These easy chocolate whipped shortbread cookies, topped with drizzled white (or semi-sweet) chocolate, are rich and buttery and full of chocolate flavour!
Whipped shortbread cookies have always been a Christmas cookie favourite around here. But we’ve always just made the regular vanilla shortbread cookies and left it at that.
This year I decided to branch out and try a few new flavours of whipped shortbread cookies, and I’m so glad I did!
These chocolate whipped shortbread cookies are rich and buttery and full of chocolate flavour.
They’re super easy to make, they freeze very well, and they taste fantastic. We loved these chocolate whipped shortbread cookies.
They make a great addition to your Christmas cookie tray!
What does chocolate whipped shortbread taste like?
There is a lot of butter in shortbread cookies, but not a lot of sugar. Chocolate shortbread cookies are buttery and chocolate-y, but not overly sweet.
They are definitely the kind of cookie that needs a glass of milk or a mug of coffee alongside them.
If you prefer sweeter cookies, go with these sugar cookies instead.
Why is it called shortbread?
It’s called shortbread because of the large amount of butter in the cookies. The term short actually means crumbly.
These buttery cookies are supposed to be a bit crumbly. Don’t expect a chewy cookie – chocolate shortbread cookies are crisp, buttery, a little bit sweet, and melt in your mouth delicious.
Can you freeze chocolate shortbread cookies?
These shortbread cookies freeze very well.
Wait until the cookies have cooled completely, and/or the chocolate drizzle on top has set, and place them in an airtight container with wax paper in between the layers so they don’t stick together. They can be frozen for up to 3 months.
They defrost very quickly at room temperature, and are very good even when they’re still cold.
How to make Chocolate Whipped Shortbread Cookies:
- Make sure you whip the dough well. It will be crumbly at first and then will come together into a ball – this takes 2-3 minutes of whipping in a stand mixer or food processor, and 4-5 minutes with an electric hand mixer. If you don’t whip it long enough, it will be too crumbly.
- Don’t use butter that is too warm. You want it just softened enough to whip, but if it is too warm it will get too soft when whipping the dough, and your cookies may be a bit flat. If your dough is sticky, put it in the fridge to firm up a bit before shaping your cookies.
- These cookies aren’t super sweet so they do need something on top (in my opinion). We liked them with white or semi-sweet chocolate drizzled on top. I think they’d be good with half a candied or maraschino cherry pressed on top (like these whipped shortbread cookies), or a drizzle of vanilla glaze instead though.
- If you have a cookie press, these cookies can also be shaped with one of those instead of rolling the dough into balls and pressing it down with a fork. It may depend on the cookie press, but mine makes the cookies quite small, so the bake time is only about 8 minutes instead of 12-14 minutes.
- I have recipes for 4 other flavours of whipped shortbread cookies. You can find them here: 5 Tasty Whipped Shortbread Cookies
Here are some more great Christmas cookie recipes for you:
- Chocolate Swig Sugar Cookies
- Peppermint Brownie Truffles
- Turtle Thumbprint Cookies
- Peppermint Pinwheel Cookies
- Mint Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 1/4 cup cornstarch
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder (I use Dutch processed)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 4 ounces white or semi-sweet chocolate, chopped
- Preheat the oven to 350 degrees F.
- In a large bowl, or the bowl of a stand mixer, cream the butter until smooth and fluffy.
- Add the cornstarch, flour, cocoa powder, powdered sugar, and vanilla, and whip until the dough comes together. This will take 2-3 minutes in a stand mixer and 4-5 minutes with a hand mixer.
- Roll the dough into small balls, about 1 tablespoon each (or use a 1 tablespoon sized cookie scoop), and place them about 2 inches apart on an ungreased cookie sheet.
- Dip a fork into a small bowl of flour and press the cookies down with it to flatten them. Make sure to dip the fork into the flour and shake off the excess before flattening each cookie so that it doesn’t stick.
- Bake for 11-14 minutes, or until the cookies are just set.
- Allow them to cool on the cookie sheet for 5 minutes before removing them to a wire rack to cool completely.
- Melt 2/3 of the chocolate in the microwave at 50% power for 2-3 minutes, stirring every 30 seconds, until the chocolate is completely melted. Add the last 1/3 of the chopped chocolate and stir until it is all melted.
- Drizzle the melted chocolate on top of the cooled cookies. Using a fork for this is the easiest way to get nicely drizzled chocolate.
- Top with some sprinkles if you like and allow the chocolate to set.
- Store the cookies in an airtight container at room temperature for up to 7 days, or freeze for up to 3 months.
Source: Adapted from my Whipped Shortbread Cookies.
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Serving Size:1 cookie
Amount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 2mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 1g
Nutrition Information is estimated based on ingredients used and may not be exact.