This cocoa shortbread is rich, buttery, and gently chocolatey with a classic crumbly shortbread texture. It uses simple ingredients, and it's easy and quick to make. This recipe is great for the holidays, coffee breaks, or cookie boxes.
Today's recipe for cocoa shortbread is made with five ingredients and baked quickly. The recipe works in both 9-inch and 8-inch pans, with adjusted baking times to ensure even cooking. Step-by-step instructions guide you through each stage, from creaming the butter and sugar to storing the cooled shortbread.
Check out more chocolate cookies like the Almond Chocolate Cookies and the Italian Chocolate Cookies.
Ingredients: 5 | Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 15 cookies | Difficulty: Easy
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Why this recipe works
- Deep cocoa flavor with just five pantry ingredients
- Very soft butter creates a tender, melt-in-the-mouth crumb
- No need to roll or chill the dough
- Press into the pan for even baking
Recipe ingredients
Butter: Use very soft butter - almost spreadable. Soft butter blends with the sugar quickly and helps the dough come together without overmixing. Cold or firm butter can make the dough too crumbly.
Cocoa powder: Both natural and Dutch-process work. Natural cocoa gives a lighter color and sharper cocoa taste; Dutch-processed cocoa gives a deeper color and smoother, richer flavor.
- Try Romanian Chocolate and Cocoa Pumpkin Muffins, too.
Flour: Weighing is the most reliable method for shortbread; I always use a digital kitchen scale in baking. If measuring by cups, spoon the flour into your cup and level it; scooping compacts it and makes the dough dry.
See the recipe card for full information on ingredients and quantities.
How to make cocoa shortbread?
Step #1: Beat the soft butter and sugar together for 1-2 minutes until creamy.
Step #2: Whisk the flour, cocoa powder, and salt in a separate bowl.
Step #3: Sift the dry mixture over the butter mixture. Stir until the dough just comes together. Stop mixing as soon as no dry pockets remain.
Step #4: Press the dough evenly into the lined pan. Smooth the top lightly.
Step #5: Bake for 35-40 minutes, or until the surface looks dry and fully set.
Step #6: Remove the pan from the oven and immediately cut the shortbread into squares or rectangles. Sprinkle with sugar if you like.
Why does the bake time change with pan size?
- Smaller pan (8-inch) → dough is thicker → takes longer to bake → 45-50 min is reasonable.
- Larger pan (9-inch) → dough is thinner → bakes faster → 35-40 min works.
Tips for good shortbread
Shortbread dough is quick to mix, but a few small details make a big difference in texture:
- Creaming soft butter with sugar until creamy (not fluffy) keeps the crumb tender without turning the dough into a cookie dough. Over-creaming adds too much air, which can make the shortbread puff and crack.
- Mixing the dough: After adding the dry ingredients, mix only until the dough looks cohesive. Shortbread gets tough if overmixed.
- Baking + color: Cocoa makes it hard to see browning. The surface should look dry and set, not glossy.
- Cutting: Shortbread must be cut hot. Once cooled, it becomes firm and can crack if cut later.
Common problems & how to fix them
Dough too crumbly: Add 1-2 teaspoons extra soft butter and mix again.
Shortbread seems dry: Slightly underbake next time - cocoa absorbs moisture quickly.
Edges crack while cutting: Cutting too late; the shortbread must be sliced while hot.
Top looks dull: Normal for cocoa shortbread - cocoa absorbs light and gives a matte finish.
Variations
Chocolate-dipped: Dip cooled slices in melted dark or white chocolate. Add crushed nuts or sprinkles for a holiday version.
Orange cocoa shortbread: Add 1 teaspoon finely grated orange zest to the butter mixture. Orange and cocoa pair beautifully.
Espresso: Stir 1 teaspoon instant espresso powder into the dry ingredients for a mocha flavor. This Chocolate Ricotta Cake is also made with cocoa and espresso.
Chili chocolate: Add a pinch of cayenne or chili powder; it works well with chocolate.
Storage and freezing
Room temperature: Up to 1 week in a cookie tin or airtight container
Freezing: Keep baked cocoa shortbread frozen for up to 3 months
Thawing: Thaw at room temperature; texture remains perfect
Cocoa Shortbread Recipe - 5 Ingredients
Equipment
- Square baking tin 8x8 inches/ 20x20 cm or 9x9 inches/ 22x22 cm, Note 1
- Electric mixer optional Note 2
Ingredients
- 1 cup unsalted butter very soft, Note 3
- ⅔ cup granulated sugar
- 1⅔ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- 1-2 teaspoons granulated sugar to sprinkle over the cookies
Instructions
- Preheat oven to 325°F / 165°C. Line a square baking tin with parchment paper, leaving an overhang for easy removal.
- Cream ingredients: Cream butter and sugar for 2-3 minutes.1 cup unsalted butter + ⅔ cup granulated sugar
- Mix dry ingredients: Whisk flour, cocoa, and salt in a separate bowl.1⅔ cups all-purpose flour + ½ cup unsweetened cocoa powder + ¼ teaspoon fine sea salt
- Combine dough: Sift dry ingredients over butter mixture; mix just until combined.
- Press dough evenly into the pan.
- Bake cocoa shortbread for 35-40 minutes for a 9-inch pan and 45-50 minutes for an 8-inch pan. The top should look dry and set, not glossy. Shortbread will firm as it cools, so don't overbake.
- Cut into squares or rectangles immediately after removing from the oven. Sprinkle with sugar if desired.1-2 teaspoons granulated sugar
- Cool completely in the tin, then store in a cookie tin or airtight container.
Notes
- Baking note: If using a 9-inch (23 cm) pan, bake for 35-40 minutes. For an 8-inch (20 cm) pan, bake for 45-50 minutes, as the thicker dough requires extra time.
- Measurements: I always use a digital kitchen scale in baking; it guarantees the best results.
- Mixer: I always use an electric mixer, but if you like, you can mix the ingredients by hand.
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