Chocolate Whipped Shortbread

Chocolate Whipped Shortbread

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: about 18 cookies 1x


Chocolate Whipped Shortbread, luxurious melt in your mouth shortbread cookies, crumbly, soft, chocolaty and not too sweet. With a delightful topping: a sour cherry to bring some freshness, or a crunchy pecan for the nut lovers.


  • 1 cup salted butter, room temperature
  • 3/4 cup icing (confectioners) sugar
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1 and 1/4 cups all purpose flour (I used type 00)
  • sour cherries in syrup, pitted and drained (or maraschino cherries. or candied cherries)
  • pecans


  1. Pre-heat oven to 275° F and get 2 baking sheets ready (you will need to bake the cookies in 2 batches).
  2. Drain and remove pits from sour cherries and set aside.
  3. In a large bowl, using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, whip the butter with the icing (confectioner) sugar, and cocoa on medium speed until thoroughly combined.
  4. Add flour, slowly and gradually, beating constantly, until all incorporated.
  5. Whip the mixture for about 6 minutes, scraping the sides and bottom with a spatula once in a while.
  6. Use an ice cream scoop or a tablespoon to scoop the dough onto the ungreased baking sheets. Cool in the refrigerator for about 10 minutes before placing in the oven. Place a sour cherry (or pecan, or maraschino cherry) on top of each cookie.
  7. Bake the cookies for about 30 minutes.
  8. Remove from the oven and let cool completely on the baking sheets before placing them on a rack.
  9. Store at room temperature for 2-3 days in a closed container, share with friends, or freeze the cookies, wrapped in plastic, in a closed container.
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