Chocolate Dipped Shortbread Christmas Cookies are the best Christmas cookies of the season. These adorable little shortbread cookies are buttery, melt in your mouth and you have that delicious bite of Cookies along with the Chocolate. This is so so so yum and seriously the best shortbread cookies recipe of the year. Also, talking about the shortbread cookie shave you tried my Peppermint Bark Shortbread Cookies or White Chocolate Peppermint Shortbread Cookies or Buttery Holiday Shortbread Christmas Tree Cookies or Chocolate Shortbread Christmas Tree Cookies? These are perfect cookies for the holidays.
All you need is buttery Shortbread Cookie Dough and melted dark chocolate to make these cookies. These adorable Chocolate Dipped Shortbread Christmas Cookies get ready in just 10 minutes and are beyond delicious...
Hey friends, This Cookie baking season is seriously so much fun. Every day I keep baking cookies and my kids love it so much. Recently my kids had their friends over and when I shared these cookies with them, they loved it so much that now, almost every other day, they request me to make some. And you cannot say no to kids right! Their innocence and love is so pure 🙂
Today, I baked these delicious Chocolate Dipped Shortbread Christmas Cookies. These cookies are seriously the best cookies of the season. If you love shortbread cookies you're going to love these cookies so much.
Ingredients used to make Chocolate Dipped Shortbread Christmas Cookies
- All-Purpose Flour: To form the base of the cookies.
- Cold Unsalted butter: Since we are baking shortbread cookies, we'll use cold butter. Cold butter will make our cookies, crunchy on the edges.
- Salt: Since we are using unsalted butter, a pinch of salt will help our cookies taste perfect. Also, the salt will help hold the shape of the cookies.
- Pure Vanilla Extract: Just a touch of Pure Vanilla Extract is super-important for that adorably delicious touch of the holidays.
- Granulated Sugar: After all, how can we forget the most important ingredient of the cookie recipe, right?
- Ice Cold Water: Just a few tablespoons of Ice Cold water helps the dough comes together easily.
- Melted Dark Chocolate: I like to melt my chocolate in the oven at a 30-second increment. You can also use Almond Bark or Dark Melting Wafers.
- Christmas Nonpareils Sprinkles: Just for that final bit of Christmas touch to our Shortbread Christmas Cookies.
How to make Chocolate Dipped Shortbread Christmas Cookies
So you begin by making the sugar cookie dough. For the cookie dough, combine cold butter with all-purpose flour, granulated sugar, salt, and vanilla. Combine it with your hands so that the flour gets coarse and mealy. OR just pulse all of these in a food processor for 1-2 pulses or until crumbly.
Add a few tablespoons of ice-cold water to it and bring it all together to make a soft dough. If you're making the dough in a food processor, get it out after pulsing everything, then add a tablespoon or two of ice cold water to bring everything together and make a soft dough. The sugar cookie dough should be soft to touch.
Cover the cookie dough with plastic wrap and freeze the cookie dough for 10 minutes (only if you're in a rush) or you can even refrigerate for 1 hour or overnight.
Friends, This is the most important part about baking shortbread cookies.
You got to chill the dough from time to time.
Freezing the cookie dough or even refrigerating it re-hardens the cold butter which partially melted because of the heat of your hands while kneading the dough.
When you freeze it or refrigerate it, it re-solidifies and that's what makes the cookies so buttery and crunchy when they get baked.
Now, after the cookie dough has been chilling, get it out and roll it gently on a lightly floured surface.
Another important tip is to not roll the cookie dough too thin.
Just Roll it to about 1-inch thickness.
Yeah, the cookies should be thick.
Cut using a cookie cutter and gently place the cookies on a baking dish.
After you've cut out the cookies, re-freeze the cookies for 5 minutes.
Doing this is another important tip.
Freezing the cookies right before baking them, will make sure that the cookies do not spread.
Although since these are Butter cookies and have no milk or any leavening agent, these won't spread.
However, butter if used melted tends to spread the cookies in the oven.
So, after resting the cookies in the freezer for 10 minutes bake them for 10-12 minutes at 350F or 180C, and then get them out of the oven and cool them down to room temperature for 5 minutes.
Meanwhile, melt some dark chocolate or dark melting wafers in the oven.
Once the chocolate has melted and the cookies have cooled down, dip half the cookies in the chocolate.
Decorate with sprinkles and allow the chocolate to set on top for 5 minutes.
You can even freeze the cookies so that the chocolate sets on top. However, that won't be required.
The chocolate sets really quickly even at room temperature.
How to make Chocolate Dipped Shortbread Christmas Cookies ahead of time?
To make these Chocolate Dipped Shortbread Christmas Cookies, you can make the cookie dough, roll it and cut out the cookies.
And then finally place it in the baking dish, wrap it up tightly with foil or plastic wrap and then freeze this.
You can freeze these cut-out cookies for 3 months. Before baking do not thaw it in the refrigerator.
Just pop it directly from the freezer into the oven (but make sure you are using a freezer to oven friendly dish) and bake for 5-extra minutes.
Storage Instructions
- You can store these Chocolate dipped shortbread cookies in an airtight container at room temperature for weeks.
- You can store them in the refrigerator, packed in an air-tight container for 10-days.
- You can also store them in the freezer, covered in an air-tight container for up to 3-months. But make sure that they come down to room temperature before serving.
If you are making this recipe, then please leave a rating below. Also, share your Chocolate Dipped Shortbread Christmas Cookie recipe Image on Instagram with #recipemagik. Also, tag me @recipemagik. I love to go through your photos.
Chocolate Dipped Shortbread Christmas Cookies
INGREDIENTS
- 2 Cups All-Purpose Flour 240g
- 1 Cup Granulated Sugar 200g
- 2 Sticks Unsalted Cold Butter Cut into small cubes (226g or 1 Cup)
- ¼ Teaspoon Salt
- 1½ Teaspoon Pure Vanilla Extract
- 10 Oz Unsweetened Dark Chocolate Baking Bar or Dark Melting Wafers
- Ice Cold Water 1 teaspoon at a time
- Christmas Nonpareils Sprinkles
INSTRUCTIONS
- In a large bowl combine flour, sugar, salt, vanilla extract, and cold butter. Cut the butter using a pastry blender. Now, use your hands to combine the butter and flour until it gets coarse and mealy OR just pulse all of these in a food processor for 1-2 pulses or until crumbly. Add a few teaspoons of ice-cold water to bring it all together and make a soft dough.If you're making the cookie dough in the food processor, then after pulsing the mixture, get it out in a bowl. Add a tablespoon or two of ice cold water and bring it all together to make a cookie dough. The cookie dough should be come together easily and should be soft to touch.Cover the cookie dough with plastic wrap and freeze the cookie dough for 10-minutes or Refrigerate for 1 hour. (Ideally it should be refrigerated for 1 hour or overnight, but if you're in a rush, just freeze it and then use it)
- After the cookie dough is chilled, roll it on a lightly floured surface to about 1-inch thickness. It will be hard to roll in the beginning, but keep rolling and it will spread gradually and evenly. Use a round shaped cookie cutter to cut out the cookies and gently place them on a greased baking dish or a cookie baking dish lined with Parchment paper or silicone mat. Freeze the cookies uncovered for 5 more minutes. Meanwhile, Preheat your oven to 350F or 180C.
- Bake the cookies for 10-11 minutes. Once they are done, allow them to come down to room temperature on the same baking sheet. After some time, you can transfer it to a wire rack and allow them to cool down completely.
- Melt Dark chocolate or dark melting wafers in the oven at 30-second bursts whisking after each burst. After the cookies have cooled down, dip half of the cookies into the melted chocolate. Top with Christmas nonpareils sprinkles. Allow the chocolate to set for 5-minutes at room temperature and then serve.
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