Chocolate Drizzled Shortbread Cookies are bite sized‚ light and crunchy butter cookies with melted chocolate on top! They’re so easy to make and even easier to eat! FUN BITE SIZED COOKIES These Chocolate Drizzled Shortbread Cookies are a classic sweet treat that everyone loves! It’s the combination of buttery shortbread cookies‚ and melted white‚ milk and dark chocolate drizzled on top. This cookie is easy to make and takes only minutes to prepare. Plus‚ they make perfect holiday gifts‚ but can be enjoyed all year long. FREQUENTLY ASKED QUESTIONS: Where do I find the chocolate melting wafers? You can find the melting wafers these days at Walmart – if it’s not in the baking section‚ it will be over where the cake decorating supplies are located. You can also find them at most craft stores like Michael’s or even order them online. Follow the back of the packaging on how best to melt them. It’s usually easiest in the microwave. Do I have to use melting wafers? Nope! If you have dark chocolate chips‚ white chocolate chips and milk chocolate chips‚ you can use those instead of the melting chocolate wafers. They’ll work just as well. I would probably only melt one chocolate type at a time as the chocolate will start to harden pretty quickly as it cools. What if I don’t have a stand mixer? You can use an electric hand mixer. Just be careful not to overtax your dough. Why put the dough in a baking dish and then move it to a sheet? I know it can seem a little much‚ but you need to be able to chill the dough without getting the plastic wrap covering stuck to the dough since it can be a little wet. If you have a baking sheet with higher sides‚ you could probably get away with using that instead of dirtying up another baking dish. My shortbread cookies came out dry and crumbly‚ what happened? With shortbread cookies‚ the method of measuring is key. If you measure too much powdered sugar or too much flour‚ you end up with a dry cookie. Shortbread cookies by nature are not soft. They are meant to have crunch to them but you don’t want them so dry you need 10 glasses of milk to get them down. Shortbread cookies are some of the easiest you can make‚ but as you can see‚ there is no liquid added to them – they only have 5 ingredients. Do not pack your measuring cup when measuring the powdered sugar or the flour. Do not measure directly from the bag or you will be guaranteed to end up with too much in your dough. See next to the all purpose flour ingredient list below for the best way to measure without a scale. I don’t own a scale and this method works for me every time. How to store shortbread cookies cookies? These cookies are best served at room temperature and should be stored in a container for up to a week at room temperature. You can freeze these for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) salted butter – you could use unsalted butter but you’ll want to add about a 3/4 teaspoons of salt to the dough. powdered sugar and granulated sugar – powdered sugar is what gives shortbread cookies that unique‚ flaky type texture. You need both types of sugar for this recipe. vanilla extract – almond extract works wonderfully with these cookies too. I think the combination of the melted white chocolate topping and an almond flavored cookie is delicious. all-purpose flour – I don’t usually sift my flour even though you probably should for most baked goods. The best way to measure is to not scoop directly from the bag. Our the flour into a bowl and stir it up a bit. Then dip in your measuring cup and scrape off the top with the flat end of a butter knife. Do not pack the flour into the measuring cup or you’ll end up with too much and end up with dry‚ crumbly cookies. dark chocolate‚ milk chocolate and white chocolate melting wafers – I find that the Ghiradelli melting wafers work the best‚ melting easier and hardening faster. You do not have to use all three chocolates. You can just pick one and go with that. Note: All of the butter needed for this recipe is more than what is pictured here. HOW TO MAKE CHOCOLATE DRIZZLED SHORTBREAD COOKIES Line a 9×13-inch baking dish with parchment paper and set aside. In the body of a stand mixer with the paddle attachment‚ add the cold butter‚ powdered sugar‚ and granulated sugar. Mix until well combined‚ scrape down the bowl. Mix in the vanilla. Add the flour in three batches‚ fully mixing it in before adding more‚ and scrape down the sides as needed. Press the cookie dough evenly into the bottom of the prepared baking dish. Cover with plastic wrap and place in the fridge for at least 30 minutes‚ up to overnight. Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside. Remove the cookie dough from the baking dish by using the parchment paper to help lift it out. Cut into ½ inch squares. Arrange the cookie bites on the prepared sheet trays about 1 &; ½ inches apart; they will spread a little. Bake for 12-14 minutes until they very‚ very lightly start to brown along the edges. Allow to cool completely on the tray. Once the cookies are cool‚ melt the different chocolates. Drizzle â…“ of them with the dark chocolate‚ â…“ with the milk chocolate‚ and the last â…“ with the white chocolate. Allow them to sit until the chocolate has hardened and serve. CRAVING MORE RECIPES? Mini Christmas Shortbread CookiesChristmas Cut Out Sugar CookiesGrinch CookiesReindeer CookiesRitz Cracker Christmas Ornament CookiesChristmas Tree Linzer CookiesButterscotch HaystacksSweetened Condensed Milk Cookies Print Chocolate Drizzled Shortbread Cookies Light‚ bite sized butter cookies with chocolate drizzled on top. Course DessertCuisine AmericanKeyword Chocolate Drizzled Shortbread Cookies Prep Time 15 minutes minutesCook Time 14 minutes minutesChill Time 30 minutes minutesTotal Time 59 minutes minutes Servings 100 servings Calories 51kcal Author Brandie @ The Country Cook Ingredients1 ½ cups (3 sticks) cold salted butter‚ cut into slices1 cup powdered sugar¼ cup granulated sugar1 teaspoon vanilla extract2 ¾ cups all-purpose flour¼ cup dark chocolate melting wafers¼ cup milk chocolate melting wafers¼ cup white chocolate melting wafers InstructionsLine a 9×13-inch baking dish with parchment paper and set aside.In the body of a stand mixer with the paddle attachment‚ add the cold butter‚ powdered sugar‚ and granulated sugar. Mix until well combined‚ scrape down the bowl. Mix in the vanilla. Add the flour in three batches‚ fully mixing it in before adding more‚ and scrape down the sides as needed. Press the cookie dough evenly into the bottom of the prepared baking dish. Cover with plastic wrap and place in the fridge for at least 30 minutes‚ up to overnight. Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.Remove the cookie dough from the baking dish by using the parchment paper to help lift it out. Cut into ½ inch squares. Arrange the cookie bites on the prepared sheet trays about 1 &; ½ inches apart; they will spread a little. Bake for 12-14 minutes until they very‚ very lightly start to brown along the edges. Allow to cool completely on the tray. Once the cookies are cool‚ melt the different chocolates. Drizzle â…“ of them with the dark chocolate‚ â…“ with the milk chocolate‚ and the last â…“ with the white chocolate. Allow them to sit until the chocolate has hardened and serve. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. It’s normal for the cookie dough to spread as they bake. NutritionCalories: 51kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 26mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 0.002mg | Calcium: 2mg | Iron: 0.2mg