White Chocolate Shortbread Cookies
These classic shortbread cookies are delicately buttery with a crisp texture, enhanced by a generous coating of melted white chocolate and vibrant sprinkles. The recipe involves creaming butter and sugar, mixing with flour and cornstarch, chilling, cutting, and baking the shortbread until pale golden. Once cooled, they are dipped in melted white chocolate and decorated, offering a delightful treat perfect for any occasion.
Equipment
- 2 Baking Sheets Lined with parchment paper or silicone mats
- 1 Stand Mixer or Large Mixing Bowl With whisk or spatula for creaming
- 1 Pastry Cutter
- 1 Rolling Pin
- 1 Cookie Cutter 3- or 4-inch round or fluted
Ingredients
Main
- 2 sticks plus 2 tablespoons salted butter softened, plus 1 tablespoon more if needed
- 1 cup sugar
- 2 cups all-purpose flour plus more for flouring
- 1 scant cup cornstarch
- 12 ounces white chocolate not almond bark, chopped
- Rainbow sprinkles to decorate
Instructions
- Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or baking mats.
- 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.
- 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.
- 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.
Notes
For truly tender shortbread, ensure your butter is properly softened but not melted. Overworking the dough will develop gluten, leading to a tough cookie, so mix until just combined. The chilling step is crucial; it helps the butter firm up, preventing the cookies from spreading excessively during baking and ensuring a crisp, delicate texture. Pay close attention during baking: shortbread should remain pale, not brown, to maintain its classic buttery flavor and crumbly texture. When melting white chocolate, use a low heat to prevent scorching or seizing; a double boiler offers more control than a microwave. Opt for high-quality white chocolate (at least 20% cocoa butter) for superior flavor and a smooth melt.