5-Ingredient White Chocolate Hazelnut Festive Cookies
*This page may contain affiliate links
Buttery shortbread cookies with white chocolate hazelnut spread and festive sprinkles, perfect for easy Christmas baking!
Why You’ll Love These White Chocolate Hazelnut Festive Cookies
These festive shortbread cookies are buttery, soft, and melt-in-your-mouth delicious.
They’re incredibly easy to make with just five simple ingredients, yet they look and taste like you’ve spent much more time on them!
Topped with creamy white chocolate hazelnut spread and melted white chocolate, each bite is sweet, nutty, and perfectly indulgent.
Plus, they’re decorated with festive sprinkles, making them ideal for holiday gifting, cookie boxes, or simply a cosy baking day at home.
What Makes This Recipe Special
This recipe uses minimal ingredients but delivers maximum flavour and impact.
The base is a buttery shortbread that holds its shape beautifully while staying soft inside.
The spread adds a smooth, nutty sweetness reminiscent of the inside of a Kinder Bueno.
Decorated with melted white chocolate and sprinkles. They have that magical Christmas feel, while still being quick and achievable for all skill levels.
Equipment You’ll Need
- Mixing bowl
- Non-stick cookie sheet or Baking tray lined with parchment paper
- Small microwave-safe bowl (for melting chocolate)
- Spoon or offset spatula (for spreading)
Why This Recipe Works So Well
The combination of softened butter and sugar creates a soft and rich shortbread base.
Plain flour brings structure without making the cookies dry, keeping them delicate and tender.
White chocolate hazelnut spread adds a creamy layer of sweetness that complements the base perfectly.
Melting white chocolate for the topping adds a professional finish with minimal effort.
Decorating with festive sprinkles gives them that seasonal flair that makes everyone smile.
Ingredients You’ll Need
For the shortbread cookies:
- 110g salted butter, softened
- 60g granulated sugar
- 165g plain flour
For the topping:
- About 1 tbsp white chocolate hazelnut spread per cookie
- 100g white chocolate, melted
Optional decoration:
- Festive sprinkles
Makes: About 10 cookies
Oven temperature: 170°C (150°C fan) / 340°F
Bake time: 10–12 minutes
How to make these cookies
Step 1: Preheat and line your tray
Start by preheating your oven to 170°C (150°C fan) / 340°F.
If you don’t have a non-stick cookie sheet, line a baking tray with parchment paper to prevent sticking and help with even baking.
Step 2: Cream the butter and sugar
In a large bowl, mix together the butter, sugar and flour with your hands or a spoon until crumbly, and it holds its shape when pressed together.
Step 3: Roll and cut the cookies
Press the dough into a ball, then flour your work surface and your rolling pin.
Roll the dough out so it’s about 0.5cm thick. Then use a 3.5-inch cookie cutter to cut out as many cookies as you can and transfer them onto your preferred tray.
Re-roll out the rest of the pastry and cut out more cookies.
They don’t spread much, so you can put them about 1 inch apart from each other without them sticking together.
Step 4: Bake the cookies
Bake in the centre of the oven for 10–12 minutes until the edges are lightly golden.
Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Add the hazelnut spread
Once the cookies are cool, spoon about 1 tablespoon of white chocolate hazelnut spread onto each one.
Spread it out to cover the top, leaving a small border around the edge.
Step 6: Drizzle with white chocolate
Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each burst until fully melted.
Dollop about half a tablespoon over the spread and spread it out gently, leaving a small border or spread around the edge.
Step 7: Decorate with sprinkles
While the white chocolate is still wet, scatter festive sprinkles over the top.
This adds both colour and crunch, giving them that classic Christmas look.
Step 8: Let the chocolate set
Allow the cookies to sit at room temperature until the chocolate sets.
If you’re in a hurry, pop them in the fridge for 10–15 minutes to speed things up, but I’d recommend eating them at room temperature.
Tips for the Best Results
- Don’t overbake the cookies. They should look pale with just a light golden edge. Overbaking will make them crisp and hard instead of soft.
- Use softened butter, not melted. This gives you that light and tender shortbread texture.
- Make sure the cookies are fully cooled before adding the spread or toppings, or they’ll slide right off.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Watch My Step-by-Step Video
Want to see exactly how to make these?
Watch the full step-by-step video on my social channels!
- Instagram: @fitwafflekitchen
- Instagram: @fitwaffle
- YouTube: @fitwafflekitchen
- TikTok: @fitwaffle
- Pinterest: fitwaffle
More Cookie Recipes to Try
If you loved these festive cookies, here are two more delicious bakes from my website that I think you’ll love:
5-Ingredient White Chocolate Hazelnut Festive Cookies
Ingredients
For the shortbread cookies:
- 110 g salted butter softened (1/2 cup / 1 stick)
- 60 g granulated sugar 1/3 cup
- 165 g plain flour 1 1/3 cups all-purpose flour
For the topping:
- About 1 tbsp white chocolate hazelnut spread per cookie approx. 15g per cookie
- 100 g white chocolate melted (about 2/3 cup chopped white chocolate or 3.5 oz)
Optional decoration:
- Festive sprinkles as needed
Instructions
Step 1: Preheat and line your tray
- Start by preheating your oven to 170°C (150°C fan) / 340°F.
- If you don't have a non-stick cookie sheet, line a baking tray with parchment paper to prevent sticking and help with even baking.
Step 2: Cream the butter and sugar
- In a large bowl, mix together the butter, sugar and flour with your hands or a spoon until crumbly, and it holds its shape when pressed together.
Step 3: Roll and cut the cookies
- Press the dough into a ball, then flour your work surface and your rolling pin.
- Roll the dough out so it's about 0.5cm thick. Then use a 3.5-inch cookie cutter to cut out as many cookies as you can and transfer them onto your preferred tray.
- Re-roll out the rest of the pastry and cut out more cookies.
- They don’t spread much, so you can put them about 1 inch apart from each other without them sticking together.
Step 4: Bake the cookies
- Bake in the centre of the oven for 10–12 minutes until the edges are lightly golden.
- Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Add the hazelnut spread
- Once the cookies are cool, spoon about 1 tablespoon of white chocolate hazelnut spread onto each one.
- Spread it out to cover the top, leaving a small border around the edge.
Step 6: Drizzle with white chocolate
- Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each burst until fully melted.
- Dollop about half a tablespoon over the spread and spread it out gently, leaving a small border or spread around the edge.
Step 7: Decorate with sprinkles
- While the white chocolate is still wet, scatter festive sprinkles over the top.
- This adds both colour and crunch, giving them that classic Christmas look.
Step 8: Let the chocolate set
- Allow the cookies to sit at room temperature until the chocolate sets.
- If you’re in a hurry, pop them in the fridge for 10–15 minutes to speed things up, but I'd recommend eating them at room temperature.
