Name: Christmas 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

Nothing says cozy holiday magic quite like buttery, melt-in-your-mouth treats. These Christmas Shortbread Cookies with White Chocolate Recipe strike that perfect balance of rich, tender crumb and festive sparkle, making them a true crowd-pleaser during the season. I always find myself coming back to this recipe when I want a classic cookie with an elegant twist.

A group of round sugar cookies with two layers shown closely: the base layer is a light tan color with a soft texture, and the top layer is smooth white icing that covers almost the entire cookie surface. Each cookie is decorated with various sprinkles in red, green, and white, scattered randomly or in small clumped patterns. Some cookies have red sugar crystals, others have green sugar crystals, and some have small white snowflake-shaped sprinkles along with red and green jimmies. The cookies are placed on a wire cooling rack, sitting on a white marbled surface. 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 Christmas Shortbread Cookies with White Chocolate Recipe
Top Tip
How to Serve Christmas Shortbread Cookies with White Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Shortbread Cookies with White Chocolate Recipe

Why You'll Love This Recipe

I've baked these Christmas Shortbread Cookies with White Chocolate Recipe so many times—each batch reminding me why it's a holiday staple in my kitchen. They blend a buttery base with the creamy sweetness of white chocolate, topped off by playful sprinkles that just radiate festive cheer. Here’s why they’ve earned a permanent spot in my recipe box.

Simple Ingredients: Uses pantry staples you probably already have, making it easy to whip up anytime holiday cravings hit.
Perfect Texture: Tender yet sturdy shortbread that holds the white chocolate topping beautifully without crumbling.
Customizable Finish: The melted white chocolate and sprinkles are optional but add a festive touch that makes these cookies feel extra special.
Make Ahead Friendly: The dough chills well, and the baked cookies keep nicely, making holiday prep less stressful.

The image shows five round sugar cookies with a light golden-brown color placed on a brown surface. Each cookie has a thick white icing layer spread unevenly on top, decorated with red, green, and white sprinkles shaped like small rods and snowflakes. To the back, there is a clear glass bowl filled with the same colored sprinkles and a red spoon resting inside, and another clear glass bowl containing white icing on a wire rack. The surface underneath everything has a white marbled texture visible at the edges. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is straightforward but every ingredient plays an important role in creating that iconic shortbread melt-in-your-mouth texture. Using quality butter and vanilla really makes a difference—I've tried shortcuts, and trust me, it shows!

Flat lay of a small white ceramic bowl filled with softened unsalted butter, a small white ceramic bowl of fine powdered sugar, a fresh whole vanilla bean pod split open revealing tiny seeds, a simple white ceramic bowl holding unbleached all-purpose flour, a tiny white ceramic bowl with coarse kosher salt, a small white ceramic bowl filled with smooth melted white chocolate wafers, and a neat pile of colorful holiday sprinkles scattered beside the bowls, all arranged with perfect symmetry and balanced proportions, placed 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: The foundation of any good shortbread; softened to cream with sugar for the perfect tender crumb.
Powdered Sugar: Adds sweetness and helps keep the texture silky and smooth without grit.
Vanilla Bean Paste: A powerhouse of flavor that gives a deeper, more natural vanilla note—if unavailable, real vanilla bean seeds work wonders.
All-Purpose Flour: Provides structure without toughness, essential for that perfect shortbread bite.
Kosher Salt: Just enough to balance sweetness and elevate all the flavors.
White Chocolate Wafers or Vanilla Almond Bark: Melted to coat the cookies, offering a luscious, creamy contrast to the buttery shortbread.
Holiday Sprinkles: The festive finishing touch that brings texture and color to the party.

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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

Everyone has their favorite way to make shortbread shine, and I’ve played around with some variations on this Christmas Shortbread Cookies with White Chocolate Recipe. I encourage you to experiment! It’s all about making the cookie your own.

Variation: I sometimes swap vanilla bean paste for almond extract—adding a subtle nutty twist that pairs beautifully with the white chocolate.
Dietary tweaks: For those who want to lend a gluten-free touch, a good-quality gluten-free all-purpose flour blend can work, though the texture shifts slightly.
Decor Twist: Swap sprinkles for crushed peppermint candy or finely chopped pistachios for a different festive crunch.

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

Step 1: Cream Butter and Sugar Until Fluffy

Start by beating the softened unsalted butter and powdered sugar together in a large mixing bowl until the mixture is pale and fluffy. I like to use a stand mixer for this step, but a hand mixer works just as well. This ensures the cookies end up tender, with that delicate crumb we’re after. Don’t rush—taking a few extra minutes here really pays off.

Step 2: Add Vanilla and Dry Ingredients

Next, stir in the vanilla bean paste until it’s fully incorporated. Then sprinkle over the flour and kosher salt. Mix slowly—if you mix too fast or too long, the dough can become tough. If the dough looks crumbly after mixing, don’t stress. Use your hands to pinch it together gently; this helps bring it all together without overworking.

Step 3: Shape and Chill the Dough

Turn your dough onto a lightly floured surface and roll it into a 12-inch log. Wrap it in plastic wrap tightly and pop it in the fridge for at least 30 minutes. Chilling firms up the dough—making it easier to slice thinly without cracking or losing its shape during baking.

Step 4: Slice and Bake

Once chilled, slice the dough into thin discs—about ¼ inch thick works perfectly for a crisp edge with a tender center. Lay them out on a parchment-lined baking sheet, giving each cookie some space. Bake at 350°F (175°C) for about 12-14 minutes until you see the edges just beginning to turn a light golden brown. Keep a close eye toward the end; they can go from perfect to overdone quickly.

Step 5: Decorate with White Chocolate and Sprinkles

After cooling completely, melt your white chocolate wafers or vanilla almond bark until smooth. I usually do this gently over a double boiler to avoid burning. Spread a small amount on each cookie and immediately sprinkle with festive holiday sprinkles. Let them set at room temperature for about 15 minutes. The combination of creamy white chocolate and colorful sprinkles makes these cookies feel joyful and indulgent.

Top Tip

From my many batches of these Christmas Shortbread Cookies with White Chocolate Recipe, a few small tips have made a big difference. These will help you nail that perfect batch, just like I strive for every time holiday baking calls.

Temperature Matters: Make sure your butter is softened but not greasy or melted. Room temperature butter strikes the best balance for creaming and texture.
Don’t Skip Chilling: The dough is quite soft before chilling, and rolling it cold helps slice neat, even rounds that bake evenly and beautifully.
Watch Your Oven: Everyone’s oven bakes a little differently, so start checking a minute or two before the timer to catch that perfect golden edge.
Spread White Chocolate Thinly: Applying too thick a layer can overwhelm the cookie or take forever to set—thin layers are tastier and prettier.

How to Serve Christmas Shortbread Cookies with White Chocolate Recipe

Christmas shortbread cookies - Serving Suggestion

Garnishes

I love pairing these cookies with festive garnishes that add a little extra holiday fun. Besides those bright sprinkles, crushed candy canes or edible gold dust give an elegant touch that guests often remark on. Don’t underestimate the simple power of presentation here—it’s part of the magic.

Side Dishes

For serving, these cookies are wonderful alongside a cup of hot cocoa or mulled wine. During gatherings, I like to offer a selection of nuts, dried fruits, and soft cheeses—shortbread’s buttery base pairs surprisingly well with savory nibbles too!

Creative Ways to Present

This year, I created a holiday cookie platter shaped like a Christmas tree—arranging the cookies in a triangle and topping the plate with fresh rosemary sprigs for piney flair. Wrapping individual cookies in cellophane with ribbons also makes charming gifts for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

These cookies store beautifully in an airtight container at room temperature for up to a week. I recommend layering them with parchment paper between batches so they keep their crisp edges and don’t stick together.

Freezing

If you want to bake ahead, you can freeze the baked cookies (without chocolate and sprinkles) for up to three months. When you’re ready, thaw them fully before adding the melted white chocolate and sprinkles. This keeps your decorations fresh and vibrant.

Reheating

To refresh texture, warm leftover cookies gently for a few seconds in the microwave or briefly in a low oven. This softens the shortbread slightly without melting the chocolate topping, restoring that just-baked feel.

Frequently Asked Questions:

Can I use vanilla extract instead of vanilla bean paste?

Yes! While vanilla bean paste offers a richer, more intense vanilla flavor, you can substitute with about one teaspoon of vanilla extract. The cookies will still taste delicious—it just won’t have those lovely vanilla bean flecks.

How thin should I slice the shortbread log?

A slice about ¼ inch thick works best. Thin enough to bake through with a crisp edge, but thick enough to hold the white chocolate topping without breaking apart when decorating.

Can I make the dough ahead of time and freeze it?

Absolutely! After forming the dough log, wrap it tightly in plastic wrap and freeze for up to one month. When ready, thaw it in the fridge overnight before slicing and baking as usual.

What’s the best way to melt white chocolate?

Melting white chocolate gently is key to avoid graininess or burning. I recommend using a double boiler or melting in the microwave in 20-second bursts, stirring between each, until smooth. Avoid overheating to keep it glossy and creamy.

Final Thoughts

These Christmas Shortbread Cookies with White Chocolate Recipe hold a special place in my heart—they don’t just taste incredible, they bring people together around moments of warmth and joy. Whether you’re gifting a batch or filling your own cookie jar, I hope this recipe brings as much holiday happiness to your kitchen as it has to mine. From my kitchen to yours, enjoy baking and sharing the love!