Description
Delight in these classic Christmas Shortbread Cookies featuring a buttery, tender crumb infused with vanilla bean paste. Each cookie is topped with melted white chocolate and festive holiday sprinkles, perfect for sharing during the holiday season.
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 light and fluffy. Add in the vanilla bean paste and mix until fully incorporated to achieve a smooth, aromatic base.
- Add Dry Ingredients: Gradually add the all-purpose flour and kosher salt to the creamed mixture. Mix until dough begins to come together; if it remains crumbly, use your hands to fully combine the dough into a cohesive mass.
- Shape and Chill Dough: Transfer the dough to a lightly floured countertop. Roll the dough into a 12-inch log shape, then wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to firm up for easier slicing.
- Slice and Bake Cookies: Preheat the oven to 350 degrees Fahrenheit. Remove the dough from the refrigerator and slice it into thin, even slices. Place the slices onto a baking sheet lined with parchment paper. Bake for 14 minutes or until the edges are beginning to turn a light golden brown.
- Decorate and Set: Allow cookies to cool completely on a wire rack. Once cooled, spread a small amount of the melted white chocolate or vanilla almond bark on each cookie. Immediately sprinkle the holiday sprinkles over the chocolate before it sets. Let the cookies rest for about 15 minutes to allow the topping to harden.
Notes
- For vanilla bean paste substitutes, use the seeds scraped from one whole vanilla bean for a strong and natural vanilla flavor.
- Store cookies in an airtight container at room temperature to maintain freshness.
- Baked cookies can be frozen for up to three months; thaw before adding melted white chocolate and sprinkles.
- Ensure cookies are fully cooled before decorating to prevent melting the white chocolate too quickly.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
