Chocolate Dipped Shortbread Cookies
Deliciously buttery shortbread cookies coated with rich chocolate, perfect for any occasion or as a thoughtful gift.
Ingredients
Base Ingredients
- 1 cup butter, softened Ensure butter is at room temperature.
- 1/2 cup powdered sugar Adds sweetness and texture.
- 1 teaspoon vanilla extract Infuses warmth and flavor.
- 2 cups all-purpose flour Provides structure for the cookies.
- 1/4 teaspoon salt Enhances sweetness.
Chocolate Coating
- 1 cup chocolate chips Choose dark, milk, or semi-sweet chocolate.
- sprinkles (optional) For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
- Add the vanilla extract and blend until well combined.
- Gradually mix in the all-purpose flour and salt until a soft dough forms. Be careful not to over-mix.
- Roll out the dough on a floured surface to about 1/4 inch thick.
- Cut out shapes with cookie cutters or a knife.
- Place cookies on a parchment-lined baking sheet, ensuring space between each.
Baking
- Bake the cookies in the preheated oven for 12-15 minutes, until lightly golden around the edges.
- Allow cookies to cool completely on the baking sheet.
Chocolate Dipping
- Melt chocolate chips in a microwave-safe bowl or using a double boiler.
- Dip each cooled cookie halfway into the melted chocolate and let excess chocolate drip off.
- Place the dipped cookies back on parchment paper.
- If using sprinkles, add them onto the chocolate while it's still wet.
- Let chocolate set, speeding up the process by refrigerating the cookies.
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Notes
Store cookies in an airtight container at room temperature for up to a week. Refrigerate for freshness or freeze for up to three months. Customize with almond extract, citrus zest, or nuts for a personal touch.