Chocolate Dipped Strawberry Shortbread Cookies
These chocolate dipped strawberry shortbread cookies have bits of freeze dried strawberries mixed into a buttery shortbread cookie, and dipped in melted chocolate.
Ingredients
- 1 cup (227 g) butter room temp
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon (0.25 teaspoon) salt
- 2¼ cups (310 g) all-purpose flour
- 20 grams freeze dried strawberries
- little extra sugar to roll cookies in before baking
- 6 ounces (170.1 g) 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 30 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!
Notes
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 circles.
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 either. Although we really love it that way!
These cookies will stay fresh for a few weeks. If you have a tin to store them in that is best. But any airtight container will do. They'll just soften more.
Nutrition
Calories: 148kcalCarbohydrates: 11gProtein: 1gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 112mgPotassium: 41mgFiber: 1gSugar: 10gVitamin A: 284IUVitamin C: 12mgCalcium: 5mgIron: 1mg
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