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Chocolate-Dipped Shortbread cookie Recipe is very yummy. Valentine’s Day is just around the corner. Instead of the usual flowers or boxed chocolates, why not make something for your favorite Valentine? These Chocolate-Dipped Shortbread Cookies are the perfect treat to share with the people you love.
Shortbread Cookies Recipe
Made using a simple shortbread recipe, the buttery dough is rolled out and cut into hearts (or whatever shape you like). If you’re looking for a super simple version, simply roll the dough into a log before chilling it and you can simply slice off the cookies (which means no rolling out the dough, no flour everywhere, etc). Then, to make these shortbread cookies extra special, melt some chocolate, dip your cookie in it and sprinkle with your favorite topping. I went with a slightly more sophisticated toppings like coarse sea sale and toasted coconut, but colorful sprinkles would be a fun addition as well.
This Valentine’s Day, show your love with these heartfelt and homemade chocolate-dipped shortbread cookies. You’ll both be glad you did.
Chocolate-Dipped Shortbread Cookies Recipe
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- ¼ cup confectioners’ sugar
- ¼ cup granulated sugar
- 2 ¼ cups all-purpose flour
- ¼ tsp kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Dipping Chocolate and Toppings:
- 6 oz semisweet chocolate, chopped
- ¼ cup toasted coconut
- coarse sea salt
To make the shortbread cookies:
- Place butter, coconut and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Scrape down side of bowl, add the vanilla and beat to combine. Scrape the bowl again amd add the flour, salt, and lemon zest, beat well and scrape again.
- Form the dough into a disc and wrap with plastic wrap. Refrigerate at least 30 minutes hour and up to 2 days, or freeze up to 2 months.
- When ready to make the cookies, remove from the refrigerator and let sit for 5 minutes. Heat oven to 325 degrees F.
- Roll out the dough until 1/4-inch thick and use cookie cutters to create cookies. Place them 1-inch apart on a parchment-lined baking sheet. Transfer to oven and bake until cookies are just beginning to brown on the edges, about 18-20 minutes. Transfer to a wire rack to cool. Let the cookie sheet cool completely between batches (or use multiple sheets) and repeat with the remaining dough.
For the dipping chocolate and toppings:
- Prepare a parchment-lined baking sheet to place the chocolate-dipped cookies on.
- To make dipping chocolate, it’s important to use high-quality chocolate (70% chocolate is best, but bittersweet or semi-sweet will work). Some chocolate chips or discs contain wax or other additives that can create a white waxy appearance a day or so after dipping.
- Using a double broiler melt the chocolate over low heat. You can also simply use a small pan with about an inch of water in it. Place an empty metal bowl over top (the water shouldn’t touch the bowl) and melt the chocolate.
- Remove the bowl, wipe the bottom, and start dipping your cookies.
- Sprinkle the cookies with your favorite toppings, like coarse sea salt, toasted coconut*, or sprinkles.
- To toast coconut: Heat oven to 250 degrees F. Spread the coconut evenly on a baking sheet, transfer to the oven and bake until just golden, about 10 minutes. Set aside to cool.
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