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Christmas Light Shortbread Cookies

Prep Time20 mins
Cook Time20 mins
Resting time1 hr 30 mins
Servings: 12 cookies


For the shortbread

  • 100 g dairy free butter block *See FAQs
  • 55 g caster sugar
  • 175 g gluten free plain flour
  • 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
  • 50 g dairy free white chocolate chips

For the toppings

  • 200 g icing sugar
  • 1 black icing pen
  • Multicoloured chocolates *See FAQs


For the shortbread

  • In a large bowl beat butter and sugar with an electric whisk until creamy. Sift in the plain flour and xanthan gum. Mix together until it looks like breadcrumbs. 
  • Add the chocolate chips and mix well. Use your hands to squeeze the mixture together until it forms a ball of dough. Chill in the fridge for half an hour.
  • Turn out onto a lightly floured surface and roll out to around 1cm thick (don’t worry if the dough falls apart a little, press back together with your fingers). Using a cookie cutter cut rounds out of the dough and place on a baking tray. Chill the cookies in the fridge for 60 minutes before cooking. 
  • Pre heat the oven to 365°F (180°C). Bake the cookies for around 20 minutes until just golden on the top. Place to one side to cool.


  • Make the icing by combining icing sugar with boiling water until you get a thick but drizzleable consistency.
  • Carefully pipe (or spoon) the icing onto to the top of the cookies (baring in mind the icing will spread!) into a circular shape. Leave to set completely.
  • Once set, use the black icing pen to draw 2 lines across the cookies. Press the multicoloured chocolates across the lines to form the Christmas lights. Store in an airtight container for up to 4 days.