Name: Festive White Chocolate Shortbread Cookies 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 incredibly cozy about homemade cookies, especially when they shimmer with festive charm and melt in your mouth. This Festive White Chocolate Shortbread Cookies Recipe has a perfect balance of rich buttery texture, smooth white chocolate, and a sprinkle of holiday cheer that makes every bite a celebration. Let me walk you through why this cookie is a standout for your seasonal baking.

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 Festive White Chocolate Shortbread Cookies Recipe
Top Tip
How to Serve Festive White Chocolate Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive White Chocolate Shortbread Cookies Recipe

Why You'll Love This Recipe

I first made these Festive White Chocolate Shortbread Cookies Recipe a few holidays ago when I needed something simple but special. The buttery base melts right on your tongue, while the white chocolate and sprinkles add just enough sweetness and whimsy to feel truly festive without being overwhelming. Plus, they are surprisingly easy to make!

Buttery Texture: The shortbread dough is rich and crumbly, offering that classic melt-in-your-mouth bite every cookie lover adores.
Festive Flair: The white chocolate coating topped with colorful sprinkles makes these cookies visually perfect for any holiday gathering.
Simple Ingredients: Using pantry staples with a hint of vanilla bean paste means you can easily whip these up anytime.
Great for Gifting: They store well and make a lovely homemade gift—just pop them in a pretty tin!

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

The magic of this Festive White Chocolate Shortbread Cookies Recipe lies in how these simple ingredients work together to create a cookie that's both tender and flavorful. Choosing the right kind of butter and using vanilla bean paste instead of extract made a noticeable difference for me.

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: Using unsalted butter lets you control the salt content better and delivers that creamy, rich texture shortbread needs.
Powdered Sugar: It blends smoothly for a tender cookie without any graininess.
Vanilla Bean Paste: Adds stronger vanilla flavor and those pretty little flecks – I always recommend it over extract.
All-Purpose Flour: The backbone of the dough – just make sure to measure properly to avoid tough cookies.
Kosher Salt: Enhances flavor and balances sweetness perfectly.
White Chocolate Wafers or Vanilla Almond Bark: Melted and spread on top, it adds creamy sweetness and acts like edible glue for the sprinkles.
Holiday Sprinkles: The finishing festive touch that turns simple cookies into holiday stars.

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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

This Festive White Chocolate Shortbread Cookies Recipe is a fantastic base that you can easily personalize. I sometimes swap out the sprinkles for finely chopped pistachios or drizzle with dark chocolate for a different flavor profile. Feel free to get creative with toppings and even add a pinch of cinnamon in the dough for an extra cozy twist.

Variation: One year, I added a teaspoon of finely grated orange zest to the dough, and it added such a fresh brightness that perfectly complemented the white chocolate.
Dietary modification: You can swap the butter for a plant-based alternative if you want to make dairy-free shortbread, though I’d recommend a good-quality vegan butter for the best texture.

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

Step 1: Creaming the Butter and Sugar

Start by softening your unsalted butter—room temperature is key here. I like to beat it with powdered sugar in a large bowl until it’s pale and fluffy. This is the moment when you know your cookies will be light and tender. Add the vanilla bean paste and mix thoroughly, ensuring those lovely vanilla specks are evenly distributed.

Step 2: Mixing the Dry Ingredients

In goes the all-purpose flour and kosher salt. Stir until the dough just comes together. If it still feels crumbly, don’t hesitate to use your hands gently — it’s okay to knead lightly to bring everything into one cohesive ball.

Step 3: Rolling and Chilling the Dough

Roll your dough into a 12-inch log on a lightly floured surface. Wrap it snugly in plastic wrap and stick it in the fridge for at least 30 minutes. This chilling step firms the butter and makes slicing into perfect rounds easier.

Step 4: Baking the Cookies

Preheat your oven to 350°F (175°C). Slice the chilled log into thin rounds—about ¼ inch thick—and arrange them on a parchment-lined baking sheet. Bake for 12 to 14 minutes until you see the edges just lightly golden. Keep an eye on them, as you want firm but not browned cookies.

Step 5: Finishing Touches with White Chocolate and Sprinkles

Once cooled, spread a thin layer of melted white chocolate wafers or vanilla almond bark on top of each cookie. I find this melts best gently over a double boiler or carefully in short bursts in the microwave. Immediately sprinkle your holiday sprinkles on top before the chocolate sets, then let them rest about 15 minutes to firm up.

Top Tip

From baking these cookies several times, here’s what I’ve learned that makes the process way smoother and your cookies irresistibly delicious.

Softened Butter is Essential: Make sure your butter is room temperature but not melting; this helps the cookie texture stay perfect and avoid greasy dough.
Chill the Dough Well: Don’t skip or skimp on the 30-minute chill—this stops cookies from spreading too much in the oven and keeps their shape crisp and clean.
Slice Thin and Even: Using a sharp knife and turning the chilled log helps create uniform cookies that bake evenly.
Apply Chocolate Sparingly: A thin layer of melted white chocolate isn’t just more elegant but also stops cookies from becoming overly sweet or soggy.

How to Serve Festive White Chocolate Shortbread Cookies Recipe

white chocolate shortbread - Serving Suggestion

Garnishes

I usually stick with classic holiday sprinkles for the cheerful pop of color and crunch. But sometimes I add a light dusting of powdered sugar for a snowy effect or swap sprinkles for finely chopped toasted nuts like pistachios or almonds when I want a bit of texture balance.

Side Dishes

These cookies pair wonderfully with a cup of rich hot cocoa, spiced chai, or even a glass of cold milk. I often serve them at brunch alongside fresh fruit platters or a warm toddy during holiday evenings.

Creative Ways to Present

At one holiday party, I nestled each cookie between parchment paper squares stacked inside a glass jar tied with a festive ribbon. Another idea I adore is arranging them on a tiered dessert tray alongside peppermint bark and gingerbread – it’s a visual feast that guests remember!

Make Ahead and Storage

Storing Leftovers

I store leftover Festive White Chocolate Shortbread Cookies in an airtight container at room temperature, where they stay fresh for about a week. If the chocolate starts to soften in warmer weather, a cool, dry spot in your kitchen or a quick fridge nap solves that.

Freezing

Freezing works really well here. I freeze the baked cookies before adding the chocolate and sprinkles to keep them from sticking. When you’re ready to enjoy, thaw them completely and then melt and decorate—the same fresh taste with all the festive fun.

Reheating

These cookies don’t need reheating really—shortbread is lovely as is. But if you want to freshen them up, a 10-15 second zap in the microwave revives that just-baked warmth without melting the chocolate entirely.

Frequently Asked Questions:

Can I use vanilla extract instead of vanilla bean paste?

Yes, you can substitute vanilla extract if you don’t have vanilla bean paste, but the flavor won’t be quite as rich. I recommend using a whole vanilla bean if possible for a more intense taste.

How thin should I slice the cookie dough?

Aim for about ¼ inch thickness. Slicing too thick may result in undercooked centers, and too thin could make the cookies fragile and crispy rather than crumbly and tender.

Can these cookies be made ahead of time?

Absolutely! The dough can be made and chilled for up to 24 hours before baking, or you can bake the cookies and freeze them uncoated. Add the white chocolate and sprinkles right before serving for the best look and taste.

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

Gently melt white chocolate wafers or vanilla almond bark over a double boiler or in short intervals in the microwave, stirring often to avoid burning. Avoid high heat as white chocolate is prone to seizing.

Final Thoughts

These Festive White Chocolate Shortbread Cookies Recipe have become a go-to for me during the holidays because they’re easy, elegant, and utterly delicious. Sharing these with friends and family feels like giving a little edible joy every time. I really hope you enjoy making and eating them as much as I do—it’s like a warm hug in cookie form.