Description
This Christmas Shortbread Cookies recipe features buttery, melt-in-your-mouth cookies with a hint of vanilla, topped with festive white chocolate and holiday sprinkles. Perfect for holiday gatherings and gift-giving, these cookies combine simplicity with seasonal charm.
Ingredients
Scale
Cookies
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla bean paste
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
Topping
- 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 butter and powdered sugar until smooth and fluffy. Add the vanilla bean paste and mix thoroughly until fully incorporated.
- Add Dry Ingredients: Gradually add the all-purpose flour and kosher salt to the mixture. Mix until combined. If the dough remains crumbly, use your hands to gently squeeze and knead the dough until it forms a cohesive ball.
- Shape and Chill Dough: Lightly flour a clean counter surface. Roll the dough into a 12-inch log and wrap it tightly with plastic wrap. Refrigerate for at least 30 minutes to firm up the dough.
- Slice and Bake: Preheat your oven to 350 degrees Fahrenheit. Remove the dough from the fridge and slice it into thin, even slices. Arrange the slices on a baking sheet lined with parchment paper, spacing them evenly. Bake for 14 minutes or until the edges start to lightly brown.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Spread a small amount of melted vanilla almond bark or white chocolate on each cookie, then immediately sprinkle the holiday sprinkles on top. Let the topping set for about 15 minutes before serving or storing.
Notes
- If vanilla bean paste is not available, substitute with the seeds from one whole vanilla bean for a rich vanilla flavor.
- Store cookies in an airtight container at room temperature to maintain freshness.
- To freeze, keep baked cookies in a sealed container for up to three months. Thaw completely before adding melted white chocolate and sprinkles.
- Using parchment paper on the baking sheet prevents sticking and makes cleanup easier.
- Ensure cookies are fully cooled before decorating to prevent melting the white chocolate topping.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 25 mg
