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double dipped shortbread cookies

Double-dipped shortbread cookies

What could be better than shortbread biscuits? Shortbread double-dipped in milk and white chocolate! They're sure to go down a storm with family and friends


- 1 cup all-purpose flour

- 1/2 cup unsalted butter

- 1/4 cup granulated sugar

- 1/4 tsp salt

- 1 tsp vanilla extract

- 1/4 tsp ground cinnamon

- 2 tbsp olive oil

- 1 tbsp milk

- 1/4 cup chocolate chips (optional)

- Sprinkles (optional)



1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a mixing bowl, cream together the butter and sugar until light and fluffy.

3. Add in the vanilla extract and mix until well combined.

4. In a separate bowl, sift together the flour, salt, and cinnamon.

5. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.

6. Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for 30 minutes.

7. In a small bowl, mix together the olive oil and milk.

8. Roll out the chilled dough on a floured surface to about 1/4 inch thickness.

9. Use a cookie cutter to cut out your desired shapes. Dip each cookie halfway into the olive oil and milk mixture, then place on the prepared baking sheet.

10. Bake the cookies for 15-20 minutes, or until the edges are lightly golden.

11. Let the cookies cool on a wire rack for 10 minutes before decorating.

12. If using chocolate chips, melt them in a microwave-safe bowl in 30 second increments, stirring in between, until smooth. Dip the cooled cookies into the melted chocolate, then place back on the wire rack.

13. Sprinkle with optional sprinkles while the chocolate is still melted.

14. Allow the cookies to fully cool and the chocolate to harden before serving. Enjoy your double-dipped shortbread cookies!

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