Chocolate Frosted Shortbread Cookies Recipe

Introduction

These Chocolate Frosted Shortbread Cookies combine buttery, tender shortbread with rich, creamy chocolate frosting for a perfect treat. Ideal for sharing at gatherings or enjoying with a cup of tea, they bring classic flavors together in every bite.

Ingredients

• 1 cup salted butter (softened)
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2 cups flour
• 1 cup butter (softened, for frosting)
• ½ cup cocoa powder
• 1½ tsp vanilla extract (for frosting)
• 3 cups powdered sugar (for frosting)
• 4-6 tbsp heavy cream
• Sprinkles (optional)

Instructions

1. Step 1: Preheat your oven to 325°F (165°C) and line two cookie sheets with parchment paper.
2. Step 2: In a stand mixer, cream together 1 cup softened salted butter and ½ teaspoon vanilla extract until smooth.
3. Step 3: Gradually add 1 cup powdered sugar and continue mixing until the mixture is well combined.
4. Step 4: Add the flour in half-cup increments, mixing well after each addition, until a dough forms a large ball.
5. Step 5: Roll out the dough on a lightly floured surface to about ½ inch thickness and cut into your desired shapes.
6. Step 6: Arrange the cut cookies on the prepared baking sheets and bake for 12 to 15 minutes, or until the edges are just turning golden brown.
7. Step 7: Remove the cookies from the oven and place them on a rack to cool completely.
8. Step 8: For the chocolate buttercream frosting, beat 1 cup softened butter and 1½ teaspoons vanilla extract in a stand mixer until light and fluffy.
9. Step 9: Slowly mix in ½ cup cocoa powder until fully incorporated.
10. Step 10: Add the powdered sugar ½ cup at a time, mixing well between each addition.
11. Step 11: Stir in 4 tablespoons heavy cream and beat until the frosting is light and fluffy. If the frosting is too thick, add more cream 1 tablespoon at a time until the desired consistency is reached.
12. Step 12: Once cookies are completely cool, pipe the frosting onto each cookie starting from the edges and moving toward the center.
13. Step 13: Decorate with sprinkles if desired. Serve and enjoy!

Tips & Variations

• Chill the dough for 30 minutes before rolling out to make cutting shapes easier and to prevent spreading during baking.
• Use almond or peppermint extract in the frosting for a different flavor twist.
• Substitute half the butter with cream cheese in the frosting for a tangy variation.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you prefer, refrigerate to keep the frosting fresh longer, but allow them to come to room temperature before serving. These cookies also freeze well; separate layers with parchment paper and freeze up to 2 months. Thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

How do I prevent the frosting from melting?

Make sure the cookies are completely cool before frosting them. Keep the finished cookies in a cool, dry place or refrigerate if your environment is warm to prevent the frosting from softening too much.

Chocolate Frosted Shortbread Cookies Recipe

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★★★★★

4.6 from 54 reviews

• Author: Lila
• Total Time: 35 minutes
• Yield: 24 servings 1x

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Description

Delight in these classic Chocolate Frosted Shortbread Cookies featuring a buttery, tender shortbread base topped with rich and creamy chocolate buttercream frosting. Perfectly crisp on the edges and melt-in-your-mouth soft inside, these cookies are easy to make and ideal for any occasion or celebration.

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Ingredients

Scale 1x2x3x

Shortbread Cookies

• 1 cup salted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2 cups all-purpose flour

Chocolate Buttercream Frosting

• 1 cup butter, softened
• 1½ tsp vanilla extract
• ½ cup cocoa powder
• 3 cups powdered sugar
• 4–6 tbsp heavy cream
• Sprinkles (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C). Prepare two cookie sheets by lining them with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Vanilla (Cookies): Using a stand mixer, cream together 1 cup of softened salted butter and ½ tsp vanilla extract until smooth and combined, creating a fluffy base for your cookie dough.
3. Add Powdered Sugar: Gradually add 1 cup of powdered sugar to the creamed butter mixture and blend well until fully incorporated and smooth.
4. Incorporate Flour: Slowly add 2 cups of flour, about ½ cup at a time, mixing thoroughly after each addition until the dough forms a cohesive large ball.
5. Roll and Cut Dough: On a lightly floured surface, roll out the dough to approximately ½ inch thickness. Use cookie cutters to cut out your desired shapes.
6. Bake Cookies: Place the cut dough shapes onto the prepared cookie sheets and bake for 12 to 15 minutes or until the edges turn slightly golden brown, indicating they are cooked through.
7. Cool Cookies: Remove the cookies from the oven and transfer them to a wire baking rack to cool completely before frosting.
8. Prepare Frosting: In a stand mixer, beat 1 cup softened butter with 1½ tsp vanilla extract until light and fluffy.
9. Add Cocoa Powder: Gradually mix in ½ cup cocoa powder until fully blended and the frosting turns into a rich chocolate color.
10. Add Powdered Sugar and Cream: Incorporate powdered sugar ½ cup at a time (total 3 cups), mixing well after each addition. Then add 4 tablespoons of heavy cream and continue to beat until the frosting is light and fluffy. If frosting is too thick, add additional heavy cream 1 tablespoon at a time to reach the desired consistency.
11. Frost Cookies: Once cookies are completely cooled, use a piping bag fitted with a round tip to pipe the chocolate buttercream onto each cookie, starting from the edges and working toward the center.
12. Add Sprinkles and Serve: Optionally, decorate the frosted cookies with sprinkles for a festive touch. Serve and enjoy your homemade chocolate frosted shortbread cookies!

Notes

• Ensure cookies are fully cooled before frosting to prevent melting or sliding of the frosting.
• You can store cookies in an airtight container at room temperature for up to 5 days.
• For a firmer frosting, chill it briefly before piping.
• Use unsalted butter for more control over saltiness, adding a pinch of salt if needed.
• Sprinkles are optional but add a fun decorative element, especially for parties or holidays.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate shortbread cookies, chocolate buttercream frosting, baked cookies, holiday cookies, easy cookie recipe, homemade cookies