Easy Shortbread Cookies

You're going to love this recipe for Easy Shortbread Cookies! Fun and festive these shortbread cookies are drizzled with white chocolate and dunked in confetti sprinkles for the ultimate holiday treat!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 14

Chill in refrigerator 20

Total Time 24

Servings cookies

Calories 120kcal

Author Deb Clark

Ingredients

1 ½ cup flour divided
¾ cup powdered sugar
1 stick butter cold and small diced
pinch of salt
1 egg
¼ cups sprinkles plus additional for dunking
⅓ cup white chocolate chips
1-2 tablespoon milk as needed

Instructions

Preheat the oven to 375 degrees.
Add the 1 ¼ cup flour, powdered sugar and salt to a standing mixer with the dough attachment or into a food processor. Mix just to combine.
Add in the butter and egg. Miix until just mostly combined. If you need to, add a tablespoon of milk or two until combined. The texture will be a little crumbly. Remember, a little loose flour is good!
Remove the bowl from the mixer and stir in the rainbow sprinkles with a spoon and incorporate the remaining flour.
Remove the dough and wrap in plastic wrap. Place in the refrigerator and chill for at least 20 minutes.
Remove from the fridge and roll the dough out into a square on a lightly floured surface to about a ¼ inch thickness. Cut into equal squares.
Place the squares on a lined baking sheet along with the rough edges {those are for snacking!} Bake for about 14 minutes, just until lightly golden on the edges.
Cool on a cooling rack.
Place the white chocolate in a bowl and microwave 10 seconds at a time until melted. Be sure to stir as you go. Dip an edge of the cookie into the melted chocolate, dunk into the sprinkles then place the cookie back on the rack to harden. Continue with remaining cookies.

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