Description
Classic chocolate dipped strawberry shortbread cookies combine buttery Scottish tradition with sweet summer romance. Crisp, delicate cookies drizzled in rich chocolate offer delightful indulgence you won’t resist.
Ingredients
Scale
Main Ingredients:
- 2 cups (250g) all-purpose flour
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar
Flavor Enhancers:
- ½ cup (75g) freeze-dried strawberries, crushed into powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Decoration Ingredients:
- 6 ounces (170g) dark or white chocolate, chopped
- 1 teaspoon coconut oil (for smoothness)
- Extra crushed freeze-dried strawberries
- Sprinkles
- Drizzle of melted white chocolate
Instructions
- Cream softened butter and granulated sugar in a spacious mixing bowl, whisking vigorously until the mixture becomes pale and airy, creating a smooth, whipped texture that takes approximately 2-3 minutes.
- Introduce pure vanilla extract into the butter-sugar blend, stirring gently to distribute the aromatic essence evenly throughout the mixture.
- Sift together all-purpose flour, a pinch of kosher salt, and finely ground freeze-dried strawberry powder in a separate vessel, ensuring no lumps remain and ingredients are thoroughly integrated.
- Gently fold the dry ingredient mixture into the creamy butter base, using a delicate stirring motion to prevent overworking the dough. Mix until ingredients are just combined, maintaining a soft, crumbly consistency.
- Form the delicate dough into a compact disk, wrap carefully in plastic film, and refrigerate for 30 minutes to allow the ingredients to rest and flavors to meld.
- Preheat the oven and line baking sheets with parchment paper, creating a non-stick surface for the delicate shortbread cookies.
- Roll out the chilled dough on a lightly floured surface to approximately quarter-inch thickness, using smooth, even strokes to create a uniform sheet.
- Cut the dough into precise circular shapes using a cookie cutter, transferring each delicate round to the prepared baking sheets with careful precision.
- Bake the shortbread until the edges turn a subtle golden hue, indicating perfect doneness without over-browning.
- Allow cookies to cool completely on a wire rack, ensuring they reach room temperature before the chocolate dipping process.
- Melt high-quality dark chocolate in a double boiler, stirring until achieving a smooth, glossy consistency.
- Dip each cooled shortbread cookie halfway into the melted chocolate, allowing excess to drip off before placing on a parchment-lined surface.
- Sprinkle additional crushed freeze-dried strawberries over the chocolate-dipped section for an elegant, decorative finish.
- Refrigerate the cookies briefly to set the chocolate coating, creating a crisp, glossy exterior.
Notes
- Cream butter and sugar thoroughly to ensure a light, airy texture that will make your cookies melt-in-your-mouth delicious.
- Crush freeze-dried strawberries into a fine powder for intense, concentrated fruit flavor without adding extra moisture to the dough.
- Chill the dough for at least 30 minutes before rolling to prevent spreading and maintain the cookie’s perfect shape during baking.
- Melt high-quality dark or milk chocolate for dipping, and let excess drip off to create a clean, professional-looking finish that showcases the cookie’s delicate texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 130
- Sugar: 4 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg