Description
These Chocolate-Dipped Shortbread Heart Cookies are a delightful treat perfect for any occasion. Tender, buttery shortbread cookies are baked to a golden perfection, then dipped in smooth, melted semi-sweet chocolate and adorned with colorful sprinkles for a charming finish. Simple to make at home, these cookies balance rich chocolate flavor with a delicate, crumbly texture.
Ingredients
Scale
Shortbread Cookies
- 1 cup butter, softened
- ½ cup Confectioner’s sugar (icing sugar)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
Chocolate Dip
- 1 cup semi-sweet baking chocolate or chocolate chips
- 2 teaspoons vegetable oil
- Assorted sprinkles (optional)
Instructions
- Preheat oven and prepare baking tray: Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
- Cream butter and sugar: Using a stand mixer or hand mixer on medium speed, cream together the softened butter and confectioner’s sugar for about 2 minutes until the mixture is light and fluffy.
- Add vanilla and salt: Add the vanilla extract and salt to the creamed mixture. Continue beating on medium speed until fully incorporated and smooth.
- Incorporate flour: Gradually add the all-purpose flour to the mixture. Mix until the dough comes together and forms a smooth consistency.
- Roll out dough: Lightly sprinkle flour onto a clean surface. Roll out the dough evenly to approximately ¼ inch (about 6 mm) thickness for even baking.
- Cut out heart shapes: Use a heart-shaped cookie cutter to cut the dough into cookie shapes. Gather and reroll scraps as needed.
- Chill cookies: Place the cutout cookies about 1 inch apart on the prepared baking tray. Refrigerate the tray while the oven heats to help cookies hold their shape during baking.
- Bake cookies: Bake cookies in the preheated oven for 10 to 12 minutes, or until the bottoms are lightly browned. Remove from oven and transfer the cookies to a cooling rack to cool completely.
- Melt chocolate: Break the semi-sweet baking chocolate into small chunks and melt it gently together with the vegetable oil, either in a microwave in short bursts or using a double boiler, stirring until smooth and glossy.
- Dip and decorate: Dip each cooled cookie halfway into the melted chocolate. While the chocolate is still wet, sprinkle with assorted sprinkles if desired. Place dipped cookies on parchment paper and refrigerate until the chocolate sets completely.
Notes
- Make sure the butter is softened to room temperature for easier creaming with the sugar.
- Chilling the cookies before baking helps maintain their shape and prevents spreading.
- Use high-quality chocolate for dipping to achieve a smooth and shiny finish.
- Store finished cookies in an airtight container in the refrigerator for up to one week.
- For a festive touch, customize the sprinkles according to the season or celebration.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
