Christmas Present Bow-Topped Shortbread Cookies
Crisp at the edge and tender underneath, each Christmas Present Bow-Topped Shortbread Cookies bite gives way to a smooth white chocolate shell, with thin red candy-melt ribbons and a small fondant bow on top. No baking is required, so they are an easy addition to a holiday cookie tray.
Yield: 24 cookies | Prep time: 30 min, plus setting time
Christmas Present Bow-Topped Shortbread Cookies Ingredients
- Red fondant (for bows) — Shapes into the small bows that sit on top. Knead it until pliable so it presses cleanly into the mold.
- 24 round butter cookies — I like to start with firm, buttery rounds for the base, since soft cookies can crumble when they’re dipped.
- 2 cups white chocolate wafers — Wafers melt smoother than bar white chocolate and set with a clean shell. Look for brands labeled as candy wafers or coating.
- 1 tbsp coconut oil — This thins the melted white chocolate so it coats evenly and sets with a glossy finish. Use refined coconut oil if you do not want a coconut flavor.
- 1 tsp vanilla extract — A small splash rounds out the sweetness of the white chocolate coating.
- 1/2 cup red candy melts — These pipe cleanly into the ribbon lines and firm up quickly at room temperature.
Substitutions And Additions
Round Butter Cookies
I’d use any sturdy, flat-bottomed shortbread or butter cookie of about the same size. Thin, crisp cookies can break under the dip, so avoid very delicate wafers.
White Chocolate Wafers
Good-quality white chocolate baking bars can replace the wafers when chopped fine and melted with the same coconut oil. The coating may be slightly thicker and take a few extra minutes to set.
Red Candy Melts
Red-colored white chocolate can stand in, though it may be a little less bright. Keep it warm and smooth so it pipes cleanly.
Red Fondant
Red modeling chocolate can replace fondant for the bows and holds a sharper shape. It will be a bit firmer when pressed into the mold, so warm it briefly in your hands before shaping.
How To Make This Christmas Present Bow-Topped Shortbread Cookies Recipe
- Shape the bows. Knead the red fondant until soft and pliable, then press it into a small bow mold to create 24 miniature decorative bows. Release them gently so the loops and edges stay crisp. Set the bows on a sheet of parchment and cover them loosely, since fondant dries out and cracks quickly. If a bow sticks in the mold, dust the mold lightly with cornstarch and try again.
- Melt the coating. Place 2 cups white chocolate wafers and 1 tbsp coconut oil in a heatproof bowl. Microwave in 20-second bursts, stirring well after each one, until the mixture is smooth and fluid. Stir in 1 tsp vanilla extract at the end. Do not overheat the chocolate, because heat or hard stirring can cause it to seize into a thick, grainy paste. Coat the cookies. Dip each round butter cookie into the melted white chocolate to coat it evenly, letting the excess drip off. Tap the cookie gently against the rim of the bowl to remove extra coating, then place it on parchment paper to set. The coating should look glossy and spread easily. If it is too thick, warm it for a few seconds at a time. Thick chocolate leaves uneven drips and bumpy edges.
- Melt the ribbon candy. Melt 1/2 cup red candy melts in a small microwave-safe bowl in short bursts, stirring until completely smooth. Transfer the melted candy to a piping bag. Cut only a tiny opening at the tip so the lines stay thin and neat. Pipe two crossed ribbon lines across the top of each white-coated cookie. Work while the white coating is still soft so the lines bond to it. Keep the lines light and steady rather than pressing hard, which can cause the candy to spread or blob.
- Add the bows. Dip the tip of a toothpick into a little melted red candy and place a dot at the center intersection of the ribbons on each cookie. Set a small red fondant bow on the dot and hold it in place for a few seconds until it stays put. Check that each bow is centered and not leaning. If one slides off, add another small dot of candy before placing it again. Leave the cookies undisturbed at cool room temperature until the candy ribbons have hardened and the white coating feels firm to the touch. This usually takes about 30 minutes. Avoid stacking or moving them before they are fully set, or the bows may shift and the ribbons may smudge.
How To Serve And Store
Arrange these on a holiday cookie tray or tuck them into a clear box for gifting. Serve them with a mug of hot cocoa or coffee on the side.
Storage
Store in an airtight container at room temperature for up to 1 week, keeping them away from heat so the candy coating stays firm. Refrigerate only if your kitchen is very warm, since condensation can dull the shell.
Freezing
Freeze in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature in the container so condensation does not form on the coating.
Frequently Asked Questions
Can you make these ahead?
Yes, make them up to 1 week before serving. Keep them in an airtight container at room temperature so the white coating and bows stay firm.
Can I use a different color for the ribbons?
Yes, green or gold candy melts work the same way. Use the same amount and pipe the lines as you would for the red.
Why did my coating look dull?
Dull coating usually got too hot or was stirred too hard, which can cause it to seize. Melt it gently in short bursts and keep it smooth so it sets with a glossy finish.
More Recipes You’ll Love
- No-Bake Chocolate Christmas Trees
- Christmas Peppermint Bark Bars
- Chocolate Beaver Cookies
- Chocolate Ganache Tart with Gingerbread Cookies
Follow Hailee Recipes on Pinterest for more seasonal ideas: Follow Hailee Recipes on Pinterest.
Christmas Present Bow-Topped Shortbread Cookies
Ingredients
Method
- Knead red fondant until pliable, press it into a small bow mold to create 24 miniature decorative bows, and set aside.
- Melt 2 cups white chocolate wafers with 1 tbsp coconut oil and 1 tsp vanilla extract, dip each round butter cookie to coat evenly, and place on parchment paper to set.
- Melt 1/2 cup red candy melts, transfer to a piping bag, and pipe two crossed ribbon lines across the top of each white-coated cookie.
- Place a small red fondant bow at the center intersection of each cookie using a dot of melted candy to secure, then let set completely.
