Name: Festive Vanilla 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 just something magical about biting into buttery, melt-in-your-mouth shortbread dotted with festive sprinkles and that subtle vanilla flair. This Festive Vanilla Shortbread Cookies Recipe has been my go-to for holiday celebrations — it’s simple, elegant, and guaranteed to bring smiles around the cookie platter.

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

Why You'll Love This Recipe

I’ve made a lot of shortbread recipes over the years, but this Festive Vanilla Shortbread Cookies Recipe stands out because it nails that perfect balance of rich butteriness and delicate vanilla goodness. Plus, the festive sprinkles on top add that joyful touch that makes every bite a little holiday party.

Simple ingredients: You likely have most of these in your pantry already, so it’s an easy recipe to pull together last-minute.
Buttery, tender texture: The soft butter and powdered sugar create that classic crumbly shortbread feel.
Elegant vanilla touch: Using vanilla bean paste or real vanilla beans gives the cookies a rich, authentic flavor you just can’t fake.
Festive finish: The melted vanilla bark and sprinkles aren’t just cute—they add a sweet, crunchy contrast.

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

This recipe is all about quality over complexity. Each ingredient plays a starring role, and knowing why helps you nail the texture and flavor every time.

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 softened unsalted butter lets you control the salt level and achieve that smooth, creamy texture essential for good shortbread.
Powdered sugar: I love powdered sugar in shortbread because it dissolves well, giving the cookies a tender crumb rather than gritty sweetness.
Vanilla bean paste: This is my secret weapon! It packs the flavor punch of a whole vanilla bean with the ease of a paste. If you don’t have it, vanilla extract or scraping a vanilla bean works beautifully.
All-purpose flour: Provides structure. Be sure not to overmix here to keep things tender.
Kosher salt: Just a pinch to enhance all the flavors without overpowering.
Ghirardelli white chocolate wafers or vanilla almond bark: Melting this for decoration adds a creamy sweetness that pairs beautifully with vanilla shortbread.
Holiday sprinkles: Because what’s a festive treat without some sparkle? They add a fun texture and color.

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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 love tweaking this Festive Vanilla Shortbread Cookies Recipe depending on the occasion or mood. Don’t be afraid to make it your own — after all, cookies are meant to reflect your personal touch!

Variation: One year, I swapped out the white chocolate for dark chocolate drizzle — it created a subtle bittersweet balance with the vanilla and butteriness that was delightful and unexpected.
Dietary tweaks: For a gluten-free version, I’ve experimented with almond flour blends, though the texture is denser — still delicious, but keep that in mind!
Seasonal spins: Adding a sprinkle of crushed peppermint or swapping out sprinkles for mini red and green sugar crystals really amps up the holiday vibe.

Step-by-Step: How I Make Festive Vanilla Shortbread Cookies Recipe

Step 1: Cream the butter and sugar until fluffy

Start by softening your butter completely — it should feel like room temperature butter, not cold or melting. Using a stand mixer or hand mixer, beat the butter and powdered sugar together until the mixture is light, fluffy, and pale. This usually takes about 3-4 minutes. This step is essential—it aerates the dough, giving the cookies that tender crumb.

Step 2: Stir in vanilla bean paste

Mix in the vanilla bean paste thoroughly. You’ll notice the tiny black specks from the vanilla beans — don’t worry, they’re a sign of pure flavor. This step really elevates the entire batch, so don’t skimp here.

Step 3: Add flour and salt, then combine into dough

Sift in your all-purpose flour and sprinkle the kosher salt on top. Blend gently at first to avoid overworking the dough. If it feels crumbly, don’t hesitate to use your hands to bring it together — warmth from your palms helps the dough form a cohesive log without activating gluten too much.

Step 4: Shape and chill the dough

On a lightly floured counter, roll your dough into a 12-inch log. Wrap it tightly in plastic wrap, then refrigerate for at least 30 minutes. This chilling step prevents spreading and helps the cookies keep their shape.

Step 5: Slice and bake

Once chilled, slice the dough into thin rounds — I aim for about ¼-inch thickness for that perfect bite. Arrange cookies on a parchment-lined baking sheet, leaving space between them. Bake in a 350°F oven for 12-14 minutes, or until you see the edges just start to turn golden. Don’t overbake—shortbread thrives on gentle warmth.

Step 6: Decorate with melted vanilla bark and sprinkles

After the cookies cool completely, melt your white chocolate wafers or vanilla almond bark. Spread a little on each cookie’s surface, then sprinkle holiday sprinkles on top immediately as it sets quickly. Let them firm up for about 15 minutes before storing or serving.

Top Tip

Over the years, I’ve learned that the key to spectacular shortbread lies in keeping everything cool and light. This recipe benefits hugely from chilling the dough and gentle mixing to maintain tenderness. Here are my tried-and-true tips:

Don’t skip chilling: I once tried baking this dough right after mixing, and it spread way too much. Taking the time to chill makes all the difference in shape and texture.
Gentle mixing: Overworking flour toughens shortbread. Mixing just until combined keeps your cookies tender.
Use real vanilla: Vanilla bean paste or whole beans impart complex flavor that’s impossible to duplicate with extracts alone.
Thin slices for even baking: Cutting uniform slices ensures everything cooks evenly. A sharp serrated knife works best for clean cuts.

How to Serve Festive Vanilla Shortbread Cookies Recipe

Vanilla Shortbread Cookies - Serving Suggestion

Garnishes

For me, the simple festive sprinkles atop melted vanilla bark are perfect—they add color, sparkle, and a slight crunch without overwhelming the delicate cookie. I sometimes experiment with crushed peppermint or even finely chopped pistachios for an unexpected twist.

Side Dishes

These cookies pair wonderfully with a cup of hot cocoa, peppermint tea, or even a small glass of eggnog for that cozy holiday feeling. They also make a charming addition to any cookie swap or gift box!

Creative Ways to Present

During the holidays, I love stacking these shortbread cookies tied with a festive ribbon or arranging them in clear jars layered with sprinkles and white chocolate bits. They make beautiful homemade gifts and always spark compliments.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay fresh for up to a week. The vanilla and buttery flavors seem to mellow and become even tastier after a day or two!

Freezing

If you want to freeze these, bake the cookies fully first, then store them in a single layer inside a freezer-safe container for up to three months. When you’re ready to serve, thaw them at room temperature before adding melted vanilla bark and sprinkles. This keeps the festive topping fresh and vibrant.

Reheating

I usually enjoy these shortbread cookies straight from the container, but if you want to revisit that just-baked warmth, pop them in a 300°F oven for 5 minutes—avoid microwaving to prevent softening the delicate crumb.

Frequently Asked Questions:

Can I substitute vanilla extract for vanilla bean paste in this recipe?

Absolutely! While vanilla bean paste adds those pretty vanilla flecks and a more intense flavor, high-quality vanilla extract will still give you delicious cookies. If you want to mimic the vanilla bean look, you can scrape the seeds from a whole bean and add them as well.

Why do I need to chill the dough before baking?

Chilling the dough solidifies the butter, which prevents the cookies from spreading too much in the oven. It also helps the flavors meld and results in a clean slice and crisp edges. This step is crucial for getting that perfect shortbread texture.

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. I recommend blends that include xanthan gum for stability. Keep in mind the texture may be slightly different — denser but still delicious.

How long do these Festive Vanilla Shortbread Cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for up to a week. The flavor actually improves a bit after a day as the vanilla and butter meld. For longer storage, freezing is the best option.

Final Thoughts

This Festive Vanilla Shortbread Cookies Recipe is one of those little treasures that makes holiday baking stress-free and utterly rewarding. I hope you enjoy making these as much as I do—there’s nothing like the smell of vanilla and butter filling your kitchen to remind you of good times and cozy celebrations. So, grab your bowl, roll up your sleeves, and let’s make some magic happen together!