Line a baking sheet with parchment paper or wax paper and set it near your work area. Make sure the bowl, spoon, and baking sheet are completely dry before beginning.

Add the white chocolate chips or melting wafers to a microwave-safe bowl. Stir in the optional shortening or refined coconut oil if you want a thinner coating.

Microwave the chocolate at 50% power in 20- to 30-second intervals, stirring thoroughly after each interval. Continue until the chocolate is smooth, taking care not to overheat it because white chocolate scorches easily.

Dip one end, or approximately one-third to one-half, of each sugar wafer into the melted chocolate. Let the excess coating drip back into the bowl before transferring the cookie to the lined baking sheet.

Add colored sprinkles immediately while the chocolate is still wet. Repeat with the remaining wafers, gently stirring the chocolate if it begins to thicken.

Refrigerate the dipped wafers for 15 to 20 minutes, or let them stand at room temperature until the chocolate is firm. Store the finished wafers in an airtight container.