Chocolate Drizzled Shortbread Cookies
Buttery, crisp shortbread squares drizzled with both dark and white chocolate — my homemade answer to Girl Scout cookie season.
- Prep Time
- 45 min
- Cook Time
- 22 min
- Total Time
- 1 hr 7 min
- Servings
- About 2 dozen cookies
Every January and February, I look forward to a few very specific things: a fire going while I drink hot chocolate, the quiet after-holidays lull, Super Bowl parties, and Girl Scout Cookies — specifically the shortbread ones. I genuinely don't understand what it is about a plain shortbread cookie that gets me, but I think they're heavenly.
I don't actually make a lot of cookies at home, because cookies are my nemesis. I can walk right past cupcakes, brownies, cheesecakes, and pies sitting on the counter without a second thought, but cookies get me every time. "Just one more" turns into five, and suddenly I've got a stomach ache and zero regrets.
These came together with a little nervous energy the first time — I had to taste-test one right after they cooled just to make sure the flavor landed — and then the real fun started: drizzling them with melted chocolate from little squeeze bottles. I packed most of these up for family and neighbors almost immediately, mostly to get them out of my house before I ate them all myself.
Ingredients
- 3 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1 tsp. vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 4 oz. dark chocolate wafers
- 4 oz. white chocolate wafers
Instructions
- 1Preheat oven to 350 degrees. In a standing mixer fitted with the paddle attachment, mix the butter and sugar together until just combined. Add the vanilla.
- 2Sift the flour and salt together in a separate bowl, then add to the butter mixture and mix on low speed until the dough starts to come together.
- 3Turn the dough out onto a floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- 4Roll the dough 1/2 inch thick and cut with a square cookie cutter. Place on a silicone-lined baking pan and sprinkle with sugar.
- 5Bake for 20-25 minutes, until the edges begin to brown. Cool to room temperature on cooling racks.
- 6Once cooled, arrange the cookies on a parchment-lined baking sheet. Melt the dark chocolate in the microwave in 15-second intervals, stirring after each, until melted. Transfer to a squeeze bottle and drizzle over the cookies.
- 7Repeat the same process with the white chocolate. Let the chocolate harden completely before storing in an airtight container.
