Chocolate Dipped Shortbread Cookies

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4.34 from 3 votes

Chocolate Dipped Shortbread Cookies

Buttery, creamy shortbread meets velvety chocolate making these chocolate dipped shortbread cookies irresistibe.

Cook Time45

Chill Time50

Total Time1 35

Course: Christmas Recipes, Cookies, Holiday Baking

Cuisine: American

Servings: Cookies

Calories: 232kcal

Author: Jessica

Ingredients

2 ¾ cups All Purpose Flour + 1-2 tablespoon for rolling
1 cup Powdered Sugar
⅓ cup Cornstarch
1 ½ cups Butter softened
2 teaspoons Pure Vanilla Extract
2 cups Chocolate Chips
2 teaspoons Coconut Oil optional
Sprinkles or Turbinado Sugar for decorating (optional)

Instructions

Preheat the oven to 350°F.
In a medium-sized bowl sift together flour, powdered sugar, and cornstarch. In the bowl of a stand mixer with the paddle attachment add the butter. On medium speed, beat the butter until it has just began to break up. Do not overmix the butter.
Add half of the dry ingredients to the butter in the mixer. Mix for 1 minute until a sticky dough forms. Scrape down the sides of the bowl and add in the remaining dry ingredients. Beat on medium speed for another minute until a thick dough forms. The dough may be a little crumbly, but to test it, pinch a piece of it between two fingers, if it sticks together, it is ready to go! Gather the cookie dough and form it into a ball. Cover with plastic wrap and chill the dough in the refrigerator for 20 minutes.
Lightly dust a large surface with flour and roll out the dough to ½”-¼” thick. Cut the dough into large rectangles or use a cookie cutter to cut it into shapes. Place the cut dough on a cookie sheet, leaving 1"-2" in between each cookie. Chill the cookies for 30 minutes in the refrigerator before baking. Bake chilled cookies for 10-11 minutes, until the bottoms start to lightly brown. Transfer cookies to a wire cooling rack to cool completley.
In a small microwave-safe bowl, melt the chocolate with the coconut oil in 30-second increments until smooth. Dip the shortbread cookies into the chocolate and place them on a tray lined with parchment paper. Decorate with sprinkles and let the cookies chill for an additional 30 minutes in the refrigerator until the chocolate is fully set.

Video

Notes

Keeping the cookie dough cool is key. If the cookie dough is too warm the butter will melt, causing the shortbread cookies to spread.
Do not skip any of the chilling steps, if you are pressed for time use the freezer to speed up the chilling process.

Don't overbeat the butter. Beat the butter just to break it up into rough pieces. Overmixing the butter will cause the flour to absorb the butter and could cause the shortbread to spread.

While delicious, dipping the shortbread cookies in chocolate is not necessary. They can be enjoyed plain as classic shortbread cookies or can be decorated with royal icing for an extra fun cookie.
Chocolate dipped shortbread cookies can be stored in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 2 weeks or frozen for up to 2 months.

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