Chocolate-Dipped Vanilla Bean Shortbread Cookies



Happy Valentines’ Day, world!  Regardless if you celebrate or not, who could go wrong with some last minute chocolate-dipped vanilla bean shortbread cookies….in the shape of hearts….(side note:  I find it incredibly ironic that I cut these hearts out, yes, with the heart-shaped cookie cutters that last year’s particular Valentine gave me as a Valentines’ Day gift….my, how times have changed….)

But I digress.

These can be made in a pinch.  No chilling time required (my pet peeve with most traditional sugar cookie recipes.)  And you can completely skip the chocolate-dipping part if you are really short on time.  I added in some additional vanilla bean here to up the flavor quotient here, and I liked the end result.  I dipped my cookies in a simple dark chocolate, but you could use whatever kind of chocolate you like here.  And, sprinkle yourself away here.  It’s Valentines’ Day, people…time to get a little love-crazy.  I love all of you!  Have a good one!


Chocolate-Dipped Vanilla Bean Shortbread Cookies

Servings:  varies according to cut-out size.  I used a 2 and 1/2-inch cutter and made about 12 cookies.



12 tablespoons unsalted butter, at room temperature

1/4 cup granulated sugar

1 tablespoon vanilla extract

Seeds from 1/2 vanilla bean

2 cups all-purpose flour, plus more for dusting work surface

1/2 teaspoon salt

4 ounces dark chocolate (or whatever kind of chocolate you like), chopped

Sprinkles, for garnish, optional



1. Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper.

2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and vanilla bean seeds on medium-high speed until light and fluffy, about 2-3 minutes.

3. Reduce the mixer speed to low and add the flour and salt, mixing until thoroughly incorporated, scraping down the sides of the bowl as necessary.

4.  Transfer the dough to a lightly floured flat work surface and roll the dough out so that it is about 1/3″-inch thick.

5. Using whatever shape cookie cutter you like, cut out each cookie and transfer each one to your prepared baking sheet, re-rolling and cutting out more shapes as necessary until all of the dough is used.  Space each cookie about 2 inches apart from one another.

6. Bake until the cookies are light brown around the edges, about 6-8 minutes (Since my cookies were a bit larger than the original recipe called for, I was at right about 8 minutes.  Make sure to check yours frequently so that they don’t burn.)  Let the cookies cool completely before dipping in chocolate.

7. In a heatproof bowl set over simmering water, melt the chocolate, stirring until smooth.

8. Carefully dip each cookie, face down, into the chocolate and place face-up on the baking sheet.  If you are using sprinkles, lightly sprinkle each one. Let sit until the chocolate has completely set.


Source:  Slightly adapted from Saveur.

February 14, 2013 - 11:23 am

Maria Tadic - Those are really cute! And I absolutely love shortbread cookies – they’re the best kind!

February 14, 2013 - 1:25 pm

Michael - I’ll take 1,200 of these, please. No chilling time required means these babies are going in the oven tonight. And no, I don’t have a valentine so they’re all mine!

February 19, 2013 - 11:20 pm

natalie@thesweetslife - these sound fantastic! I have a bunch of vanilla beans that I need to use too…even better!

February 21, 2013 - 12:26 am

Liz - How many cookies does this recipe make?

February 21, 2013 - 1:10 pm

srlacy - Hi Liz-

I have included this information right before the ingredient list. It will vary depending on the size of cookie cutter that you use.

Your email is never published or shared. Required fields are marked *