Chocolate Dipped Strawberry Shortbread Cookies are a delightful treat that combines the buttery goodness of shortbread with the sweetness of chocolate and the fresh taste of strawberries. This recipe is perfect for sharing with friends and family or enjoying as a special snack.
why make this recipe
These cookies are an excellent choice for several reasons. They are simple to make and require few ingredients, yet they taste incredible. The combination of rich chocolate and strawberry gives a burst of flavor that is hard to resist. Plus, they look beautiful on any dessert table, making them a great addition to parties or special occasions.
how to make Chocolate Dipped Strawberry Shortbread Cookies
Ingredients:
- 1 cup (227 g) butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 1/4 cups (310 g) all-purpose flour
- 20 grams freeze dried strawberries
- extra sugar for rolling cookies
- 6 ounces (170.1 g) chocolate, melted
Directions:
- In a medium mixing bowl, blend together butter and sugar for 2-3 minutes until pale and fluffy.
- Add vanilla and mix in.
- Add salt and flour, mixing until incorporated.
- Crush freeze dried strawberries and mix into dough.
- Roll dough to 1/2 inch thick, cut with a cookie cutter, and place on a parchment-lined baking sheet.
- Chill in the fridge for 2 hours.
- Preheat oven to 325°F, roll chilled dough in extra sugar, and bake for 15-17 minutes until edges are light brown.
- Allow to cool before dipping in melted chocolate.
- Melt chocolate in the microwave, dip cookies, and sprinkle with extra strawberry powder or salt flakes if desired.
- Set in the fridge until chocolate sets, about 10-15 minutes.
how to serve Chocolate Dipped Strawberry Shortbread Cookies
These cookies are best served at room temperature. You can display them on a pretty plate or in a jar for a lovely presentation. For a twist, try pairing them with a cup of tea or coffee for a delightful afternoon snack.
how to store Chocolate Dipped Strawberry Shortbread Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to keep them in a freezer-safe container.
tips to make Chocolate Dipped Strawberry Shortbread Cookies
- Make sure the butter is at room temperature for easier mixing.
- Use high-quality chocolate for dipping to enhance flavor.
- For a stronger strawberry flavor, add more freeze-dried strawberries to the dough.
- If the dough is too soft to work with, chill it in the fridge for a little longer.
variation
You can change this recipe by using different types of chocolate, such as white or dark chocolate. You can also add nuts or other dried fruits to the cookie dough for extra texture and flavor.
FAQs
1. Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries may add too much moisture to the dough. It’s best to stick with freeze-dried for this recipe.
2. How do I know when the cookies are done baking?
The edges of the cookies should be light brown. They will continue to firm up as they cool.
3. Can these cookies be made in advance?
Yes! You can bake the cookies a few days ahead and dip them in chocolate right before serving for the best taste and texture.
Chocolate Dipped Strawberry Shortbread Cookies
Ingredients
For the Cookies
- 1 cup butter, room temperature Make sure the butter is at room temperature for easier mixing.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 20 grams freeze dried strawberries For a stronger strawberry flavor, add more freeze-dried strawberries to the dough.
- extra sugar for rolling cookies
- 6 ounces chocolate, melted Use high-quality chocolate for dipping to enhance flavor.
Instructions
Preparation
- In a medium mixing bowl, blend together butter and sugar for 2-3 minutes until pale and fluffy.
- Add vanilla and mix in.
- Add salt and flour, mixing until incorporated.
- Crush freeze dried strawberries and mix into dough.
- Roll dough to 1/2 inch thick, cut with a cookie cutter, and place on a parchment-lined baking sheet.
- Chill in the fridge for 2 hours.
Baking
- Preheat oven to 325°F (160°C).
- Roll chilled dough in extra sugar and bake for 15-17 minutes until edges are light brown.
- Allow to cool before dipping in melted chocolate.
Dipping
- Melt chocolate in the microwave.
- Dip cookies in melted chocolate and sprinkle with extra strawberry powder or salt flakes if desired.
- Set in the fridge until chocolate sets, about 10-15 minutes.