Chocolate Dipped Strawberry Cookies Recipe
These Chocolate Dipped Strawberry Cookies combine buttery shortbread infused with natural freeze-dried strawberry powder and topped with rich semisweet chocolate and crushed freeze-dried strawberries. The cookies are shaped into unique triangular logs, chilled for perfect slicing, baked to a golden perfection, then half-dipped in silky melted chocolate for a deliciously elegant treat perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 44 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 6 tablespoons ground freeze dried strawberry powder (from about 2 cups freeze dried berries)
- 1 teaspoon fine sea salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
For Dipping & Topping
- 8 ounces semisweet or dark chocolate, roughly chopped
- ¼ cup freeze dried strawberries, roughly crumbled (for topping)
Instructions
- Prepare Strawberry Powder: Crush freeze dried strawberries using a mortar and pestle, food processor, or rolling pin inside a sealed plastic bag until fine. Sift through a fine mesh sieve to remove large seeds for a smooth powder.
- Mix Dry Ingredients: Whisk together flour, 6 tablespoons of the strawberry powder, and salt in a bowl until evenly combined.
- Cream Butter and Sugar: In a stand mixer bowl, blend butter, sugar, and vanilla with paddle attachment on medium-high speed for 2-3 minutes until smooth. Scrape the bowl sides occasionally to incorporate all sugar.
- Combine Dough: On low mixer speed, gradually add dry ingredients until just combined. The dough should be crumbly but hold together without overmixing.
- Shape Dough Logs: Turn dough onto clean surface and gently pat into a disk. Cut in half, shape each half into a smooth log about 1½ inches in diameter and 7-8 inches long.
- Form Triangular Logs: Press dough logs to create a triangular peak along the top, pinching to form a pointed edge, and smooth flat sides by rotating and pressing. Wrap each log tightly in parchment paper, twisting ends to lock.
- Chill Dough: Refrigerate wrapped logs for at least 1 hour or freeze. If frozen, thaw overnight in fridge or at room temperature for 30+ minutes before slicing.
- Preheat Oven: Set oven to 325°F (163°C).
- Slice Cookies: Unwrap dough logs and slice into ½ inch thick cookies (approximately 12-14 per log). Optionally freeze slices on a lined sheet for 15-20 minutes to prevent spreading during baking.
- Bake Cookies: Arrange cookies spaced 1 inch apart on parchment-lined baking sheets. Bake for 12-14 minutes, rotating halfway, until edges develop a golden ring and cookies feel firm.
- Cool Cookies: Cool baked cookies on trays or transfer to a wire rack before decorating.
- Melt Chocolate: Using a double boiler, simmer water in a saucepan and place a heatproof bowl of chocolate above, stirring until smooth without letting bowl touch water.
- Dip and Decorate: Dip the tip (half) of each cookie into melted chocolate. Let excess drip off, place on parchment-lined sheet or rack, and sprinkle with crushed freeze dried strawberries while chocolate is tacky.
- Set Chocolate: Allow dipped cookies to rest at room temperature for at least 1 hour until chocolate fully firms.
Notes
- You can substitute semisweet chocolate with dark chocolate for a richer flavor.
- Freeze dried strawberries can be found online or in specialty grocery stores.
- Freezing cookie slices before baking helps them keep their shape and prevents spreading.
- Use room temperature butter for better creaming results and dough consistency.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Ensure the bottom of the chocolate melting bowl does not touch simmering water to prevent seizing.