White Chocolate Dipped Shortbread Cookies

These white chocolate dipped shortbread cookies are tender, buttery, and topped with pistachios and rose petals for an elegant finish!

How to Make These Shortbread Cookies

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.

Use a pastry cutter or electric mixer to combine 1 cup of butter, 2 cups of flour, 1/2 cup of powdered sugar, and 1/2 tsp of fine salt.

The mixture might look a bit crumbly at first, but it will eventually form a soft dough once it’s fully mixed.

If the mixture isn’t coming together, you may want to heat it in the microwave for a couple of seconds (literally 2-3 seconds, you don’t want to melt the butter!) to help soften the butter.

The dough might look a little crumbly at first, but as you keep mixing, it should come together and form a soft dough.

You have two options for cutting the dough – you can either 1) roll the dough into a log, then chill and cut it into slices, or 2) flatten the dough into a rectangle, chill it, and use a scalloped cookie cutter to cut out the cookies.

Whichever method you pick, preheat the oven to 350°F/175°C and line 2 large baking sheets with parchment paper or Silpat mats while the cookie dough chills.

Roll and Slice Method: Roll the dough into a log that is about 8 inches long, then wrap it tightly in plastic wrap and chill the dough in the fridge for an hour, or until it’s firm. This will make it easier to get clean slices.

Then use a sharp knife to cut 1/3 inch thick slices of cookie dough. Place the cookies 1 inch apart on the prepared baking sheet.

Cookie-Cutter Method: Scoop the dough into a large piece of plastic wrap and flatten it out into a rectangle that’s about 1/2 inch tall to make it easier to roll out once it’s chilled. Wrap tightly and place in the fridge for an hour, or until it’s firm.

Unwrap the cookie dough and lay the plastic wrap out flat on your counter. We will be rolling out the cookie dough on the plastic wrap to make cleanup a breeze and to make it easier to cut out the cookies.

Roll the chilled dough to be 1/3 inch thick and cut out shapes with a scalloped cookie cutter. The cookies don’t spread much as they bake, so you can place them about 1 inch apart.

Prick each cookie with a fork a few times, then bake one tray at a time for 9-11 minutes. Rotate the pan halfway through to help them bake evenly.

Then place the pan on a wire rack and let the cookies cool fully on the pan.

Once the cookies have fully cooled, dip about 1/3 of each cookie into the melted white chocolate and top it with chopped pistachios, a bit of dried rose petals, and a sprinkle of flaky sea salt.

Making These Shortbread Cookies in Advance

These cookies can be stored at room temperature in an airtight container for up to a week.

You can also freeze these cookies for up to 3 months in an airtight container! When you’re ready to enjoy the frozen cookies, place them in the fridge overnight to let them thaw gradually and enjoy them the following day.

Doubling this Recipe

This recipe makes about 24 cookies. If you want to halve or double this recipe, go for it! Simply adjust the ingredients and follow the directions in the recipe card above.

How To Make the Best Shortbread Cookies

• Make sure the ingredients are at room temperature. It helps them mix together better and will give the cookies a smoother texture.
• Properly measure your flour! I like to use a scale, but the fluff and level method works great too.
• Use a sharp knife to get clean slices of shortbread. Be sure to wipe the blade as needed after each cut.

Let Me Know What You Think!

If you try this white chocolate-dipped shortbread cookie recipe, I’d love to hear what you think! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets if you share on social media! I love seeing your delicious creations.

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