Chocolate Dipped Strawberry Shortbread Cookies

By Lily | Last modified on Feb 3, 2026

Featured in: Desserts

Indulge your senses with these delightful chocolate dipped strawberry shortbread cookies. The combination of buttery, crumbly shortbread infused with vibrant freeze-dried strawberries creates a perfect balance of rich and fruity flavors. Each bite melts in your mouth, complemented by a smooth, glossy chocolate coating that adds a decadent touch.

These cookies are not only delicious but also visually stunning with little bits of freeze-dried strawberry scattered inside and sprinkled on top. They make an ideal treat for dessert tables, gifts, or simply whenever you crave a comforting sweet snack infused with freshness and elegance.

Why You’ll Love This Recipe

Buttery shortbread texture with a burst of natural strawberry flavor from freeze-dried pieces.
The perfect combination of fruity and chocolatey makes these cookies irresistible.
Easy-to-follow method with options to customize the fruit and chocolate topping.

Ingredients

Butter (1 cup, 227 g, room temperature): Provides a rich, creamy base essential for tender, melt-in-your-mouth shortbread cookies.
Granulated sugar (½ cup, 100 g): Adds sweetness and helps create a slightly crisp cookie edge.
Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, sweet aromatic notes.
Salt (¼ teaspoon): Balances the sweetness and enhances the cookie’s buttery flavor.
All-purpose flour (2¼ cups, 310 g): Forms the structure of the cookies, ensuring they hold their shape during baking.
Freeze-dried strawberries (20 g): Adds intense, concentrated strawberry flavor and a beautiful pink hue without moisture.
Extra granulated sugar (for rolling): Adds an extra crunchy texture and a sparkling finish to the cookie surface.
Chocolate (6 ounces, 170.1 g, melted): Provides a luscious coating that contrasts perfectly with the buttery shortbread.

Instructions

Cream Butter and Sugar: In a medium mixing bowl fitted with a paddle attachment, beat the room temperature butter and granulated sugar together on medium speed until pale and fluffy, about 2-3 minutes. This process incorporates air which helps create a lighter texture in your cookies.
Add Vanilla, Salt, and Flour: Mix in the vanilla extract for enhanced aroma. Then add the salt and flour, stirring just until fully combined. The dough may appear crumbly initially but will hold together when shaped, creating a tender crumb.
Incorporate Freeze-Dried Strawberries: Lightly crush the freeze-dried strawberries in a plastic bag to smaller bits. Fold them evenly into the dough for bursts of natural, fruity flavor. Reserve a few pieces to sprinkle on top later after dipping in chocolate.
Roll and Cut Dough: Roll the dough out to about ½ inch thickness on a floured surface or between parchment papers. Use your preferred cookie cutter to shape the cookies, placing them on a parchment-lined baking sheet. Since these cookies don’t spread, you can place them quite close together without worrying about shape distortion.
Chill Dough: Refrigerate the baking sheet with the cut dough for at least 2 hours to firm up. This resting period allows the butter to solidify, ensuring a better texture and preventing excessive spreading during baking. Cover if chilling longer to prevent drying out.
Preheat Oven and Roll in Sugar: Preheat your oven to 325°F (163°C). Before baking, gently roll each chilled cookie in extra granulated sugar, which adds a subtle crunch and sparkle to the surface once baked.
Bake Cookies: Bake for 15-17 minutes until the cookie edges just start to turn a light golden brown. This timing achieves a shortbread with a firm edge and soft center. Allow cookies to cool on the tray before handling further.
Melt Chocolate: Gently melt the chocolate in the microwave by heating for 30-second intervals, stirring in between until smooth and pourable. Careful melting prevents burning and preserves the glossy finish.
Dip Cookies in Chocolate: Dip each cooled cookie halfway into the melted chocolate, then use a small spatula or spoon to scrape off any excess for a clean finish. Optionally sprinkle reserved freeze-dried strawberry bits or a few salt flakes atop the chocolate to add flavor and an elegant appearance.
Set Chocolate Coating: Place the dipped cookies on a parchment-lined sheet and refrigerate for 10-15 minutes to allow the chocolate to fully set. This quick chill helps achieve a crisp chocolate shell for perfect texture.

You Must Know

If you don’t have cookie cutters, roll dough into a log and slice into circles after chilling for convenience.
Feel free to swap freeze-dried strawberries with any freeze-dried fruit or omit them; the recipe adjusts easily.
Chocolate dipping is optional but highly recommended to enhance flavor and presentation.
Store cookies in an airtight container to maintain freshness for several weeks; they will soften slightly over time.

Storage Tips

Store these cookies in an airtight container at room temperature or in a cool place for up to three weeks. For longer freshness and to maintain crispness, consider keeping them in a tin lined with parchment paper.

Serving Suggestions

Serve these chocolate dipped strawberry shortbread cookies as an elegant dessert, paired with a cup of tea or coffee. They also make delightful gifts or additions to party dessert platters for a festive touch.

Professional Tips

Use high-quality chocolate for a glossy dip and superior flavor.
Ensure freeze-dried strawberries are well crushed but not powdered to maintain texture.
Chilling dough thoroughly is key to cleanly cut shapes and perfect crumbly texture.

FAQs

Can I substitute freeze-dried strawberries with fresh strawberries?: Fresh strawberries contain moisture which can alter dough texture and baking results, so it’s best to stick with freeze-dried for this recipe.
What type of chocolate works best for dipping?: Semi-sweet or bittersweet chocolate melts well and balances the sweetness of the cookies. Milk chocolate is also an option for a sweeter flavor.
Can I make the dough ahead of time?: Yes, the dough can be prepared and chilled overnight or frozen for up to a month before slicing and baking.
How should I store the cookies after baking?: Store in an airtight container at room temperature or in a cool place to maintain texture and freshness for weeks.
Is it necessary to chill the dough before baking?: Chilling helps firm the dough, prevents spreading, and results in a better texture and flavor development.
Can I skip the chocolate dip?: Absolutely! The cookies are delicious on their own but chocolate adds a lovely finish and extra flavor contrast.
How do I prevent the chocolate from melting on warm days?: Store the cookies in a cool, dry place or refrigerate during warm weather to keep the chocolate coating firm.