocolate over the cooled cookies. Let the chocolate set before serving.

Chef’s Tips and Tricks

• If it’s warm in your kitchen, pop the cut-out cookies into the fridge for 10 minutes before baking to help them retain their shape.
• A fork can be used to make decorative pricks on the cookies for a traditional look.
• Don’t have a piping bag? Snip a small corner of a zip-top bag to drizzle the chocolate—it works like a charm.

Recipe Variations and Serving Suggestions

• Infuse the butter: Before creaming, let your butter sit with a hint of orange zest or lavender for a subtle flavor twist.
• Use White Chocolate: Prefer a sweeter note? White chocolate drizzle adds a lovely contrast!
• Dipping Option: Dip half the cookie in melted chocolate instead of drizzling for a bolder presentation.
• Serving Idea: These cookies pair beautifully with a steaming pot of tea or creamy hot cocoa on a cozy evening.

FAQs

Can I freeze the shortbread dough?

Absolutely! Wrap it tightly in plastic wrap, then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge before rolling out and baking.

How do I store the cookies?

Keep them in an airtight container at room temperature for up to one week. If you’ve drizzled chocolate, use parchment paper to separate layers.

Can I double the recipe?

Of course! This recipe scales beautifully, so feel free to make extra for sharing.