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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Add Powdered Sugar: Gradually add 1 cup of powdered sugar to the creamed butter mixture and blend well until fully incorporated and smooth.
- 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.
- 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.
- 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.
- Cool Cookies: Remove the cookies from the oven and transfer them to a wire baking rack to cool completely before frosting.
- Prepare Frosting: In a stand mixer, beat 1 cup softened butter with 1½ tsp vanilla extract until light and fluffy.
- Add Cocoa Powder: Gradually mix in ½ cup cocoa powder until fully blended and the frosting turns into a rich chocolate color.
- 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.
- 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.
- 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
