Chocolate Dipped Strawberry Shortbread Cookies

These Chocolate Dipped Strawberry Shortbread Cookies are a delightful treat, perfect for any occasion. With their buttery shortbread base, sweet strawberry flavor, and luscious chocolate coating, they strike the perfect balance of indulgence and elegance. Whether youโ€™re looking to impress guests or enjoy a special homemade treat, this recipe is simple yet irresistibly good.

Why Youโ€™ll Love This Recipe

  • Combines buttery shortbread with sweet strawberry and rich chocolate for a perfect flavor trio.
  • Easy to make with simple, accessible ingredients.
  • Perfect for gifting, special occasions, or a delicious snack at home.
  • The dipped chocolate coating adds a touch of decadence and customization.
  • Freezer-friendly, making them a great make-ahead dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Unsalted butter, softened
  • Granulated sugar
  • Vanilla extract
  • All-purpose flour
  • Freeze-dried strawberries, finely ground
  • Dark or milk chocolate, melted

Directions

  1. Prepare the Dough:ย In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add the vanilla extract and mix until combined.
  2. Incorporate Dry Ingredients:ย Gradually mix in the all-purpose flour and the finely ground freeze-dried strawberries until a cohesive dough forms.
  3. Shape and Chill:ย Roll the dough into a log shape or press it into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Cut and Bake:ย Preheat the oven to 350ยฐF (175ยฐC). Slice the dough into cookies or use a cookie cutter to shape them. Place on a parchment-lined baking sheet and bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely.
  5. Dip in Chocolate:ย Melt the chocolate in a microwave or double boiler. Dip half of each cooled cookie into the melted chocolate, letting excess drip off, then place on parchment paper to set.
  6. Serve or Store:ย Once the chocolate has hardened, the cookies are ready to enjoy.

Servings and Timing

  • Servings:ย Makes approximately 20-24 cookies, depending on size.
  • Prep Time:ย 15 minutes
  • Chill Time:ย 1 hour
  • Bake Time:ย 12-15 minutes

Variations

  • Different Fruit Flavors:ย Swap out freeze-dried strawberries for raspberries, blueberries, or mango for a fruity twist.
  • Chocolate Types:ย Use white chocolate or a combination of chocolates for a marbled effect.
  • Add Nuts:ย Sprinkle chopped pistachios, almonds, or hazelnuts over the chocolate-dipped portion before it sets.
  • Gluten-Free Option:ย Replace all-purpose flour with a gluten-free baking blend for a gluten-free version.
  • Festive Decoration:ย Add sprinkles, edible glitter, or drizzle extra chocolate for special occasions.

Storage/Reheating

  • Storage:ย Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days.
  • Freezing:ย Place the cookies in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature before serving.
  • Reheating:ย These cookies donโ€™t require reheating but are best enjoyed at room temperature.

FAQs

1. Can I use fresh strawberries instead of freeze-dried strawberries?

Fresh strawberries add moisture and could alter the texture, so itโ€™s best to stick with freeze-dried ones for this recipe.

2. How do I grind freeze-dried strawberries?

Use a food processor or blender to grind freeze-dried strawberries into a fine powder.

3. Can I use salted butter?

If using salted butter, reduce or omit any additional salt in the recipe to balance the flavors.

4. Can I make the dough ahead of time?

Yes, the dough can be prepared and stored in the refrigerator for up to 2 days before baking.

5. How do I prevent the chocolate from seizing?

Ensure the bowl and utensils are dry, and melt the chocolate slowly over low heat or in short intervals in the microwave.

6. Can I use dairy-free chocolate?

Absolutely, use dairy-free chocolate to make the recipe suitable for dairy-free diets.

7. Why are my cookies spreading too much?

Ensure the dough is properly chilled before baking, and avoid overmixing the ingredients.

8. Can I make this vegan?

Yes, substitute the butter with vegan butter and ensure the chocolate is vegan-friendly.

9. How do I get a smooth chocolate coating?

Dip the cookies slowly, tap off excess chocolate, and let them set on parchment paper for a clean finish.

10. Can I double the recipe?

Yes, this recipe can easily be doubled to make a larger batch.

Conclusion

Chocolate Dipped Strawberry Shortbread Cookies are an elegant and easy-to-make dessert thatโ€™s perfect for any occasion. With their delightful balance of buttery shortbread, sweet strawberry flavor, and decadent chocolate coating, theyโ€™re sure to impress anyone who tries them. Whether you enjoy them with tea, share them as a gift, or keep them for yourself, this recipe is a guaranteed crowd-pleaser.

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Chocolate Dipped Strawberry Shortbread Cookies

Chocolate Dipped Strawberry Shortbread Cookies

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 32 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These buttery shortbread cookies are infused with freeze-dried strawberries for a fruity twist, then dipped in rich, silky chocolate for an indulgent treat. Perfect for holidays, gifting, or just enjoying with a cup of tea, these cookies combine delicate flavors with a touch of decadence.


Ingredients

Units Scale

For the Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup freeze-dried strawberries, finely crushed

For Dipping:

  • 6 oz semi-sweet or dark chocolate, chopped
  • 1 tsp coconut oil (optional, for smooth dipping)

Instructions

  1. Prepare the Dough:
    • In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
    • Mix in the vanilla extract.
    • Add the flour, salt, and crushed freeze-dried strawberries. Mix until just combined and a soft dough forms.
  2. Chill the Dough:
    • Divide the dough into two portions. Flatten each into a disc, wrap in plastic wrap, and refrigerate for 30โ€“60 minutes, or until firm.
  3. Shape and Bake:
    • Preheat your oven to 350ยฐF (175ยฐC). Line a baking sheet with parchment paper.
    • Roll out one portion of dough to about 1/4-inch thickness on a floured surface. Cut out shapes using a cookie cutter and place them on the prepared baking sheet.
    • Bake for 10โ€“12 minutes, or until the edges are lightly golden. Cool completely on a wire rack.
  4. Melt the Chocolate:
    • In a microwave-safe bowl, melt the chocolate in 20-second increments, stirring after each interval, until smooth. Stir in the coconut oil if using.
  5. Dip and Decorate:
    • Dip half of each cookie into the melted chocolate, letting the excess drip off. Place the dipped cookies on parchment paper to set.
    • Optionally, sprinkle the dipped chocolate with crushed freeze-dried strawberries or sprinkles for extra flair.
  6. Set and Serve:
    • Let the chocolate fully set at room temperature or in the fridge for faster results. Serve and enjoy!

Notes

  • Freeze-dried strawberries can be pulsed in a food processor or crushed in a resealable bag with a rolling pin.
  • For a festive twist, swap dark chocolate for white chocolate or add a drizzle of contrasting chocolate after dipping.

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