About the Recipe
When I was little, one of my favorite weekend traditions was visiting a small, country bakery nestled in the charming town of Abercorn, Quebec. The bakery had a cozy country feel—wooden shelves lined with fresh pastries, the smell of butter and sugar filling the air. Among their many baked treasures (think cinnamon buns, croissants and black forest cake) were black and white shortbread cookies in every shape you could imagine: flowers, hearts, even little animals. No matter the shape, we never left the bakery without them.
I had a quirky habit back then—I’d carefully nibble around the buttery edges of the cookie first, saving the chocolate-coated section for last. We were always allowed to have one or two in the car. By the time we got back home, the box of cookies was almost always nearly empty.
Those memories stayed with me, and they’re what inspired me to create this recipe for Black and White Butter Cookies. I wanted to recreate that buttery, tender bite paired with the smooth richness of dark chocolate. These cookies can be cut into any shape—hearts for Valentine’s Day, stars for the holidays, or even simple rounds for a cozy afternoon treat. These cookies are perfect for sharing, but if you’re like me, you might find yourself savoring them slowly, trying to make that chocolatey goodness last just a little bit longer.
Buttery and Soft Texture: These cookies are perfectly tender, thanks to the combination of butter and a short chilling time. They practically melt in your mouth.
Glossy Chocolate Finish: The dark chocolate coating hardens beautifully, creating that satisfying snap when you take a bite. (You can even temper the chocolate for an extra-shiny result.)
Easy to Customize: Use different cookie shapes for any occasion, or sprinkle the chocolate dip with sea salt, edible glitter, or freeze-dried raspberry bits.
Make-Ahead Friendly: The dough can be made ahead and frozen, and the baked cookies store beautifully for up to a week—if they last that long!
Kid-Approved: Whether it’s the playful heart shapes or the chocolate dip, kids will adore helping make (and eat) these cookies.
What You'll Love
1. Why are my butter cookies not soft and tender? If your cookies turn out tough or dense, it could be due to overmixing the dough. Mix just until the flour is incorporated to maintain that tender, melt-in-your-mouth texture. Chilling the dough also helps prevent spreading and keeps the cookies soft.
2. How do I make the chocolate coating glossy and smooth? For a glossy, snappy finish, tempering the chocolate is key. If that feels like too much, you can add a small amount of coconut oil or vegetable shortening to the melted chocolate for an easy shiny coating.
3. Can I make these cookies ahead of time? Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze the dough for up to 3 months. Once baked, the cookies stay fresh in an airtight container for about a week.
4. What’s the best way to dip cookies in chocolate without a mess? Hold the cookie by the tip and dip it into the melted chocolate, letting the excess drip off. Place it on a parchment-lined tray to harden. If you want a neat edge, use a spoon or butter knife to smooth any drips before they set.
5. Can I use milk or white chocolate instead of dark? Absolutely! Milk chocolate will give a sweeter, creamier taste, while white chocolate offers a rich vanilla flavor. Keep in mind that these chocolates don’t have the same snap as dark chocolate unless tempered.
Frequently asked Questions
Ingredients
For the cookies:
1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract (optional)
2 ½ cups (315g) all-purpose flour
¼ tsp salt
For the chocolate dip:
7 oz (200g) dark chocolate (60-70% cocoa) or bittersweet chocolate
1 tbsp coconut oil (or vegetable shortening, optional for a shinier, snappier finish)
Optional Decor:
Sea salt flakes for sprinkling
Freeze-dried raspberries or strawberries (crushed for a pop of color)
Edible gold leaf or heart-shaped sprinkles
Preparation
Let's get started. Below you will find the Step-by-Step instructions on how to make these easy Black and White Butter Cookies.
Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla, mixing until combined.
Mix the dry ingredients: In a separate bowl, whisk the flour and salt. Gradually add the dry mixture to the wet, mixing just until a dough forms. Avoid overmixing for tender cookies.
Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and chill for 30-60 minutes (this prevents spreading and makes it easier to roll out).
Roll and cut: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the dough out on a lightly floured surface to ¼-inch thickness. Use a heart-shaped cutter to cut out cookies, transferring them to the baking sheets.
Bake: Bake the cookies for 8-10 minutes or until the edges are just turning golden. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Dip in Chocolate
Melt the chocolate: Melt the chocolate and coconut oil in a heatproof bowl set over a pot of simmering water (double boiler) or microwave in 20-second intervals, stirring between each burst.
Dip the cookies: Once the cookies are completely cool, dip half or a portion of each heart cookie into the melted chocolate. Let the excess drip off, then place them on a parchment-lined baking sheet.
Decorate and set: If desired, sprinkle sea salt, crushed raspberries, or sprinkles over the chocolate before it sets. To speed up hardening, place the cookies in the fridge for 10-15 minutes.
Tips for Success
Soft texture: To maintain the buttery, tender crumb, don’t overwork the dough.
Smooth chocolate: The coconut oil will help the chocolate harden with a smooth, glossy finish. If you prefer, temper the chocolate to achieve the perfect snap.
Storage: Store the cookies in an airtight container for up to a week or freeze for longer.
Substitutes and Variations
1. Flour: If you want a gluten-free version, you can substitute with a 1:1 gluten-free baking flour blend. Just ensure it has xanthan gum for structure.
2. Chocolate: Instead of dark chocolate, try:
Milk chocolate for a sweeter coating
White chocolate for a vanilla touch (you could even tint it pink for Valentine’s Day)
Ruby chocolate for a fruity, berry-like twist
3. Flavor Enhancements:
Swap the vanilla extract with almond extract for a nutty, fragrant twist.
Add a pinch of cinnamon or cardamom to the cookie dough for warmth and spice.
Mix freeze-dried raspberry powder into the melted chocolate for a tangy layer.
4. Toppings: While the classic black-and-white version is timeless, you can also sprinkle the chocolate dip with:
Sea salt flakes for a salty-sweet contrast
Edible gold leaf for an elegant, luxe finish
Crushed freeze-dried raspberries or strawberries for color and a tart kick
Heart-shaped sprinkles for a fun, festive touch