Irresistible Chocolate Dipped Shortbread Cookies
Buttery shortbread cookies dipped in a smooth blend of dark and milk chocolate, perfect for gifting or a cozy treat. Easy to make with simple ingredients and a crisp, crumbly texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 2/3 cup (130g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour, sifted
- 1/4 teaspoon salt
- 8 ounces (225g) chocolate for dipping (semi-sweet and milk chocolate blend recommended)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Mix in pure vanilla extract.
- In a separate bowl, sift together all-purpose flour and salt.
- Gradually add the flour mixture to the butter-sugar blend, mixing on low speed or folding gently until dough comes together. Add cold water a teaspoon at a time if too crumbly.
- Lightly flour surface and roll out dough to about 1/4 inch (6 mm) thickness. Cut into shapes with cookie cutters or form dough into a log, chill for 30 minutes, then slice into 1/4 inch rounds.
- Place cookies on prepared baking sheet and bake for 12-15 minutes until edges start to turn golden.
- Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Melt chocolate in a double boiler or microwave in 30-second bursts, stirring frequently.
- Dip half of each cooled cookie into melted chocolate, let excess drip off, and place on parchment paper to set at room temperature or chill briefly.
Notes
Use softened, not melted butter for best texture. Chill dough before baking for better shape. Rotate baking sheet halfway through baking for even color. If chocolate seizes, add a small amount of coconut or vegetable oil to smooth it. Let cookies cool completely before dipping to prevent chocolate from melting and running. Store in airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 7
- Carbohydrates: 14
- Protein: 1
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