White Chocolate Shortbread Cookies

White Chocolate Shortbread Cookies
Prep Time
5 min
Cook Time
25 min
36 servings

Buttery shortbread cookies are dolled up with a dollop of melted white chocolate and pretty rainbow sprinkles



sticks plus 2 tablespoons salted butter, softened, plus 1 tablespoon more if needed
cup sugar
cups all-purpose flour, plus more for flouring
scant cup cornstarch
oz white chocolate (not almond bark), chopped
rainbow sprinkles, to decorate


Step 1

Note: special equipment required is a pastry cutter and a 3- or 4-inch round or fluted cookie cutter.

Step 2

Preheat the oven to 325º F. Line baking sheets with parchment paper or baking mats.

Step 3

Cream the butter and sugar together. Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together. (If the mixture seems excessively dry, cut in 1 more tablespoon of butter – but only if you really need it.) Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes.

Step 4

Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter. Place on the prepared baking sheets. Bake for 20 minutes. Do not allow the shortbread to brown; check your oven sooner if it runs hot. Let cool.

Step 5

Melt the chocolate in a bowl over a pan of boiling water, or in a microwave. Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles! Allow the chocolate to harden for an hour before eating, storing or packaging.

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