Chocolate Dipped Shortbread Cookies Recipe

Introduction

These Chocolate Dipped Shortbread Cookies combine buttery, tender shortbread with a rich, glossy chocolate coating. Perfectly simple yet elegant, they make a delightful treat for any occasion or holiday cookie platter.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 tablespoon vegetable oil

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Step 3: Mix in the vanilla extract.
4. Step 4: Gradually add the flour and salt, mixing until combined into a soft dough.
5. Step 5: Form the dough into small balls and place them evenly spaced on a baking sheet.
6. Step 6: Flatten each dough ball slightly using the bottom of a glass.
7. Step 7: Bake for 12-15 minutes or until the edges are lightly golden.
8. Step 8: Allow the cookies to cool completely on a wire rack.
9. Step 9: Melt the chocolate chips and vegetable oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
10. Step 10: Dip each cooled cookie halfway into the melted chocolate and place them on parchment paper to set.

Tips & Variations

• For a hint of citrus, add 1 teaspoon of lemon or orange zest to the dough before baking.
• Use dark or white chocolate for dipping to vary the flavor.
• If you don’t have vegetable oil, you can substitute with coconut oil for a subtle tropical note.
• Chill the dough for 30 minutes before shaping for firmer cookies with cleaner edges.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for up to two weeks or freeze for up to three months. If refrigerated, allow the cookies to come to room temperature before serving to soften the shortbread slightly. Reheat briefly in the microwave if you prefer the chocolate soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid oversalting the cookies.

How do I prevent the chocolate from melting too easily on the cookies?

Make sure to let the cookies cool completely before dipping them in chocolate. After dipping, let the chocolate set in a cool, dry place or refrigerate briefly to firm up.

Chocolate Dipped Shortbread Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 131 reviews

Delight in these classic Chocolate Dipped Shortbread Cookies, featuring a buttery, tender shortbread base elegantly half-coated in rich, melted semisweet chocolate. Perfect for gifting or a cozy afternoon treat, these cookies combine crisp edges with a smooth chocolate finish for a perfect balance of flavors and textures.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortbread Cookies

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Chocolate Coating

• 1 cup semisweet chocolate chips
• 1 tablespoon vegetable oil

Instructions

1. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
2. Cream butter and sugar: In a large bowl, beat together the softened unsalted butter and powdered sugar until the mixture is light and fluffy, which helps create the perfect tender texture in the shortbread.
3. Add vanilla: Stir in the vanilla extract thoroughly to infuse the dough with aromatic sweetness.
4. Combine dry ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until fully incorporated to form a dough without overworking.
5. Shape dough: Roll the dough into small balls and place them evenly spaced on a baking sheet lined with parchment paper.
6. Flatten cookies: Using the bottom of a glass, gently press down on each dough ball to flatten slightly for even baking and a classic shortbread shape.
7. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn a light golden color, indicating they are perfectly baked.
8. Cool cookies: Remove the baking sheet and let the cookies cool completely on a wire rack to ensure the chocolate adheres properly.
9. Melt chocolate: In a microwave-safe bowl, combine semisweet chocolate chips with vegetable oil and microwave in short bursts, stirring between each, until the mixture is smooth and glossy.
10. Dip cookies: Dip each cooled cookie halfway into the melted chocolate, then place them on parchment paper to let the chocolate harden, creating a delicious dip coating.

Notes

• For a firmer chocolate coating, chill the dipped cookies in the refrigerator for about 10-15 minutes until the chocolate sets.
• You can substitute semisweet chocolate chips with dark or milk chocolate depending on your preference.
• Make sure the cookies are completely cool before dipping to prevent the chocolate from melting or sliding off.
• Store cookies in an airtight container at room temperature for up to one week, or refrigerate for longer freshness.

Keywords: Chocolate dipped shortbread cookies, easy shortbread recipe, homemade chocolate cookies, buttery cookies, dessert cookies