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Chocolate Dipped Strawberry Shortbread Cookies

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These Chocolate Dipped Strawberry Shortbread Cookies are buttery, crumbly, and packed with real strawberry flavor. Dipped in smooth dark or white chocolate, they make a perfect Valentine’s Day treat or elegant dessert for any occasion!

Ingredients

Scale

For the Shortbread Cookies:

  • 1 cup (225g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¼ teaspoon salt
  • ½ cup (75g) freeze-dried strawberries, crushed into powder

For the Chocolate Coating:

  • 6 oz (170g) dark or white chocolate, chopped
  • 1 teaspoon coconut oil (for smoothness)

Optional Garnish:

  • Extra crushed freeze-dried strawberries
  • Sprinkles
  • Drizzle of melted white chocolate

Instructions

1. Make the Shortbread Dough

  1. In a large bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
  2. Mix in vanilla extract.
  3. In a separate bowl, whisk together flour, salt, and freeze-dried strawberry powder.
  4. Gradually add dry ingredients to the butter mixture, mixing until just combined.

2. Chill the Dough

  1. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Roll and Cut

  1. Preheat oven to 350°F (175°C).
  2. Roll out dough to about ¼-inch thick on a lightly floured surface.
  3. Use a cookie cutter (heart-shaped for Valentine’s Day!) to cut out cookies.
  4. Place cookies on a parchment-lined baking sheet.

4. Bake the Cookies

  1. Bake for 10-12 minutes, or until the edges are lightly golden.
  2. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

5. Melt the Chocolate

  1. In a microwave-safe bowl, melt chocolate and coconut oil in 20-second intervals, stirring in between, until smooth.

6. Dip & Decorate

  1. Dip half of each cooled cookie into the melted chocolate.
  2. Place on parchment paper and sprinkle with extra freeze-dried strawberries or sprinkles.
  3. Let set at room temperature or refrigerate for 15 minutes until firm.

7. Serve & Enjoy!

  1. Enjoy your delicious chocolate-dipped strawberry shortbread cookies with coffee, tea, or as a sweet snack!

Notes

  • Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
  • Make Ahead: Dough can be made up to 3 days ahead and kept in the fridge until ready to bake.
  • Variation: Use white chocolate for dipping or add a drizzle of pink-tinted chocolate for extra flair!

Find it online: https://ukfinda.com/chocolate-dipped-strawberry-shortbread-cookies/