Chocolate Shortbread Cookies
Chocolate Shortbread Cookies is a easy Italian recipe that serves 24. 120 calories per serving. Recipe by An italian in my Kitchen on YouTube.
Prep: 1 hr 25 min | Cook: 38 min | Total: 2 hrs 18 min
Cost: $3.70 total, $0.15 per serving
Ingredients
- 200 g butter (unsalted, softened to room temperature)
- 100 g icing sugar (powdered sugar, also called confectioners' sugar)
- 250 g all-purpose flour (sifted before use)
- 30 g cocoa powder (unsweetened, sifted with flour)
Instructions
Cream butter and icing sugar
Place the softened butter and icing sugar in a mixing bowl and beat with a spoon or hand mixer until the mixture is smooth, light, and creamy.
Time: PT5M
Incorporate dry ingredients
Sift the all‑purpose flour and cocoa powder together, then add to the butter mixture. Mix until just combined; the dough will look slightly crumbly.
Time: PT3M
Form and chill the dough
Turn the dough onto a lightly floured surface, gently knead until it forms a smooth ball. Wrap the ball tightly in plastic wrap and refrigerate for 60 minutes.
Time: PT65M
Roll and cut shapes
Remove the chilled dough from the fridge, place it on a floured board, and roll to about ¼‑inch thickness. Use cookie cutters to cut desired shapes and place them on a parchment‑lined baking sheet.
Time: PT10M
Preheat oven and chill cookies
Preheat the oven to 320°F (160°C). While the oven heats, cover the cut cookies with plastic wrap and refrigerate for another 10 minutes.
Time: PT12M
Temperature: 320°F
Bake the cookies
Place the chilled cookies on the middle rack and bake for 12‑15 minutes, until the edges are set but the tops are still pale.
Time: PT13M
Temperature: 320°F
Cool and store
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Once cooled, store in an airtight container.
Time: PT15M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: vegetarian
Allergens: dairy, gluten
Ingredient Substitutions
- Instead of butter: margarine
- Instead of icing sugar: blend regular granulated sugar in a food processor
- Instead of all-purpose flour: pastry flour, bread flour
- Instead of cocoa powder: Dutch‑processed cocoa powder
Equipment Needed
- mixing bowl
- spoon or hand mixer
- sieve
- plastic wrap
- rolling pin
- pastry board or clean flat surface
- cookie cutters
- baking sheet
- parchment paper (optional)
- oven
- cooling rack
- spatula (optional)
Critical Steps — Do Not Skip
- Cream butter and sugar until completely smooth – any graininess will affect texture.
- Chill the dough for at least 60 minutes – this prevents spreading and gives a tender crumb.
- Do not overbake – cookies should stay pale; they continue to firm as they cool.
Chef Tips from the Video
- Use high‑quality unsalted butter for the best flavor.
- Sift the cocoa with the flour to avoid dark streaks.
- For festive shapes, press the cookie cutters firmly and tap gently to release.
Troubleshooting
Dough is too crumbly and won’t hold together.
Add a tablespoon of cold water or an extra teaspoon of butter and knead briefly until the dough comes together.
Cookies spread too much during baking.
Make sure the dough was thoroughly chilled and the oven is preheated; you can also roll the dough slightly thicker.
Cookies are too pale and undercooked.
Bake an additional 2‑3 minutes; the edges should be set and the bottoms lightly golden.
Storage
Refrigerator: Airtight container at room temperature for up to 2 weeks.
Freezer: Freeze in a sealed bag or container for up to 3 weeks; thaw at room temperature before serving.
Room temperature: Same as refrigerator storage – keep in a cool, dry place.
Make-Ahead Tips
- The dough can be wrapped and refrigerated up to 24 hours before rolling.
- Baked cookies keep well for two weeks; freeze for longer storage.
Last updated: September 6, 2026
