Why Make This Recipe
Chocolate Dipped Cinnamon Shortbread Cookies are a delightful treat that combines the comforting flavors of cinnamon with the rich, indulgent taste of chocolate. These cookies are perfect for any occasion, whether it’s a cozy evening at home or a festive gathering with friends and family. Their crunchy texture and sweet chocolate dip create a satisfying experience in every bite.
Furthermore, making these cookies from scratch adds a special touch. The process of mixing, rolling, and decorating can be a fun activity, especially if you involve family or friends. Plus, the aroma that fills your kitchen will warm your heart and bring everyone together. With just a few simple ingredients, you can create a batch of cookies that will impress everyone.
Equipment Needed For Chocolate Dipped Cinnamon Shortbread Cookies
To make Chocolate Dipped Cinnamon Shortbread Cookies, certain equipment will be very helpful in the process. First, you will need measuring cups and spoons to ensure accurate ingredient quantities. A medium bowl for mixing dry ingredients and a mixing bowl for the butter and sugar mixture are essential.
A stand mixer or a hand mixer will make creaming the butter and sugar easier. Additionally, baking sheets lined with parchment paper are crucial for baking the cookies. You may also want a rolling pin to roll out the dough and cookie cutters to shape the cookies. Lastly, a double boiler or microwave-safe bowl is necessary for melting the chocolate.
What You Need to Make Chocolate Dipped Cinnamon Shortbread Cookies
- 200 g All purpose flour
- 75 g cornstarch
- 50 g ground almond flour
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger (can go up to 1 teaspoon if you like)
- 1/2 teaspoon kosher salt
- 175 g unsalted butter (softened but still cool room temperature)
- 100 g granulated sugar
- 2 tablespoons orange zest
- 2 egg yolks (From large eggs)
- 200 g dark chocolate (you will have leftover chocolate)
- 2 teaspoons coconut oil
How to Cook Chocolate Dipped Cinnamon Shortbread Cookies Step by Step
Begin the process by preheating your oven to 350°F. While the oven is heating, take a medium bowl and whisk together the all-purpose flour, cornstarch, almond flour, ground cinnamon, ground ginger, and kosher salt. This step ensures your dry ingredients are well-combined and ready to be added to the butter mixture.
If you’re using a stand mixer, start creaming the softened butter until it reaches a smooth consistency. If you’re using a hand mixer, it’s best to combine the granulated sugar and orange zest first. This way, you can rub the zest into the sugar, releasing the lovely orange oils. Once you have the sugar mixture ready, add it to the softened butter and cream them together for a few minutes until the mixture becomes light and fluffy.
Next, add the egg yolks one at a time, mixing well after each addition. If the mixture starts to stick to the sides of the bowl, take a spatula and scrape it down so that everything is mixed thoroughly. When the butter and sugar mixture is fluffy and well-combined, it’s time to incorporate your dry flour mixture. Gradually add it in, mixing on low speed until you no longer see streaks of flour.
After the dough comes together, remove it from the bowl and knead it slightly with your hands. Divide the dough into two equal halves and wrap each in plastic wrap. This step is vital as you need to chill the dough for 30 minutes before rolling it out and cutting your cookies. You can always prepare the dough ahead of time if you plan on baking later.
Once the dough has chilled, it’s time to roll it out. Take the dough from the refrigerator and allow it to soften slightly at room temperature for a few minutes. Then, place one disk between two sheets of wax paper and roll it out until it’s about ¼ inch thick. Try not to use flour when rolling to maintain the cookies’ texture.
Use a 3-inch cookie cutter to shape your cookies. You can choose any shape you like, from trees to stars. Slide the cut-out cookies on the wax paper onto your baking sheet. If space allows, refrigerate or freeze these cut-outs for a few minutes until they become firm. This step is important, as it helps maintain the shape during baking.
Once the cookies are firm, carefully transfer them to parchment-lined baking sheets, placing them about an inch or two apart since they do not spread during baking. Place the sheets in the preheated oven and bake for approximately 10 minutes. The cookies are done when set, and the edges are just lightly golden.
After baking, allow the cookies to cool on the baking sheet for a minute before transferring them to a wire rack to cool completely. This cooling step is necessary to maintain their crunchiness and prepare them for dipping in chocolate. Repeat the rolling, cutting, and baking process for any remaining dough, gently pressing it back together into a disk before rerolling.
While the cookies cool, let’s prepare the chocolate dip. You can melt your dark chocolate using a double boiler or in a microwave-safe bowl mixed with coconut oil. Stir until the mixture is smooth and glossy. The coconut oil will help give the chocolate a beautiful sheen while also making it easier to dip.
Once your chocolate is melted, get a baking sheet lined with wax paper ready. Transfer the melted chocolate into a bowl that’s deep enough to dip the cookies halfway. By making more chocolate than you need, you’ll ensure that the cookies get a good coating without having to tilt the bowl excessively.
Now comes the fun part—dipping! Carefully dip each cookie halfway into the chocolate mixture and place it on the wax paper-lined tray. If desired, you can decorate them with sprinkles, covering the top with your chosen toppings. If you aim for a more detailed design, tweezers can help you place the sprinkles carefully.
After decorating, place the cookies in the freezer to set up the chocolate. Once set, transfer the cookies to a freezer-safe bag or an airtight container. Remember to place a sheet of wax paper between the layers of cookies, preventing them from sticking to one another. Continue this process until all cookies are dipped and decorated. If you have leftover chocolate, save it for another use or snack later.
These cookies can be stored at room temperature for up to one week. If you choose to freeze them, they can last up to three months. This makes them great for preparing treats well in advance for special occasions or simply for a sweet snack whenever you crave them.
How To Make Chocolate Dipped Cinnamon Shortbread Cookies
Making these cookies is a straightforward process, as outlined above. Begin by preparing your ingredients and equipment, ensuring everything is ready before you start. The mixing and chilling phases are essential, as they contribute to the cookie’s texture and flavor.
During the rolling and baking stages, be patient and gentle with the dough. Remember, a soft touch helps maintain the delicate structure of the cookies. Keep an eye on them while baking, as they bake quickly and can easily go from perfect to overdone. Once cooled, the decoration can be a fun and creative part of the process, allowing you to personalize your cookies.
How To Serve Chocolate Dipped Cinnamon Shortbread Cookies
These Chocolate Dipped Cinnamon Shortbread Cookies are versatile when it comes to serving. They can be enjoyed on their own with a cup of tea or coffee for morning or afternoon snacks. Their charming appearance also makes them great for parties and gatherings, served on a festive platter.
If you want a more elaborate presentation, consider stacking them in a clear glass jar or on a cake stand. This not only adds to the aesthetic but also makes it easy for guests to grab their favorite treat. Pairing these cookies with a scoop of vanilla ice cream can elevate your dessert experience and impress your guests.
What To Serve With Chocolate Dipped Cinnamon Shortbread Cookies
Chocolate Dipped Cinnamon Shortbread Cookies pair beautifully with various beverages and snacks. A warm cup of spiced tea or rich hot chocolate complements the cookies perfectly, enhancing their flavors. For a contrasting taste, serve them alongside refreshing fruit or a light yogurt dip.
If you’re hosting a gathering, these cookies can be a delightful addition to a dessert table featuring other treats like brownies or cupcakes. Their unique flavor stands out, creating a well-rounded dessert experience.
How To Store Chocolate Dipped Cinnamon Shortbread Cookies
Storing your Chocolate Dipped Cinnamon Shortbread Cookies properly is key to maintaining their quality. Place them in an airtight container at room temperature, where they will stay fresh for up to a week. For extended storage, the freezer is your best option; simply layer the cookies with wax paper between them and place them in a sealable bag.
When you’re ready to enjoy frozen cookies, let them sit at room temperature for a bit. They will soften while retaining their delightful crunch. If you’re sharing them with friends or taking them to an event, consider packing them in decorative tins or gift boxes for a lovely presentation.
Tips To Make Chocolate Dipped Cinnamon Shortbread Cookies
When making these cookies, a few tips can help ensure success. First, make sure your butter is softened properly, as it needs to cream well with the sugar. If it’s too warm or too cold, the texture of your dough could be affected.
Remember to measure ingredients accurately, particularly the flour and cornstarch, as this can impact the final texture of your cookies. When rolling the dough, take your time to ensure even thickness for uniform baking.
For the chocolate dip, melt just enough to coat the cookies. This avoids waste and makes it easy to handle. If you’re experimenting with flavors, consider adding spices like nutmeg or cardamom to the dough for a unique twist.
Variation
If you want to experiment with flavors, consider mixing in ingredients like chopped nuts or dried fruit into the cookie dough. These additions enhance the texture and provide a delightful surprise with every bite. Instead of dark chocolate, you can try white or milk chocolate for a different taste.
For a festive touch, using brightly colored sprinkles or edible glitter during decoration can make these cookies a show-stopping treat at holiday gatherings.
Best Time To Make Chocolate Dipped Cinnamon Shortbread Cookies
These cookies shine during the holiday season, making them a wonderful addition to Christmas cookie trays. However, they are equally delightful any time of the year, especially during autumn when cinnamon flavors are widely enjoyed.
Whenever you crave something sweet or wish to share a delicious homemade treat with others, these cookies are a great option.
Common Mistakes To Avoid
One of the common mistakes when making cookies is overworking the dough. Be gentle when mixing and kneading, as overhandling can lead to tough cookies. Make sure to only add enough flour for the mixture to come together and be aware of the chilling times, as it affects their final texture.
Another mistake is not allowing cookies to properly cool before dipping in chocolate, which can lead to a messy result. Ensure that the cookies are completely cool to the touch before melting and applying the chocolate coating.
Nutritional Notes
These cookies, while indulgent with butter and chocolate, can be enjoyed as part of a balanced diet when eaten in moderation. The inclusion of almond flour introduces some healthy fats and proteins. Always be mindful of portion sizes, especially if you watch caloric intake.
FAQs
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure to check that all other ingredients, like baking powder and chocolate, are gluten-free.
How long can I freeze the cookies?
You can freeze these cookies for up to three months. Just make sure to layer them with wax paper to prevent sticking.
Can I use other spices instead of cinnamon?
Certainly! You could experiment with spices like nutmeg, allspice, or even pumpkin spice to give the cookies a different flavor profile.
Conclusion
Chocolate Dipped Cinnamon Shortbread Cookies are a delightful treat that can please anyone with a sweet tooth. The blend of spice, buttery texture, and rich chocolate creates a memorable dessert experience.
Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to impress. With straightforward steps and the ability to customize, they are a perfect choice for any baker. Embrace the joy of cookie-making, and savor the delicious results!
Chocolate Dipped Cinnamon Shortbread Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, cornstarch, almond flour, ground cinnamon, ground ginger, and kosher salt.
- In a mixing bowl, cream the softened butter until smooth. Combine the granulated sugar and orange zest, then rub together to release the oils, adding to the butter and mixing until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until combined.
- Remove the dough from the bowl, knead slightly and divide it into two equal halves. Wrap in plastic wrap and chill for 30 minutes.
- After chilling, soften the dough slightly at room temperature. Roll out between two sheets of wax paper until about ¼ inch thick.
- Use a 3-inch cookie cutter to cut shapes and arrange them on baking sheets lined with parchment paper.
- Chill cut-out cookies briefly in the refrigerator before baking for about 10 minutes until lightly golden.
- Cool cookies on a wire rack.
- Melt the dark chocolate with coconut oil using a double boiler or microwave until smooth.
- Dip each cookie halfway into the chocolate and place on a wax paper-lined tray.
- Decorate with sprinkles if desired and freeze to set the chocolate.
