Name: Chocolate Dipped Shortbread Trees
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3/4 cup powdered sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; 1/4 tsp salt; 1 1/2 cups semi-sweet or dark chocolate chips (or chopped chocolate); Sprinkles or crushed candy canes (optional for decorating)

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These Chocolate Dipped Shortbread Trees are festive, buttery, and irresistibly delicious. With a delicate melt-in-your-mouth texture and rich chocolate coating, they make the perfect holiday treat or edible gift. I love making them during the Christmas season, and they always disappear fast from the cookie tray.

Why You’ll Love This Recipe

I love how simple and elegant these cookies are. They combine the rich, buttery flavor of classic shortbread with a smooth, velvety chocolate dip. The tree shapes add a charming holiday touch, and I can decorate them however I like—with sprinkles, crushed peppermint, or even a drizzle of white chocolate. They’re easy to make ahead and ideal for sharing or gifting. Chocolate Dipped Shortbread Trees

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar
Vanilla extract
All-purpose flour
Salt
Semi-sweet or dark chocolate chips (or chopped chocolate)
Sprinkles or crushed candy canes (optional for decorating)

Directions

I start by creaming the softened butter and powdered sugar together until smooth and fluffy. Then I add vanilla extract and mix until combined.
I gradually add in the flour and a pinch of salt, mixing until the dough comes together. I chill the dough for about 30 minutes to make it easier to roll out.
After chilling, I roll out the dough on a lightly floured surface to about 1/4-inch thickness. Using a tree-shaped cookie cutter, I cut out the cookies and place them on a parchment-lined baking sheet.
I bake the cookies in a preheated oven at 350°F (175°C) for about 10–12 minutes, or until the edges are just beginning to turn golden. I let them cool completely on a wire rack.
For the chocolate dip, I melt the chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Once melted and smooth, I dip each cookie halfway into the chocolate and lay them on parchment paper to set.
If I want to add sprinkles or crushed candy, I sprinkle them on right after dipping, before the chocolate sets.
I let the chocolate harden completely before serving or storing.

Servings and timing

This recipe makes about 24–30 cookies, depending on the size of the tree cookie cutter used. It takes around 20 minutes to prep, 30 minutes to chill the dough, and about 12 minutes to bake each batch. With cooling and decorating, the total time is about 1.5 hours.

Variations

I sometimes use white chocolate instead of dark for a different flavor and look.
For a citrusy twist, I add a bit of orange zest to the dough.
A peppermint-flavored chocolate dip works great for an extra holiday vibe.
I also love decorating with edible gold dust or sanding sugar for a more elegant finish.
Instead of dipping, I occasionally drizzle the chocolate over the tops of the cookies for a lighter touch.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. If I need to keep them longer, I freeze them (without decorations) for up to 2 months, then thaw and dip in chocolate when ready to serve. Reheating isn’t necessary since these are best enjoyed at room temperature. Chocolate Dipped Shortbread Trees

FAQs

How do I keep the shortbread from spreading in the oven?

I always chill the dough before baking. This helps the cookies keep their shape and prevents spreading.

Can I make these cookies ahead of time?

Yes, I often make the dough a day in advance and keep it chilled until I’m ready to bake and decorate.

What’s the best way to melt the chocolate?

I prefer using the double boiler method, but the microwave works well too—just be sure to stir every 20–30 seconds to avoid burning.

Can I use margarine instead of butter?

I recommend sticking with real butter for the best texture and flavor. Margarine can alter the taste and make the cookies less tender.

Do I need to grease the baking sheet?

No, I line the baking sheet with parchment paper, which prevents sticking and makes cleanup easier.

Conclusion

These Chocolate Dipped Shortbread Trees are a holiday favorite in my kitchen. They’re buttery, festive, and endlessly customizable. Whether I’m baking them for a cookie exchange, wrapping them as gifts, or just indulging in a seasonal treat, they always bring joy and deliciousness to the season.