Christmas Shortbread Cookies with Sprinkles
Christmas Shortbread Cookies with Sprinkles are a classic holiday treat that’s easy to make and always a hit.
Servings: 36 cookies (depending on size)
Equipment
- KitchenAid stand mixer (or handheld electric mixer)
- small bowl (to melt chocolate in)
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
see blog post for tips