CHOCOLATE DIPPED STRAWBERRY SHORTBREAD COOKIES
These Chocolate Dipped Strawberry Shortbread Cookies are buttery, crisp, and filled with fruity strawberry flavour. Dipped in smooth chocolate, they make the perfect treat for Valentine’s Day, holidays, or a sweet afternoon indulgence.
Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 1 cup unsalted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries crushed into powder
- 6 oz semi-sweet or dark chocolate melted
- Sprinkles optional, for decoration
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make Dough: In a large bowl, cream butter, powdered sugar, and granulated sugar until smooth. Add vanilla (and almond extract, if using). Mix in flour, salt, and strawberry powder until a dough forms.
- Shape Cookies: Roll dough into a log and chill for 30 minutes. Slice into ¼-inch rounds and place on baking sheet.
- Bake: Bake for 12–14 minutes, until edges are lightly golden. Cool completely on a wire rack.
- Dip in Chocolate: Dip half of each cookie into melted chocolate. Place on parchment paper and add sprinkles if desired. Let chocolate set before serving.
Notes
- Make Ahead: Dough can be made ahead and refrigerated for 2 days or frozen for up to 1 month.
- Flavour Twist: Try white chocolate for a sweeter coating or drizzle instead of dipping.
- Serving Suggestions: Pair with coffee, tea, or as part of a dessert tray.
- Storage: Store cookies in an airtight container for up to 1 week.