Just 5 ingredients make one of the best cookies in the world. These White Chocolate Glazed Shortbread Cookies will literally melt in your mouth and they should be on everyone’s holiday cookie platters!
Thanks to the cornstarch in the dough, these cookies are incredibly delicate. They tend to crumble a little when you take a bite, so be sure to eat them over a plate! If you can’t have corn, you can use tapioca starch or arrowroot instead.
There is something so satisfying about a simple cookie. Nothing too elaborate, each ingredient coming together in perfect harmony. This is the time to splurge a little on ingredients because each one has so much impact on the final product.
If you want to be extra nice to Santa, leave a plate of these cookies for him. I guarantee there won’t be any coal in your stocking, LOL.
European-style butter will make these cookies even more luxurious than American butters. Definitely an indulgence but a beautiful cookie everyone will love!
I used sparkling sugars to make my cookies shine, but you can leave them plain or use other decorations if you want. Gold and/or silver would be beautiful for New Year’s Eve!
I make the glaze when the first cookies are baking and when done, transfer them to wire racks set over parchment or waxed paper for cooling. I scoop the next batch and get them in the oven, and while they are baking, glaze the first batch. Once you get going, you get into a rhythm and the cookies will be done before you know it!
If the glaze starts to get too thick, just put the bowl back over the hot water and re-melt the chocolate to thin it out. I put a dollop right in the center and use the back of the spoon to help cover most of the top.
If the cookies are cool, the glaze will tend to stay in center and not spread as much. Either way is fine so don’t stress over getting the glaze on immediately.
I hope you love these cookies as much as The Artist and I do – he could barely wait until they cooled off before diving into a big plate of them!!
Happy Chocolate Monday!
Key Ingredients for White Chocolate Glazed Shortbread Cookies:
- Cornstarch and all-purpose flour or gluten-free flour blend
- Unsalted butter, Confectioners’ sugar, and salt
- White chocolate, chips or chopped
What if I can’t eat corn products?
You can use either tapioca flour or arrowroot in place of the cornstarch.
Have your sparkling sugars right next to the cooling racks so you can quickly sprinkle the cookies while the glaze is still soft.
How to make White Chocolate Glazed Shortbread Cookies:
- Combine the cornstarch, flour and salt (if using); whisk to blend
- Beat the butter until creamy, add the sugar and mix until smooth; add the flour blend and mix slowly until blended
- Refrigerate the dough about 15 minutes to firm up slightly
- Scoop dough into walnut-sized balls and set 1-inch apart on parchment-lined baking sheets; flatten slightly with a dampened and sugared glass
- Bake about 8 minutes until edges are lightly colored; don’t over bake
- Make the glaze while cookies bake – Set a heatproof bowl over a saucepan with an inch of water in the bottom; add white chocolate and butter to the bowl and heat until mostly melted, stirring often; remove from heat and whisk until smooth and glossy
- Transfer baked cookies to wire racks set over parchment or waxed paper
- While warm, drizzle with the glaze and sprinkle with colored sugars if desired; let the glaze dry before stacking the cookies on a platter
- Store up to a week, covered, at room temperature
Always use weight (grams) for the dry ingredients when possible, which is especially important if you are baking gluten-free. Scooping the flour can leave you with wildly varying amounts due to how you scoop and level the flour plus the impact of moisture in the air. Weighing your ingredients is much more accurate and will give you very consistent results you can easily replicate.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Baking sheets
- Parchment paper
- Stand mixer or hand mixer
- Spring-loaded ice cream scoop
- Wire cooling racks
This is the perfect recipe to use Authentic Foods Superfine flours. There is absolutely no grittiness so common in gluten-free baked goods. If you can’t find them in your local gourmet grocery store, mail order them directly from the company like I do. I order in bulk and save some money.
- 1-1/2 cups (192g) cornstarch
- 2 cups (240g) all-purpose flour or gluten-free flour blend
- 1 tsp kosher or fine sea salt (omit if using salted butter)
- 2 cups (4 sticks/452g) unsalted butter, at room temperature
- 1/2 cup + 3 tbsp (78g) Confectioners' sugar
White Chocolate Glaze
- 12 oz (340g) white chocolate chips or chopped white chocolate
- 2 tsp unsalted butter or vegetable shortening
- 1/2 tsp pure vanilla extract or vanilla paste
- Make the Cookie Dough: Line two baking sheets with parchment paper and set them next to the stove. Preheat the oven to 350°F.
- In a large bowl, combine the cornstarch, flour, and salt (if using). Whisk until thoroughly blended. Set aside.
- In the bowl of your stand mixer or hand mixer, beat the butter until smooth and creamy, about 2 to 4 minutes. Add the sugar and mix again until smooth. Add the flour mixture and mix slowly, pulsing the mixer so the flour doesn't fly out of the bowl. Mix until completely incorporated and smooth.
- Refrigerate the dough about 15 minutes to firm up slightly.
- Use a spring-loaded ice cream scoop to shape the dough into walnut-sized balls and place about 1-inch apart on the prepared baking sheets. Use the bottom of a dampened and sugared glass to slightly flatten each ball.
- Bake about 8 minutes, until the edges are lightly browned. Do not over bake the cookies. Transfer to wire racks set over sheets of parchment paper or waxed paper (to catch drips). While the cookies are still a little warm, drizzle with the white chocolate glaze.
- Prepare the White Chocolate Glaze: Set up a heatproof bowl into a saucepan with simmering water in the bottom. Place the white chocolate and butter in the bowl and heat, stirring often, until the chocolate is mostly melted. Stir in the vanilla. Remove from the heat and whisk until the chocolate is fully melted and the mixture smooth and glossy.
- Glaze the Cookies: Use a smallish spoon to pour some of the glaze over the top of each cookie for more control, letting the excess fall onto the parchment paper beneath the wire racks.
- If desired, sprinkle the tops of the cookies with sparkling sugar, sprinkles or other decorations. Allow the glaze to fully dry before moving the cookies to a platter. These are best eaten on the day they are baked but will hold up to a week, covered, at room temperature.
Amount Per Serving: Calories: 98Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 55mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 1g
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
Create a New Tradition Today!
This post was first shared in Dec 2017. The article was updated in 2020.