Cocoa Shortbread Cookies

Cocoa shortbread is perfect to have on hand in case guests drop in for an unexpected visit because they taste much better a few days after they are baked. If you prefer a bitter-sweet taste, slightly cut down on the amount of confectioners’ sugar and use high quality baking cocoa.

All purpose flour, 1 cup
Some for rolling
Confectioners’ sugar, ½ cup
Some for dusting
Cocoa Powder, ¼ cup
Salt ¼ tsp
Unsalted butter, ½ cup
Cold, small pieces
Pure Vanilla Extract ½ tsp

Preparing cocoa  shortbread

  • Preheat oven to 300 degrees Fahrenheit and line baking sheets with parchment paper.

  • Sift flour, confectioners’ sugar, cocoa powder, and salt together.

  • Add cold butter pieces and vanilla extract. Mix them together to form dough.

    Cut out cookies

  • Roll dough out on a lightly floured surface to ¼ inch thick. Cut out any shapes that you like with cookie cutters or a sharp knife.

  • Transfer to prepared cookie sheets, spacing them about an inch apart.

  • Bake until firm to touch, between 20 – 25 minutes, rotating sheets halfway through. Let cocoa shortbread cool completely on wire racks.

    Cocoa shortbread cookies
  • Dust confectioners’ sugar on cookies, if desired, before serving. Store them in an airtight container.

    Other Easy Shortbread Recipes