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Homemade Chocolate Shortbread Recipe

Homemade Chocolate Shortbread Recipe

THIS RECIPE has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. -Sarah Bueckert, Austin, Manitoba
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling YIELD:6 servings


  • 1/4 cup butter, softened
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1 to 2 tablespoons baking cocoa


  • 1. In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes.
  • 2. Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork.
  • 3. Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: about 1 dozen.

Nutritional Facts

2 each: 127 calories, 8g fat (5g saturated fat), 20mg cholesterol, 77mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Reviews for Homemade Chocolate Shortbread

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Loiscooks User ID: 3656565 264334
Reviewed Apr. 5, 2017

"My family loves shortbread cookies. I doubled the recipe, using about 4 tablespoons of the cocoa. These are delicious cookies. Just a note, when the recipe says to beat until dough holds together, that will take at least the 3 minutes indicated in the recipe. It does look like crumbs at first, but you have to keep beating for at least the full 3 minutes. This shortbread is delicious."

DDPLoeches User ID: 1536323 50524
Reviewed Nov. 7, 2013

"I've made this recipe twice now, both times with about 3/4 cup of chocolate chips added to the dough. The first time I also had problems getting the dough to stick together; I finally squeezed it with my hands until it went from crumbs to dough (the mixer couldn't do it). The second time I added the dry ingredients bit by bit and it worked better, but then I only scored the rectangle of dough before I baked it, without separating the pieces. I don't recommend doing that, because the outside edge pieces got over-browned before the center ones got baked. Next time I'll separate the pieces again. All in all, we really enjoyed the shortbread."

oeg1kallee User ID: 152044 27569
Reviewed Jul. 19, 2013

"I make this at Christmas and for tea parties. It is not overly sweet- so sometimes I will dip one end in dark or white chocolate-or sprinkle the top with coarse sugar. It the dough is too crumbly, you may have to knead it a little bit till it holds together- typical of shortbread."

stormycook User ID: 1609385 17035
Reviewed Feb. 19, 2013

"I love chocolate shortbread and this is my absolute favorite. It's easy, fast and delicious!"

einnob613 User ID: 3773391 51839
Reviewed Jan. 19, 2013

"It was like an ingredient was missing. I followed the directions to the "T" - kept looking to see if I was doing it right. I finally pressed it into the pan - then it said cut in pieces then put on baking sheet. It was impossible to cut as it was powder - so I baked it in the 9x4 pan in one piece. Havent taken it out of the pan - still cooling but on the other hand it smells good. We will not waste it but eat it with a spoon. Sorry to report this - - was making it to take to my Sunday School class in the morning to have with coffee as we have the lesson."

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