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+ servings

Chocolate Shortbread Holiday Cutout Cookies

Prep Time30 minutes
Cook Time17 minutes
Total Time47 minutes
Servings: 3 dozen cookies
Author: Mary Ann Dwyer

Ingredients

  • 3 cups all-purpose flour
  • 3/4 cups unsweetened Dutch process cocoa powder
  • 1 1/2 cups confectioner's sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 1 1/2 cups 3 sticks unsalted butter, cold and cut into small cubes
  • 2 tsp. vanilla extract
  • 8 oz. white chocolate chopped and melted (I use Ghirardelli Premium white chocolate baking bars)
  • non pareils or sprinkles for decorating

Instructions

  • Preheat oven to 325 degrees.
  • In the bowl of a stand mixer combine flour, cocoa powder, confectioner's sugar, cinnamon and salt.
  • Add butter and vanilla and mix until dough comes together.
  • Shape the dough into three equal portions.
  • Roll one portion of dough out onto a floured surface to 1/4 inch thickness.
  • Cut out shapes using cookie cutter of choice.
  • Place on parchment lined baking sheets 1 inch apart.
  • Bake 15-17 minutes.
  • Repeat with remaining dough.
  • Cool cookies completely on wire racks.
  • While cookies are cooling, melt chopped white chocolate in microwave safe bowl in 30 seconds intervals until smooth.
  • Dip top of cookie into melted chocolate and place on parchment paper to set. Sprinkle tops with non pareils or sprinkles of your choice.
  • Let set for 30 minutes-1 hour.
  • Store at room temperature in airtight container.