Description
No Christmas cookie box is complete without a great shortbread cookie, and these two-bite shortbread cookies might even end up being the star. Super-simple to make and melt-in-your-mouth buttery goodness, they’re perfect for gifting. But, be sure to double the recipe, and freeze a batch for yourself for later.
Scale
Ingredients
- 228g (1 cup) Irish butter, room temperature
- 130g (1/2 cup) raw sugar (regular granulated is ok too)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 280g (2 cup) all-purpose flour
- 90g (1/2 cup) mini chocolate chips
- 2 tablespoon sprinkles, plus more for topping
- 114g (4 oz) chocolate of your choice, chopped
- 1 tablespoon butter
Instructions
- Preheat oven to 325 degrees F
- Using a stand mixer with the paddle attachment, combine butter, sugar, salt, and vanilla extract. Beat on medium until combined and light and fluffy, about 2 minutes.
- Slowly add the flour and mix on low until dough comes together, another minute.
- Add the mini chocolate chips and sprinkles and knead by hand until evenly distributed.
- Place the dough on parchment paper and roll until dough is 1/4-1/2 inch in thickness. As you roll keep the dough in a square shape to make cutting easier. Freeze the dough for 15 minutes.
- Cut dough into 1-inch squares and transfer to large baking sheets spaced ¼-½ inch apart (shortbread won’t spread much during baking). Bake 20 minutes until light golden in color. Let the cookies cool on the pan.
- Place chocolate and butter in a heatproof bowl and heat in the microwave in 30-second increments until melted and fully combined, stirring after each 30-second interval.
- Once cooled, drizzle with melted chocolate and top with remaining sprinkles.
Notes
Store in an airtight at room temperature for up to 5 days
TIP: Mix and match your sprinkles and mix-in for a fun treat any time of the year!
Mix-In Suggestions:
rainbow sprinkles
white chocolate chips
toffee bits
shredded coconut
butterscotch chips