Simple shortbread cookies dipped in dark chocolate and topped with sprinkles.
A Trader Joe’s copycat!
Let’s pretend that these don’t have Christmas colored sprinkles on them. Let’s ignore the fact that I made them before Christmas and had every intention of sharing them before Christmas, but got so busy that I didn’t get around to it. Let’s focus on the fact that these little shortbread cookies are super simple and so very good.
Let’s also keep talking about cookies to distract me from thinking about the offer we submitted on a house and are waiting to hear back on. Home buying is hard, guys.
If you have a Trader Joe’s near you, maybe you’ve seen their version. They’re my favorite (store bought) cookie but I think they only sell them around the holidays. I would like to eat them year-round so I made my own version.
The shortbread cookie only has 4 ingredients and rolls out beautifully after you let it chill. I used mini cutters and it made about 44 cookies. I made half of them star shapes and dipped them in chocolate and the other half I made various Christmas shapes and left them plain. They’d be great for any for any occasion.
Dark Chocolate Stars
- For the shortbread
- 1 cup 2 sticks of salted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups flour
- more powdered sugar for rolling
- For the chocolate
- 1/2 cup chocolate chips I use Ghirardelli baking chips
- 1 teaspoon of coconut oil to thin it out optional
- In a large bowl, cream together the butter and powdered sugar. Add in the vanilla and mix. Slowly add in the flour and mix until well combined.
- Form the dough into a ball, wrap with plastic wrap and chill for at least 30 minutes.
- After 30 minutes, preheat your oven to 350 degrees, line your baking sheet with parchment paper or a silicone liner and set aside. Get your cookie cutters and rolling pin ready.
- Prep a clean surface (I like to use a large cutting board) with a light dusting of powdered sugar. Remove the chilled dough from the fridge, cut in half, and place half on the board and put the other half back in the fridge.
- Roll out the dough (I like to roll it out underneath a piece of parchment paper) to 1/4" thick and press out your shapes. I like to dip the cookie cutters into powdered sugar before cutting the dough to help them not stick. Cut out all you can fit, then re-roll the dough and start over. I got about 22 mini cookies out of each half.
- Place each cookie onto your prepared baking sheet and bake for 8-10 minutes until just lightly golden brown.
- Remove from the oven and let cool.
- Meanwhile, in a microwave safe bowl, melt the chocolate in the microwave using 30 second intervals - 30 seconds, stir, 30 seconds, stir. If your chocolate is too thick, add in 1 teaspoon of coconut oil to help thin it. It will make the chocolate smoother and dipping the cookies easier.
- Dip each cooled cookie into the chocolate then place onto a wire rack over parchment paper so the excess chocolate can dip off. Sprinkle with nonpareils and let set. I popped mine into the fridge to speed up the process.