Description
Delicious and festive Christmas Shortbread Cookies featuring rich butter, vanilla bean paste, and a coating of melted white chocolate with holiday sprinkles. Perfect for holiday celebrations and gifting.
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
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 light and fluffy. Add the vanilla bean paste and mix until fully blended.
- Add Dry Ingredients: Incorporate the all-purpose flour and kosher salt into the mixture. If the dough remains crumbly after mixing, use your hands to fully combine until a smooth dough is formed.
- Shape and Chill Dough: Transfer the dough onto a lightly floured counter and roll it into a 12-inch log. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice and Bake Cookies: Preheat the oven to 350 degrees Fahrenheit. Slice the chilled dough into thin slices and place them on a baking sheet lined with parchment paper. Bake for 14 minutes or until the edges begin to lightly brown.
- Add Toppings: Once the cookies have cooled, spread a small amount of the melted white chocolate or vanilla almond bark onto each cookie. Immediately sprinkle the holiday sprinkles on top. Allow the coating to set for about 15 minutes.
Notes
- Vanilla Substitution: If vanilla bean paste is unavailable, use the seeds from one whole vanilla bean for a strong vanilla flavor.
- Storage: Keep cookies in an airtight container at room temperature to maintain freshness.
- Freezing: Freeze baked cookies for up to three months. Thaw completely before adding melted white chocolate and sprinkles.
- For best texture, ensure dough is well chilled before slicing.
- Use parchment paper to prevent cookies from sticking and ensure even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
