Name: Chocolate Dipped Shortbread Trees
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: American / Holiday Baking
Ingredients: Unsalted butter, softened; Powdered sugar; Vanilla extract (or almond extract, optional); All-purpose flour; Salt; Semi-sweet or dark chocolate, chopped or chips; Optional toppings: crushed pistachios, festive sprinkles, sea salt

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These chocolate dipped shortbread trees are festive, buttery, and delicately sweet cookies that melt in my mouth. Shaped like little evergreens and half-dipped in rich chocolate, they’re the perfect treat for the holidays or any cozy baking day.

Why You’ll Love This Recipe

I love how these cookies combine classic buttery shortbread with silky melted chocolate for a perfect balance of texture and flavor. They’re easy to make, hold their shape well, and look incredibly charming on a dessert tray. Plus, the dough can be made ahead, which makes holiday prep a breeze.

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, chopped or chips
Optional toppings: crushed nuts, sprinkles, sea salt

Directions

I start by creaming together the softened butter and powdered sugar until light and fluffy.
I mix in the vanilla extract, then gradually add the flour and salt until a smooth dough forms.
I shape the dough into a disc, wrap it, and chill it in the refrigerator for about 30 minutes.
Once chilled, I roll out the dough to about ¼ inch thick and use a tree-shaped cookie cutter to cut out the cookies.
I place them on a baking sheet lined with parchment paper and bake at 325°F (160°C) for 12–15 minutes, until just starting to turn golden at the edges.
After cooling completely, I dip half of each cookie in melted chocolate and lay them on parchment paper to set.
I sometimes add crushed pistachios or festive sprinkles on the chocolate before it hardens.

Servings and timing

This recipe yields about 24 cookies, depending on the size of the cookie cutter. It takes around 20 minutes to prep (plus 30 minutes chill time), and about 15 minutes to bake.

Variations

I like to swap vanilla extract for almond extract sometimes, or mix in a bit of orange zest into the dough for a citrusy note. I also switch up the chocolate—white, milk, or even ruby chocolate makes these cookies extra special.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to one week. They can also be frozen (baked or unbaked) for up to 2 months. If frozen, I let them come to room temperature before serving. There’s no need to reheat.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough a day or two in advance and keep it chilled in the fridge until I’m ready to bake.

What kind of chocolate works best for dipping?

I prefer semi-sweet or dark chocolate because it balances the sweetness of the shortbread, but any type works.

Can I make these cookies gluten-free?

Yes, I use a 1:1 gluten-free flour blend when baking for gluten-sensitive friends, and they turn out great.

Do I have to chill the dough?

Chilling helps the cookies hold their shape and improves texture. I don’t skip this step for best results.

How can I prevent the chocolate from smearing after dipping?

I let the dipped cookies rest on parchment paper until fully set. Sometimes, I pop them into the fridge for 10 minutes to speed it up.

Conclusion

These chocolate dipped shortbread trees are a joy to make and even more fun to share. I always find myself reaching for one with a cup of coffee or packaging them up as edible gifts—they’re buttery, beautiful, and simply delicious.