Imagine biting into a buttery, melt-in-your-mouth shortbread cookie with rich chocolate drizzles that will make your taste buds dance with joy! These Fudge Striped Shortbread Cookies are not just a dessert; they're a culinary experience that transforms ordinary baking into an extraordinary treat. Whether you're a seasoned baker or a curious novice, this recipe promises to deliver restaurant-quality cookies right from your own kitchen, with a chocolatey twist that will have everyone begging for more!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1 cup chocolate fudge, for drizzling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture is smooth and pale.
- Add vanilla extract to the butter mixture and blend thoroughly.
- In a separate bowl, sift together the all-purpose flour and cocoa powder to ensure no lumps remain.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough should be soft but not sticky.
- Transfer the dough to a lightly floured surface and gently knead a few times to ensure even consistency.
- Roll out the dough to approximately 1/4 inch thickness and use a round cookie cutter (about 2-inch diameter) to cut out cookies.
- Place the cut cookies onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cookies are fully cooled, melt the chocolate fudge in a microwave-safe bowl in 30-second intervals, stirring between each interval.
- Drizzle the melted chocolate fudge over the cookies in a striped pattern using a spoon or piping bag.
- Allow the chocolate drizzle to set at room temperature for about 30 minutes before serving or storing.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving that perfect shortbread texture.
- Sift your dry ingredients to prevent any lumps and ensure a smooth, consistent dough.
- Don't overwork the dough - mix just until ingredients are combined to keep cookies tender.
- Use parchment paper for easy cookie removal and even baking.
- Let cookies cool completely before drizzling chocolate to prevent melting and ensure clean stripes.
- For a professional look, use a piping bag or squeeze bottle for more precise chocolate drizzling.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition Facts
Calories: 132kcal
Carbohydrates: 20g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 26mg
