These Chocolate Shortbread Cookies from Marian of Sweetopia are the perfect base for decorating, but they also taste great on their own.

Chocolate Shortbread Cookies

By Marian, Sweetopia
Makes 30 3-inch diameter cookies


2 cups (4 sticks) unsalted butter, at room temperature
2 cups sugar
2 large eggs
3 teaspoons vanilla
4 cups flour
1 1/2 cups cocoa powder
1 teaspoon salt


Cream butter and sugar together in bowl of an electric mixer on low to medium speed, using paddle attachment. Mix until thoroughly incorporated – for about 1 minute. Scrape down sides of the bowl with plastic spatula and mix again for few seconds more. Note: Overmixing butter and sugar in this step will cause too much air to be incorporated into dough. If you’d like a light and fluffy cookie, that’s OK. However the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.

Add eggs slowly and mix. Scrape down bowl with your spatula at least once and mix again.

Add liquid vanilla extract. Stir briefly.

In separate bowl, sift together flour, cocoa powder and salt.

Add flour mixture to butter mixture. Place large tea towel or two small tea towels between edge of bowl and electric mixer so flour won’t escape. Mix on low speed for 30 seconds. Remove tea towels and observe dough mixing; when it clumps around paddle attachment it’s ready. It’s also important at this stage not to over mix the dough.

Roll dough out between 2 large pieces of parchment paper. Place on baking sheet and refrigerate for at least 1 hour.

Roll out dough further if necessary to reach 1/4-inch thickness, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.

Return cookie dough shapes back to refrigerator for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.

Preheat your oven to 350°F.

Bake cookies for 8-12 minutes or until center of cookie no longer looks wet. Baking time will depend on the size of your cookie.

Let cookies cool to room temperature and decorate!

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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14 thoughts on “Chocolate Shortbread Cookies

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  1. sally said:

    just wondering the thickness of the dough before cutting out the cookies?

    • realbutter said:

      Sally – Dough should be rolled out to about 1/4-inch thickness.

  2. Donna Armstrong said:

    do you think using Cup 4 Cup gluten free flour would produce the same results? I have several gluten free granddaughters.

    • realbutter said:

      Hi Donna. We haven’t tested this recipe with gluten free flour, so we can’t make any recommendations with substituting the flour. Let us know how the recipe turns out!

  3. Donna Armstrong said:

    I have another question. If you wanted just plain shortbread cookies, do you just omit the cocoa?

  4. Ruth said:

    I want to take the chocolate shortbread cookies and omit chocolate. If I do. Or can I? Has it been done? Should I add more flour? I don’t want it to taste like flour. Thank you

  5. Ruth said:

    Was wondering if I could OMIT the cocoa? Would like this with or without.Can you tell me how much more flour I would have to put in. Thank You

  6. Danijela Cvrkotic said:

    Can you please tell me how much 4 stick of a butter is in grams,because ih our country we can buy it in 125gr or 250gr?

    Thank you

    • realbutter said:

      Hi Danijela – One stick of butter is 113 grams.

  7. Laura said:

    Did you use Dutch processed cocoa or natural?

    • realbutter said:

      Hi Laura – This recipe was made with natural cocoa powder. Happy baking!