Chocolate-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
Scale
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
