The holidays are the perfect time to bake some white chocolate cookies!
Simple butter cookies are coated in a white chocolate dip and then decorated with all kinds of fun things! Turn them a colorful cookie platter by adding your favorite sprinkles!
White Chocolate Cookies
White chocolate cookies are a super easy Christmas cookie delight! A buttery cookie dipped in rich white chocolate.
A basic butter cookie recipe is made from ingredients that most pantries already have on hand.
BUTTER Different brands of butter can vary in the amount of salt they contain so it’s best if you use unsalted and add the salt yourself.
SUGAR White sugar keeps these cookies bright and pretty, with a light flavor. They are good for decorating, too! (if you have clear vanilla, use it in this recipe).
EGG YOLKS Using just the yolk makes these cookies extra rich and they bake up beautifully, too.
CHOCOLATE We love white chocolate wafers for dipping because they melt perfectly smooth.
- Feel free to play with flavors by using extracts like almond, lemon, coconut, or rum and toppings like crushed nuts like macadamias or pecans, mini chocolate chips, or chopped dried cranberries.
- Try adding in some candied cherries, dried fruits or even nuts for a chewy version!
- Press your thumb into the cookie and bake for a few minutes, then scoop a tiny bit of raspberry jam in the center and bake for another 5 minutes. So many ways to decorate!
To Make White Chocolate Cookies
A stand mixer will make combining the ingredients easier since the dough will be firm.
- Cream butter and sugar (per recipe below). Add egg yolks and vanilla and continue mixing.
- Add dry ingredients.
- Divide dough in two. Roll each into a log and refrigerate.
To Bake: Simply slice and bake.
PRO TIP: Chilling the dough hardens the butter so the cookies retain their shape during baking.
- Melt white chocolate wafers in the microwave, stirring every 30 seconds until the mixture is smooth.
- Dip half of each cookie into white chocolate and place on a parchment-lined baking sheet.
- Sprinkle with nonpareils, chocolate jimmies, crushed peppermint candies, or mini chocolate chips. Even chocolate cookie crumbs are an option!
These can also be decorated with frosting or sugar cookie icing.
- Ensure ingredients are room temperature (including egg).
- Measure flour by scooping the flour into the measuring cup (don’t scoop the flour with the measuring cup.
- Beat the sugars for the time specified for the best results. Undermixing the dough can cause it to be crumbly.
- Do not skip chilling or the dough will spread.
To Make Ahead
- Raw dough can be refrigerated for up to 4 days for last-minute cookie baking sessions.
- Raw dough can be kept in the freezer for up to 2 months wrapped in parchment paper and plastic wrap.
- Let cookie dough thaw in the refrigerator until it’s ready to use.
Christmas Cookie Favorites
- Snowball Cookies – melt in your mouth delicious
- Easy Sugar Cookies
- Grandma’s Meringue Cookies – only 4 ingredients!
- Hershey Kiss Cookies – chocolate sugar cookie
- Ginger Snaps – so soft & chewy
- Chocolate Hazelnut Thumbprint Cookies – ready in 30 minutes
Did you make these White Chocolate Cookies? Be sure to leave a rating and a comment below!
White Chocolate Cookies
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large egg yolks room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 cups white chocolate melting wafers
- 2 tablespoons nonpareils sprinkles
In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 4 minutes until light and fluffy, scraping down the sides as needed.
Add the egg yolks and vanilla and mix for 30 seconds.
Add the flour and salt and mix for an additional 30 seconds, scraping down the sides as needed to make sure everything is fully incorporated.
Divide the dough in half and shape into two 2-inch diameter logs about 1 foot long each and roll up in parchment paper and chill for 1 hour.
Remove from the refrigerator, preheat the oven to 375°F, and line a baking sheet with parchment paper.
Unroll the dough and slice into even ½ inch thick slices and place the cookies on the prepared baking sheet about 1 inch apart and bake for 10 to 12 minutes until the edges are just turning golden brown.
Transfer to a wire rack to cool completely.
Melt the chocolate wafers in a bowl in the microwave on 30-second intervals stirring between each addition until fully melted.
Dip half of each cookie in the chocolate and place on parchment or wax paper to set.
Add sprinkles to the chocolate before it hardens.
The dough can be frozen by wrapping in parchment and placing in the refrigerator then removing the parchment and wrapping in plastic wrap and then placing in a freezer bag. Freeze for up to 3 months. After freezing, let the dough thaw in the refrigerator for several hours or about 1 hour on the counter just until soft enough to slice then bake as directed.
Cookies should be consumed within 5 days and stored in an airtight container.
You can freeze full cooked or decorated cookies in an airtight freezer bag for up to 3 months. Make sure to squeeze out any excess air.