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Chocolate Shortbread Cookie Recipe

December 1, 2021 By Gretchen 7 Comments

You are going to be blown away when you see how many different recipes we can create

With this one Chocolate Shortbread Recipe you can make all the things!

chocolate shortbread cookies

 

A perfect cut out cookie recipe for shapes because it doesn’t spread in the oven

chocolate shortbread cookies

Also doubles as a tart crust

Apricot Frangipane Tart

A festive table centerpiece that is not only beautiful BUT EDIBLE!

chocolate shortbread cookies

 

Christmas Cookie Reindeer!

Vegan Chocolate Shortbread Reindeer Cookies

It’s also the very best cookie to use for homemade Oreos!

Homemade Vegan Oreo Cookies

Not to mention using the excess as the base for my Caramel Cheesecake!

Caramel Cheesecake ~ Vegan

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS COOKIE RECIPE!

*skip to 1:25 in the video for the shortbread cookie recipe

Apricot Frangipane Tart

Notes for Success:

For the royal icing to stick the Christmas tree together I used my vegan sprinkles recipe

The tree itself took 4 Large stars, 4 medium stars and 4 small stars

Many people think that Dutch process cocoa powder is the only way to go

This is not always true

Click here for more information about Natural Cocoa Powder vs Dutch Process

This dough does not need to be chilled before rolling but it is a stickier dough than most

So you will need additional flour for rolling, just be sure not to use too much or it will make the dough lighter and show flour spots

I would even recommend to roll this dough in sifted confectioners sugar

The excess scraps of dough can be rolled and re rolled again until there is none left

Raw cut out shapes of dough freeze really well and you don’t even have to thaw them before baking!

One note about the vegan butter, I have been using Country Crock olive oil butter sticks lately with great results, however here~ I did not find much flavor come through.

I will prefer to stick to the Earth Balance Buttery Sticks next time.

Or add a teaspoon of butter vanilla extract too!

USE CODE GVB20 for 20% off your order with Olive Nation!

For more awesome recipes that do double duty as other things, click the links below!

Snickerdoodle Apple Pie Bites
peanut butter fudge cups
Peanut Butter Fudge Cups
Peppermint Cake Balls
Peppermint Cake Balls

Snickerdoodle Apple Pie Bites

Peanut Butter Fudge Cups

Peppermint Cake Balls

Chocolate Shortbread Cookie Recipe
 
Print
Prep time
10 mins
Bake time
15 mins
Total time
25 mins
 
It's hard to say how many cookies this recipe makes since I don't know the shape or sizes you are making~ same goes for bake time, but the cookies shown as round discs in the pictures abovetook 15 minutes to bake
This dough will be enough for 1 9" tart shell or approximately 2dz ~2½" cookies rolled to ⅛" thick
Serves: 4 dz
Ingredients
  • All Purpose Flour 1 cup (125g)
  • Cocoa Powder ¼ cup
  • Baking Soda ⅛ teaspoon
  • Confectioner's Sugar ¾ cup (90g)
  • Vanilla Extract 3 teaspoons (15ml)
  • Vegan Butter ½ cup + 2 Tbs (140g) * I found Earth Balance to have the best flavor
Instructions
  1. Preheat oven to 350°F
  2. Combine the flour, cocoa powder, baking soda and confectioner's sugar together in the work bowl of your electric mixer, blend to combine everything together well
  3. Add the softened vegan butter and mix until it comes together to a crumbly dough.
  4. Add the vanilla extract and continue mixing until it comes together to a soft pliable dough.
  5. This may take a few minutes & seem like there is something wrong with the recipe, just let it mix.
  6. Wrap dough in plastic wrap and refrigerate for 1 hour if possible~ otherwise you can roll it right away./
  7. It is a sticky dough and will need a good amount of flour to roll it without sticking. Be sure to brush off the excess flour before baking
  8. Roll out and cut to desired shapes & sizes and bake on a parchment lined sheet pan in a preheated 350°F oven for 15-20 minutes *see note above
3.5.3251

 

Filed Under: All Recipes, Cookies

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Reader Interactions

Comments

  1. Jim

    December 1, 2021 at 2:05 am

    Thank you. I’ve used your recipes before so I know this will taste great. I have been looking for a “chocolate sugar cookie” recipe to bake and icing. I this will work perfect.

    Reply
    • Gretchen

      December 1, 2021 at 12:56 pm

      Yes! this is perfect!

      Reply
  2. Stacy

    December 2, 2021 at 12:31 am

    A substitute for vegan butter

    Reply
    • Gretchen

      December 2, 2021 at 12:53 pm

      Margarine

      Reply
  3. Katy

    December 3, 2021 at 8:01 pm

    Is there a way to make this recipe non chocolate? I’ve been looking for a vegan plain shortbread recipe to make citrus shortbread stamp cookies.

    Reply
  4. Emily

    March 19, 2022 at 2:21 pm

    Is there a way to subscribe to your blog? I love your cookbook and recipes, so I hope you can add a subscription option — unless I missed it?

    Reply
    • Gretchen

      March 19, 2022 at 3:16 pm

      HI Emily thanks! I don’t have the email sign up list anymore, It was a pretty big monthly cost (3rd party company handles the server for something like that) and I really don’t make any real money doing this. It’s sort of an expensive hobby at this point! LOL
      But thanks!

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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