My mom’s favorite cookie is shortbread. I will always think of her when I make these. I definitely follow in her footsteps with my love for them.
This is a lightly sweetened, buttery shortbread cookie topped with chocolate frosting. Even without the chocolate frosting, these cookies are heavenly. Pair them with coffee and oh my goodness! Sweet bliss!
Some bakeries call these “Brown Eyed Susans.” I have no idea where that name comes from. Some people also call them “thumbprint cookies.” I like the name “chocolate frosted shortbread cookies” best.
Chocolate Frosted Shortbread Cookies Recipe
- 1 cup salted butter, softened
- 1/4 cup white sugar
- 2 cups all purpose flour
Preheat oven to 350. Cream butter and sugar together until light and fluffy. Add in flour. Roll dough into tablespoon size balls. Place on an ungreased cookie sheet. Use your thumb or the back of a spoon to press down the center of the balls. Bake for 9 minutes, and allow to cool.
Chocolate Frosting
- 1/2 cup butter, melted
- 2/3 cup cocoa
- 3 1/4 cups powdered sugar
- 1/3 cup milk
Melt butter in a large mixing bowl. Whisk in cocoa until smooth. Add powdered sugar and milk. Beat with a mixer until fluffy and smooth. Scoop frosting into a piping bag fitted with your desired tip (I used Wilton large drop flower tip). Pipe onto cooled shortbread cookie.
Start at the outer edge of the cookie 
Pipe around outer edge, then bring to center 
Pipe another layer on top if desired