Description
These Christmas Shortbread Cookies are buttery, tender, and delicately flavored with vanilla bean paste. Perfectly baked to a golden edge and topped with melted white chocolate and festive holiday sprinkles, they make a delightful holiday treat or gift.
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 smooth and fluffy. Add the vanilla bean paste and mix thoroughly until fully blended.
- Add Dry Ingredients: Add the all-purpose flour and kosher salt to the mixture. Blend until a dough starts to form. If the dough remains crumbly, use your hands to fully combine until it holds together well.
- Shape and Chill Dough: Turn the dough out onto a lightly floured counter. Roll the dough into a 12-inch log shape. Wrap the log tightly with plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice and Bake Cookies: Preheat the oven to 350 degrees Fahrenheit. Remove the dough from the refrigerator and slice it into thin rounds. Arrange the slices on a baking sheet lined with parchment paper, spacing them slightly apart. Bake for 14 minutes or until the edges are lightly browned.
- Decorate Cookies: Allow the cookies to cool completely on a wire rack. Spread a small amount of melted vanilla almond bark or white chocolate onto the top of each cookie, then immediately sprinkle with holiday sprinkles. Let the topping set for about 15 minutes before serving.
Notes
- If you don’t have vanilla bean paste, you can use the seeds scraped from a whole vanilla bean for a strong vanilla flavor.
- Store the shortbread cookies in an airtight container at room temperature to maintain freshness.
- For longer storage, freeze the baked cookies for up to three months. Thaw completely before adding melted white chocolate and sprinkles.
- Use parchment paper on the baking sheet to prevent sticking and ensure even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
