Chocolate Dipped Brown Sugar Shortbread (gluten-free, whole wheat, all-purpose flour options)

This brown sugar shortbread is dipped in chocolate and sprinkled with pecans. They make excellent gifts for the holidays and have gluten-free, whole wheat and all-purpose flour options.

I first posted these gluten-free shortbread on My Baking Addiction last year but the holidays came and went before I got the chance to post them here. We’re only three days post-Thanksgiving but I just couldn’t wait any longer to share these shortbread cookies!

I’m definitely a soft and chewy cookie type of gal. The only exceptions are these Swedish pepparkakor (ginger cookies) and shortbread.

Chocolate Dipped Brown Sugar Shortbread with gluten-free, 100% whole wheat and all-purpose flour options. These cookies make great Christmas gifts!

I’d never made shortbread before I started working on this post because I always just assumed that a homemade version wouldn’t come close Walker’s, my favorite brand of shortbread.

I had no idea what I was getting myself into when I started trying out shortbread recipes. I tried 7 different recipes which basically only called for flour, butter and sugar but they all came out so differently.

What I learned was that if you want anything truly like Walker’s shortbread, you’re just going to have to buy it. And the type of sugar plays a huge role!

Chocolate Dipped Brown Sugar Shortbread with gluten-free, whole wheat and all-purpose flour options. These cookies make great Christmas gifts!

I tried some recipes with powdered sugar and that resulted in shortbread that melts in your mouth. It was okay but not what I was looking for. Then I made some recipes with brown sugar and I was in heaven.

Traditional shortbread doesn’t call for brown sugar (or vanilla, for that matter) but when something improves the flavor, I don’t really care about what’s traditional and what’s not. I bet you’ll agree with me after trying these buttery shortbread cookies, which have something of a caramelized flavor to them.

Chocolate Dipped Brown Sugar Shortbread with gluten-free, 100% whole wheat and all-purpose flour options. These make great Christmas gifts!

Something else I experienced is that rolling out cookie dough is far too fussy when you can just pat the dough into a tart pan, cut them into 8 pieces and call it a day. So much simpler and I think they look pretty neat that way when dipped (or more like slathered) in chocolate and sprinkled with nuts.

I made these cookies with all-purpose flour and white whole wheat flour as well as this 1-to-1 gluten-free baking flour. The gluten-free version was a little more sandy when you eat the cookies straight from the oven (which you shouldn’t do, anyway!) but after covering them in chocolate, it was hard to tell a difference.

Chocolate Dipped Brown Sugar Shortbread with gluten-free, whole wheat and all-purpose flour options. These make great Christmas gifts!

Throughout the entire shortbread testing period, Mr. T kept telling me that he doesn’t really like shortbread and so he only wanted a small bite from every batch. After I gave him his tiny trial of these chocolate dipped shortbread, he was yelling, “More! More! More!” They’re seriously SO good.

We enjoyed them so much that we decided to make them for our mailman, our elderly neighbor and for anyone else we feel like gifting with something ridiculously delicious. I can pretty much promise that nobody would be let down when they open up a tin of these shortbread!

Chocolate Dipped Brown Sugar Shortbread (gluten-free, whole wheat, all-purpose flour options)

Rated 5.0 by 3 readers
Chocolate Dipped Brown Sugar Shortbread (gluten-free, whole wheat, all-purpose flour options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8


  • 1/2 cup (113 grams) unsalted butter, softened
  • 1/4 cup + 2 tablespoons (75 grams) packed light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (125 grams) white whole wheat flour or all-purpose flour or 1 cup (138 grams) 1-to-1 gluten-free baking flour
  • 3/4 cup (128 grams) milk chocolate chips or chopped milk chocolate
  • 1/3 cup (37 grams) finely chopped pecans (or other nuts)


  1. Preheat the oven to 350 °F (176 °C) and lightly grease a 9" (23 cm) tart pan with a removable bottom.
  2. In a large mixing bowl using an electric hand mixer or stand mixer, beat the butter, sugar, salt and vanilla at medium speed until combined.
  3. Gradually beat in the flour at low speed until the flour is well incorporated. Do not over mix!
  4. Press the dough onto the bottom of the prepared pan and using a fork, poke holes about every 1".
  5. Bake for 15-20 minutes or until golden brown.
  6. Meanwhile, place the chopped nuts on a baking sheet. When you remove the shortbread from the oven, toast the nuts for about 3-8 minutes or until they smell toasty (the time will depend on how finely the nuts are chopped).
  7. Remove the shortbread from the oven and use a sharp knife to cut the shortbread into 8 wedges. The shortbread will be quite fragile so let it cool completely in the pan.
  8. Carefully remove the cookies from the pan using a spatula.
  9. Place a piece of parchment paper or wax paper on a baking sheet that will fit in your refrigerator.
  10. Melt the chocolate in a small saucepan over low heat while stirring frequently.
  11. Spoon the chocolate over the top and sides of a piece of shortbread and use the spoon to even it out. Place the shortbread on the parchment paper and sprinkle with nuts. Repeat with the remaining pieces.
  12. Place in the refrigerator for about 30 minutes to allow the chocolate to harden. You could alternatively let the cookies sit at room temperature for about 2 hours or until the chocolate has hardened.
  13. Store in an airtight container at room temperature for up to 3 days.

Source: My post on My Baking Addiction – Gluten-free Shortbread. Recipe adapted from One Bowl Baking by Yvonne Ruperti.

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40 comments on “Chocolate Dipped Brown Sugar Shortbread (gluten-free, whole wheat, all-purpose flour options)” — Add one!

3 comments are awaiting moderation!

  • Leah
    April 9, 2020 @ 5:41 am

    These are yummy. The shortbread is nice and crispy and such a fun, attractive shape. I made them using measure for measure gluten free flour. I also added a sprinkle of sea salt caramel chips on top along with the toasted pecans. All of the flavors of sweet and salty work great together.
    Thanks for the recipe. It’s a keeper. Our daughter is already looking forward to her own batch.

    • Erin replies to Leah
      April 11, 2020 @ 9:45 am

      Sea salt caramel chips?! I’ve never heard of those. They sound delicious! I’m so glad that you enjoyed the cookies and that they came out well with the GF flour you tried. That’s a great tip! I hope your daughter will be happy with her own batch. I always eat my own batch within a few hours and so have forbidden myself from making them anymore. :D Thanks a ton for your comment!

  • Angie | Big Bear's Wife says
    December 11, 2016 @ 12:47 am

    I really wish that I could reach right in and grab one of these…heck one or two of these. I love the idea of patting the dough into a tart pan instead of rolling it out.

  • SpiritedMorgan @ Spirited and Then Some says
    December 7, 2016 @ 11:09 pm

    These look AMAZING! And I LOVE that there is a gluten-free option. These are happening. And side note, yes, I agree. When the flavor is improved, bye bye tradition. :)

  • Miranda
    December 7, 2016 @ 9:38 pm

    I am drooling over here! And I am a soft and chewy cookie kind of person too!

    • Erin replies to Miranda
      December 12, 2016 @ 11:32 pm

      Always a good sign!

  • Laura Bodenmann says
    November 30, 2016 @ 2:50 pm

    This looks amazing! did you ever try it with semisweet chocolate? I’m wondering how that would turn out.

    • Erin replies to Laura Bodenmann
      December 1, 2016 @ 7:44 pm

      Semi-sweet would be fine! I just prefer milk because it’s sweeter and softer. I think if you use semi-sweet, the cookies may be more crumbly when you eat them. Still delicious, though. :)

  • Brandy | Nutmeg Nanny says
    November 30, 2016 @ 2:35 pm

    Shortbread perfection! This will be perfect for family dinner at my in-laws!

  • Aly ~ Cooking In Stilettos says
    November 30, 2016 @ 9:51 am

    This look wonderful – I absolutely adore shortbread. This is perfect for the holidays.

  • Sharon @What The Fork says
    November 29, 2016 @ 11:44 pm

    I’ve never made a recipe like this before, but after reading this and seeing your pictures it’s safe to say I’m inspired!

  • Stephanie says
    November 29, 2016 @ 8:01 pm

    My mouth is seriously watering over this!!!

  • Dee says
    November 29, 2016 @ 6:11 pm

    We love shortbread, especially when it’s dipped in chocolate! This looks wonderful!

    • Erin replies to Dee
      December 12, 2016 @ 11:38 pm

      Haha. It’s the best way!

  • Sabrina says
    November 29, 2016 @ 9:33 am

    My kids love shortbreads! They would go crazy for this recipe!

    • Erin replies to Sabrina
      December 12, 2016 @ 11:38 pm

      I hope you get to try it out!

  • Abeer says
    November 29, 2016 @ 8:20 am

    I have never had shortbread cookies, sliced this way. They are so beautiful and lovely for gifting!

    • Erin replies to Abeer
      December 12, 2016 @ 11:38 pm

      They really are! :D

  • Anna @ Crunchy Creamy Sweet says
    November 29, 2016 @ 5:38 am

    I adore shortbread! This looks crazy good!

  • Ashley @ Wishes & Dishes says
    November 29, 2016 @ 2:39 am

    I love love love shortbread! I started my
    Holiday baking and these are making it on the list.

  • Renee - Kudos Kitchen says
    November 29, 2016 @ 2:07 am

    Erin, I hope you have a wonderful Christmas! I love this recipe so much and I can’t wait to try it. Shortbread calls my name. I will be sharing this on my page and in Pinterest. Love!!!

  • Michelle @ The Complete Savorist says
    November 29, 2016 @ 1:54 am

    Yes, yes, yes. I love everything about this.

  • Amy @ Little Dairy on the Prairie says
    November 29, 2016 @ 1:43 am

    I bet adding brown sugar to these cookies gives them the perfect flavor and texture…and chocolate only makes them better!

  • Charlotte Moore
    November 29, 2016 @ 1:23 am

    I am a soft and chewy cookie person too. I have never cared much for shortbread because it isn’t sweet enough for me. But… the chocolate just might solve that problem. HA!! They really look pretty.

    • Erin replies to Charlotte Moore
      November 29, 2016 @ 7:28 pm

      I promise you – these would be sweet enough with all that milk chocolate. ;) I hope you try them out!

  • Lauren Kelly Nutrition says
    November 29, 2016 @ 1:00 am

    Oh my goodness!! I adore shortbread and I can’t wait to make this!

  • Heather | All Roads Lead to the Kitchen says
    November 28, 2016 @ 10:20 pm

    I’m usually a soft and chewy cookie girl, too – but shortbread is a major weakness of mine. This has my belly rumblin’!


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