Spiced Chocolate Shortbread Cookies

Spiced Chocolate Shortbread Cookies

Adapted from Maida Heatter
Makes 32 cookies
Author Wendy Sondov themondaybox.com


  • 2 cups all-purpose flour
  • ½ cup cocoa I use Whole Foods 360 brand Fair Trade cocoa
  • ½ cup mini semi-sweet chocolate chips I use Whole Foods 360 brand Fair Trade chips
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon Penzey’s Vietnamese Cinnamon of more intense flavor
  • ¼ teaspoon cayenne pepper
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla
  • For decorating:
  • Nonpareil sprinkles about 7 tablespoons


  1. In a medium bowl, whisk together flour, cocoa, chocolate chips, salt, cinnamon and pepper.
  2. In the bowl of an electric mixer, cream butter and sugar until light. Add vanilla and mix to combine.
  3. Gradually add flour mixture and mix just until all of the flour is incorporated and the dough forms.
  4. Form the dough into a log, compressing to remove air bubbles.
  5. Line a jelly roll pan with wax paper and spread sprinkles in the pan. Gently roll the dough log back and forth over the sprinkles to coat. (If the dough is too sticky to roll easily, refrigerate first then roll in sprinkles.)
  6. Wrap the log in wax paper and cover in plastic wrap. Chill for at least 1 hour or overnight.
  7. When ready to bake: Preheat oven to 325˚F. Line baking sheet with parchment paper.
  8. Slice the dough log ¼” – ½” thick.
  9. Place on prepared baking sheet about 1” apart and bake for 10-12 minutes. (Cookies firm as they cool).
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Store layers of cookies between wax paper in an airtight container at room temperature for up to 2 weeks.

Packing Tips

Double wrap small piles of cookies in plastic wrap, then place snugly in an airtight container or zip lock bag for mailing. Vacuum sealing is recommended when longer freshness times are needed.