Chocolate Shortbread Cookies

chocolate shortbread
Diana Rattray
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
121 Calories
8g Fat
11g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 121
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 18mg 6%
Sodium 140mg 6%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Protein 1g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 Traditional shortbread is made with few ingredients and has a characteristic bite that is irresistible and delicious. Our buttery chocolate shortbread cookies are incredibly easy to make – you just need to add good quality cocoa to the basic shortbread formula. Ready in barely 30 minutes, this is a great afternoon treat to make with your kids or to have at hand for a surprise visitor or last-minute coffee with friends.

Roll the dough out and score into squares or wedges or shape the dough into small balls to make individual cookies. This cookie dough freezes well, so you can double the amounts and freeze half for another day.


  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour (9 ounces)
  • 1/2 cup unsweetened cocoa powder
  • 9 ounces butter (1 cup plus 2 tablespoons, room temperature)

Steps to Make It

  1. Gather the ingredients.

  2.  Preheat the oven to 325 F.

  3. In a mixing bowl or the bowl of a food processor fitted with a metal blade, combine the powdered sugar, flour, and cocoa powder. Mix well with a whisk or spoon if making the cookies by hand, or pulse the food processor a couple of times.

  4. Cut the butter into the flour with a hand-held pastry blender or food processor until the mixture resembles fine crumbs. Transfer the mixture into a bowl and knead by hand until the dough holds together. Do not overwork the dough.

  5. Shape the dough into two flattened disks. The dough can be rolled out to make wedges or formed into individual cookies.

  6. Pat or roll each disk of dough on an ungreased baking sheet to an 8-inch square or round shape. Alternatively, roll out the dough on a silicone baking mat and slide it onto the pan. Score the dough into square or rectangle shapes or wedges, but do not cut through.

  7. You may also shape the dough into small balls and flatten with a flat-bottom glass dipped in granulated sugar. Space about an inch apart on the ungreased baking sheet.

  8. Bake the cookies for about 20 to 25 minutes or until the dough is set and golden brown. Rotate the baking sheet about halfway through the cooking time for an even bake.

  9. Cool briefly and cut the cookies along the score lines while still warm. Place the individual cookies on cooling racks and let cool off completely.

  10. Enjoy!

For Best Results With Your Shortbread

  • Handle shortbread dough gently, briefly, and being mindful to not overmix.
  • Heavy, flat baking sheets are best for baking cookies. The rims on jelly roll pans can deflect the heat, resulting in uneven baking. Turn rimmed baking sheets upside down.
  • Cool baking sheets before baking subsequent batches.