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

There’s something magical about buttery, crumbly shortbread paired with the sweetness of white chocolate and a festive sprinkle on top. This Christmas Shortbread Cookies with White Chocolate Recipe has become my go-to treat every holiday season—it’s simple, comforting, and just the right kind of indulgence to share with family and friends.

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 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

From the first time I baked these cookies, I was hooked. The rich, buttery dough melts in your mouth, while the creamy white chocolate drizzle brings that festive charm that feels truly special—but without any fuss. Trust me, you’ll want to make a double batch!

Simple Ingredients: You likely have most of what you need right in your pantry, making this an easy holiday baking project.
Perfect Texture: The shortbread is buttery and tender, not too sweet, with a delightful crumbly bite.
Festive Look and Feel: The white chocolate and sprinkles add a beautiful, colorful finishing touch that’s so inviting on any cookie platter.
Make-Ahead Friendly: The dough can chill ahead of time, and the cookies freeze well for holiday gift-giving or last-minute celebrations.

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 plays a starring role in creating the perfect Christmas Shortbread Cookies with White Chocolate Recipe. Butter and powdered sugar build that tender, melt-in-your-mouth base, while vanilla bean paste elevates the aroma using real vanilla seeds. Flour brings structure without toughening the dough, and kosher salt balances sweetness. The Ghirardelli white chocolate wafers melt smoothly for a luscious coating. Lastly, holiday sprinkles give a fun, festive finish.

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: Softened butter is key—you want it pliable but not melty to get a tender crumb.
Powdered Sugar: This dissolves beautifully in the butter, making the dough silky and ultra-smooth.
Vanilla Bean Paste: I love this over extract because of the rich vanilla flecks and stronger flavor.
All-Purpose Flour: Provides the structure but keeps these cookies wonderfully soft.
Kosher Salt: Just a pinch really brings out all those sweet, buttery notes.
Ghirardelli White Chocolate Wafers or Vanilla Almond Bark: These melt cleanly for a smooth drizzle or coating that’s less prone to seizing.
Holiday Sprinkles: A festive pop of color and texture that makes these cookies party-ready.

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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

I like to switch up my Christmas Shortbread Cookies with White Chocolate Recipe depending on mood and occasion. Sometimes I add a touch of orange zest for a citrus twist, or swap the sprinkles for crushed peppermint candies when I want that classic holiday flair. Feel free to get creative—it’s your kitchen, after all!

Variation: I once experimented with adding a bit of almond extract instead of vanilla, which gave the cookies a lovely nutty undertone. It’s unexpectedly delicious and worth a try if you’re into flavors beyond traditional vanilla.

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

Step 1: Cream the Butter and Sugar

Start by using softened butter—leave it out for about 30 minutes so it’s soft but not melted. In a large mixing bowl, cream the butter together with powdered sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Adding vanilla bean paste here ensures the flavor infuses throughout the dough.

Step 2: Mix in Dry Ingredients

Next, add the all-purpose flour and kosher salt to the creamed butter mixture. You can mix with the paddle attachment or a sturdy spoon. The dough will start to come together but might seem crumbly—that’s okay! Use your hands to gently press it into a cohesive dough. Avoid overworking it to keep the cookies tender.

Step 3: Chill and Slice

Turn the dough out onto a lightly floured surface and shape it into a 12-inch log. Wrap it tightly in plastic wrap and chill for at least 30 minutes. Chilling firms up the butter for cleaner slices and helps the cookies hold their shape during baking. When ready, slice into thin rounds—about ¼ inch thick works perfectly.

Step 4: Bake Until Just Golden

Place the cookie slices onto a parchment-lined baking sheet, spacing them about an inch apart. Bake in a preheated 350°F (175°C) oven for 12-14 minutes. You’ll know they’re done when the edges start to get a light golden color. Be careful not to overbake—the cookies should remain pale and soft in the center.

Step 5: Decorate with White Chocolate and Sprinkles

After the cookies cool completely, spread a thin layer of melted white chocolate over each one. I use Ghirardelli white chocolate wafers because they melt smoothly and taste rich without being overly sweet. While the chocolate is still soft, sprinkle on your holiday sprinkles so they stick. Let them set for about 15 minutes before serving or storing.

Top Tip

I’ve made these cookies more times than I can count, and a few tricks have really made a difference in getting perfect results every time.

Soft Butter Is Key: Using butter that’s too hard will make your dough crumbly and tough to work with; too soft and the dough gets greasy. A brief room temp rest is best.
Don’t Skip Chilling: I tried baking without chilling once, and the cookies spread too much. Chilling keeps them sharp and neat.
Use Parchment Paper: It prevents sticking and helps you transfer cookies cleanly from sheet to cooling rack.
Apply Chocolate When Cool: Adding white chocolate before the cookies have cooled can cause melting and mess—trust me, I’ve learned this the hard way!

How to Serve Christmas Shortbread Cookies with White Chocolate Recipe

Christmas shortbread - Serving Suggestion

Garnishes

I usually stick with classic holiday sprinkles—red, green, white, and gold—for that instantly festive vibe. Occasionally, I swap out some sprinkles for finely chopped pistachios or crushed candy canes for a fun twist. The crunch and color variation just make the cookies pop on the plate.

Side Dishes

These cookies pair beautifully with a hot cup of spiced tea, rich coffee, or even a cozy mug of homemade hot chocolate. On a dessert table, I like to arrange them alongside cranberry-orange scones or mini gingerbread bites to complement the festive flavors.

Creative Ways to Present

For gifting, I love stacking these cookies in clear cellophane bags tied with a velvet ribbon and a sprig of fresh rosemary or pine. For parties, arranging them on tiered cake stands sprinkled with powdered sugar “snow” instantly sets a wintery scene. I’ve even shaped the dough into holiday-themed cookie cutters before baking for added charm.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature between layers of parchment paper to protect the delicate white chocolate topping. They happily keep fresh this way for up to a week—plenty long to enjoy multiple cups of coffee together.

Freezing

If you want to freeze them, it’s best to freeze the baked cookies plain—before adding the white chocolate and sprinkles. Freeze in a single layer in a sealed container or freezer bag for up to three months. When ready to serve, thaw fully at room temperature, then decorate fresh for that just-made look.

Reheating

Since these shortbread cookies are best enjoyed at room temperature or slightly warmed, I typically let them sit out for about 30 minutes if fridge-chilled. If you want them a touch warmer, pop them in a 300°F oven for about 5 minutes—just enough to soften without melting the white chocolate glaze.

Frequently Asked Questions:

Can I use vanilla extract instead of vanilla bean paste?

Yes! While I love the depth vanilla bean paste brings with the little seeds, regular vanilla extract works well too. Use about 1 teaspoon and the cookies will still have that lovely vanilla flavor.

How do I prevent my shortbread from getting too hard?

The key is not to overbake. Bake just until the edges lightly brown. Also, avoid overmixing the dough once the flour is added, as this can develop gluten and make cookies tough. Using powdered sugar instead of granulated helps too.

Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum or add ¼ teaspoon separately to help the dough bind well. Texture might be slightly different but still delicious.

What’s the best way to melt white chocolate for decorating?

I recommend melting white chocolate wafers slowly over a double boiler or in short bursts in the microwave—about 20 seconds at a time—stirring in between. This prevents it from overheating and seizing, making it smooth and easy to spread over the cookies.

Final Thoughts

This Christmas Shortbread Cookies with White Chocolate Recipe is one of those keepsake recipes that always brings joy to my holiday kitchen. It’s approachable, flavorful, and festive without being stressful. I hope you’ll find as much delight baking and sharing these as I do every holiday season. Now, tie on your apron and let’s get baking!