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Chocolate Dipped Churro Shortbread Cookies Recipe

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★★★★★

4.5 from 101 reviews

Decadently buttery shortbread cookies infused with warm cinnamon, half-dipped in rich dark chocolate and sprinkled with crunchy turbinado sugar for a delightful texture contrast. Perfect for a sweet treat or gift, these Chocolate Dipped Churro Shortbread Cookies combine classic flavors in an elegant, easy-to-make dessert.

Ingredients

Scale

Shortbread Cookie Dough

  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1/2 cup granulated sugar
  • 2 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1/4 tsp salt

Topping and Decoration

  • 1/2 cup raw or turbinado sugar
  • 16 ounces dark or bittersweet chocolate, chopped

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Cream Butter and Sugar: Using an electric mixer with a paddle attachment, cream together the room temperature butter and granulated sugar until well combined, but it does not need to be light and fluffy.
  3. Make the Dough: Add the flour, cinnamon, and salt to the butter mixture and continue mixing until the dough forms a cohesive mass.
  4. Chill Dough: Transfer the dough onto a lightly floured surface, pat it into a flat disk shape, cover, and refrigerate for at least one hour to firm up.
  5. Roll and Cut: Remove the dough from the fridge and let it soften slightly for a few minutes. Roll it out on a floured surface to about 3/8 to 1/2 inch thickness. Cut into approximately 3-inch by 1.5-inch rectangles using a pizza cutter or knife.
  6. Add Sugar: Lightly sprinkle the raw or turbinado sugar diagonally over one half of each unbaked cookie, gently pressing the sugar into the dough. Reserve some sugar for later.
  7. Bake Cookies: Bake the cookies for about 12 minutes. They will remain pale and soft but will firm as they cool. Let them cool briefly on the baking sheet, then transfer to a wire rack. If necessary, gently reshape warm cookies into neat rectangles using a flat edge like a butter knife.
  8. Prepare Chocolate for Dipping: Line a baking sheet with parchment paper. Melt the chopped chocolate in a double boiler or microwave in short bursts (10-15 seconds), stirring until smooth. Use a small, deep container to ease dipping.
  9. Dip Cookies in Chocolate: Tap off excess sugar from the cooled cookies. Dip the un-sugared half of each cookie into the melted chocolate at an angle to coat thoroughly. Place them on the parchment-lined baking sheet.
  10. Apply Final Sugar Sprinkling: Let the chocolate partially set until tacky but not fully hardened. Then sprinkle the reserved raw sugar lightly along the chocolate edge. Press gently to adhere and tap off excess after chocolate is completely set to maintain a crunchy finish.

Notes

  • The dough needs chilling to firm up, which helps in cutting neat shapes.
  • Cookies will be soft when baked but will harden as they cool, handle gently.
  • Using a deep container for melting chocolate simplifies the dipping process.
  • Be patient when sprinkling sugar over chocolate; doing it too early causes sugar to sink.
  • If you have leftover chocolate, store it for another use or gently spread on cookies instead of dipping to save chocolate.

Keywords: churro cookies, chocolate dipped cookies, shortbread cookies, cinnamon cookies, holiday cookies, easy dessert, chocolate shortbread

Find it online: https://freshrecipehub.com/chocolate-dipped-churro-shortbread-cookies-recipe/