Chocolate Dipped Strawberry Shortbread Cookie Hearts
I love valentines day! And I really love these strawberry shortbread heart cookies dipped in dark chocolate and sprinkled with my favorite sprinkles!
Looking for a really easy valentine treat with great cuteness returns on your investment? Look no further! Shortbread cookies are so simple to make and they lend to using cookie cutters very well. I added freeze-dried strawberries to these to get a subtle pink hue and yummy strawberry flavor.
Using freeze-dried strawberries in baking!
Freeze-dried strawberries are very versatile little things. Not only can you throw them in cereal, oatmeal, yogurt or eat them as is, you can grind them up into magical strawberry dust for use in baked goods and frostings. Just place the strawberries in a blender (make sure there is no water in your blender or the dust will clump together) and let her rip until you get strawberry dust.
Chocolate Dipped Strawberry Shortbread Cookies
Crisp, strawberry-flavored shortbread cookies dipped in chocolate. Delicious any day but perfect for Valentines!
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 20 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Cookies
- 1 cup unsalted butter
- 1/2 cup sugar
- 1 tsp vanilla
- 1/4 cup coconut flour
- 3/4 cup all-purpose flour
- 1 1/2 cups freeze-dried strawberries
- 1/2 tsp salt
Chocolate dip
- 3/4 cup chocolate chips
- 1 tsp coconut oil
Instructions
Cookies
- Place freeze-dried strawberries in a blender in pulse until ground to a powder. Set aside.
- Preheat oven to 325.
- Use a pastry blender to combine cold butter, vanilla and sugar. It should have a fluffy look and be mostly combined (not many unincorporated pieces of butter).
- Add strawberry dust, both flours and salt and continue using the pastry blender to combine until a dough forms. It takes a little time but it will come together if you keep going!
- Once the dough is combined and can be pressed together with your hands, divide the dough and form each half into a smooth ball. Press and roll until it is smooth with minimal cracks.
- Place one dough ball on a lightly floured surface and roll to 1/4 inch thickness. Use heart cookie cutter to cut out as many hearts as you can. Press the scraps into a smooth ball again and continue this process with the rest of the dough.
- Bake cookies for 12-14 minutes. Place on a cooling rack after removing from the oven.
Chocolate dip
- Place chocolate chips in a microwave-safe bowl and microwave at 30 second intervals until melted. Stir in coconut oil.
- Dip cookies into chocolate, allow any excess to drip off before placing on a cooling rack.
- Add sprinkles to the chocolate coating if desired.
- Once you’ve dipped all the cookies, chills for 20 minutes to set the chocolate.
- Enjoy!
Notes
- If you don’t want to use heart cookie cutters or deal with cookie cutters at all, you can just roll about 1 1/2 tbsp of cookie dough (I like to use a cookie scoop) into a smooth ball and bake for 15 minutes. Drizzle with chocolate and sprinkles once they are cool.
