These Shortbread Cookie Sticks dipped in white chocolate and covered in sprinkles are so much fun to make this time of the year! Was trying to think back to some of my favorite cookie recipes and oh, there are just so many good ones…I guess the shortbread cookie recipe was definitely standing out this year after being so popular making the Christmas Shortbread Star Wreath!

Shortbread Cookie Sticks

Really easy, a bit messy, especially when melted chocolate is involved, but so worth it!

Shortbread cookies usually are made with just four ingredients, that you may already have in your fridge/ pantry: butter, sugar, flour and vanilla extract. All you have to add is white/ milk chocolate (if preferred) and plenty of crazy, colorful sprinkles.

One of the secrets when baking shortbread cookies is to use a good quality butter and pure vanilla extract. Their melt-in-your-mouth cookie texture is a direct result of the butter used in making the cookies.

Shortbread Cookie Sticks
Dipped in White Chocolate

(SCROLL DOWN to print Shortbread Cookie Sticks)

Ingredients:

2 cups all-purpose flour
2 sticks unsalted butter, at room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon vanilla extract
2 cups white/ milk chocolate chips for melting
sprinkles

Method:

Preheat the oven to 350F. Line with baking/ parchment paper a large baking tray and set aside.

In a large bowl, add butter and sugar and beat them together, using a hand mixer until just combined. Add the flour and vanilla essence and mix until a rough dough forms. Transfer the dough onto a lightly floured surface and gently knead until smooth.

Roll out the dough between 2 sheets of baking paper until it is almost 1/2 inch in thickness. Peel off the baking paper and using a sharp knife, cut sticks (1/2 inch wide and almost 4 inches long) from the dough. Add the sticks to the baking tray leaving small spaces between them.

Bake for almost 10-15 minutes or until the cookie sticks turn light golden. Remove from the oven, set aside and allow them to cool completely before starting to dip them in chocolate. Repeat the process for the rest of the dough.

While the cookie sticks are cooling, melt the chocolate in the microwave. Dip the completely cooled cookies in the chocolate and garnish with assorted sprinkles.

Print

Shortbread Cookie Sticks Dipped in White Chocolate

Ingredients

• 2 cups all-purpose flour
• 2 sticks unsalted butter at room temperature
• 1/2 cup powdered confectioners or icing sugar
• 1 teaspoon vanilla extract
• 2 cups white/ milk chocolate chips for melting
• sprinkles

Instructions

1. Preheat the oven to 350F. Line with baking/ parchment paper a large baking tray and set aside.
2. In a large bowl, add butter and sugar and beat them together, using a hand mixer until just combined. Add the flour, cranberries and vanilla essence and mix until a rough dough forms. Transfer the dough onto a lightly floured surface and gently knead until smooth.
3. Roll out the dough between 2 sheets of baking paper until it is almost 1/2 inch in thickness. Peel off the baking paper and using a sharp knife, cut sticks (1/2 inch wide and almost 4 inches long) from the dough. Add the sticks to the baking tray leaving small spaces between them.
4. Bake for almost 10-15 minutes or until the cookie sticks turn light golden. Remove from the oven, set aside and allow them to cool completely before starting to dip them in chocolate. Repeat the process for the rest of the dough.
5. While the cookie sticks are cooling, melt the chocolate in the microwave. Dip the completely cooled cookies in the chocolate and garnish with assorted sprinkles.

Enjoy!