Chocolate Dipped Shortbread Cookie Recipe
Chocolate Dipped Shortbread Cookies are a simple, from-scratch, shortbread cookie dipped in dark chocolate that's perfect for dunking in milk, coffee, hot chocolate...Santa won't be disappointed with these shortbread Christmas cookies!
Servings 4 dozen
Ingredients
- 1 cup granulated white sugar
- 12 Tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 3 ½ cups all purpose flour
- ¼ teaspoon salt
- 1 cup Ghiradelli baking chips or whatever chocolate chips/chopped chocolate you have on hand
- 1 teaspoon coconut oil optional
- Christmas sprinkles
Instructions
- Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, cream together the sugar and butter until just combined, then mix in vanilla.1 cup granulated white sugar, 12 Tablespoons unsalted butter, 1 teaspoon vanilla extract
- In a medium bowl, whisk together the flour and salt then add it to the butter mixture.3 1/2 cups all purpose flour, 1/4 teaspoon salt
- Mix on low speed until ingredients start to form a solid dough. This will take quite a few minutes to come together.
- Once a dough has formed, take out of bowl and place on a lightly floured surface. Shape into a flat disk, wrap in plastic, and chill in fridge for 30 minutes.
- Use a rolling pin to roll dough into approximately 1/2" thick rectangle.
- Use a sharp knife to cut dough into 1" wide rectangles or use cookie cutters to make shapes.
- Place cookies on prepared baking.
- Bake for 12-15 minutes or until edges are just brown.
- Once cookies are completely cooled, place chocolate and coconut oil in a microwave safe bowl and microwave on high for 30 seconds. Stir and continue to heat for 15 second intervals, stirring in between, until melted and smooth.1 teaspoon coconut oil, 1 cup Ghiradelli baking chips
- Dunk half of each cookie into the chocolate and sprinkle with your favorite topping. Place on a piece of wax paper until completely cooled.Christmas sprinkles
Notes
- When adding flour to the creamed butter, be patient—it will take a few minutes for the dough to come together into a soft texture.
- Be sure to chill the dough before rolling it out; this step makes it much easier to handle.
- You can roll the dough into a rectangle and cut it into 1-inch bars, or use your favorite cookie cutters for fun shapes. I used a snowman cutter and made a mix of rectangles and snowmen.
- I prefer Ghirardelli baking chips for the chocolate, but feel free to use any chocolate chips or chocolate you like.
- When melting the chocolate, I add about 1 teaspoon of coconut oil to help thin it and make it smooth and easy to work with.
Nutrition
Serving: 1g | Calories: 1439kcal | Carbohydrates: 164g | Protein: 14g | Fat: 82g | Saturated Fat: 51g | Cholesterol: 190mg | Sodium: 188mg | Potassium: 137mg | Fiber: 4g | Sugar: 79g | Vitamin A: 2226IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 6mg
