Chocolate-Dipped Shortbread Cookies with Sprinkles Recipe
Introduction
Shortbread cookies are a classic buttery treat that are delightfully simple to make. With a tender crumb and subtle sweetness, these cookies can be enjoyed plain or dipped in chocolate for an extra special touch.
Ingredients
- 10 tablespoons unsalted butter, room temperature
- 1/2 cup (58g) powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (195g) all-purpose flour
- 1/4 cup sugar, for sprinkling
- 4-6 ounces chocolate candiquick (or similar baking/melting chocolate)
- Sprinkles, optional
Instructions
- Step 1: Beat the butter and powdered sugar in a large bowl until the mixture is well combined and smooth.
- Step 2: Add the salt and vanilla extract and mix until well combined.
- Step 3: Slowly add in the flour and mix until the dough is well combined. Avoid over mixing to keep the texture tender.
- Step 4: Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes or until ready to bake.
- Step 5: Preheat the oven to 350°F (175°C).
- Step 6: Roll out the dough to slightly less than half an inch thick. For easier handling, roll between two pieces of parchment paper.
- Step 7: Cut into desired shapes, such as 1×3-inch rectangles, and score with a toothpick. Sprinkle a little sugar on each cookie.
- Step 8: Bake for 8-10 minutes until the cookies are set but not golden. If thicker, bake longer. Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Step 9: For the chocolate coating, melt the chocolate in the microwave in 30-second intervals, stirring after each until smooth.
- Step 10: Dip each cookie halfway into the melted chocolate and add sprinkles if desired. Place on parchment paper and allow the chocolate to set before serving.
Tips & Variations
- Rolling the dough between parchment paper prevents sticking without adding extra flour, keeping the cookies tender.
- Use different shapes or cookie cutters to customize for various occasions.
- Try dipping cookies in white or dark chocolate for different flavor profiles.
- Add a pinch of cinnamon or lemon zest to the dough for a subtle twist.
- If your dough feels too soft after refrigeration, let it sit at room temperature for a few minutes before rolling.
Storage
Store shortbread cookies in an airtight container at room temperature for up to one week. If dipped in chocolate, keep them in a cool place to prevent melting. For longer storage, freeze cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added salt in the recipe to avoid the cookies becoming too salty.
Why are my shortbread cookies crumbly?
Shortbread is naturally crumbly due to its high butter content, but over mixing the dough or baking too long can make them dry. Handle the dough gently and watch the baking time closely for best results.
PrintChocolate-Dipped Shortbread Cookies with Sprinkles Recipe
A classic shortbread cookie recipe featuring a buttery, tender crumb with a subtle vanilla flavor. These cookies are simple to make, baked until just set and pale, then optionally dipped in melted chocolate and decorated with sprinkles for a festive touch.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Shortbread Cookies
- 10 tablespoons unsalted butter, room temperature
- 1/2 cup (58g) powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (195g) all-purpose flour
- 1/4 cup sugar, for sprinkling
Decoration (Optional)
- 4–6 ounces chocolate candiquick (or similar baking/melting chocolate)
- Sprinkles, optional
Instructions
- Beat butter and sugar: In a large bowl, beat together the room-temperature butter and powdered sugar until the mixture is smooth and well combined.
- Add flavorings: Mix in the salt and vanilla extract thoroughly.
- Add flour: Gradually add the all-purpose flour to the mixture, stirring until the dough is just combined. Avoid over-mixing to keep the cookies tender.
- Chill dough: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat oven: Heat your oven to 350°F (175°C) when ready to bake.
- Roll out dough: Remove dough from fridge and roll out to just under half an inch thickness, ideally between two sheets of parchment paper to prevent sticking without extra flour.
- Shape cookies: Cut dough into desired shapes—rectangles approximately 1 by 3 inches are recommended—and score each cookie lightly with a toothpick.
- Add sugar topping: Sprinkle each cookie with a light dusting of sugar before baking.
- Bake cookies: Place cookies on a baking sheet and bake for 8-10 minutes until set but not golden. Adjust baking time for thicker cookies as needed.
- Cool cookies: Allow cookies to cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
- Melt chocolate: If decorating, melt the chocolate in the microwave in 30-second intervals, stirring until smooth.
- Dip cookies: Dip each cookie halfway into the melted chocolate, then optionally sprinkle with decorative sprinkles.
- Set chocolate: Place coated cookies on parchment paper and let the chocolate set before serving or storing.
Notes
- Do not over-mix the dough to keep cookies tender and crumbly.
- Use parchment paper to roll out dough for easier handling without extra flour.
- Cookies should be baked until set but not browned to maintain the delicate texture.
- Chilling the dough improves manageability and final texture.
- Chocolate coating and sprinkles are optional for added flavor and decoration.
Keywords: shortbread cookies, buttery cookies, vanilla shortbread, chocolate dipped cookies, easy cookie recipe, holiday cookies
