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+ servings
Chocolate Shortbread Holiday Cutout Cookies
Prep Time
30 mins
Cook Time
17 mins
Total Time
47 mins
Servings: 3 dozen cookies
Author: Mary Ann Dwyer
  • 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
  1. Preheat oven to 325 degrees.
  2. In the bowl of a stand mixer combine flour, cocoa powder, confectioner's sugar, cinnamon and salt.
  3. Add butter and vanilla and mix until dough comes together.
  4. Shape the dough into three equal portions.
  5. Roll one portion of dough out onto a floured surface to 1/4 inch thickness.
  6. Cut out shapes using cookie cutter of choice.
  7. Place on parchment lined baking sheets 1 inch apart.
  8. Bake 15-17 minutes.
  9. Repeat with remaining dough.
  10. Cool cookies completely on wire racks.
  11. While cookies are cooling, melt chopped white chocolate in microwave safe bowl in 30 seconds intervals until smooth.
  12. Dip top of cookie into melted chocolate and place on parchment paper to set. Sprinkle tops with non pareils or sprinkles of your choice.
  13. Let set for 30 minutes-1 hour.
  14. Store at room temperature in airtight container.