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Chocolate Shortbread with Almond Buttercream? Yes! With a crisp, buttery chocolate shortbread base topped with a swirl of silky almond icing, these cookies are out-of-this-world delicious!
One bite of this Chocolate Shortbread with Almond Buttercream will have you smitten!
Although we have tons of fabulous shortbread recipes in The Café archives, I've been trying to develop a great chocolate shortbread recipe for the past few years. I haven't been happy with the results though... until now. My previous attempts were too soggy, didn't have enough chocolate flavor or the cookies spread too much in the oven. Like the proverbial chair in the classic Goldilocks fairy tale, this version is "just right"!
Make ahead
These cookies make a wonderful dessert on their own or with a scoop of vanilla ice cream. I love that most of the work can be done ahead of time for easy entertaining.
The chocolate shortbread can be baked 5-7 days in advance and stored in an airtight container. The almond buttercream can also be made a day or two ahead of time and stored in the refrigerator. Then, when it's time for the party or celebration, it's easy to put the finishing touches on the cookies. But before we discuss the decorating technique, let's go back a bit and share a few tips on rolling dough for cut-out cookies like this Chocolate Shortbread.
How to roll even dough
Although I love to bake, I've never been good at rolling cookie dough in an even layer. Try as I might, one side would always be thicker than another and my cookies were never consistent, with some coming out thin and others much thicker. I was resigned to the fact that this just wasn't my forte until a few years ago when I discovered a magic rolling pin.
Well, for me it was a wonderful magic trick because suddenly, I could roll out perfect dough, thick, thin or in between. Here's a picture of me, the now quite professional cookie dough roller:
This Joseph Joseph rolling pin has adjustable disks (1/16, ⅙, ¼, and ⅜-inch) that screw and unscrew easily into each end. When you roll out cookie or pastry dough, the disks create a perfectly uniform thickness. See what I mean? It's magical!
Decorating this Chocolate Shortbread with Almond Buttercream
Another thing I used to be quite intimidated by was piping. I'm still not the greatest decorator when it comes to fancy cakes, but I have learned to make a pretty buttercream swirl like you see on the cookies in this post. You can do it too!
You'll need a 2D decorating tip (also called a drop flower piping tip. Insert the tip into a disposable piping bag the make the buttercream as directed. Transfer the buttercream to the piping bag and twist the opening to the bag to enclose the icing.
Holding the bag perpendicular to the cookie, give it a little squeeze to create a little flower shape in the center:
Then work your way around the cookie, giving the bag a light squeeze as you go:
Once you work your way around the cookie, turn back toward the center and lift the bag. That's it. I like to practice a few times on a cookie, scraping the icing off each time until I get the technique just right.
While the icing is still wet, add a little sprinkle of pretty nonpareils for a festive finish!
If you're not in the mood for piping, no worries! Just use a small knife to spread the icing into a circle on top of each shortbread.
Then it's just a matter of waiting for the rave reviews to come rolling in!
A fun, delicious gift!
And if you're looking for a fabulous gift for a friend, neighbor, favorite cousin or aunt, co-worker or just someone you know with a sweet tooth, we've created a set of festive free printable labels - just let us know you'd like them in the comment section below this post. We'll email you two PDFs (in two sizes) and instructions on how to use them along with links for the boxes and ribbon pictured below.
Although this Chocolate Shortbread with Almond Buttercream makes a wonderful Christmas cookie, it's wonderful any time of year! Just change the color of the sprinkles to match the season... or your mood... or table setting. Whenever you decide to make and serve them, they'll we lots of oohs and aahs for the happy participants!
Cafe Tips for Making This Chocolate Shortbread with Almond Buttercream
- Because there's no mixer used, the butter needs to be very soft when mixing up these cookies. Let the butter come to room temperature by letting it sit out overnight or you can use the microwave. A short stint in the microwave on power level 10 (10%) works like magic to soften butter. You'll need to experiment a bit with your microwave though, as they're all different. Start with 20 or 30-second increments at power level 10 until you learn how long your microwave will take to get the butter nice and soft (but not melted!).
- You might wonder why these cookies need to be chilled for at least an hour before baking. The chilling helps them keep their shape in the hot oven. Also, chilling the cookies, uncovered, helps them to dry out a bit which is a good thing with shortbread, as it intensifies the flavor. So it's a win-win!
- A small amount of cornstarch in shortbread also helps the cookies to keep a nice shape in the oven and adds to the crisp texture.
- The directions for this Chocolate Shortbread with Almond Buttercream instruct you to roll them ¼-inch thick. As mentioned above, I use this Joseph Joseph rolling pin that makes my cookies look like an expert rolled them. If you have a baker on your gift list, this would be a well-appreciated little kitchen workhorse!
- A few tips on rolling and cutting out cookies:
- Keep your work surface and rolling pin dusted lightly with flour.
- Since this is a chocolate cookie, it's important to keep the flour off of the top of the cookie so try to keep the dusting of flour underneath the dough.
- I also like to rub the cutting edge of my cookie cutter in a little flour in between each cookie. I tap off any excess before cutting.
- Press fairly firmly when cutting out the cookies, but don't twist the cookie cutter as the shape will get distorted.
- If you don't have room in your refrigerator to chill the cookies on two sheet pans, just transfer all of them to one pan after cutting. Then later, once they're chilled, you can divide them between the two pans for baking.
- It's fine to reroll the scraps and cut more cookies.
- The cookies will be slightly puffed after being in the oven for a while. That's why I like to take them out after 8 minutes and give them a nice flat top by pushing gently on the tops with a metal spatula. This is also when I sprinkle the cookies with sugar, as it stays on top of the cookies better than if you sprinkle them right away.
- I've used both Hershey's cocoa powder and Valhrona, both with great results!
Thought for the day:
For to us a child is born, to us a Son is given,
and the government will be on His shoulders.
And He will be called Wonderful Counselor,
Mighty God, Everlasting Father, Prince of Peace.
Isaiah 9:6
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear your results, adaptations, and ideas for variations.
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Chocolate Shortbread Cookies with Almond Buttercream
Ingredients
For the dough:
- 1 cup very soft butter
- ½ cup granulated sugar
- ⅔ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup cocoa powder
- ¼ cup corn starch
- 1 teaspoon kosher salt
- 2 ¼ cups all-purpose flour
For the almond buttercream
- 2 ounces (4 tablespoons) butter, I use salted
- ¼ cup half and half or cream, maybe a bit more
- 3 cups powdered sugar, maybe a bit more
- 1 teaspoon vanilla extract
- ¼- ½ teaspoon almond extract
Instructions
For the prep:
- Line 2 sheet pans with parchment paper. Set aside.
For the dough:
- In a medium size bowl stir the butter until creamy and smooth. Add the sugars and stir again until well combined. Add the egg and both extracts and stir again.
- Next add the cocoa powder, corn starch and salt. Stir until completely incorporated.
- Lastly, add the flour and stir, from the bottom up, scraping the sides of the bowl until the flour is mixed in and there are no white streaks. At first, it will seem like too much flour. Just keep going and suddenly it will all come together.
- Turn the dough out onto a lightly floured surface and knead a few times to bring the dough together. Divide the dough in half.
- Working with one half at a time, roll the dough on a lightly floured surface, lifting it several times to another area to keep it floured underneath. If your rolling pin is sticking, you can lightly flour it but brush off any excess flour to avoid any white flour on the dark surface of the cookies.
- Using a cutter of your choice, cut as many shapes as you can from the rolled out dough and transfer them to a prepared pan. At this point, you can place the cookies close together on the pan until after chilling them.
- Re-roll scraps then repeat the rolling and cutting with the second portion of dough. Place the cutout cookies in the refrigerator for at least 1 hour (longer is fine).
- Preheat the oven to 350˚F. Bake the cookies for 10-12 minutes until slightly firm to the touch. Larger cookies will take a bit longer.
- Transfer the baked cookies to a cooling rack and allow to cool completely before adding the almond buttercream.
For the almond buttercream:
- While the cookies are cooling, make the almond buttercream.
- Add the butter to a medium-large microwave-safe bowl and cover with a damp paper towel or plastic wrap. Cook on high power for 1 minute or until melted.
- Add the half and half and powdered sugar and whisk until creamy and smooth. Add the vanilla and ¼ teaspoon of the almond extract and stir again. Take a little taste and add more almond extract if desired.
To pipe the buttercream:
- Check out the post above for a pictorial demo of how to pipe the buttercream.
- You can also spread the buttercream on top of each cookie with a small butter knife.
Notes
Nutrition
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I would like the printable labels for these great Iooking cookies! Thanks!
Sending them your way, Sarah!
I'd love to have these labels! And, your red nails are spectacular!
Thanks, Phyllis! Happy to send the labels!
I have never tried chocolate shortbread so am excited to switch up the white shortbread tradition this year with your recipe. Please send me the printable labels. Thanks so much.
Sending them your way, Squirl!
Just made these ahead for Valentines and they have a great flavor! I'd love the labels please!
Thanks!
That's great, Summer! Just sent the labels.
Hello!
I would love to have a PDF of those labels for the holidays!! I am working on Christmas baking and these cookies will be a great addition!
Do you typically use U.S. measurements or Metric when you bake??
Thank you!
Jenny
Hi Jenny, we are happy to send the labels! We use U.S. measurements. Most of the recipes on the site have a button below the ingredient list so you can switch the measurements to metric if you prefer.
Another must try recipe. Please send the label for gift giving. Thank you and Happy Holidays!
Sure, Barbara!
Please send label for the Chocolate cookies. Thank you. Merry Christmas to all of you!
Sure, Jeannie! Merry Christmas!
These are coming out of the oven as I type this. The house smells amazing. It was clever to cut them and stick in the fridge. Now there is no big clean up and there was no spreading!
Another keeper! Go ahead and send the labels!.
Awesome! Thanks for your review, Betsy! Sending the labels your way.
Could you please send the labels for your chocolate shortbread cookies - I know my teenage grandchildren would love these cookies ! Thanks so much,
Jeanne Vaughan
Hope you get lots of hugs and love, Jeanne! Sending the labels now!
Oooops...forgot to give you the stars! You've earned each one many times over. LOVE your website
💕
First, I thoroughly enjoyed your "cookie rolling" story; I've been there! The Joseph Joseph looks WONDERFUL. I'M IN MY LATE 70'S AND ALREADY HAVE 3 DIFFERENT TYPES OF ROLLING PINS BUT THIS LOOKS BETTER!
I'd love to try this cookie and would think having the labels would top off an edible gift. Thank you.
THANKS for the recording link to His Name is Wonderful. Beautiful song and lovely rendition of it.
HAPPY HOLIDAYS!
Thanks for your thoughtful comment, Reba! Hope you enjoy the cookies. Sending the labels now.
I would appreciate the free printing labels in both sizes for the shortbread and info about the boxes and ribbon. Thank you
Just sent the labels along with links for the ribbon and boxes, Cathy. ENJOY!
I love your shortbread cookies. They are so delicious. I cannot wait to try this chocolate version. Thanks for this recipe. I would love the label, please. Thank you and Merry Christmas 🎄.
Hope you enjoy this one too, Debbie. The labels are coming your way.
Kindly send me the labels for the chocolate shortbread cookies, a perfect gift.
Thank you.
Sure, sending them now, Michelle!
These are so beautiful, and sound delicious! I would like to receive the labels...thank you so much, and Merry Christmas to you and your family!
Thank you,
Lindsay
Sending them your way, Lindsay! Merry Christmas!
I am making this on Thursday for company! I didn't want anything too over the top, but wanted it special! I know from experience your recipes ALWAYS turn out wonderfully. I can't wait to taste it 🙂
I'd like the small labels please.
Hope everyone enjoys it, Lynn! The labels should be in your email shortly.
Oh my! Chocolate and shortbread sounds heavenly. I have the same problem with cutout cookies. I actually bought this rolling pin from another one of your posts. It's a game changer. I would love the labels also, please. Thank you!
Happy to send them, Kim!
These cookies look delicious. Could I please get the labels they are so impressive. Thank you
Sending them now, Christine!
What a festive and delicous looking recipe! Can't wait to try them! Thank you for offering pretty labels. I would love to have a copy of the labels also. Would you please send them to me?
Sure, sending them now, Evangeline!
Gotta try these for sure! I am so intimidated by rolling out cookies 🙁
The rolling pin looks like the answer for me ..
Please send labels and box information'
Thanks,
Anne H
You will LOVE the rolling pin, Anne! Happy to send the labels.
These shortbreads look wonderful! I would really appreciate having your labels for them. What a great gift idea!!! Thank you! -Kris
Thanks, Kris! Sending them out now.
Looking forward to trying another delicious looking recipe.
Could you please send me the printable label. Thanks
Hope you enjoy them, Linda. Sending the labels now.
I would love the labels please!
Sure, sending them your way, Laurie!
Looks like another delicious cookie that I ‘must try’ before Christmas. I’d appreciate the labels please. Thank you so much for creating these recipes that are incredibly tasty and giftable. Makes my holiday season so much easier.
Chris,
Would the chocolate cookie work as a tart base in a mini muffin pan similar to your lemon and caramel ones? I am thinking of maybe a chocolate tart with a soft ganache and a sprinkling of peppermint bark on top or a caramel rum ganache/ dark choc + orange ganache with some sprinkled toasted nuts or toasted coconut …this cookie recipe might be a great starting point
I was thinking the same thing about turning this recipe into mini tarts like the lemon ones. I wasn't sure about what to fill them with but you gave me some ideas. Thank you.
enjoy!
Hi Belle, you could do that or you could use this recipe as a starting point: https://thecafesucrefarine.com/peppermint-thumbprint-brownie-bites/
It would adapt well!
Thanks for your thoughtful comment, Belle. Sending the labels your way.
Chocolate, Shortbread, Icing OH My!!! Please send me the labels. I will be making these yummy cookies this afternoon.
Thank you.
Haha! I'm with you, Catherine, two big weaknesses! Happy to send the labels!
I would love to receive the labels for the Chocolate Shortbread Cookies with Almond Buttercream.
Thank You!
Hi Gale, sending them now!
Hi Chris,
Definitely going to try these! Unless I'm blind...no link to boxes and ribbon?
Hi Cat, will share the links for the boxes and the ribbon in the email that we send along with the labels.
Please send me labels for chocolate shortbread almond buttercream cookies. Thank you.
Happy to send them, Robbie!