These Chocolate Shortbread Cookies are fancy, chocolatey cookies made with only 5 ingredients. They are egg-free and dairy-free and only take 10 minutes of prep!
I love to make a large variety of cookies for Christmas to share and give to friends and family. I love to include cookies like my Christmas Wreath Cookies, Peppermint Snowball Cookies, or Chocolate Peppermint Cookies. But nothing really beats shortbread cookies.
So I decided to make these terrific and delicious chocolate shortbread cookies with just 5 ingredients!
Ingredients and Substitutions
You only need 5 base ingredients to make these cookies.
- All-Purpose Flour – Provides the structure for these crumbly cookies. If you need a gluten-free version, I recommend using my almond flour chocolate shortbread recipe instead.
- Dairy-Free Butter – Using unsalted, dairy-free butter ensures these cookies stay vegan-friendly. Margarine also works well, and if you prefer dairy, you can use regular butter for a similar texture.
- Powdered Sugar – Adds sweetness and keeps the cookies soft. Powdered sugar dissolves quickly, which is perfect for this tender dough.
- Unsweetened Cocoa Powder – Creates the rich chocolate flavor. You can use Dutch-processed or natural cocoa powder, depending on your preference.
- Almond Milk – Moistens the dough slightly. You can substitute any plant-based milk like oat, soy, or coconut milk.
How to Make Chocolate Shortbread Cookies
I’ve included below pictures of key steps to help you make the best chocolate shortbread cookies!
Combine the butter and powdered sugar in a mixing bowl.
Stir with a spatula until it forms a soft and smooth batter.
Incorporate the flour and cocoa powder.
Stir the batter until you can turn it into a ball.
Form a large and thick rectangle of dough and smoothen it with a spatula.
Cut four strips of dough and flatten them to an equal size.
Use the back of a fork to print cookies next to each other.
Cut the cookies between each fork print and place them on a baking sheet.
Bake the cookies for 14 minutes at 350 °F (180 °C) before letting them cool down on a wire rack.
Melt some dark chocolate with olive oil and dip half the cookies in the bowl.
Do the same with plant-based white chocolate and dip a few other cookies in it.
Decorate the cookies with shredded coconut or any other nuts or seeds.
Expert Tips
Let me share with you a few more tips to make perfect cookies.
- Achieve the right dough consistency – Start with the specified amount of almond milk, adding a touch more if the dough is too dry. The dough should be soft but not overly sticky. Add a bit of extra flour if it feels too moist.
- Fork Impressions for a Classic Look – Pressing the back of a fork along the dough log creates a lovely, classic look while also helping to define each cookie’s edges. Leave a little space between each fork mark for easier cutting.
- Chill the Dough Before Baking – Refrigerating the cookies for 20-30 minutes before baking helps them hold their shape, resulting in a perfectly crisp texture.
Serving Suggestions
These cookies are perfect for holiday platters, afternoon tea, or as edible gifts. Arrange them in a festive tin, or serve alongside dairy-free hot chocolate for a rich treat.
Storage and Shelf Life
You can store these chocolate shortbread cookies in an airtight container in the fridge for up to 5-6 days. You can also freeze them in an airtight container for up to one month. Simply thaw at room temperature before serving.
More Shortbread Cookie Recipes
If you like the texture of shortbread cookies, I have many options for you!
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Chocolate Shortbread Cookies
Ingredients
- 2 cups All-Purpose Flour - note 1
- 1 cup Dairy-Free Butter (Unsalted) - note 2
- 1 cup Powdered Sugar
- ½ cup Unsweetened Cocoa Powder
- 2 tablespoons Almond Milk - note 3
To decorate
- ½ cup Dairy-Free Dark Chocolate Chips - note 4
- ⅓ cup Desiccated Coconut - note 5
Instructions
- Line two large cookie sheets with parchment paper. Lightly oil the surface with cooking oil spray and set aside.
- In a mixing bowl, stir softened butter and powdered sugar with a rubber spatula until they form a creamy, smooth paste. You can use a stand mixer with a paddle attachment or an electric beater.
- Add flour, cocoa powder, and milk and stir to form a crumbly dough. Then, knead and squeeze by hand to form a consistent cookie dough.
- If the dough is too dry, add a bit more almond milk. If it's too sticky, add a little more flour, but don't over-add flour. The dough is soft and sticky, and that's normal. You just don't want a dough that is too moist.
- Divide the dough into 4 equal pieces. Roll each one into a log about 0.8 inches wide (2 cm).
- Use the back of a fork to press print all along the dough logs, leaving 0.2 inches between each print. That's where you will cut the cookies apart from each other.
- When the whole log has been marked with the fork, use a knife to cut cookies. One cut between each fork mark makes one shortbread cookie.
- Place each cookie on the prepared baking sheet and refrigerate it for 20-30 minutes.
- Preheat the oven to 350 °F (180 °C).
- Bake the shortbread cookies for 14 minutes at 350 °F (180 °C).
- Cool down on the baking sheet and then on a cooling rack before decorating.
Decorating Shortbread
- To decorate, melt 1/2 cup of dark or white chocolate chips in a microwave-safe bowl. Microwave it in 30-second bursts, stir, and repeat until the chocolate is fully melted.
- Dip each chocolate shortbread end into melted chocolate, then into unsweetened desiccated coconut if you like. Place back on the cooling rack.
- Refrigerate the cooling rack for an hour to quickly set the chocolate shells.
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