White Chocolate Shortbread Cookies Recipe

This buttery White Chocolate Shortbread Cookies Recipe is made with simple ingredients like rich salted butter, powdered sugar, all-purpose flour, and sweet white chocolate chips. The result is an incredibly tender, melt-in-your-mouth cookie with a rich, crumbly texture and sweet pockets of creamy white chocolate. They are the perfect treat for any occasion. This recipe is perfect for holiday cookie exchanges, afternoon tea, or as a simple everyday indulgence, yielding about two dozen cookies. They are a delightful treat year-round.

White Chocolate Shortbread Cookies Recipe Ingredients

• 1 cup unsalted butter, softened to room temperature
• 2/3 cup powdered sugar (confectioners’ sugar)
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup white chocolate chips or chopped white chocolate bar

How To Make White Chocolate Shortbread Cookies Recipe

1. Cream the butter and sugar: In the bowl of a stand mixer or a large bowl with a hand mixer, beat the softened butter and powdered sugar on medium speed until the mixture is light, pale, and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
2. Add vanilla: Mix in the vanilla extract until just combined.
3. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt.
4. Mix the dough: With the mixer on low speed, gradually add the flour mixture to the creamed butter mixture. Mix only until the flour is just incorporated. Be careful not to overmix the dough.
5. Fold in the white chocolate: Gently stir in the white chocolate chips using a spatula until they are evenly distributed throughout the dough.
6. Shape and chill the dough: Transfer the dough to a piece of plastic wrap. Form it into a log about 2 inches in diameter and 8-9 inches long. Wrap the log tightly in the plastic wrap and chill it in the refrigerator for at least 1 hour, or until firm.
7. Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Slice and bake: Remove the chilled dough log from the refrigerator and unwrap it. Use a sharp knife to slice the log into 1/4-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
9. Bake the cookies: Bake for 12-15 minutes, or until the edges are just beginning to turn a very light golden brown. The centers will still appear pale. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Use Quality Butter: Since butter is the main flavor in shortbread, using a high-quality European-style butter will provide a richer taste and a more tender texture. Make sure it is properly softened to room temperature, not melted.
• Don’t Skip the Chilling Step: Chilling the dough is essential. It solidifies the butter, which keeps the cookies from spreading too much in the oven and helps create that classic, dense, and crumbly shortbread texture.
• Measure Flour Correctly: To avoid a tough cookie, measure your flour by spooning it into the measuring cup and leveling it off with a straight edge. This prevents the flour from becoming packed, which can lead to adding too much.
• Avoid Overmixing: Once you add the flour, mix only until it is just combined. Overmixing develops the gluten in the flour, which will make your shortbread cookies tough instead of perfectly tender and crumbly.

What To Serve White Chocolate Shortbread Cookies

These buttery cookies are the perfect companion for a hot beverage. Serve them alongside a cup of black tea, fresh coffee, or a rich latte for a classic afternoon treat. They are also wonderful with a simple glass of cold milk. For a more elegant dessert, pair them with fresh raspberries or strawberries, whose slight tartness beautifully balances the sweetness of the white chocolate.

How To Store White Chocolate Shortbread Cookies Leftovers

Room Temperature: Store the completely cooled cookies in an airtight container at room temperature. They will stay fresh and delicious for up to one week. Freeze: These cookies freeze exceptionally well. You can freeze the baked cookies in an airtight container for up to 3 months. Alternatively, you can wrap the log of raw cookie dough tightly in plastic wrap and an extra layer of foil, and freeze it for up to 3 months. When ready to bake, you can slice and bake the dough directly from the freezer, adding a few extra minutes to the baking time.

White Chocolate Shortbread Cookies Recipe Nutrition Facts

• Serving size: 1 cookie
• Calories: 125 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 35mg
• Total Carbohydrate: 13g
• Dietary Fiber: 0g
• Sugars: 6g
• Protein: 1g

Frequently Asked Questions

• Why did my shortbread cookies spread so much? Spreading is almost always caused by the butter being too warm or by skipping the chilling step. Ensure your butter is at room temperature but not melty, and always chill the dough log for at least one hour before slicing and baking.
• Can I use granulated sugar instead of powdered sugar? Powdered sugar is highly recommended for this recipe. It contains cornstarch and dissolves into the butter easily, which creates the classic fine-crumbed, melt-in-your-mouth texture of shortbread. Using granulated sugar will result in a crisper, more granular cookie.
• Can I dip these cookies in chocolate? Yes! For an extra-decadent touch, you can dip half of each cooled cookie in melted white chocolate (or dark chocolate for a nice contrast). Place the dipped cookies on parchment paper until the chocolate sets.

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• Yellow Cake with Chocolate Buttercream Frosting Recipe
• Yummy Slice-and-Bake Cookies Recipe
• Zucchini Cake Recipe