Name: Chewy Vanilla Shortbread Cookies with White Chocolate Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 1 h 14 min
Cuisine: American
Ingredients: 1 cup unsalted butter softened; ½ cup powdered sugar; 1 ½ teaspoons vanilla bean paste; 2 cups all-purpose flour; ¼ teaspoon kosher salt; 1 ½ cups Ghirardelli white chocolate wafers or vanilla almond bark, melted; ¼ cup holiday sprinkles

There's something utterly comforting about the perfect buttery cookie with a soft, chewy bite, and that's exactly why my Chewy Vanilla Shortbread Cookies with White Chocolate Recipe holds a special place in my kitchen. The creamy white chocolate on top adds just the right touch of sweetness, making these cookies irresistible and perfect for any occasion.

The image shows a collection of round sugar cookies arranged closely on a metal cooling rack over a white marbled surface. Each cookie has one layer of pale golden dough topped with a smooth layer of white icing. On top of the icing, there are colorful sprinkles in red, green, and white. The sprinkles vary in shape including small round dots, elongated rods, and tiny white snowflake shapes. The cookies are stacked to show some overlapping edges, presenting a festive and textured look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chewy Vanilla Shortbread Cookies with White Chocolate Recipe
Top Tip
How to Serve Chewy Vanilla Shortbread Cookies with White Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chewy Vanilla Shortbread Cookies with White Chocolate Recipe

Why You'll Love This Recipe

I honestly can’t get enough of these cookies! Every time I bake my Chewy Vanilla Shortbread Cookies with White Chocolate Recipe, the soft texture combined with that rich vanilla flavor and melted white chocolate topping gets rave reviews. It’s such a satisfying treat, both comforting and a little fancy at the same time.

Perfectly Chewy Texture: Unlike most shortbreads that are crumbly, these stay soft and chewy, which feels so indulgent in every bite.
Rich Vanilla Flavor: Using vanilla bean paste (or vanilla bean seeds!) gives these cookies a depth that takes them to the next level.
Simple Yet Decadent: The white chocolate drizzle adds just enough sweetness and creaminess without overwhelming the buttery shortbread base.
Easy to Customize: You can personalize these with sprinkles or other toppings, making them perfect for holidays, gifts, or just everyday treats.

There are five round sugar cookies with a light golden-brown color, each topped with a smooth layer of white icing that covers most of the surface. On top of the icing, colorful sprinkles in red, green, and white are scattered, including small snowflake shapes and small rod particles, adding texture and festivity. The cookies rest on a sheet of brown parchment paper with some sprinkles spilled nearby. In the background, two clear glass bowls sit on a white marbled surface, one holding plain white icing and the other filled with sprinkles and a red measuring spoon. The image is bright and warm, showcasing the festive cookies up close, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chewy Vanilla Shortbread Cookies with White Chocolate Recipe plays a vital role in creating that melt-in-your-mouth texture and lovely flavor. I always use quality ingredients because they truly make a big difference — especially with something this simple.

Flat lay of a large chunk of soft unsalted butter, a small white ceramic bowl filled with fine powdered sugar, a vanilla bean split open showing glossy black seeds alongside a small white bowl of smooth vanilla bean paste, a neat pile of all-purpose flour, a small white bowl containing coarse kosher salt, a small white bowl holding creamy melted white chocolate wafers, and a scattering of colorful holiday sprinkles artfully spread beside them, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: This is the soul of shortbread, giving those cookies their rich, buttery flavor and soft texture. Make sure it’s softened, not melted.
Powdered sugar: It blends smoothly into the butter, helping keep the cookies tender and not grainy.
Vanilla bean paste: I love this over vanilla extract for its intense, authentic vanilla flavor and those pretty black vanilla flecks.
All-purpose flour: Provides structure but keeps the cookies tender when combined just right.
Kosher salt: Balances the sweetness and enhances the buttery taste.
White chocolate wafers or vanilla almond bark: I melt these for the topping — creamy, sweet, and perfect for adding a festive touch.
Holiday sprinkles: These aren't just cute — they add a colorful pop and slight texture contrast that makes the cookies festive and fun.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Chewy Vanilla Shortbread Cookies with White Chocolate Recipe is how easy it is to make it your own. Whether you want to swap sprinkles for crushed peppermint around the holidays or bake them as mini bites, you can tweak these cookies without losing that signature chewy texture.

Variation: I once tried adding a pinch of cinnamon and it gave a lovely warmth that paired beautifully with the vanilla and white chocolate.
Dairy-Free Option: Using a vegan butter substitute works well here, just make sure it's firm enough to cream like regular butter.
Seasonal Twist: Try swapping white chocolate for dark or milk chocolate chips for different flavor vibes year-round.

Step-by-Step: How I Make Chewy Vanilla Shortbread Cookies with White Chocolate Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened unsalted butter with powdered sugar until the mixture is light and fluffy—this usually takes about 2 to 3 minutes with an electric mixer. This step is key because it incorporates air and helps create those tender, chewy bites we want. Then, mix in the vanilla bean paste until you see those gorgeous vanilla flecks throughout.

Step 2: Add Flour and Salt, Then Form the Dough

Next, add your all-purpose flour and kosher salt. Initially, the dough will look crumbly, but don’t panic! Use your hands to gently bring it all together into a smooth dough. This part is a little hands-on, which I actually love because you get a feel for the dough’s texture. You want it to hold together without being sticky.

Step 3: Chill and Slice

Roll the dough into a 12-inch log on a floured surface, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling firm ups the dough, so when you slice it thinly, your cookies hold their shape and bake evenly. Slice thin rounds and place them on parchment-lined baking sheets to prepare for the oven.

Step 4: Bake to Perfection

Bake your cookies at 350°F (175°C) for 12–14 minutes. Keep an eye on them—the edges will start to lightly brown when they're ready. This subtle browning adds a hint of nuttiness without sacrificing chewiness. Once baked, let the cookies cool completely before moving on to the delicious finishing touches.

Step 5: Decorate with White Chocolate and Sprinkles

While the cookies cool, melt the white chocolate wafers or vanilla almond bark gently—either over a double boiler or in short bursts in the microwave. Spread a small amount on each cookie, then immediately sprinkle your festive toppings on top. This quick step ensures the sprinkles stick perfectly and you get that pretty, glossy finish.

Top Tip

From my experience, mastering this recipe means paying attention to a few key details that keep the cookies so wonderfully chewy and flavorful. These tips helped me get it just right and I’m confident they’ll help you, too!

Soft Butter is Essential: Always use butter that's softened to room temperature—not melted—to get the perfect crumb and chew.
Don’t Skip the Chill: Refrigerating the dough lets the flavors meld and keeps the cookies from spreading too thin during baking.
Thinly Slice for Even Baking: I learned the hard way that slicing too thick gives you a dry center; stick to thin rounds for that perfect chewy bite.
Cool Completely before Decorating: Letting the cookies cool fully prevents the white chocolate from melting unevenly or sliding right off.

How to Serve Chewy Vanilla Shortbread Cookies with White Chocolate Recipe

vanilla shortbread cookies - Serving Suggestion

Garnishes

I’m a sucker for colorful holiday sprinkles—they instantly make these cookies feel festive and fun, especially when I’m sharing with friends during get-togethers. Sometimes, I also swap sprinkles for crushed toasted nuts or a dusting of edible glitter for a more elegant finish.

Side Dishes

These chewy vanilla shortbread cookies pair beautifully with a hot mug of chai or a glass of cold milk. For holiday parties, I like serving them alongside a cheese platter or fruit to balance out the sweetness.

Creative Ways to Present

For festive gifting, I arrange these cookies in a pretty tin separated by parchment paper layers. Another idea is to stack them with a small ribbon tied around the bundle—makes for a charming, homemade gift everyone appreciates!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay fresh and chewy for up to five days. Just keep them away from humid spots to prevent any softening or sogginess.

Freezing

If you want to freeze them, I recommend freezing the baked cookies without the white chocolate topping. Once thawed, you can melt the white chocolate and decorate—this way your toppings stay fresh and look beautiful.

Reheating

To refresh your cookies after storing, just let them come to room temperature. If you like, pop them in the oven at 300°F for a few minutes to warm them up and revive that fresh-baked softness.

Frequently Asked Questions:

Can I substitute vanilla bean paste with vanilla extract?

Yes, you can substitute vanilla bean paste with vanilla extract, but vanilla bean paste offers a more intense vanilla flavor and those lovely little vanilla specks that add to the cookie’s appearance and taste. If you use extract, consider adding a bit more to boost flavor.

How do I keep the cookies chewy and not crumbly?

The key is in properly creaming the butter and sugar and not overbaking. Also, chilling the dough before slicing reduces spreading and helps keep that chewy texture you’re aiming for.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Just be mindful that the texture might be slightly different, but you can still achieve a lovely chewy cookie.

What’s the best way to melt white chocolate without burning it?

The gentlest method is using a double boiler, stirring constantly until smooth. If you use a microwave, heat in short 15-second bursts, stirring in between to prevent scorching. White chocolate burns easily, so patience is key!

Final Thoughts

I’m genuinely excited every time I make these Chewy Vanilla Shortbread Cookies with White Chocolate Recipe because they remind me how simple ingredients can come together to create something truly special. You’ll find yourself reaching for these cookies again and again, whether for a cozy night in or to share with friends during the holidays. Give them a try—I’m confident they’ll become a favorite in your recipe collection, just like they did in mine.