Name: Dark Chocolate Dipped Shortbread Star Cookies
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Cuisine: American
Ingredients: 1 cup salted butter, room temperature; ½ cup powdered (confectioners’) sugar + extra for rolling; 1 teaspoon vanilla extract; 2 cups all-purpose flour; ½ cup dark chocolate chips (e.g., Ghirardelli); 1 teaspoon coconut oil (optional, to thin the chocolate)

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These buttery, melt-in-your-mouth shortbread cookies dipped in rich dark chocolate and sprinkled with festive nonpareils are my go-to treat during the holidays. With just four simple ingredients in the dough, they perfectly mimic Trader Joe’s seasonal Dark Chocolate Stars but are even better homemade.

Why You’ll Love This Recipe

I love this recipe for its simplicity and charm. It’s quick to make, foolproof, and festive enough for any holiday dessert tray. The cookie base has a delicate crumb that pairs beautifully with the snap of dark chocolate. Plus, dipping and decorating is as fun as it is delicious—especially if I’m baking with friends or family. The cookies store well, making them perfect for gifting or prepping ahead.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup salted butter, room temperature
½ cup powdered (confectioners’) sugar + extra for rolling
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup dark chocolate chips (e.g., Ghirardelli)
1 teaspoon coconut oil (optional, to thin the chocolate)

directions

I start by creaming together the butter and powdered sugar until smooth and fluffy.
Then I mix in the vanilla extract.
I gradually add the flour, stirring until just combined—I don’t overmix.
The dough gets shaped into a ball, wrapped in plastic, and chilled for at least 30 minutes.
While the dough chills, I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
On a surface dusted with powdered sugar, I roll out half the dough to about ¼-inch thick and keep the rest in the fridge.
I use a star-shaped cookie cutter (dusted with sugar too) to cut out the cookies and re-roll the scraps until used up.
I place the cookies on prepared sheets and bake them for 8–10 minutes until the edges are just golden.
Once baked, I cool the cookies completely on a wire rack.
For the chocolate, I melt the chips (and coconut oil, if using) in 30-second microwave intervals, stirring until smooth.
I dip each cooled cookie halfway into the chocolate, let the excess drip off, then place it on a wire rack over parchment paper and sprinkle with nonpareils.
I let the chocolate set fully before serving—refrigerating helps speed this up.

Servings and timing

This recipe yields about 44 mini star cookies. It takes around 45 minutes to prep and 8 minutes to bake, with a total time of roughly 53 minutes. These are great for sharing at parties or boxing up as edible gifts.

Variations

I sometimes add a splash of almond extract to the dough for a twist.
For a white chocolate version, I swap the dark chips with white ones.
I like using different shapes—trees, bells, or hearts—for year-round celebrations.
Colored sugar or crushed peppermint can replace the nonpareils for a different holiday vibe.
I occasionally use gluten-free flour with good results for friends with dietary restrictions.

storage/reheating

I store the cooled cookies in an airtight container at room temperature for up to one week. If I need to make them in advance, I freeze the baked (undipped) cookies and dip them in chocolate after thawing. No reheating needed—they’re best served at room temperature.

FAQs

How do I prevent the dough from sticking when rolling?

I use powdered sugar instead of flour to dust the surface—it prevents sticking and keeps the dough tender without drying it out.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and store it wrapped in the fridge. Just let it sit at room temp for 10 minutes before rolling.

What if I don’t have a star cookie cutter?

Any small cookie cutter will work! I’ve used circles, hearts, and trees—just keep the size consistent for even baking.

Can I use milk chocolate instead of dark?

Definitely. I prefer dark chocolate for balance, but milk chocolate works great for a sweeter option.

Do these cookies freeze well?

They do! I freeze them without the chocolate dip, then dip after thawing to keep the chocolate looking fresh and glossy.

Conclusion

These dark chocolate dipped shortbread star cookies have everything I love in a holiday treat: buttery texture, rich chocolate, festive looks, and crowd-pleasing flavor. They’re easy to bake, fun to decorate, and just as delightful to eat. Whether I’m recreating the Trader Joe’s version or just craving a simple shortbread cookie with a twist, this recipe hits the spot every time.