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
Scale
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
