Name: Festive 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 about the buttery, tender crumb of these classic treats that instantly brings holiday cheer. This Festive Shortbread Cookies with White Chocolate Recipe combines melt-in-your-mouth shortbread with a sweet white chocolate topping and colorful sprinkles—a perfect way to brighten up any festive table or cookie exchange.

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

Why You'll Love This Recipe

I can't tell you how many times these shortbread cookies have saved me during the holidays. They’re so simple to pull together, but they look and taste like you spent hours in the kitchen. Plus, that white chocolate drizzle with sprinkles? It’s pure magic.

Classic flavor with a twist: The vanilla bean paste and white chocolate elevate the traditional shortbread.
Easy to make ahead: Dough chills nicely, so you can prep in advance and bake fresh when ready.
Customizable festive look: Swap out sprinkles to fit any holiday or celebration vibe.
Perfect texture: Crispy edges with a tender center every single time.

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

Each ingredient in this recipe plays a special role to create those tender, buttery shortbread cookies with a subtle vanilla and sweet finish. Here’s a quick look at why I choose each one and tips for getting the best results.

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: Using unsalted lets you control the saltiness and ensures the shortbread isn’t overly salty.
Powdered sugar: It blends smoothly with butter, making the dough silky rather than gritty.
Vanilla bean paste: Gives a rich, intense vanilla flavor — much better than extract alone.
All-purpose flour: Provides the structure while keeping the texture tender.
Kosher salt: Just a pinch to balance sweetness and enhance flavors.
White chocolate wafers or vanilla almond bark: Melts beautifully for that creamy topping that pairs perfectly with the shortbread.
Holiday sprinkles: Adds a festive pop of color and a touch of crunch.

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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

While I adore the original version, I’ve had so much fun tweaking this recipe over the years to suit different occasions or dietary needs. Feel free to personalize it so it feels just right for you!

Variation: I sometimes swap the white chocolate topping for dark chocolate and sprinkle with crushed peppermint for a grown-up twist.
Dietary tweaks: You can try using gluten-free flour blends in place of all-purpose flour—just keep an eye on dough consistency.
Seasonal sprinkles: Swap sprinkles for chopped nuts or dried cranberries for a less sweet version with extra texture.

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

Step 1: Cream together butter and sugar

Start by beating your softened unsalted butter with powdered sugar until the mixture is light and fluffy. This usually takes about 3–4 minutes with an electric mixer. It’s important to get this step right because it lays the foundation for that tender crumb everyone loves.

Step 2: Add vanilla bean paste and mix

Add the vanilla bean paste next and mix thoroughly so every bite bursts with that lovely vanilla flavor. If you don’t have vanilla bean paste, a vanilla bean or good-quality extract works too—just adjust to taste.

Step 3: Incorporate flour and salt

Sift in the all-purpose flour and kosher salt. At first, the dough might look crumbly, and that’s perfectly normal. Use your hands to gently work it together until it forms a smooth, pliable dough. Resist the urge to overmix or the cookies will turn out tough!

Step 4: Shape, chill, and slice

Roll the dough into a 12-inch log on a lightly floured surface, wrap it tightly in plastic wrap, and pop it in the fridge for at least 30 minutes. This makes slicing easier and helps cookies keep their shape during baking.

Step 5: Bake until just golden

Slice the chilled log into thin rounds and arrange them on a parchment-lined baking sheet. Bake at 350°F for 12–14 minutes, watching closely for a subtle golden edge color—that’s your cue to pull them out so they stay tender.

Step 6: Decorate with white chocolate and sprinkles

Once the cookies have cooled completely, spread a small amount of melted white chocolate or vanilla almond bark over each one. Immediately sprinkle your festive sprinkles on top. Allow them to set for about 15 minutes before serving or storing.

Top Tip

Over the years, I’ve learned a few tricks that make all the difference when crafting these festive shortbread cookies:

Don’t skip chilling: Chilling the dough is a game changer for clean, even slices that hold their shape without spreading.
Softened butter, not melted: Using softened butter helps the dough cream properly without turning greasy or loose.
Use good-quality vanilla bean paste: It gives you those pretty vanilla flecks and an intense flavor that extract just can’t match.
Cool completely before decorating: Warm cookies can melt the chocolate topping and sprinkles, so patience here is key.

How to Serve Festive Shortbread Cookies with White Chocolate Recipe

Festive Shortbread Cookies - Serving Suggestion

Garnishes

I personally love adding holiday-themed sprinkles—reds, greens, and golds really brighten the cookies for Christmas. Sometimes, I’ll sprinkle a tiny bit of flaky sea salt on the white chocolate for a sophisticated sweet-salty finish. It’s a little detail that wows guests every time.

Side Dishes

Pair these cookies with a hot cup of spiced tea or rich coffee to round out the festive experience. They also go great alongside creamy eggnog or a wintery hot chocolate for an indulgent treat spread.

Creative Ways to Present

For cookie exchanges or gift boxes, I like stacking the cookies between sheets of parchment and tying them with a festive ribbon. They also look adorable arranged on a tiered dessert stand with fresh holly leaves or pine sprigs for an elegant holiday display.

Make Ahead and Storage

Storing Leftovers

After decorating and allowing the chocolate to set, store these shortbread cookies in an airtight container at room temperature. They keep beautifully fresh for up to a week, which is perfect for enjoying over several days or sharing with neighbors.

Freezing

I’ve found the best way to freeze is to wrap the dough log tightly before chilling and freezing it raw. When it’s time to bake, thaw overnight in the fridge, then slice and bake as usual. Alternatively, you can freeze baked cookies without toppings for up to three months and add the white chocolate and sprinkles fresh after thawing.

Reheating

These cookies are best enjoyed at room temperature, but if you want to freshen them up, warm them gently in a low oven (about 300°F) for 3-4 minutes. Just avoid the chocolate topping when reheating or it might melt.

Frequently Asked Questions:

Can I substitute vanilla bean paste with vanilla extract?

You can, but vanilla bean paste offers a richer vanilla flavor and adds those pretty tiny black flecks that make the cookies look extra special. If using extract, use about half the amount and consider adding vanilla seeds if you have a vanilla bean on hand for more depth.

Why does the dough need to chill before baking?

Chilling the dough firms it up which makes slicing easier and helps the cookies hold their shape during baking. It also helps the flavors mellow and develop for tastier cookies.

How long can I store these shortbread cookies?

Baked and decorated, they stay fresh in an airtight container at room temperature for about a week. You can freeze the dough or the baked cookies (without toppings) for longer storage — up to three months.

Can I use different toppings instead of white chocolate and sprinkles?

Absolutely! Try melted dark chocolate, a dusting of powdered sugar, chopped nuts, or even colored sugar crystals. The cookie pairs well with many toppings, so feel free to get creative!

Final Thoughts

These Festive Shortbread Cookies with White Chocolate Recipe have become one of my go-to holiday treats because they’re approachable yet elegant. I hope you have as much fun making and sharing them as I do. Trust me, once you try these cookies, they’ll be a treasured part of your own holiday traditions!