If you’re dreaming of buttery, melt-in-your-mouth cookies that scream festive cheer, you’re in the right place. This Christmas Shortbread Cookies with White Chocolate Recipe is one I absolutely adore sharing because it’s both simple and spectacular—a real holiday showstopper that’s sure to impress your guests or delight your family. I promise, once you try these, you’ll want to keep this recipe in your holiday rotation for years to come.
Why You’ll Love This Recipe
- Buttery and Tender: The dough yields the perfect shortbread crumb that practically melts on your tongue.
- Festive and Fun: The white chocolate and colorful sprinkles add that extra holiday sparkle everyone loves.
- Easy to Make: Even if you’re new to baking, the steps are straightforward and foolproof.
- Make-Ahead Friendly: Great for prepping early and surprises that keep fresh for days.
Ingredients You’ll Need
The magic in these Christmas Shortbread Cookies with White Chocolate Recipe comes from simple, quality ingredients that blend beautifully into that classic shortbread texture with a festive twist. Here’s a quick rundown on why each one matters, and some tips I picked up along the way.
- Unsalted Butter: Make sure it’s softened to room temperature—it creams better and gives you that rich flavor.
- Powdered Sugar: Using powdered instead of granulated sugar keeps these cookies super tender and smooth.
- Vanilla Bean Paste: This is my favorite vanilla form because it delivers intense flavor and those pretty vanilla flecks you see in fancy bakery treats.
- All-Purpose Flour: Standard flour works great here to provide structure without being too heavy.
- Kosher Salt: Just a pinch—trust me, it lifts the sweetness and balances everything perfectly.
- Ghirardelli White Chocolate Wafers or Vanilla Almond Bark: Melting these over the cooled cookies gives them that irresistible glossy finish and sweet contrast.
- Holiday Sprinkles: I love the pop of color and crunch they add, making these cookies feel extra festive and fun to eat.
Variations
I love putting my own spin on this recipe—it’s super easy to customize depending on what you have on hand or your taste preferences. Feel free to experiment a bit; you’ll find these cookies are really forgiving and versatile.
- Flavor Variations: Sometimes I swap vanilla bean paste for almond extract—it adds a lovely nutty richness that pairs beautifully with the white chocolate.
- Chocolate Twist: For extra indulgence, try drizzling melted dark or milk chocolate over the white chocolate topping for a two-tone effect.
- Sprinkle Swap: Holiday sprinkles come in so many shapes and colors—peppermint bits or edible glitter work wonders for a festive boost.
- Dairy-Free Option: Use a plant-based butter and dairy-free white chocolate to make these suitable for dairy-sensitive friends.
How to Make Christmas Shortbread Cookies with White Chocolate Recipe
Step 1: Cream the Butter and Sugar Like a Pro
Start by beating your softened butter together with the powdered sugar until it’s super smooth and creamy. This step sets the tone for that tender, melt-in-your-mouth texture, so don’t rush. Adding the vanilla bean paste here is key—it infuses the dough with that irresistible vanilla scent and those tiny black specs that just shout “homemade.” If you don’t have vanilla paste, scraping a vanilla bean works wonders too!
Step 2: Combine Flour and Salt Gently
Next, sift in your flour and kosher salt. Initially, it might feel crumbly—that’s normal. This is when I usually switch to kneading gently with my hands to bring everything together into a soft dough. Be careful not to overwork it; you want to keep that delicate crumb.
Step 3: Chill the Dough
Roll the dough into a 12-inch log on a lightly floured surface, wrap it tightly in plastic, and pop it in the fridge for at least 30 minutes. This chilling phase helps the dough firm up so slicing is clean and the cookies hold their shape during baking. Trust me, I learned the hard way that skipping this leads to saggy cookies—and no one wants that!
Step 4: Slice and Bake
When chilled and ready, slice your dough into thin cookies—about ¼-inch thick works perfectly. Arrange them on a parchment-lined baking sheet and bake at 350°F for 12-14 minutes. You’re looking for just a faint golden edge—that means they’re baked through but still wonderfully tender inside.
Step 5: Melt, Spread & Sprinkle
Let the cookies cool completely, then spread a thin layer of melted white chocolate wafers or almond bark over the top. Immediately sprinkle on your holiday sprinkles so they stick while the chocolate sets. Give the cookies about 15 minutes to firm up before digging in—you’ll love the contrast between the crisp base and creamy topping.
Pro Tips for Making Christmas Shortbread Cookies with White Chocolate Recipe
- Room Temperature Butter Matters: Using butter that’s too cold or melted can totally change your dough’s texture; aim for soft but not greasy.
- Slice with a Sharp Knife: For clean cookie edges, use a very sharp knife and wipe it between slices if the dough sticks.
- Cool Cookies Completely Before Decorating: Otherwise, your white chocolate topping might melt or run off.
- Avoid Overbaking: Shortbread should be delicate, so take them out the moment they start to brown on edges.
How to Serve Christmas Shortbread Cookies with White Chocolate Recipe
Garnishes
I usually stick to festive holiday sprinkles—red, green, white, and gold are my go-tos. Sometimes I’ll add crushed freeze-dried raspberries on top for a lovely tart pop against the sweet white chocolate. Other times, a dusting of powdered sugar adds a snowy elegance.
Side Dishes
These shortbreads are fantastic with a warm cup of mulled cider or peppermint hot chocolate. I love putting out a platter of assorted nuts and dried fruits alongside—they complement the buttery sweetness with some savory depth.
Creative Ways to Present
For parties, I like stacking these cookies in a tiered dessert tray for a gorgeous centerpiece. You can tie them in little cellophane bags with a festive ribbon as delightful homemade gifts—everyone always asks for the recipe afterward!
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container at room temperature and find they stay fresh and delicious for up to a week. Keeping them out of the fridge prevents drying out, which sometimes happens with shortbreads.
Freezing
If you want to make these in advance, you can freeze the baked cookies (without chocolate and sprinkles) for up to three months. Just thaw them fully before adding the white chocolate topping and sprinkles—that way they look and taste their best.
Reheating
Shortbread is best enjoyed at room temp, but if you want a slightly warm cookie, I’ll pop one or two in the microwave for about 10 seconds—just enough to soften the white chocolate slightly without melting the sprinkles.
FAQs
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Can I use regular vanilla extract instead of vanilla bean paste?
Absolutely! While vanilla bean paste gives a richer flavor and those cute vanilla specks, you can substitute with pure vanilla extract in the same amount. The cookies will still taste amazing, just a bit different in appearance and intensity.
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How thin should I slice the dough for baking?
I recommend about ¼-inch thick slices. Thin enough to bake evenly and be crisp, but not so thin they dry out or break easily. Keep an eye in the oven—shortbreads can go from perfect to overdone fast!
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What’s the best way to melt the white chocolate for topping?
The gentle way works best—melt your white chocolate wafers or almond bark in a microwave-safe bowl in 15-20 second bursts, stirring in between. Alternatively, use a double boiler to avoid scorching and ensure silky smooth chocolate for spreading.
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Can I freeze the dough instead of baked cookies?
Yes! Roll the dough into logs, wrap tightly, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and slice as usual. This is a great way to prep ahead for busy holiday days.
Final Thoughts
Honestly, this Christmas Shortbread Cookies with White Chocolate Recipe has become one of my most treasured holiday traditions. I love that it’s simple enough to whip up on a busy day yet feels so special with every bite bursting with vanilla and sweet white chocolate. If you’re looking for a cookie that’s both comforting and crowd-pleasing, this is it. I can’t wait for you to try it and make some sweet memories of your own!
Print
Christmas Shortbread Cookies with White Chocolate Recipe
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Total Time: 42-44 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Christmas Shortbread Cookies recipe delivers buttery, tender cookies with a delicate vanilla flavor, topped with melted white chocolate and festive holiday sprinkles. Perfect for holiday gatherings and gifting, these classic cookies are easy to make and festive to serve.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla bean paste
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
Decoration
- 1 ½ cups Ghirardelli white chocolate wafers or vanilla almond bark, melted
- ¼ cup holiday sprinkles
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. Then add the vanilla bean paste and mix until fully incorporated, ensuring the dough will have a rich vanilla flavor.
- Add Dry Ingredients: Gradually add the all-purpose flour and kosher salt to the creamed mixture. Blend until combined. If the dough is still crumbly, use your hands to knead and fully combine the dough until smooth.
- Chill Dough: Transfer the dough onto a lightly floured surface and roll it into a 12-inch log. Wrap the dough log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the dough for easier slicing.
- Slice and Bake: Preheat your oven to 350°F (175°C). When ready, slice the chilled dough into thin, even slices. Place these slices onto a baking sheet lined with parchment paper. Bake for 12-14 minutes, or until the edges start to lightly brown, indicating the cookies are perfectly baked.
- Decorate: Let the cookies cool completely. Once cooled, spread a small amount of melted white chocolate or vanilla almond bark onto each cookie and immediately sprinkle with holiday sprinkles. Allow the chocolate to set, about 15 minutes, before serving or storing.
Notes
- Vanilla Substitute: If vanilla bean paste is not available, use a whole vanilla bean by scraping out the seeds and adding them to the dough for a rich vanilla flavor.
- Storage: Store cookies in an airtight container at room temperature to maintain freshness.
- Freezing: Baked cookies can be frozen for up to three months. Thaw fully before adding melted white chocolate and sprinkles for decoration.
- For best results, slice the dough as thin as possible to achieve crisp, delicate shortbread cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
