Classic shortbread cookies dipped in white chocolate make the perfect holiday cookie. These White Chocolate Dipped Shortbread Cookies are made butter, powdered sugar and flour then dipped in melted white chocolate and topped with festive sprinkles!
When you think about Christmas cookies, which ones are your favourite? Top of my list are Newfoundland Snowballs, anything Shortbread and Pecan Oatmeal Cookies just to name a few. And if you’re looking for some cookie inspiration, check out the 30 Great Christmas Cookie Recipes collection from last year.
What are These Cookies Like
- Light and buttery – These shortbread cookies are melt in your mouth and as light as air. They are delicate cookies and if handled firmly will break apart.
- Use few ingredients – These cookies use a total of only six ingredients!
- Pretty holiday cookie – With the addition of sprinkles, these are perfectly festive.
Ingredients
- 2 Cups all purpose flour
- Pinch salt
- 1 Cup butter unsalted
- 1/2 Cup powdered sugar
- 8 oz white chocolate roughly chopped
- sprinkles your choice
REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.
Instructions
- In a medium bowl, whisk together the flour with the salt.
- In a large mixing bowl, mix the butter on high speed for about a minute. Sift in the sugar and continue to beat until light and fluffy, about 2-3 minutes. Add the flour and mix until just incorporated.
- Divide the dough into two portions. Form each one into a ball and then slightly flatten it with your hands. Wrap each disk and put it in the fridge for about 1/2 hour to chill.
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- On a lightly floured surface roll out the dough to about 1/4 inch thick. Using a 2 inch circle cutter, cut out as many as you can from each disk. Dough can be re rolled and cut again.
- Place cookies on the baking tray and bake for about 12 – 15 minutes. Remove from oven and place on a wire rack to cool completely. Don’t let the cookies brown. If you notice the edges start browning, remove from the oven.
- Place the chocolate in a double boiler set over simmering water. Stir until it melts. This will take about 3 minutes or so.
- When the cookies have cooled, dip them in the white chocolate to about 1/2 way up the cookie. Place on baking rack set over parchment paper. Add sprinkles immediately so they stick to the chocolate.
- Allow the chocolate to dry completely, this will take about one hour. Store in layers in a tupperwear box between sheets of parchment paper.
RECIPE TIPS
- Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
- Chill the dough – It’s important to chill the dough otherwise wise the cookies will spread out and bake flat.
- Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 12 minutes.
- Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
- Gently dip cookies – These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
- Add sprinkles when chocolate is still wet – To ensure the sprinkles adhere to the cookies, sprinkle over as soon as you dip the cookies.
- Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.
Substitutions
- For the shortbread cookies – To achieve these cookies, you need to follow the recipe exactly with no changes.
- Chocolate – I used white baking chocolate cut into squares. You could use your favourite white chocolate chips. Semi sweet and milk chocolate will also work.
- Sprinkles – These are completely optional. You can use any kind of sprinkles or topping that you like. Chopped nuts like hazelnuts, pecans, walnuts or pistachios would be great. As well as toasted almond slivers or coconut.
Storage and freezing tips
- Freezing cookie dough – You can freeze this cookie dough as soon as it’s made. Just wrap tightly in plastic wrap and place in a freezer ziplock bag. Freeze up to three months.
- Refrigerate cookie dough – This dough can also be wrapped and refrigerated up to 5 days in the fridge.
- Freeze the cookies – You can also freeze the cookies in tupperwear containers with parchment paper between the layers. Freeze cookies up to two months.
- Refrigerate the cookies – These cookies will keep in the fridge for about 5 days.
Frequently Asked Questions
What’s the difference between a butter cookie and a shortbread cookie?
The main difference between butter cookies and shortbread cookies is that butter cookies have more sugar and are sweeter.
What are the main ingredients in shortbread cookies?
Traditionally, shortbread cookies consist of three ingredients. Flour, butter and powdered sugar.
Can you substitute margarine for butter in shortbread cookies?
Shortbread really does require butter for it’s taste and texture, so it’s best to avoid margarine.
White Chocolate Dipped Shortbread Cookies
Classic shortbread cookies dipped in white chocolate make the perfect holiday cookie. These White Chocolate Dipped Shortbread Cookies are made butter, powdered sugar and flour then dipped in melted white chocolate and topped with festive sprinkles!
Servings: 24 cookies
Calories: 157kcal
Ingredients
- 2 Cups all purpose flour
- Pinch salt
- 1 Cup butter unsalted
- 1/2 Cup powdered sugar
- 8 oz white chocolate roughly chopped
- sprinkles your choice
Instructions
- In a medium bowl, whisk together the flour with the salt.
- In a large mixing bowl, mix the butter on high speed for about a minute. Sift in the sugar and continue to beat until light and fluffy, about 2-3 minutes. Add the flour and mix until just incorporated.
- Divide the dough into two portions. Form each one into a ball and then slightly flatten it with your hands. Wrap each disk and put it in the fridge for about 1/2 hour to chill.
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- On a lightly floured surface roll out the dough to about 1/4 inch thick. Using a 2 inch circle cutter, cut out as many as you can from each disk. Dough can be re rolled and cut again. Chill unbaked cookies for 5 minutes.
- Bake chilled cookies for about 12 – 15 minutes. Remove from oven and place on a wire rack to cool completely. Don't let the cookies brown. If you notice the edges start browning, remove from the oven.
- Place the chocolate in a double boiler set over simmering water. Stir until it melts. This will take about 3 minutes or so.
- When the cookies have cooled, dip them in the white chocolate to about 1/2 way up the cookie. Place on baking rack set over parchment paper. Add sprinkles immediately so they stick to the chocolate.
- Allow the chocolate to dry completely, this will take about one hour. Store in layers in a tupperwear box between sheets of parchment paper.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
- Chill the dough – It’s important to chill the dough otherwise wise the cookies will spread out and bake flat.
- Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 12 minutes.
- Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
- Gently dip cookies – These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
- Add sprinkles when chocolate is still wet – To ensure the sprinkles adhere to the cookies, sprinkle over as soon as you dip the cookies.
- Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.
Nutrition Facts
White Chocolate Dipped Shortbread Cookies
Amount Per Serving (1 cookie)
Calories 157
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 22mg7%
Sodium 70mg3%
Potassium 40mg1%
Carbohydrates 16g5%
Fiber 0.3g1%
Sugar 6g7%
Protein 2g4%
Vitamin A 239IU5%
Vitamin C 0.05mg0%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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