Chocolate Dipped Shortbread Trees – Buttery Christmas Cookies

Chocolate Dipped Shortbread Trees are crisp, buttery cookies shaped like little Christmas trees and dipped in rich chocolate.

They’re easy to cut, quick to decorate, and stack beautifully in cookie boxes or on dessert trays. These Christmas shortbread cookies come with clean edges and a smooth finish, perfect for holiday gifting or baking with kids. You’ll find them in many variations, from chocolate covered shortbread cookies to shortbread dipped in white chocolate. This version keeps it simple with semi-sweet chocolate and crushed peppermint on top.

You’ll learn how to create a shortbread dough that keeps its shape, how to dip cookies without streaks, and how to store them so they stay fresh and crisp. This is a cookie you can trust for cookie exchanges, holiday events, or quiet afternoons when the oven brings a bit of peace.

Why Butter Quality Makes All the Difference

The foundation of shortbread is butter.

That means you must choose one with flavor. I use unsalted butter at room temperature, and I let it soften naturally on the counter. It should yield to a finger press, not melt into a puddle. That soft-but-cool texture gives the dough its structure and helps it cream properly with the sugar.

European-style butter gives a slightly deeper flavor, but standard supermarket butter works beautifully too. I’ve baked with both. The difference is subtle, but if you’re gifting these, I lean toward the richer option.

The flavor of the cookie comes straight from that butter, so don’t try to substitute margarine or blends. You’ll lose the richness, and the texture turns dry instead of tender.

The Sugar Affects Crispness

Granulated sugar holds the edges of the cookie.

I’ve tried powdered sugar once for this dough. It made the cookies too soft to dip. Stick with granulated for structure and crispness. The half cup keeps the sweetness light, which is important when you’re adding chocolate later.

This cookie isn’t trying to be sweet on its own. It balances richness with texture. A small amount of sugar does the job without overwhelming.

If you love simple shortbread cookies that hold their shape during baking, this recipe offers exactly that. It gives you precision without fuss.

Vanilla and Salt: Quiet Ingredients That Matter

One teaspoon of pure vanilla extract adds warmth.

It blends into the dough, not as a dominant flavor, but as a soft roundness that lifts the butter. I’ve used imitation vanilla in a pinch, and the result always feels flat. The cookie tastes like something is missing.

The quarter teaspoon of salt sharpens that flavor balance. Without it, the cookie fades into blandness. It’s subtle, but necessary. Especially when you’re dipping the cookies in chocolate, you want the shortbread to have its own voice underneath.

This base dough is the same one I use for other holiday shapes too. It’s sturdy enough to cut cleanly, soft enough to bite through, and dependable every single time.

Chill First, Then Roll and Cut

Once the dough is mixed, form it into a disc and wrap it tightly. I chill it for at least 30 minutes. That rest time makes the dough easier to roll and keeps the cookies from spreading in the oven.

Roll the dough to about ¼ inch thickness on a floured surface. Christmas tree cutters come in all sizes, but I prefer a medium-sized one that gives you space to dip and decorate without overwhelming a cookie box.

If you’re making a mix of festive desserts, you can pair these with Christmas Tree Cake Dip for a sweet holiday spread that balances creamy and crisp textures.

Bake Until Just Golden at the Edges

These shortbread cookies bake at 350°F for 10 to 12 minutes.

Watch the edges. That’s your visual cue. The tops will still look pale, but the bottoms should be just beginning to turn golden. Overbaking dries them out quickly.

Let them cool completely before dipping. Warm cookies will cause the chocolate to slide and pool. I let mine rest on a wire rack for at least 20 minutes.

You’ll know they’re ready when they feel firm to the touch and lift cleanly from the parchment.

Dipping in Chocolate Without the Mess

Melt the chocolate in short bursts in the microwave. I stir between each interval to prevent burning. A small spoon of coconut oil helps the chocolate coat more smoothly, but you can skip it if you’re using high-quality chocolate chips or couverture.

I dip only the top half of the tree. That gives a neat contrast between the buttery cookie and glossy chocolate. While the chocolate is still wet, sprinkle crushed peppermint candies over the surface.

For a fun variation, swap the peppermint with holiday sprinkles or edible glitter. I’ve done both depending on who’s receiving the cookies.

These pair beautifully with Christmas Tree Cake Pops if you’re building a festive dessert board.

Comparison: White Chocolate vs Semi-Sweet for Dipping

I’ve dipped these cookies in both white chocolate and semi-sweet.

Here’s what I’ve found.

White chocolate gives a brighter, more playful look. It’s sweeter, which works well with peppermint or tart toppings. But it’s harder to temper and burns more easily when melting.

Semi-sweet chocolate offers more depth. It sets faster and holds a shinier finish with less effort. I prefer it when I’m gifting cookies or need them to look neat after packaging.

If you want a smoother experience, semi-sweet is more forgiving. But both work. You can split the batch and try both to compare for yourself.

How to Store and Package Without Breaking the Trees

Let the chocolate set fully before moving the cookies. I use a sheet pan and refrigerate them for 15 minutes after dipping. This helps the chocolate harden without streaks.

Once set, store the cookies in an airtight container at room temperature for up to five days. If your kitchen runs warm, keep them refrigerated to maintain the snap in the chocolate. Just bring them to room temperature before serving.

These hold their shape well, making them easy to layer between sheets of parchment in cookie tins or gift boxes. I often package them with Christmas Tree Brownies for a visual and textural contrast.

A Treat That Feels Like a Tradition

These chocolate dipped cookies remind me why I love shortbread. The simplicity. The neat edges. The unmistakable buttery bite.

When I bake these with my nieces, they each decorate their own row of trees. Some use crushed peppermint, others line them with red and green dots. It’s the kind of recipe that doesn’t need perfect piping or advanced technique. It invites everyone in.

If you’re building a platter for your holiday table, consider adding Christmas Tree Cream Puffs beside these shortbread trees. The contrast of flaky and crisp textures gives everyone something to reach for.

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Save This Cookie Recipe for Later

Add this to your Christmas dessert board so you don’t lose it during the busy season.

I’d love to know how your cookies turned out. Did you stick with peppermint or try something different? Share your favorite toppings or ask questions in the comments below. Let’s build a holiday baking community together.

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