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Chocolate Dipped Shortbread Cookies

Chocolate dipped shortbread cookies are buttery, crisp-edged cookies finished with a smooth semisweet chocolate coating. Chill the dough before rolling, then dip each cookie halfway for an easy, polished finish.
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Prep Time 30 minutes
Cook Time 34 minutes
Chilling and setting 1 hour 15 minutes
Total Time 2 hours 19 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 148
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread
  • 1 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.5 tsp fine salt
For the chocolate dip
  • 8 oz semisweet chocolate finely chopped
  • 1 tsp neutral oil such as vegetable oil

Equipment

  • 1 electric mixer
  • 2 large baking sheets
  • 1 microwave

Method
 

Make the shortbread
  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, beat the butter and sugar with an electric mixer until creamy, about 2 minutes.
  4. Beat in the vanilla.
  5. Whisk the flour and salt in a separate bowl.
  6. Add the flour mixture to the butter mixture and mix on low until the dough clumps together.
  7. Divide the dough in half and shape each half into a disk.
  8. Wrap the disks and refrigerate for 30 minutes.
  9. Roll each disk to 1/2-inch thickness.
  10. Cut out 2-inch cookies, rerolling scraps as needed.
  11. Arrange the cookies on the prepared sheets.
  12. Bake one sheet at a time for 14 to 17 minutes, until the edges are pale golden.
  13. Cool the cookies on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack and cool completely.
Make the chocolate dip
  1. Microwave the chocolate and oil in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
  2. Dip half of each cooled cookie into the chocolate.
  3. Let excess chocolate drip back into the bowl, then place the cookies on parchment until the chocolate is set, 30 to 45 minutes.

Notes

For a neat coating, make sure the cookies are completely cool before dipping. Store airtight at room temperature for up to 1 week, or freeze the cookies for up to 2 months. For a dairy-free variation, use dairy-free butter and dairy-free semisweet chocolate.