Chocolate Dipped Sprinkle Shortbread

These chocolate dipped shortbread cookies start with a buttery gluten free dough, with homemade sprinkles folded directly into the dough for subtle color and texture throughout. Because allergen safe sprinkles can be difficult to find, I make my own by dyeing sugar in the raw with food coloring that works for our needs, then let it dry before mixing it in. Each cookie is baked until just set, cooled, and dipped in rich dark chocolate for a simple, elegant finish that feels festive without being fussy.

Ingredients

Gluten Free Rolled Shortbread Dough
420 g White rice flour
180 g Sweet rice flour
60 g Cornstarch
5 g Xanthan gum
170 g Sugar
450 g Butter, room temperature
2 tsp Salt
65 g Vanilla bean paste

Sprinkles, folded into dough
72 percent chocolate, melted, about 8 oz

Instructions

Cream the butter and sugar together until smooth. Mix in the vanilla bean paste.

Whisk together the flours, cornstarch, xanthan gum, and salt. Add to the butter mixture and mix until a cohesive dough forms.

Gently fold sprinkles into the dough until evenly distributed.

Roll the dough between parchment, cut into shapes, and transfer to a lined baking sheet. Chill briefly.

Bake at 350F until set and lightly golden, about 15 minutes. Cool completely, then dip half of each cookie into melted chocolate. Allow the chocolate to fully set before serving.