Irresistible Chocolate-Dipped Strawberry Shortbread Cookies
These buttery shortbread cookies are infused with strawberry essence and dipped in rich dark chocolate, creating a perfect balance of fruity sweetness and bittersweet chocolate. Quick and easy to make, they are a delightful treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 58 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 teaspoon strawberry essence
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 6 ounces (170 g) dark chocolate, chopped or chips
- Optional: 1 tablespoon freeze-dried strawberry powder
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat 1 cup (226 g) softened unsalted butter with ½ cup (100 g) granulated sugar until light and fluffy, about 3 to 4 minutes using an electric mixer on medium speed.
- Mix in 1 teaspoon strawberry essence, ½ teaspoon vanilla extract, and ¼ teaspoon salt until combined.
- Gradually add 2 cups (250 g) all-purpose flour, stirring gently with a spatula or on low speed until the dough just comes together. Avoid overmixing.
- Roll the dough into a log about 2 inches (5 cm) in diameter, wrap tightly in plastic wrap, and chill in the fridge for 30 minutes.
- Remove the dough log from the fridge and slice into ¼-inch (6 mm) thick rounds. Place cookies 1 inch (2.5 cm) apart on the prepared baking sheet.
- Bake for 15 to 18 minutes until edges just start to turn golden but centers remain pale.
- Transfer cookies to a wire rack and let cool completely for at least 20 minutes before dipping.
- Melt 6 ounces (170 g) dark chocolate using a microwave or double boiler until smooth, stirring frequently.
- Dip half of each cooled cookie into the melted chocolate, letting excess drip off. Place back on parchment paper.
- Optionally, sprinkle freeze-dried strawberry powder on the chocolate while it’s still wet.
- Allow the dipped cookies to set at room temperature or chill briefly in the fridge for about 15 minutes until the chocolate hardens.
Notes
Use softened butter, not melted, for best texture. Chill dough before slicing to prevent spreading. Make sure cookies are completely cool before dipping in chocolate to avoid melting. If chocolate doesn’t set quickly, chill briefly in the fridge. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6
- Fat: 7
- Carbohydrates: 12
- Protein: 1
Keywords: shortbread cookies, strawberry essence, chocolate dipped cookies, easy cookies, homemade cookies, buttery cookies, strawberry shortbread