These chocolate-dipped chocolate shortbread cookies are incredibly buttery, rich and straight-up delicious! With fun add-ons, like dried cranberries and walnuts, they’re sure to be a favourite addition to your holiday baking list!
This chocolate shortbread cookies were originally posted in December 2016, but have been updated with new text, recipe pictures and slight tweaks in the recipe.
Has the holiday festivities begun in your home?
Just last weekend, we watched a couple of Christmas movies, enjoyed a big mug of hot chocolate, and put up our tree.
As I was unpacking the ornaments, I realized how many memories are contained in each and every one of them. Each ornament has a story. As I was grabbing each, I was thinking ‘oh, that’s the time when …’, ya know?
Funny thing, when you first get an ornament, while they are special at the time, they truly mean that much more as the years pass. I love looking at our tree; there are so many happy memories and stories.
Food is like that too, don’t you think? Certain foods or meals are representative of a memory or special occasion. Every single year I make these cornstarch shortbread cookies and they always put a smile on my face.
Aside from the copious amounts of butter, cornstarch helps make these cookies flaky, light and kinda melt-in-your-mouth. Bottom line? So good!
Why We Love Chocolate Shortbread Cookies
- These holiday cookies are made with less than 10 simple ingredients (including the chocolate dip and garnish)
- Can be customized to taste with other add-ons (instead of cranberries and walnuts)
- Super simple to prepare
- Of course, they taste so good!
How to Make Shortbread Cookies with Cornstarch
Full details are in the recipe card below, but here are the basics:
- In the bowl of your stand mixer (or use a mixing bowl and a hand mixer), mix together flour with cornstarch, icing sugar, cocoa powder and salt.
- Add softened butter.
- Blend everything together.
- Remove the shortbread dough ball from the mixer and wrap in food plastic wrap. Place into the fridge for a little while to chill (this makes the dough easier to handle).
- Once the cookie dough has chilled, remove from food plastic wrap, form into balls and place onto a parchment paper lined sheet pan.
- Flatten dough balls to form cookies and bake.
- Melt chocolate.
- Dip the chocolate shortbread cookies into a bowl of melted chocolate (just on one side), allowing excess chocolate to drip off, back into the bowl.
- Place the chocolate-dipped shortbread cookies on a wax paper lined sheet pan and sprinkle with dried cranberries and walnuts. Allow the chocolate to set before enjoying.
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Do Shortbread Cookies Freeze Well?
Yes! These chocolate shortbread cookies freeze really well!
Store cooled cookies in a freezer-safe bag or freezer-safe container for up to 3 months.
When ready to enjoy, take them out of the container and place on a plate to thaw. They thaw super quickly and can almost be enjoyed right away.
Recipe Tips and Variations
As mentioned, these cornstarch shortbread cookies, can easily be made vegan. Instead of regular butter and chocolate, sub with vegan butter chocolate.
A small pinch of flaky salt is a yummy addition. Add a little after dunking the cookies in the melted chocolate.
Instead of walnuts, try almonds or pecans.
This shortbread cookie recipe can easily be halved if you want to make a smaller batch.
More Fun Holiday Recipes
Hope you love love these chocolate shortbread cookies made with cornstarch as much as we do!
If you try this shortbread cookie recipe, be sure to leave a comment below. Love to hear how you enjoyed!
Chocolate Shortbread Cookies with Cornstarch
- 1.5 cups all-purpose flour
- 1 cup cornstarch
- 1 cup icing sugar
- ½ cup cocoa powder
- ½ teaspoon salt
- 1.5 cups unsalted butter , softened at room temperature
- 8 ounces dark chocolate , melted (or about 225 grams)
- 4 to 5 tablespoons dried cranberries , chopped, if necessary, to make smaller
- 4 to 5 tablespoons chopped walnuts
- In a bowl of a stand mixer fitted with a paddle attachment (or using a mixing bowl with a hand mixer), mix together the flour, cornstarch, icing sugar, cocoa powder and salt. Preheat your oven at 300 degrees Fahrenheit at this point too.
- Add butter to flour mixture and blend until combined and dough is soft. Form into a ball and wrap in food plastic wrap and place in the refrigerator for 20 to 30 minutes until dough is easier to handle (and form into cookies).
- Remove dough from the refrigerator, unwrap from food plastic wrap, and shape into balls (each ball about 2 tablespoons). Place balls onto a large parchment paper lined baking sheet. Note: If the dough is too firm to handle, just let sit on your countertop for a little bit until you can roll into balls.
- To form cookies, gently flatten each ball with your hand. You want the cookies about ½-inch thick and about 2 inches in diameter. Cookies should be about 1 inch or so apart to allow for them to spread a little.
- Bake for about 22 minutes. Once done, carefully remove (as they are delicate before they cool). Remove the cookies from the sheet pan with a spatula and place onto a cooling rack to cool.
- Place a sheet of wax paper on a sheet pan. Once cookies are cooled, one at a time, dip cookies into a bowl of melted dark chocolate on one side (allowing excess chocolate to drip off back into the bowl). As you are dipping them, place cookies onto prepared sheet pan and sprinkle with dried cranberries and walnuts (gently pressing into chocolate, if necessary, to adhere).
- Once done, allow the chocolate to harden completely. To speed cooling and hardening of chocolate, place the sheet pan into the freezer for about 10 minutes. Remove and enjoy!
- You can melt the dark chocolate in a microwave-safe bowl, heating for about 30 seconds or so at a time, stirring and mixing and heating for another 30 seconds until just melted. Note: it’s easier if the chocolate is roughly chopped first.
- This shortbread cookie recipe can easily be halved if you want to make a smaller batch.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.