Cozy Cocoa Shortbread Cookies

November 04, 2021

chocolate and cocoa shortbread cookies cut and stacked

A classic holiday recipe with a little cozy cocoa twist! 


  • 8 oz. (225g) unsalted butter, at room temperature*
  • 1 2/3 (225g)cups all-purpose flour*
  • 2/3 cup (140g) Cozy Cocoa Mix
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons cocoa nibs or 1/4 (113g) cup very finely chopped chocolate
  • Sanding sugar for dusting
Stir together the flour, cocoa mix, salt and nibs or chocolate. In a stand mixer fitted with the paddle attachment, beat the butter until fluffy, about 2 min. Add the dry ingredients and stir until blended. Divide the dough in half, and roll each half into a log. Chill for about an hour, until firm. 
Preheat your oven to 325. Line a baking sheet with parchment paper. Slice the logs into 1/4" slices--if they fall apart at all, just lightly mush then back together. Place about 1" apart--shortbread doesn't spread much. Sprinkle on sanding sugar. Bake for 15-18 min, until just beginning to brown on the edges.
Enjoy with a cup of Cozy Cocoa!
*Use plant butter to make these vegan--we love Miyoko's. Make these gluten-free--use your favorite all-purpose gluten free flour blend--we love Cup4cup or Bob's Red Mill.


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