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Shortbread Cookie Sticks Dipped in Sprinkles

Shortbread Cookie Sticks Dipped in White Chocolate


  • 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


  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.