White Chocolate Dipped Shortbread Cookies

Happy Valentine’s Day! Making these to bring in to work tomorrow…and secretly because I’ve been dying to use these hot pink sprinkles I bought a few weeks ago đŸ™‚



  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons powered sugar
  • 1/4 cup regular, white sugar
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, at room temperature and cut into chunks
  • 1 teaspoon water
  • 1 bag of white chocolate chips (for dipping cookies in)
  • Sprinkles (for decoration)


For cookies:

  1. Preheat oven to 375F
  2. Combine all ingredients and mix well until a dough is formed
  3. Put dough on plastic wrap and roll into a log, refrigerate for 30 minutes
  4. On a flour dusted surface, remove dough from plastic wrap and roll the dough out until it’s about 1/3 inch thick
  5. With a sharp knife, cut dough into rectangle shapes
  6. Put cookies on baking sheet and bake for 10-12 minutes…until the edges just start to brown
  7. Let cool for at least 30 minutes

For decorating:

  1. Melt white chocolate chips in a double boiler (check out the picture if you don’t know what this is)..making sure to constantly stir chocolate so it doesn’t burn
  2. Dip half of each shortbread cookie in white chocolate and place on a sheet of parchment paper
  3. Decorate with colored sprinkles đŸ™‚
  4. Let cool for at least 20 minutes

One response

  1. Pingback: Recipe Index | Big Butter Baking

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