Chocolate Dipped Strawberry Shortbread
Buttery shortbread cookies enhanced with freeze-dried strawberries, rolled in sugar, and dipped in rich melted chocolate for a deliciously crisp and fruity dessert treat.
Equipment
- 1 medium mixing bowl
- 1 paddle attachment for mixer
- 1 cookie sheet
- 1 parchment paper
- 1 microwave-safe bowl
- 1 cookie cutter or knife if no cutter available
- 1 Refrigerator
Ingredients
- 1 cup 227 g unsalted butter, room temperature
- ½ cup 100 g granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2¼ cups 310 g all-purpose flour
- 20 grams freeze dried strawberries
- extra granulated sugar for rolling
- 6 ounces 170 g chocolate, melted
Instructions
- In a medium mixing bowl fitted with a paddle attachment, cream butter and sugar on medium speed for 2-3 minutes until pale and fluffy.
- Mix in vanilla extract thoroughly.
- Add salt and flour; mix until dough is fully incorporated, even if crumbly at first.
- Crush freeze-dried strawberries and gently fold them into the dough, reserving some pieces for topping.
- Roll dough to about ½ inch thickness on a parchment-lined surface and cut into shapes using a cookie cutter.
- Place cookies close together on a parchment-lined baking sheet; refrigerate for 2 hours to chill the dough well.
- Preheat oven to 325°F (163°C). Roll chilled cookies in extra granulated sugar before baking.
- Bake cookies for 15-17 minutes until edges turn light brown. Cool completely on a rack.
- Melt chocolate in the microwave in 30-second intervals, stirring until smooth and pourable.
- Dip one side of each cooled cookie into melted chocolate and scrape off excess chocolate.
- Sprinkle reserved strawberry powder or optional salt flakes on top of chocolate.
- Place dipped cookies on a baking sheet and refrigerate for 10-15 minutes to set chocolate.
- Enjoy your chocolate dipped strawberry shortbread cookies!
Notes
- If no cookie cutter available, roll dough into a log, chill, and slice for round cookies.
- Freeze-dried fruit can be substituted or omitted without changing the recipe.
- Dipping in chocolate is optional but recommended for added flavor.
- Store cookies in an airtight container to keep fresh; they soften over time.