Name: Christmas 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 utterly magical about the combination of buttery shortbread and creamy white chocolate, especially when dressed up with festive sprinkles. This Christmas White Chocolate Shortbread Cookies Recipe is one of those seasonal treats that instantly warms your heart and fills your kitchen with cozy holiday vibes.

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

Why You'll Love This Recipe

I first made this Christmas White Chocolate Shortbread Cookies Recipe a few years ago as a last-minute gift idea, and it instantly became a holiday staple. The texture is just right—crumbly but not dry—and when you add that luscious white chocolate and playful sprinkles, you have a cookie that’s as joyful to look at as it is to eat.

Perfectly buttery base: The shortbread’s rich butter flavor melts in your mouth every single time.
Simple ingredients, stunning results: You won’t need any fancy tools or hard-to-find items to nail this recipe.
Festive and customizable: The white chocolate and sprinkles can easily be swapped to fit your holiday theme.
Great for gifting: These cookies hold their shape and freshness, making them ideal for sharing with friends and family.

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

Every ingredient here plays a special role—whether it’s creating that tender texture or adding a pop of flavor. Let’s chat about what you’ll need and why each one matters.

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 butter lets you control the saltiness perfectly. Make sure it’s softened for easy mixing.
Powdered sugar: This helps keep the cookies tender and smooth, unlike granulated sugar which can create a crunchier texture.
Vanilla bean paste: For that pure, intense vanilla flavor—vanilla bean paste makes these cookies taste special. If you don’t have it, I’ll share a great swap below.
All-purpose flour: The backbone of your shortbread; sift it well to avoid lumps and keep your dough light.
Kosher salt: Just a touch enhances all the sweetness and balances flavors beautifully.
White chocolate wafers or vanilla almond bark: Melts smoothly and makes the perfect coating for the cookies.
Holiday sprinkles: For that cheerful visual punch and a little extra 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

One of the best things about this Christmas White Chocolate Shortbread Cookies Recipe is how easy it is to tweak based on your tastes. I often switch up toppings or try out different flavor boosters—feel free to play around!

Variation: I sometimes swap out the vanilla bean paste for a splash of almond extract—it adds a lovely nutty twist that surprises everyone!
Dietary tweak: For a gluten-free version, try a 1:1 gluten-free baking flour blend; the texture is slightly different but still delicious.
Seasonal change: Switching up sprinkles to match other holidays (think pastel colors for Easter) makes this recipe versatile all year round.

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

Step 1: Cream the butter and sugar until fluffy

Start by softening your butter at room temperature; this makes a huge difference. Using a stand mixer or handheld beaters, whip the butter and powdered sugar together until it’s light and fluffy. This little step builds texture, so don’t rush it!

Step 2: Add the vanilla and dry ingredients

Mix in your vanilla bean paste until everything looks smooth and fragrant. Then add in the flour and salt. The dough might look crumbly—that’s okay! Use your hands to gently bring it all together into a smooth ball.

Step 3: Chill and slice the dough

Roll the dough into a 12-inch log on a lightly floured surface, then wrap it tightly in plastic wrap. Pop it in the fridge for at least 30 minutes. When it’s set, slice the log into thin, even rounds—this keeps baking consistent.

Step 4: Bake and cool the cookies

Place your sliced cookies on a parchment-lined baking sheet and bake at 350°F for 12-14 minutes. Watch closely so the edges just start to turn a light golden brown—they’ll crisp up as they cool.

Step 5: Decorate with white chocolate and sprinkles

Once completely cooled, spread a thin layer of melted white chocolate wafers or vanilla almond bark on top. Immediately sprinkle with holiday sprinkles before the coating sets. Let them rest for 15 minutes so everything hardens perfectly.

Top Tip

Over the years, I've learned a few tricks that make this Christmas White Chocolate Shortbread Cookies Recipe extra reliable—which means more joyful baking moments and fewer “oops” to clean up!

Better butter control: Always start with butter that’s softened but not melting; too soft and it makes the dough greasy.
Slice evenly: Using a sharp knife chilled in the freezer cuts cleaner slices, which bake more uniformly and look prettier.
Don’t skip chilling: The fridge step ensures your cookies hold their shape and don’t spread too thin.
Temperature check: Let the cookies cool fully before adding the white chocolate so it isn’t melting off but sticks beautifully instead.

How to Serve Christmas White Chocolate Shortbread Cookies Recipe

white chocolate shortbread - Serving Suggestion

Garnishes

For me, the sprinkles are the star garnish—they bring whimsy and sparkle, just like holiday lights. I tend to pick red, green, and white themed sprinkles but sometimes add edible glitter or crushed peppermint for an extra festive crunch.

Side Dishes

These cookies pair beautifully with hot cocoa, a creamy eggnog latte, or even a cup of spiced chai. I love offering a warm drink on the side, especially when guests gather around the tree.

Creative Ways to Present

One fun idea I’ve done is stacking these cookies in a clear jar decorated with a ribbon and a sprig of pine—instant Christmas gift! You can also arrange them on a beautiful plate alongside other holiday treats for a festive dessert board.

Make Ahead and Storage

Storing Leftovers

I store mine in an airtight container at room temperature, and they usually stay fresh for a week. Just keep them away from heat or direct sunlight to keep the chocolate from melting.

Freezing

Freezing the baked cookies works great! I freeze them plain (without chocolate and sprinkles) for up to three months. When I want to enjoy them, I thaw the cookies fully, then add the white chocolate and sprinkles fresh. It keeps them looking and tasting as delightful as the day they were baked.

Reheating

Reheating isn’t usually necessary, but if you want to revive that fresh-baked warmth, a quick 10-15 second zap in the microwave does the trick—just watch carefully so the chocolate doesn’t melt too much!

Frequently Asked Questions:

Can I substitute vanilla bean paste if I don’t have it?

Yes! If vanilla bean paste isn’t in your pantry, using the seeds from a whole vanilla bean is a fantastic alternative. Just slice open the bean and scrape out the seeds directly into your dough for rich vanilla flavor.

How thin should I slice the dough before baking?

Aim to slice the dough into rounds about ¼ inch thick. Thinner slices may crisp up too much, while thicker ones can take longer to bake and might be more cakey than buttery.

Can I make this recipe dairy-free?

To make these cookies dairy-free, substitute the butter with a quality vegan butter or margarine that works well for baking. Keep in mind that the texture might vary slightly, but the flavor and festive look remain delightful.

Why do my cookies spread too much when baking?

If your cookies are spreading too much, it might be because your butter was too soft or melted when mixing. Also, not chilling the dough before slicing can cause spreading. Make sure to refrigerate the dough for at least 30 minutes, and use firm, softened butter.

Final Thoughts

This Christmas White Chocolate Shortbread Cookies Recipe holds a special place in my heart—it’s one of the first holiday recipes I shared with my family, and watching everyone’s faces light up when they bite into these cookies never gets old. I hope you find the same joy baking and sharing them as I do. So grab your apron, preheat that oven, and make yourself some festive magic!