Chocolate Shortbread Cookies are a light, melt in your mouth variation of traditional shortbread.  This gluten free holiday recipe is a delicious addition to any dessert tray.

This cookie recipe uses very few ingredients and can be made up quickly.

Chocolate Shortbread freeze well and the recipe yields about 90 cookies.

Decorate them with a white chocolate chips or whatever you prefer.  These gluten free cookies can easily dress up any dessert tray.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Chocolate Shortbread Cookies I dumped some butter and brown sugar in a large mixing bowl.  I used a wooden spoon to cream them together.

When the butter and brown sugar were getting creamed together I added in some cocoa powder and used the wooden spoon to blend it into the other ingredients.

Then I added in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour a cup at a time.  I blended well after each addition.

To finish blending the ingredients I used my hands and formed the dough into a huge log or ball.

Then I divided the dough in half to roll out.

I sprinkled some gluten free flour on some wax paper and started to roll out the dough.

The diameter of the cookie dough log should be about 1 1/2 inches.

I rolled the dough log in wax paper and then rolled out the other half.  When both rolls were ready I set them in the fridge to chill for at least and hour.

After the dough balls were chilled I cut the logs into about 1/4 inch slices.

I placed the slices on a cookie sheet covered with parchment paper.

Next I set a white chocolate chip in the center of each cookie.  You can choose how to decorate or leave them plain.

Then I placed the cookie sheet in a preheated 325F oven for 12-15 minutes or until the cookies were turning darker around the bottom edges.

After removing them from the oven I allowed them to cool on the cookie sheet for about 10 minutes before tranferring them to a cooling rack to finish cooling.

Chocolate Shortbread Cookies are a tasty gluten free dessert that will be enjoyed by young and old alike.  

Enjoy this melt in your mouth treat for Christmas or quickly make up a batch any time of the year!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Chocolate Shortbread Cookies:

• 1 lb butter softened
• 1 cup packed brown sugar
• 1/3 cup cocoa powder
• 3 2/3 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• Optional: white chocolate chips for decorating

How to Make Chocolate Shortbread Cookies:

1. Preheat oven to 325F.
2. In a large mixing bowl cream butter and sugar well, crush any lumps of sugar remaining.
3. Add the cocoa powder and cream again.
4. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour one cup at a time combining well after each addition.
5. Pack mixture firmly together with hands to form a ball.
6. Roll half the cookie dough at a time.
7. Roll mixture into 1 1/2″ diameter rolls.
8. Wrap rolls in wax paper and refrigerate until firm. At least an hour.
9. When firm, slice rolls into 1/4″ slices and place on a parchment paper lined baking sheet.
10. Decorate with white chocolate chips if desired.
11. Bake at 325F for 12-15 minutes until just turning darker around the bottom edge.
12. Allow to cool on pan for about 10 minutes before transferring to a cooling rack.
13. These cookies freeze well.