Simple shortbread cookies dipped in dark chocolate and topped with sprinkles. This shortbread recipe is a copycat of Trader Joe's Dark Chocolate Stars Cookies and perfect for the holidays or any time you need an easy cookie recipe!
Keyword chocolate dipped shortbread cookies, dark chocolate stars, trader joe's dark chocolate stars
1teaspooncoconut oiloptional, to thin the chocolate
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.