These chocolate dipped strawberry shortbread cookies have bits of freeze dried strawberries mixed into a buttery shortbread cookie. Then dipped into chocolate for the ultimate cookie experience.
CHOCOLATE DIPPED STRAWBERRY SHORTBREAD COOKIES
There is something about a shortbread cookie that always has me coming back for more. I love how buttery and flaky they are, and the fact that they will stay fresh for so long always makes it better. Adding the bits of freeze dried strawberries and then dipping in chocolate only makes them more amazing. It’s like a chocolate dipped strawberry in cookie form. And they’re so pretty too which always makes it better.
WHY YOU’LL LOVE THESE
BUTTERY & FLAKY- These cookies main ingredient is butter, so the taste cannot be beat. And without a bunch of sugar they are left so flaky and crisp.
STRAWBERRY & CHOCOLATE- A combo unlike any other, these cookies have some a wonderful flavor profile.
STAY FRESH- One of my favorite things about shortbread cookies is there shelf life. They won’t start to taste stale after a day or so. If you store them in a cookie tin they can last weeks on your counter!
INGREDIENTS NEEDED
- Butter
- Granulated Sugar
- Vanilla
- Salt
- Flour
- Freeze Dried Strawberries
- Chocolate
STEP-BY-STEP INSTRUCTIONS
In a medium mixing bowl fitted with the paddle attachment, blend together butter and sugar for 2-3 minutes on medium until pale and fluffy.
Add vanilla and mix it in.
Add salt and flour and mix until completely incorporated. The dough may seem a bit crumbly, but it will come together.
Crush up freeze dried strawberries in a bag and mix into dough. I left a few little pieces out to sprinkle on top of the chocolate at the end.
Roll out to be about ½ inch thick or however you like your cookies. Use a cookie cutter and cut dough, placing on a parchment lined baking sheet as you go. The cookies do not spread, so you can place them close together. Once all dough has been cut, place cookie sheet in the fridge for 2 hours to allow dough to chill. They can refrigerate longer if you want, just make sure to cover them well so they don’t dry out.
Preheat oven to 325 F. Roll chilled cookie dough in extra granulated sugar and bake for 15-17 minutes. You want just the edges to start to turn a light brown. Allow to cool completely before dipping in chocolate.
Melt chocolate in the microwave starting with 30 seconds, stir, and then heat again, stirring in 3o second intervals until completely melted and pourable. Pour into a bowl and dip the side of each cookie into the chocolate. I keep a little spoon or spatula near it to scrape off excess chocolate that could drip or puddle. Sprinkle extra strawberry powder on the top of the melted chocolate if you want. You can also sprinkle with salt flakes which is so good too!
Place cookie sheet in the fridge just long enough to allow chocolate to set. About 10-15 minutes. Enjoy!
FAQ’S
If you don’t have a cookie cutter you want to use, you can roll the dough into a log in parchment or wax paper, chill and then just cut the log to make circle.
Feel free to use any kind of freeze dried fruit that you’d like or have on hand, or skip it all together. No other changes need to be made if omitting it.
Dipping in chocolate is not a must. Although we really love it that way! I used milk chocolate, but use whatever you prefer or have on hand.
IF YOU LOVE STRAWBERRY DESSERTS YOU SHOULD ALSO TRY:
My Strawberry Buttermilk Almond Cake, that’s always a crowd pleaser.
This Strawberry Rhubarb Galette that is so easy to make.
Or the best Strawberry Shortcake.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Chocolate Dipped Strawberry Shortbread Cookies
Ingredients
- 1 cup butter room temp
- ½ cup granulated sugar
- 1 tsp vanilla
- ¼ tsp salt
- 2¼ cups all-purpose flour
- 20 grams freeze dried strawberries
- little extra sugar to roll cookies in before baking
- 6 ounces chocolate melted
Instructions
- In a medium mixing bowl fitted with the paddle attachment, blend together butter and sugar for 2-3 minutes on medium until pale and fluffy.
- Add vanilla and mix it in.
- Add salt and flour and mix until completely incorporated. The dough may seem a bit crumbly, but it will come together.
- Crush up freeze dried strawberries in a bag and mix into dough. I left a few little pieces out to sprinkle on top of the chocolate at the end.
- Roll out to be about ½ inch thick or however you like your cookies. Use a cookie cutter and cut dough, placing on a parchment lined baking sheet as you go. The cookies do not spread, so you can place them close together. Once all dough has been cut, place cookie sheet in the fridge for 2 hours to allow dough to chill. They can refrigerate longer if you want, just make sure to cover them well so they don't dry out.
- Preheat oven to 325 F. Roll chilled cookie dough in extra granulated sugar and bake for 15-17 minutes. You want just the edges to start to turn a light brown. Allow to cool completely before dipping in chocolate.
- Melt chocolate in the microwave starting with 30 seconds, stir, and then heat again, stirring in 3o second intervals until completely melted and pourable. Pour into a bowl and dip the side of each cookie into the chocolate. I keep a little spoon or spatula near it to scrape off excess chocolate that could drip or puddle. Sprinkle extra strawberry powder on the top of the melted chocolate if you want. You can also sprinkle with salt flakes which is so good too!
- Place cookie sheet in the fridge just long enough to allow chocolate to set. About 10-15 minutes. Enjoy!
These are the most darling cookies ever. I was thinking about them for days and couldn’t wait to make them. The buttery, flaky shortbread melts in your mouth and the chocolate and crushed dried strawberries make it next level chic! Love them!!
These cookies were easy to make, so yummy and super adorable for Valentine’s Day! Love TheSaltedSweets recipes! My go to for all sweet treats!
Thank you so much Jillian! I so glad they were a yummy success!
Easy cookies to make and a sweet gift for friends and my nieces. The dough was really dry. I couldn’t roll it out without cracking so I added small amounts of water. If you use a ceramic pan, the cook time is longer. Definitely making these again. Perfect for tea!
Thanks for the water tip. Usually a shortbread recipe will call for an egg to help give some moisture and structure. This recipe is as close to the type of cookie I’m trying to make. Gonna give it a go tomorrow. Crossing fingers I don’t have too many issues when rolling the dough 🤞
A true shortbread cookie does not usually contain eggs, and is usually slightly crumbly, but yes adding a little moisture from a tbsp of water or a little more butter is always a perfect way to do the trick! Hope you love them!
These were a hit for valentines treats! So pretty and we loved the hint of strawberry in the yummy shortbread cookie! Dipping in the chocolate was a bonus! So good!