Christmas Shortbread Cookies with Sprinkles
Christmas Shortbread Cookies with Sprinkles are a classic holiday treat that’s easy to make and always a hit. Cookie recipes, like this rich, buttery shortbread, are a timeless classic. These buttery cookies are a festive and delicious addition to your holiday baking.
The simple addition of sprinkles adds a touch of whimsy and fun, making them a perfect treat for kids and adults alike. Serve them with a cup of hot cocoa or coffee, or package them up as a thoughtful gift for friends and family.
Once I made these Christmas shortbread cookies, I was hooked on this type of recipe. I can’t believe I waited so long to share this one. My whipped shortbread cookies and cherry almond shortbread cookies are among family favorites. Of course, if you’re a chocolate lover, you will want to bake sprinkled chocolate shortbread heart cookies. These are such easy recipes to get the kids involved in helping.
Christmas Shortbread Cookies with Sprinkles
Making these cookies is a breeze, even if you think you can’t bake. With just a few simple ingredients you can whip up a batch of these delicious bites in no time. The dough is easy to work with, and they bake quickly, making them a perfect choice for last-minute holiday baking. Their crumbly, buttery texture and melt-in-your-mouth richness and the white chocolate drizzle make them an irresistible treat.
Timesaving Tips and Variations
- I mixed the sprinkles into the dough, but you can easily omit them and add them to the tops of the cutouts before baking.
- Use nonpareils for whatever holiday or theme you are baking for.
- Try to use cookie cutters roughly about the same size for even baking times. Keep larger cutouts on a separate baking sheet as they may need an extra minute or two of baking time.
- Don’t skip the chill time, this will help keep the cutouts from spreading too much.
- Keep the dough plain and bake cutouts, then frost when cool.
- Try not to handle the dough too much. If it gets too soft, place it back in the refrigerator for a bit.
By following these tips, you can create delicious and beautiful baked goodies that will be the star of your holiday baking.
More Recipes for Holiday Cookie Trays
Easy, delicious, and perfect to add to your trays or to a holiday charcuterie board.
- Christmas Butter Cookies
- Snickerdoodle Biscotti
- Chocolate Mint Pizzelles
- Gingerbread Men
- Sugar Plum Thumbprints
Fill your trays with a variety of shapes and flavors for the prettiest and tastiest options.
Recommended Tools to Bake Shortbread with Sprinkles
This is an easy recipe that uses common items from your kitchen.
- KitchenAid stand mixer or handheld electric mixer
- large mixing bowl
- rubber spatula
- measuring cups and spoons
- rolling pin
- baking sheet
- parchment paper
- medium cookie scoop
- wire cooling racks
- small bowl (to melt chocolate in)
- piping bag
💡Explore my favorite Baking Essentials (Amazon affiliate link)
Ingredients
Recipes that use pantry staples are the best to have in your recipe boxes.
- unsalted butter
- powdered sugar
- granulated sugar
- vanilla extract
- flour
- salt
- red and green sprinkles
- Ghirardelli White Chocolate Baking Squares
How to Make Shortbread Cookies
Line a baking sheet with parchment paper or a silicone mat. Using a stand mixer add the butter, powdered sugar, granulated sugar, and vanilla. Beat on medium speed until creamed. Add in the flour, salt, and sprinkles. Mix until the flour is incorporated and a stiff dough forms.
Divide the dough into 2 pieces and press the dough flat. Wrap each piece in plastic wrap and place in the refrigerator for at least 30 minutes to chill. After the dough has chilled, preheat the oven to 350 degrees. Roll the dough out to 1/4-inch thickness on a lightly floured surface.
Cut out your shapes and place them on the prepared cookie sheet.
Bake for 10 to 13 minutes or until the edges are golden brown. Let the baked shapes cool for 5 to 10 minutes on the baking pan and then transfer to a wire rack to cool completely before drizzling chocolate.
Melt the white chocolate in a small bowl in the microwave, in 20-second increments, stirring after each increment until melted. I used a piping bag and cut a small part of the tip off. You can use a squeeze bottle or even a plastic ziplock bag. Drizzle over cooled baked shapes. Once the chocolate sets, store in an airtight container at room temperature.
Whether you’re snacking on them or sharing them as gifts, these sweet morsels are a holiday classic you’ll want to enjoy year after year.
It’s time to print this recipe, gather your ingredients, and start baking!
Printable Recipe Card
Christmas Shortbread Cookies with Sprinkles
Equipment
- KitchenAid stand mixer (or handheld electric mixer)
- small bowl (to melt chocolate in)
- piping bag
Ingredients
- 1 cup unsalted butter, softened
- ¼ cup PLUS 3 tablespoons powdered sugar
- ¼ cup white granulated sugar
- ½ teaspoon vanilla extract
- 2⅓ cups flour
- ¼ teaspoon salt
- 2 tablespoons red and green spinkles or nonpareils
- 4 ounces Ghirardelli White Chocolate Baking Squares
Instructions
- Line a baking sheet with parchment paper or a silicone mat. Using a stand mixer add the butter, powdered sugar, granulated sugar, and vanilla. Beat on medium speed until creamed.
- Add in the flour, salt, and sprinkles. Mix until the flour is incorporated and a stiff dough forms.
- Divide the dough into 2 pieces and press the dough flat. Wrap each piece in plastic wrap and place in the refrigerator for at least 30 minutes to chill.
- After the dough has chilled, preheat the oven to 350 degrees. Roll the dough out to 1/4-inch thickness on a lightly floured surface.
- Cut out your shapes and place them on the prepared cookie sheet.
- Bake for 10 to 13 minutes or until the edges are golden brown. Let cool for 5 to 10 minutes on the bakig sheet and then transfer to a wire rack to cool completely before drizzling chocolate.
- Melt the white chocolate in a small bowl in the microwave, in 20-second increments, stirring after each increment until melted. I used a piping bag and cut a small part of the tip off. You can use a squeeze bottle or even a plastic ziplock bag. Drizzle over cooled cookies. Once the chocolate sets, store in an airtight container at room temperature.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
It’s that time again when several of my food blogging friends and I share an entire week of nothing but delicious cookie recipes. It’s one of my favorite events! Here’s what we’ve got for you today and is hosted by the lovely Jolene from Jolene’s Recipe Journal. Follow the #ChristmasCookiesWeek tag for even more.
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Enjoy!
I like the idea of putting the sprinkles on the inside. Shortbread is my all time favorite.
Another classic cookie recipe…LOVE IT! And the little bit of added white chocolate is gorgeous!
Love the pops of red and green! I have an extensive sprinkle collection, need to start using them up and this is a great way to do it!
If I had to pick one cookie, it would be shortbread. I love the subtle nature of the sprinkles peeking out and the drizzle is such a nice touch.
I’ve been on a shortbread kick lately, I agree with you!
These look festive and are great to add to an inviting cookie tray! My kids would love these cookies.
Shortbread cookies are always good. And sprinkles make everything better!
Sprinkles can made the day better, that’s for sure.