Description
Delight in these Chocolate Dipped Strawberry Shortbread Cookies, featuring buttery, crumbly shortbread infused with freeze-dried strawberries and finished with a decadent chocolate dip. Perfectly crisp with a subtle fruity tang, these cookies make an irresistible treat for any occasion.
Ingredients
Scale
Shortbread Dough
- 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
- Extra granulated sugar, for rolling before baking
Chocolate Dip
- 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 to combine.
- Mix in Dry Ingredients: Add salt and all-purpose flour to the bowl and mix until the dough is completely incorporated. The dough may appear crumbly but will come together.
- Add Fruit: Crush freeze-dried strawberries in a plastic bag and fold them into the dough, reserving some pieces for garnish on the chocolate later.
- Shape Cookies: Roll the dough to about ½ inch thickness and use a cookie cutter to cut out shapes. Place the cookies on a parchment-lined baking sheet. Since the cookies don’t spread much, place them close together. Chill the cookie sheet in the fridge for 2 hours to firm up the dough, covering if chilling longer to prevent drying out.
- Preheat Oven and Prepare for Baking: Preheat the oven to 325°F (163°C). Before baking, roll the chilled cookie dough pieces lightly in extra granulated sugar for a subtle sparkle and crunch.
- Bake Cookies: Bake cookies for 15-17 minutes until the edges just begin to turn a light brown. Remove from oven and let cookies cool completely on the baking sheet.
- Melt Chocolate: Melt chocolate in the microwave by heating for 30 seconds, stirring, and continuing to microwave in 30 second intervals until smooth and pourable.
- Dip Cookies: Dip one side of each cooled cookie into the melted chocolate, scraping off any excess with a spoon or spatula to avoid drips. Sprinkle reserved freeze-dried strawberry powder or optional salt flakes on top of the chocolate for extra flavor.
- Set Chocolate: Place the dipped cookies on a parchment-lined sheet and refrigerate for 10-15 minutes until the chocolate has set. Enjoy your delicious cookies!
Notes
- If you don’t have a cookie cutter, roll the dough into a log wrapped in parchment or wax paper, chill, and slice into rounds.
- Any freeze-dried fruit can replace the strawberries or they can be omitted entirely without altering the recipe.
- Dipping cookies in chocolate is optional but highly recommended for added decadence.
- Store cookies in an airtight container or a tin; they will remain fresh for several weeks but may soften over time.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9 g
- Sodium: 65 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
