Description
Delight in these Chocolate Dipped Strawberry Shortbread Cookies, featuring a buttery shortbread base infused with freeze-dried strawberries and finished with a smooth chocolate coating. Perfectly crisp and subtly sweet, these cookies are a treat for any occasion.
Ingredients
Scale
Dough Ingredients
- 1 cup (227 g) butter, room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2¼ cups (310 g) all-purpose flour
- 20 grams freeze-dried strawberries
Finishing Ingredients
- Extra granulated sugar, for rolling before baking
- 6 ounces (170.1 g) chocolate, melted
Instructions
- Cream Butter and Sugar: In a medium mixing bowl fitted with a paddle attachment, blend together the room temperature butter and granulated sugar for 2-3 minutes on medium speed until the mixture is pale and fluffy.
- Add Vanilla: Incorporate the vanilla extract into the butter and sugar mixture and mix until well combined.
- Mix in Dry Ingredients: Add the salt and all-purpose flour to the bowl and mix until the dough is completely incorporated. The dough might look crumbly but it will come together.
- Add Fruit: Crush the freeze-dried strawberries in a plastic bag and gently fold them into the dough, saving some pieces for garnishing the chocolate later.
- Shape Cookies: Roll the dough to about ½ inch thickness and use a cookie cutter to cut out shapes. Arrange the cookies on a parchment-lined baking sheet. Since these cookies don’t spread much, you can place them close together. Chill the baking sheet in the refrigerator for 2 hours to firm up the dough, covering if chilling longer to avoid drying out.
- Preheat Oven and Prepare for Baking: Set the oven to 325°F (163°C). Just before baking, lightly roll the chilled cookie dough pieces in extra granulated sugar to add a subtle sparkle and slight crunch.
- Bake Cookies: Bake for 15-17 minutes until the edges start to turn a light golden brown. Remove from oven and allow cookies to cool completely on the baking sheet.
- Melt Chocolate: Melt the chocolate in the microwave by heating it for 30 seconds, stirring, then continuing in 30 second intervals until smooth and pourable.
- Dip Cookies: Dip one side of each cooled cookie into the melted chocolate, scraping off excess chocolate with a spoon or spatula to prevent drips. Sprinkle with reserved freeze-dried strawberry powder or optional salt flakes for an extra flavor boost.
- Set Chocolate: Place the dipped cookies on a parchment-lined sheet and refrigerate for 10-15 minutes until the chocolate hardens. Enjoy your delicious chocolate dipped strawberry shortbread cookies!
Notes
- Chilling the dough is essential to prevent spreading and maintain the shortbread’s shape.
- Freeze-dried strawberries add intense flavor without adding moisture; do not substitute with fresh strawberries.
- Use high-quality chocolate for melting to achieve a smooth, glossy finish.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Optional: sprinkle a pinch of sea salt flakes on the chocolate-dipped side for a sweet-salty flavor contrast.
