White Chocolate Dipped Shortbread Cookies
Classic shortbread cookies dipped in white chocolate make the perfect holiday cookie. These White Chocolate Dipped Shortbread Cookies are made butter, powdered sugar and flour then dipped in melted white chocolate and topped with festive sprinkles!
Servings: 24 cookies
Calories: 157kcal
Ingredients
- 2 Cups all purpose flour
- Pinch salt
- 1 Cup butter unsalted
- 1/2 Cup powdered sugar
- 8 oz white chocolate roughly chopped
- sprinkles your choice
Instructions
- In a medium bowl, whisk together the flour with the salt.
- In a large mixing bowl, mix the butter on high speed for about a minute. Sift in the sugar and continue to beat until light and fluffy, about 2-3 minutes. Add the flour and mix until just incorporated.
- Divide the dough into two portions. Form each one into a ball and then slightly flatten it with your hands. Wrap each disk and put it in the fridge for about 1/2 hour to chill.
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- On a lightly floured surface roll out the dough to about 1/4 inch thick. Using a 2 inch circle cutter, cut out as many as you can from each disk. Dough can be re rolled and cut again. Chill unbaked cookies for 5 minutes.
- Bake chilled cookies for about 12 – 15 minutes. Remove from oven and place on a wire rack to cool completely. Don't let the cookies brown. If you notice the edges start browning, remove from the oven.
- Place the chocolate in a double boiler set over simmering water. Stir until it melts. This will take about 3 minutes or so.
- When the cookies have cooled, dip them in the white chocolate to about 1/2 way up the cookie. Place on baking rack set over parchment paper. Add sprinkles immediately so they stick to the chocolate.
- Allow the chocolate to dry completely, this will take about one hour. Store in layers in a tupperwear box between sheets of parchment paper.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Measure ingredients correctly - I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
- Chill the dough - It's important to chill the dough otherwise wise the cookies will spread out and bake flat.
- Don't over bake the cookies - These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 12 minutes.
- Melting chocolate - This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it's melted.
- Gently dip cookies - These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
- Add sprinkles when chocolate is still wet - To ensure the sprinkles adhere to the cookies, sprinkle over as soon as you dip the cookies.
- Allow cookies to set before storing - These cookies will take about an hour to set on the counter. Don't store them in a container until they have fully hardened.
Nutrition Facts
White Chocolate Dipped Shortbread Cookies
Amount Per Serving (1 cookie)
Calories 157
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 22mg7%
Sodium 70mg3%
Potassium 40mg1%
Carbohydrates 16g5%
Fiber 0.3g1%
Sugar 6g7%
Protein 2g4%
Vitamin A 239IU5%
Vitamin C 0.05mg0%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.