Chocolate Shortbread Cookies
Rich and buttery chocolate shortbread cookies with a hint of cinnamon, perfect for satisfying sweet cravings and ideal for holiday treats or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Combine butter, powdered sugar, and vanilla in a large bowl. Beat at medium speed, scraping the bowl often, until creamy.
- Reduce speed to low; add flour, cocoa, and cinnamon. Beat until well mixed.
- Roll out dough on a lightly floured surface, one-half at a time, to 1/4 inch thickness. Keep remaining dough refrigerated.
- Cut cookies with 2 1/2 to 3 inch cookie cutters.
- Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes or until set.
- Cool completely before serving.
Tips & Substitutions
For a richer chocolate flavor, consider using Dutch-process cocoa instead of regular cocoa powder. If you're out of powdered sugar, you can blend granulated sugar until fine. To prevent sticking, chill the dough for 30 minutes before rolling it out. If you prefer a spicier kick, try adding a pinch of cayenne pepper to the dough. These cookies are easy to customize with nuts or chocolate chips.
Serving Suggestions
These cookies pair beautifully with a glass of cold milk or a warm cup of coffee. For an indulgent treat, drizzle melted chocolate over the cooled cookies or serve them alongside a scoop of vanilla ice cream. They also make a delightful addition to a dessert platter with treats like Lickety Split Cupcakes or Rum Cake(Improves With Age!!).
Storage & Reheating
Store the chocolate shortbread cookies in an airtight container at room temperature for up to a week. If you want to keep them fresher longer, you can refrigerate them, but let them come to room temperature before serving. For freezing, layer the cookies between sheets of parchment paper in a freezer-safe container, and they’ll stay good for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Shortbread Cookies contains roughly 145 calories, with 3g protein, 18g carbohydrates, and 6g fat. It is a good source of dietary fiber (14% of the Daily Value) and iron (10% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it may slightly alter the sweetness of the cookies. If you choose salted butter, consider reducing the amount of added salt or omitting it altogether to balance the flavors.
What can I substitute for the butter in this recipe?
If you're looking for a dairy-free option, you can substitute the butter with a plant-based margarine or coconut oil. Keep in mind that this may alter the texture slightly, so ensure the alternative is softened before mixing.
How do I know when the cookies are done baking?
The cookies are done when they are set and firm to the touch but still soft in the center. They will continue to firm up as they cool on the baking sheet, so be careful not to over-bake them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).