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Irresistible Chocolate-Covered Strawberry Ribbon Cookies

Chocolate-Covered Strawberry Ribbon Cookies - featured image
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Tender cookie ribbons swirled with fresh strawberry preserves and dipped in rich semisweet chocolate, perfect for any occasion and quick to make.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (312 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (about 110 g) strawberry preserves
  • 1 cup (175 g) semisweet chocolate chips or melting chocolate

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside.
  2. In a large bowl, beat unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in the large egg and pure vanilla extract until fully incorporated and dough looks smooth and creamy.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, beating on low speed or folding with a spatula until just combined. Avoid overmixing.
  6. Gently spoon strawberry preserves on top of the dough. Using a small spatula or butter knife, carefully swirl the preserves through the dough to create ribbons without fully blending.
  7. Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets about 2 inches apart. Gently flatten each cookie to about 1/4 inch (6 mm) thickness.
  8. Bake for 12-14 minutes or until edges are lightly golden. Centers will look soft but will firm up as they cool.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping.
  10. Melt semisweet chocolate chips in a microwave-safe bowl or double boiler until smooth, stirring often. If microwaving, heat in 20-second intervals to prevent burning.
  11. Dip half of each cooled cookie into the melted chocolate, letting excess drip off. Place dipped cookies back on parchment or wire rack.
  12. Allow chocolate to set at room temperature or refrigerate for 10-15 minutes to speed up setting.

Notes

Use softened but not melted butter for best texture. Gently swirl preserves to create ribbons without overmixing. Flatten dough evenly to about 1/4 inch thickness. Dip cookies halfway in chocolate and tap off excess for neat coating. Chill cookies before dipping chocolate to keep shape intact. If preserves are too runny, drain excess liquid to avoid soggy dough.

Nutrition

Keywords: chocolate-covered cookies, strawberry ribbon cookies, easy homemade cookies, chocolate dipped cookies, strawberry preserves cookies

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