Swiss Chocolate Shortbread Cookies with Lemon Glaze
These buttery Swiss chocolate shortbread cookies have a tender, crumbly texture thanks to plenty of butter and almond flour. Cut into their signature little rings and finished with a thin lemon glaze, they’ve been part of Christmas in my family for generations.
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If you’re new here, Grüezi and welcome! I’m Christine, a Swiss-born food photographer and recipe developer now cooking from my little corner of Quebec. I grew up with Swiss food and traditions woven into everyday life, and these days I love sharing those recipes here – especially the ones that have been passed down through my own family.
These chocolate shortbread cookies are one of them. The recipe came from my grandmother in Switzerland, they were my mom’s favourite, and now I’m very happily passing them along to you.
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What you’ll love about this recipe
- Chocolate + lemon really works. It might sound a little unexpected, but that bright lemon glaze is exactly what the rich chocolate shortbread cookie needs.
- They’re wonderfully crumbly. Think somewhere between a chocolate cookie and a tender shortbread.
- No mixer needed. A bowl, a wooden spoon, and your hands are really all you need for the dough.
- They hold their shape beautifully. Those little rings stay little rings instead of spreading into chocolate blobs in the oven.
- They’re quick to bake. About 8 minutes in the oven and they’re done – just don’t wait for them to brown.
- It’s a real family recipe. In my family, we’ve always simply known these as our chocolate ring cookies. The recipe came from my grandmother in Switzerland, and while they’re very much in the shortbread family, I’ve never known them by an official Swiss name.
Ingredients Explained
Butter
There’s a good amount of butter in these cookies – and that’s a very good thing. It’s what gives them that tender, shortbread-like texture. Make sure it’s properly softened, but not melted.
Chocolate
Use chocolate you’d happily eat on its own. It’s one of the main flavours here, so this isn’t the place for the sad chocolate chips that have been hiding at the back of the pantry since Easter.
Almond Flour
The almond flour gives these chocolate shortbread cookies their delicate, crumbly texture and adds a subtle nuttiness without making them taste like almond cookies.
Lemon
Here’s where things get interesting. The lemon isn’t meant to make these taste like lemon cookies. That thin, tangy glaze simply cuts through the rich chocolate – and somehow the combination just works.
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Step-by-Step Instructions
How to make Swiss Chocolate Shortbread Cookies:
Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
Cream the butter and sugar.
In a large bowl, mix the softened butter and sugar until smooth and creamy. I usually do this by hand with a wooden spoon – you’re not looking for anything fluffy, just well blended.
Add the chocolate and vanilla.
Stir in the melted chocolate and vanilla extract until the mixture looks glossy and uniform.
Add the flour.
Add the all-purpose flour and mix until the dough starts to come together. Don’t panic if the dough looks a little crumbly at first – it’ll come together.
Work in the almond flour.
Add the almond flour and switch to using your hands. Gently knead the dough until it forms a smooth, cohesive ball.
- Adjust if needed. If the dough feels soft or slightly tacky, add 1–2 tablespoons of flour and knead again. Because they’re chocolate cut-out cookies, the dough needs to be firm enough to roll, so you’re aiming for a dough that rolls easily without sticking, not one that feels dry.
Roll the dough.
Lightly flour your work surface and rolling pin. Roll the dough out to about 5 mm (¼-inch) thickness. I find this dough much easier to work with in smaller batches, so don’t feel like you need to wrestle with the whole thing at once.
Cut the rings.
Use a large round cookie cutter (about 7 cm / 2¾ inches) to cut out circles, then use a smaller cutter to remove the centers and create ring shapes.
Prepare for baking.
Place the cookies on a parchment-lined baking sheet, leaving a little space between them. They won’t spread much.
Bake.
Bake for 7–9 minutes, just until set. Don’t wait for golden edges – these chocolate shortbread cookies are supposed to stay fairly pale.
Cool completely.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a rack to cool fully before glazing.
Make the glaze.
In a small bowl, whisk together the powdered sugar, lemon juice, and water until smooth.
Glaze the cookies.
Using a pastry brush, lightly brush a thin layer of glaze over each cooled cookie.
Let the glaze set.
Allow the glaze to dry completely before stacking or storing your chocolate shortbread cookies.
Swiss Chocolate Shortbread Cookies with Lemon Glaze
Equipment
Ingredients
Method
- In a large bowl, mix the softened butter and sugar until smooth and creamy.
- Stir in the melted chocolate and vanilla until fully combined.
- Add the all-purpose flour and mix until the dough begins to come together.
- Add the almond flour and gently knead the dough by hand until smooth and cohesive.
- If the dough feels soft or slightly tacky, add 1–2 tablespoons of flour until it rolls easily.
- Lightly flour your work surface and roll the dough to about 5 mm (¼-inch) thickness.
- Cut out circles using a large round cutter (about 7 cm / 2¾ inches), then cut out the centers to form rings.
- Place cookies on a parchment-lined baking sheet.
- Preheat the oven to 375°F (190°C). Bake for 7–9 minutes, just until set and still pale.
- Let cookies cool completely.
- Whisk together powdered sugar, lemon juice, and water.
- Brush a thin layer of glaze over each cooled cookie and let set before serving.
Notes
Notes
- Do not overbake – these cookies should remain pale to keep their tender texture.
- Glaze lightly; the lemon should brighten the chocolate, not overpower it.
- Dough can be made up to 2 days ahead and refrigerated.
Storage
Store glazed cookies in an airtight container at room temperature for up to 7 days.Freeze unglazed cookies or dough for up to 2 months.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Chef’s Tips on Making these Chocolate Shortbread Cookies
- Don’t overwork the dough. Once everything comes together, you’re done. Too much kneading can take away from that lovely crumbly texture.
- Work in smaller batches. It’s much easier to get an even thickness without fighting with a giant piece of dough.
- Keep them pale. This is important. Don’t wait for golden edges or these chocolate shortbread cookies will lose that tender texture.
- Go easy on the glaze. You’re looking for a thin lemony finish, not a thick layer of icing. A pastry brush works perfectly.
Storage & Make-Ahead
- Make the dough ahead: Prepare the dough up to 2 days ahead and keep it well wrapped in the fridge. Give it a few minutes at room temperature before rolling if it’s very firm.
- Freeze the dough: Wrap it well and freeze for up to 2 months. Let it thaw overnight in the refrigerator.
- Store the cookies: Once the glaze has completely dried, layer the cookies between sheets of parchment in an airtight container. They’ll keep at room temperature for about a week.
- Freeze baked cookies: Freeze them before glazing, then add the fresh lemon glaze once they’ve thawed.
Frequently Asked Questions
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I love that this recipe has made its way from my grandmother’s kitchen in Switzerland, to my mom’s Christmas cookie tin, and now into mine. And hopefully, maybe yours too.
They’re simple, wonderfully chocolatey, a little unexpected with that lemon glaze, and still one of my favourites to bake every Christmas.
If you make a batch of these chocolate shortbread cookies, I’d love to hear what you think – especially about the chocolate-lemon combination! Leave a comment and rating below, or tag me in your photos so I can see what you’re baking.
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