Chocolate Dipped Shortbread Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
40 cookies
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Calories
153 kcal
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Course
Dessert, Baked Goods
Chocolate Dipped Shortbread Cookies
Description
The recipe starts by creaming cold butter and packed brown sugar, which contributes to the shortbread’s flavor and texture. The gradual addition of flour is kneaded by hand to form a pliable yet non-sticky dough that rolls out smoothly. Baking at a moderate temperature ensures the edges develop a gentle golden color without overbaking, preserving a tender center.
Poking the cookies with a fork before baking creates a traditional shortbread pattern and aids even cooking. After cooling fully, optional semi-sweet chocolate dipping adds sweetness and a slight bitterness that complements the rich, buttery base. The cookies can be cut into strips, triangles, or custom shapes depending on preference.
This type of cookie makes a refined accompaniment to tea or coffee and stores well if handled carefully. Variations like using different chocolates or adding sprinkles allow customization without changing the core texture.
Ingredients
- 2 cups butter cold and cut into pieces
- 1 cup light brown sugar packed tightly
- 4 ½ cups all-purpose flour divided
- semi-sweet chocolate optional, for dipping
Instructions
- Preheat oven to 325F. Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment, mix until fluffy and light. Add 3 1/2 cups of the flour and mix until combined.
- On a large board, sprinkle 1/2 cup flour. Knead dough by hand for 5 minutes, adding the remaining 1/2 cup flour as needed to make a soft dough. The dough should end up soft and pliable, yet not sticky. You may or may not need to use up all the flour, depending on how your dough feels.
- Form a ball, wrap tightly, and chill for about 30 minutes. Roll dough out to about 1/2 inch thickness. Either cut into 3x1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design.
- Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes.
- Cool completely on wire rack. If desired, melt chocolate and drizzle or dip to your heart's content!
Notes
- Baking times vary by cookie size; edges are done when golden brown.
- Chocolate types can be swapped: dark, milk, or semi-sweet according to taste.
- Try mixing sprinkles into the dough before baking for a decorative touch.
- Allow cookies to cool completely before chocolate dipping to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 75mg | 3% |
| Potassium | 25mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 284IU | 6% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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