Buttery Shortbread Cookies with Chocolate Glaze

Delicate shortbread cookies with crisp edges and a melt-in-the-mouth crumb, dipped halfway in a glossy chocolate glaze. With just a handful of ingredients, classic piped dough, and a quick chocolate finish, they look every bit as elegant as they taste.

Ingredients

• Unsalted butter — 150–200 g (5.3–7 oz), softened
• Powdered sugar — 1/2 cup
• Vanilla extract — 1 tsp
• All-purpose flour — 1.5–2 cups
• Chocolate — 150 g (5.3 oz), for melting and glazing

Step-by-step recipe

1. In a large bowl, combine the softened butter and powdered sugar, then rub together with a spatula or whisk until smooth and creamy.
2. Add the vanilla extract. Gradually add the flour, mixing until you have a soft, pliable shortbread dough that holds its shape when piped.
3. Preheat the oven to 180°C (356°F). Transfer the dough to a piping bag fitted with a star tip and pipe the cookies onto a parchment-lined baking sheet, leaving space between them.
4. Bake for 10–12 minutes, until the edges are lightly golden. Cool the cookies on a wire rack until completely cool.
5. Melt the chocolate over a double boiler or in short bursts in the microwave, stirring until smooth.
6. Dip each cookie halfway into the chocolate, let the excess drip off, and place on parchment. Leave until the chocolate sets. Enjoy!

Serving and storage

Serve these cookies with tea, coffee, or cocoa. Store in an airtight container at room temperature for up to 5 days. To keep the chocolate from blooming, keep the cookies away from direct sunlight and sudden temperature changes.

Tips and variations

• Texture: if the dough feels too stiff to pipe, work in 1–2 tsp of milk. If it is too soft and loses its ridges, add a little more flour.
• No piping bag: shape into balls by hand and gently press with a fork for a pattern, or use a cookie press.
• Chocolate: dark chocolate gives a sharper contrast and a less sweet finish, while milk chocolate is softer and sweeter. For a glossy look, you can temper the chocolate.
• Decoration: sprinkle the still-soft chocolate with chopped nuts, coconut, sprinkles, or flaky sea salt for balance.
• Baking: watch the edges, not the centers — the cookies should stay pale in the middle for that classic crumbly texture.

Nutritional value per cookie

Calories	160 kcal
Protein	2 g
Fat	11 g
Carbohydrates	15 g

FAQ

Can I replace powdered sugar with granulated sugar?

Yes, but the texture will be a little more granular. Powdered sugar gives a finer, more delicate crumb and a smoother cookie surface.

What if I don’t have a piping bag or tip?

Roll the dough into balls and flatten them with a fork or glass, or use a zip-top bag with the corner snipped off. The pattern will be simpler, but the flavor stays the same.

How do I melt chocolate without it seizing?

Melt it over a double boiler over gentle heat, stirring constantly and keeping water out of the bowl. In the microwave, heat in short 10–15 second bursts.