Cocoa Shortbread Cookies – Rich, Buttery & Perfectly Chocolatey

There’s something magical about a cookie that crumbles delicately between your fingers, then melts into a silky blend of butter and cocoa on your tongue. That’s exactly what these Cocoa Shortbread Cookies deliver. Rich, buttery, and just the right amount of chocolatey—this is one of those recipes that’s deceptively simple but makes you look like a cookie genius.

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Overview of Recipe Content

These cocoa shortbread cookies are a classic holiday favorite in my family—but honestly, we make them year-round. They’re easy to whip up, require minimal ingredients, and look beautiful on a cookie platter or next to a steaming mug of coffee.

Why You’ll Love This Recipe

• No chill time needed – mix, roll, and bake!
• Ultra-buttery texture – melts in your mouth.
• Versatile – drizzle with chocolate, dip in white chocolate, or add festive sprinkles.
• Just sweet enough – balanced with cocoa and a hint of vanilla.

What Do They Taste Like?

Imagine if a brownie and a sugar cookie had a baby. These cookies are rich like fudge but crisp and crumbly like classic shortbread. They’re not overly sweet, which makes them perfect with tea or espresso.

Health & Seasonal Perks

• Made with pantry staples.
• Great make-ahead cookie for holidays.
• Easily adaptable for gluten-free baking.

Ingredients

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• 1 cup (225g) unsalted butter, softened
• ½ cup (60g) powdered sugar
• 1 ¾ cups (210g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• ¼ tsp salt
• ½ tsp vanilla extract (optional)

Tools You’ll Need

• Electric mixer or stand mixer
• Mixing bowls
• Baking sheet
• Parchment paper
• Cookie cutter or sharp knife

Suggested Substitutions

• Swap vanilla for almond extract for a nutty twist.
• Add mini chocolate chips or chopped hazelnuts for texture.
• Use Dutch-process cocoa for deeper flavor.

How to Make Cocoa Shortbread Cookies

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Let’s make magic in the kitchen! Here’s how to bake these cocoa-dusted beauties:

1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Cream the butter and powdered sugar in a large bowl using an electric mixer. Beat until light and fluffy—this takes about 2–3 minutes.
3. Sift together the flour, cocoa powder, and salt in a separate bowl.
4. Add dry ingredients to the butter mixture gradually. Mix until fully incorporated. The dough will look crumbly at first but will come together.
5. Add vanilla extract if using, and mix briefly.
6. Turn dough out onto a lightly floured surface. Knead gently until smooth, then roll to about ¼ inch thick.
7. Cut into desired shapes with a cookie cutter or slice into squares.
8. Transfer cookies to prepared sheet, spacing them about 1 inch apart.
9. Bake for 12–15 minutes, until set but not browned. Let cool completely on a rack.

The scent while baking is cozy chocolate heaven—you’ll want to bottle it!

What to Serve with Cocoa Shortbread Cookies

• Coffee or espresso – bold flavors pair perfectly.
• Chai tea or peppermint tea – for a festive combo.
• Vanilla ice cream – sandwich between two cookies!
• Spiced mulled wine for a holiday party tray.

Tips for Making It Perfect

• Don’t overmix the dough—just until combined.
• Use good quality cocoa powder—it makes all the difference.
• Chill the dough for 10 minutes if it’s too soft to roll.
• Avoid overbaking—they should still look soft in the center when done.

Storage Instructions

These cookies store beautifully!

• Room temperature: Store in an airtight container for up to 1 week.
• Freezer: Freeze unbaked dough or baked cookies for up to 2 months. Thaw at room temp.
• Reheat: A quick 5 seconds in the microwave revives the “just-baked” feel.

General Information

Shortbread has Scottish roots and traditionally uses just three ingredients: butter, flour, and sugar. This cocoa variation is a modern twist that’s become a staple in many American homes—especially around the holidays.

Try pairing this with our Melt-in-Your-Mouth Pecan Snowball Cookies, or serve alongside White Chocolate Peppermint Bark for a festive dessert board!

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Frequently Asked Questions

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend.

Can I double the batch?
Absolutely. This recipe doubles easily for gifting or freezing.

What if I don’t have powdered sugar?
You can blend granulated sugar until fine in a food processor.

Can I make these ahead?
Yes—make the dough 2–3 days ahead or freeze shaped cookies before baking.

How do I decorate them?
Drizzle with melted chocolate, dust with powdered sugar, or sandwich with chocolate ganache.

Conclusion

These Cocoa Shortbread Cookies are my go-to when I want something comforting, chocolatey, and a little elegant. Whether you’re baking for the holidays or just need a cozy treat, this recipe delivers every time.

If you loved this, you might also enjoy:

• Easy Chocolate Chip Ricotta Cookies
• Fudgy Flourless Chocolate Cake Bites

Happy baking, friend! And don’t forget to sneak a warm one off the tray. I always do. 😉

Interactive Elements

If you make these Cocoa Shortbread Cookies, let me know in the comments! Or share a photo and tag @poulefrecipe on Pinterest—I’d love to see how they turned out!

Nutritional Information

Nutrient	Amount per cookie (approx)
Calories	160
Fat	11g
Saturated Fat	7g
Carbs	13g
Sugar	4g
Protein	1g
Fiber	1g
Sodium	45mg

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