White Chocolate Dipped Butter Cookies
User Reviews
5
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Servings
20
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Calories
351 kcal
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Course
Baked Goods
White Chocolate Dipped Butter Cookies
Description
The recipe yields approximately 40 butter cookies made from a dough of unsalted butter, superfine sugar, milk, egg, vanilla, flour, baking powder, and salt. The dough is chilled for an hour before rolling and cutting into 3-inch rounds. Baking at 350°F for 9-12 minutes produces lightly browned edges and retains a tender crumb.
Once cooled, each cookie is partially dipped in melted white chocolate, which solidifies to a smooth, sweet coating. The toppings of freeze-dried strawberries, pistachios, and candied citrus strips add a crunchy and tangy contrast against the soft cookie and sweet coating, elevating the flavor complexity. The variety of toppings also enhances visual appeal and textural interest.
This cookie is suitable for gatherings or gifting due to its festive appearance and combination of delicate textures and flavors. The step of chilling the dough and careful baking contribute to a consistent cookie shape and texture.
Ingredients
butter cookies
- 1 cup unsalted butter 2 sticks
- 1 cup superfine sugar
- 3 ½ tablespoons milk whole
- 1 large egg lightly beaten
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
topping
- 2 cups white chocolate chopped, melted
- 1 cup freeze dried strawberries
- ⅔ cup pistachio crushed
- ⅔ cup candied citrus thinly sliced strips
Instructions
- Preheat oven to 350˚F.
- In a stand mixer or with a hand mixer cream together butter and sugar.
- Add milk, egg and vanilla and continue to mix. Scrape down sides of the bowl.
- In another mixing bowl, whisk together flour, baking powder and salt.
- Pour flour mixture into the butter mixture and mix until evenly blended and a dough forms.
- Divide dough into two discs, wrap in plastic wrap and refrigerate for 1 hour.
- Lightly flour a clean surface. Roll out 1 disc of dough to ⅛ inch thickness. Using a 3 inch round cutter punch out 20 cookies.
- Transfer cookies onto a parchment lined baking sheet, 1 inch apart. (you will need multiple baking sheets or will need to do it in batches)
- Bake cookies for 9 to 12 minutes or until cookies barely begin to brown around the edges.
- Remove from heat and transfer onto a cooling rack.
- Repeat steps 7 through 10.
- Once cookies have cooled completely, carefully dip the tops of each cookie, a few at a time into the white chocolate, shaking off any excess, until you have a thin and even layer (you can also pour a small amount of the melted white chocolate onto the center of the cookie and spread an even layer over the surface using a small offset spatula or the back of a spoon).
- While the chocolate is still wet, top each cookie with a sprinkle of each freeze dried strawberries pieces and crushed pistachios and a couple strips of candied citrus.
- Repeat until all cookies have been dressed. Allow all cookies to set completely, 30 minutes to 1 hour. Serve.
Notes
- This recipe makes about 40 cookies, enough for sharing or events.
- Chilling the dough for 1 hour helps achieve even rolling and maintain cookie shape during baking.
- Dipping in white chocolate should be done once cookies are fully cooled to prevent melting.
- Use a mix of toppings like freeze-dried strawberries, crushed pistachios, and candied citrus for a balanced flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 63mg | 3% |
| Potassium | 270mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 145mg | 161% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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