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Chocolate Drizzled Shortbread Cookies

Chocolate Drizzled Shortbread Cookies are bite sized, light and crunchy butter cookies with melted chocolate on top! They’re so easy to make and even easier to eat!

FUN BITE SIZED COOKIES

These Chocolate Drizzled Shortbread Cookies are a classic sweet treat that everyone loves! It’s the combination of buttery shortbread cookies, and melted white, milk and dark chocolate drizzled on top. This cookie is easy to make and takes only minutes to prepare. Plus, they make perfect holiday gifts, but can be enjoyed all year long.

A plate of shortbread cookie bites with chocolate and vanilla drizzle on top.

FREQUENTLY ASKED QUESTIONS:

Where do I find the chocolate melting wafers?

You can find the melting wafers these days at Walmart – if it’s not in the baking section, it will be over where the cake decorating supplies are located. You can also find them at most craft stores like Michael’s or even order them online. Follow the back of the packaging on how best to melt them. It’s usually easiest in the microwave.

Do I have to use melting wafers?

Nope! If you have dark chocolate chips, white chocolate chips and milk chocolate chips, you can use those instead of the melting chocolate wafers. They’ll work just as well. I would probably only melt one chocolate type at a time as the chocolate will start to harden pretty quickly as it cools.

What if I don’t have a stand mixer?

You can use an electric hand mixer. Just be careful not to overtax your dough.

Why put the dough in a baking dish and then move it to a sheet?

I know it can seem a little much, but you need to be able to chill the dough without getting the plastic wrap covering stuck to the dough since it can be a little wet. If you have a baking sheet with higher sides, you could probably get away with using that instead of dirtying up another baking dish.

My shortbread cookies came out dry and crumbly, what happened?

With shortbread cookies, the method of measuring is key. If you measure too much powdered sugar or too much flour, you end up with a dry cookie. Shortbread cookies by nature are not soft. They are meant to have crunch to them but you don’t want them so dry you need 10 glasses of milk to get them down. Shortbread cookies are some of the easiest you can make, but as you can see, there is no liquid added to them – they only have 5 ingredients.
Do not pack your measuring cup when measuring the powdered sugar or the flour. Do not measure directly from the bag or you will be guaranteed to end up with too much in your dough. See next to the all purpose flour ingredient list below for the best way to measure without a scale. I don’t own a scale and this method works for me every time.

How to store shortbread cookies cookies?

These cookies are best served at room temperature and should be stored in a container for up to a week at room temperature. You can freeze these for up to 3 months.

A plate of vanilla and chocolate drizzled shortbread cookies.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • salted butter – you could use unsalted butter but you’ll want to add about a 3/4 teaspoons of salt to the dough.
  • powdered sugar and granulated sugar – powdered sugar is what gives shortbread cookies that unique, flaky type texture. You need both types of sugar for this recipe.
  • vanilla extract – almond extract works wonderfully with these cookies too. I think the combination of the melted white chocolate topping and an almond flavored cookie is delicious.
  • all-purpose flour – I don’t usually sift my flour even though you probably should for most baked goods. The best way to measure is to not scoop directly from the bag. Our the flour into a bowl and stir it up a bit. Then dip in your measuring cup and scrape off the top with the flat end of a butter knife. Do not pack the flour into the measuring cup or you’ll end up with too much and end up with dry, crumbly cookies.
  • dark chocolate, milk chocolate and white chocolate melting wafers – I find that the Ghiradelli melting wafers work the best, melting easier and hardening faster. You do not have to use all three chocolates. You can just pick one and go with that.
Butter, powdered sugar, granulated sugar, all purpose flour, milk, milk chocolate wafers, dar chocolate wafers, white chocolate wafers, and vanilla extract.
Note: All of the butter needed for this recipe is more than what is pictured here.

HOW TO MAKE CHOCOLATE DRIZZLED SHORTBREAD COOKIES

Line a 9×13-inch baking dish with parchment paper and set aside. In the body of a stand mixer with the paddle attachment, add the cold butter, powdered sugar, and granulated sugar. Mix until well combined, scrape down the bowl.

Mix in the vanilla. Add the flour in three batches, fully mixing it in before adding more, and scrape down the sides as needed.

collage of three photos: a bowl of a stand mixer with butter, granulated sugar and powdered sugar; vanilla added to the mixing bowl; flour added to the bowl.

Press the cookie dough evenly into the bottom of the prepared baking dish. Cover with plastic wrap and place in the fridge for at least 30 minutes, up to overnight.

Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside. Remove the cookie dough from the baking dish by using the parchment paper to help lift it out. Cut into ½ inch squares.

collage of two photos: cookie dough in a baking dish lined with parchment paper; cookie dough cut into squares on a sheet.

Arrange the cookie bites on the prepared sheet trays about 1 & ½ inches apart; they will spread a little. Bake for 12-14 minutes until they very, very lightly start to brown along the edges. Allow to cool completely on the tray.

collage of two photos: unbaked shortbread cookies on a baking sheet; fully baked cookies on a baking sheet.

Once the cookies are cool, melt the different chocolates. Drizzle ⅓ of them with the dark chocolate, ⅓ with the milk chocolate, and the last ⅓ with the white chocolate.

collage of two photos: three bowls of different melted chocolate; chocolate drizzled on baked cookies.

Allow them to sit until the chocolate has hardened and serve.

A plate of chocolate drizzled shortbread cookies with a glass of milk.

CRAVING MORE RECIPES?

Close up looking at a plate of chocolate drizzled shortbread cookies.

Chocolate Drizzled Shortbread Cookies

Light, bite sized butter cookies with chocolate drizzled on top.
5 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 14 minutes
Chill Time: 30 minutes
Total Time: 59 minutes
Servings: 100 servings

Ingredients

Instructions

  • Line a 9×13-inch baking dish with parchment paper and set aside.
  • In the body of a stand mixer with the paddle attachment, add the cold butter, powdered sugar, and granulated sugar. Mix until well combined, scrape down the bowl.
    A bowl of a stand mixer with butter, granulated sugar and powdered sugar.
  • Mix in the vanilla.
    Vanilla added to the butter and sugar mixture in a mixing bowl.
  • Add the flour in three batches, fully mixing it in before adding more, and scrape down the sides as needed.
    Flour being added to the wet ingredients of a stand mixer bowl.
  • Press the cookie dough evenly into the bottom of the prepared baking dish. Cover with plastic wrap and place in the fridge for at least 30 minutes, up to overnight.
    Cookie dough in a baking dish lined with parchment paper.
  • Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
  • Remove the cookie dough from the baking dish by using the parchment paper to help lift it out. Cut into ½ inch squares.
    Cookie dough cut into squares on a sheet.
  • Arrange the cookie bites on the prepared sheet trays about 1 & ½ inches apart; they will spread a little.
    Unbaked shortbread cookies on a baking sheet.
  • Bake for 12-14 minutes until they very, very lightly start to brown along the edges. Allow to cool completely on the tray.
    Baked shortbread cookies.
  • Once the cookies are cool, melt the different chocolates.
    Three bowls of melted chocolate.
  • Drizzle ⅓ of them with the dark chocolate, ⅓ with the milk chocolate, and the last ⅓ with the white chocolate.
    Shortbread cookies drizzled with chocolate.
  • Allow them to sit until the chocolate has hardened and serve.
    A plate of shortbread cookie bites with chocolate and vanilla drizzle on top.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • It’s normal for the cookie dough to spread as they bake.
Course: Dessert
Cuisine: American

Nutrition

Calories: 51kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 3g | Sodium: 26mg | Fiber: 0.2g | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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3 Comments

  1. Thank you Brandie for all your recipes…
    In this particular recipe you didn’t state how you melted the chocolates … Also can I use these melted chocolate to cakes & cupcakes …
    I appreciate your help …
    enjoy your Holidays
    Brenda

    1. Hi Brenda, I just follow the package directions. Some take slightly longer to melt than others. In this case it was just the microwave. You start with 30 seconds, then stir, then 15 second increments after that, stirring after each until melted. 🙂