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These Dark Chocolate Dipped Shortbread are perfect for the holidays or all year round! Quick to pull together and easy to rollout! Cut into bars, bites or use a cookie cutter!
Ingredients Needed For Dark Chocolate Dipped Shortbread
- salted butter
- granulated sugar
- vanilla extract
- all-purpose flour
- dark chocolate melting wafers (or milk chocolate)
- sprinkles, candies or other decorations, if desired
Kitchen Tools Used In This Recipe
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Buy Now → How to Make Dark Chocolate Dipped Shortbread
In a large bowl, beat the softened butter with a hand mixer for about 30 seconds until creamy. Next, add granulated sugar and vanilla extract, mix until combined. Beat in flour, dough may be crumbly. If so, use your hands to mold into a ball.
Split the dough in half and wrap each half in clear wrap. Chill dough for about 30 minutes. If you happen to refrigerate the dough longer it’s ok, you may need to let the dough sit out for a few minutes before rolling.
When ready to bake the cookies, preheat oven to 325 and line a cookie sheet with parchment.
Working with one half of the dough at a time, roll out dough to about 1/2 inch thick between 2 sheets of parchment paper. Use a sharp knife to cut into 1 inch x 3 inch bars, place on parchment lined sheet pan. Leaving about 2 inches between cookies.
Bake for 13 – 14 minutes, cool on wire rack. Continue with the remaining dough. Let cookies cool completely on a rack before decorating.
In a microwave safe bowl, melt the chocolate wafers for dipping according to packages instructions. usually no more than 1 minute. Working quickly, dip one end of the cookie in the chocolate and place on parchment or a wire rack. Decorate immediately with sprinkles.
Let chocolate and decorations set before storing. Store in the freezer or refrigerator in an airtight container.
Hope you enjoy!
More Holiday Recipe Favorites (Click the Links Below)
- Peppermint Snowballs
- Waffle Pizzelles with Raisins
- Lemon Ricotta Cookies
- Raleigh Tavern Gingerbread Cookies
- Gingerbread Cookies
- Spritz Cookies
- Red Velvet Gooey Butter Cookies
Dark Chocolate Dipped Shortbread
- Total Time: 60 minutes
- Yield: 30 cookies 1x
Ingredients
- 1 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 10 oz dark chocolate melting wafers (or milk chocolate)
- sprinkles, candies or other decorations, if desired
Instructions
- In a large mixing bowl, beat butter for about 30 seconds until creamy.
- Add granulated sugar and vanilla extract, mix until combined.
- Beat in flour, dough may be crumbly. If so, use your hands to mold into a ball.
- Split dough in half and wrap in clear wrap.
- Chill dough for about 30 minutes.
- Preheat oven to 325
- Work with one half at a time (keep the other half refrigerated).
- Roll out dough to about 1/2 inch thick between 2 sheets of parchment paper.
- Using a sharp knife, cut into 1 in x 3 in bars. Place on parchment lined sheet pan. Leaving about 2 inches between cookies.
- Bake for 13 – 14 minutes, cool on wire rack.
- Continue rolling and cutting into bars with remaining dough.
- Let cool completely.
- In a microwave safe bowl, melt the chocolate wafers for dipping according to package instructions. Usually about 1 minute.
- Working quickly, dip one end in the chocolate and place on parchment or a wire rack. Decorate immediately with sprinkles.
- Let chocolate and decorations set before storing. Store in the freezer or refrigerator in an airtight container.
- Enjoy!
- Prep Time: 15 mins
- Chill Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert, Cookies
- Method: Baking