Chocolate-dipped shortbread cookies

Stack of chocolate coated shortbread cookies on a baking tray.I don’t know about you but here in Toronto, we’re over a year into the pandemic. And we’ve just gone into a “stay at home” order (for the third time). We’re not doing well over here, not learning from other countries/ provinces that have done better in beating the pandemic and rolling out vaccines. It’s pretty grim, to be honest and it feels like there’s no end in sight.

What to do when there’s no end in sight? Add sprinkles! Specifically, add sprinkles to buttery, flaky, melt-in-your-mouth shortbread cookies dipped in chocolate. It doesn’t solve all the world’s problems but it does go a long way to making your day sweeter – both when you are baking AND eating them!

Chocolate-dipped shortbread cookies on a parchment-lined baking tray.

Aren’t they bright and pretty? I love sprinkles, they always make me happy (even if we are in a global pandemic!).

The bonus about these cookies? These cookies come together pretty quickly – no rest time in the fridge! – and are buttery and flaky and melt in your mouth even though they’re a thick-ish shortbread. You don’t need a stand mixer either – simple electric hand beaters will do the trick here.

And, I mean, you don’t *need* the sprinkles but they do make for a pretty cookie, n’est-ce pas?

Yield: 18

Chocolate-dipped shortbread cookies

Chocolate-dipped shortbread cookies

Flaky melt-in-your-mouth shortbread cookies topped with chocolate and sprinkles!

Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes


for the cookies

  • 50 g (1/4 cup) granulated sugar 
  • 90g (6 tablespoons) salted butter at room temperature 
  • 1/4 teaspoon flaky sea salt 
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract 
  • 150g (1 cup) cup all-purpose flour, plus extra for dusting the work surface  
  • 1-2 tablespoons milk or cream

for the topping

  • 70g (approx. 1/3 cup) semi-sweet chocolate chips
  • sprinkles


make the cookies

  1. Preheat the oven to 375°F (190˚C). Line two baking trays with parchment paper. 
  2. Beat the butter, salt and sugar with electric hand beaters on medium speed until light and fluffy (2-3 minutes).
  3. Add the egg yolk and mix on medium speed until fully incorporated. The mixture may look slightly curdled but just keep mixing! Add the vanilla.
  4. Add the flour and continue to mix on low speed just until the dough just starts to come together.
  5. Add the cream (you might only need 1 tablespoon) and mix on low speed until the mixture is forming a soft, slightly sticky ball (either in the bowl or if you take some in your hand and squeeze gently - it should stay together).
  6. Place the dough on a lightly-floured work surface. Bring the dough together in a ball, then to make a disk.
  7. Roll the disk of dough out until it's about 1/4-inch thick.
  8. Use a 2-inch (5cm) round cookie cutter to cut out approx. 18 cookies. Place the cookies on a baking tray. You might need an offset spatula for this job.
  9. Bake the cookies for 15-18 minutes, until golden on top.
    Remove the cookies from the oven, place them on a wire cooling rack and allow to come to room temperature.

dip and decorate the cookies

  1. Melt the chocolate either in a double boiler or in a microwave safe bowl (at 50-60% power in bursts of 30 seconds) until roughly 3/4 of the chocolate is melted. Stir until all the chocolate is melted.
  2. Dip the top of the cooled cookies in the chocolate and allow excess to drip off.
  3. Place the cookies back on the cooled parchment-lined baking tray and sprinkle with sprinkles.
  4. Allow the chocolate to set completely.
  5. Store cookies in an airtight container at room temperature.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

Flaky shortbread cookies with chocolate topping and sprinkles.Look at those LAYERS!

Sometimes, simple really is best, right?


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