If you’re searching for a classic holiday treat that’s buttery, tender, and just melts in your mouth, this Christmas Shortbread Cookies Recipe is your new best friend in the kitchen. I absolutely love how these cookies come together with simple pantry staples and transform into festive delights that get gobbled up way too fast. Stick with me here—once you try this recipe, you’ll see why it’s become a holiday favorite in my family and, I bet, in yours too!
Why You’ll Love This Recipe
- Simplicity & Flavor: Only a handful of ingredients, but the buttery richness and soft crumb make these cookies irresistible.
- Versatile Decorating: You can dress them up with icing and sprinkles or keep them simple for a rustic holiday feel.
- Perfect Texture: Tender yet sturdy enough to hold their shape—great for cookie cutters or slice and bake.
- Make-Ahead Friendly: Dough chills well and cookies store beautifully, so you can prep early and relax on the big day.
Ingredients You’ll Need
These ingredients all work together to create that traditional soft, buttery shortbread we all love, with a hint of brown sugar that adds a warm depth. The vanilla and almond extracts in the icing really bring a festive touch that you’ll want to savor.
- Unsalted Butter: Softened butter is key for that melt-in-your-mouth texture; make sure it’s at room temperature for easy creaming.
- Brown Sugar: Using packed brown sugar gives a subtle molasses undertone and keeps the cookies moist.
- Vanilla Extract: The warm, cozy vanilla flavor is classic and enhances all the other ingredients.
- Flour: Plain all-purpose flour works perfectly to create a tender crumb.
- Sea Salt: Just a pinch to balance sweetness and bring out savory notes.
- Powdered Sugar: For a smooth, sweet icing finish.
- Cream or Milk: Adds the right consistency to the icing; cream gives extra richness.
- Almond Extract (or extra Vanilla): Adds a delicate, nutty flavor that feels fancy but is so easy.
Variations
I love how flexible this Christmas Shortbread Cookies Recipe is—you can tweak it to fit your style or dietary needs without losing that classic charm. I’ve played around with different extracts, shapes, and even a gluten-free twist that my friends went nuts for.
- Spiced Variation: Adding a pinch of cinnamon or nutmeg gives the cookies a cozy warmth that’s perfect for snowy evenings—my family especially enjoys these with a cup of hot cocoa.
- Gluten-Free Option: Swapping regular flour with a 1-to-1 gluten-free flour blend works surprisingly well—just chill the dough a bit longer before rolling out.
- Decor Immersion: Try dipping half of each cookie in melted white or dark chocolate for an elegant holiday touch that always impresses guests.
- Slice and Bake Style: Rolling into a log and slicing is my go-to when I’m short on time—but feel free to roll out and use your favorite festive cookie cutters to get the kids involved!
How to Make Christmas Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by placing the softened butter and packed brown sugar in your mixing bowl. Beat on high speed until the mixture is light, fluffy, and creamy—this usually takes about 3 to 5 minutes. When you smell that buttery-sweet aroma, you know you’re on the right track! Then, add the vanilla extract and mix again until incorporated. This step is crucial because it sets the stage for the cookie’s tender texture and rich flavor.
Step 2: Combine Dry Ingredients and Incorporate
In a separate bowl, whisk together the sea salt and 1 ¾ cups of flour. Slowly add this dry mix into your creamed butter-sugar mixture, blending on low speed until just combined. The dough is going to look crumbly here, but don’t worry—we’ll bring it all together in the next step.
Step 3: Kneading the Dough
Lightly flour your clean work surface with the remaining ¼ cup flour. Transfer the dough to the surface and gently knead it until it’s smooth and no dry patches remain. This makes the dough easier to roll or shape and ensures an even bake. If you find the dough too sticky, feel free to add a tiny bit more flour, but not too much—you want these cookies tender, not tough!
Step 4: Shape and Chill
Here’s where you decide your cookie style! Divide your dough into three balls if you want to roll it out and use cookie cutters. Or, roll the whole batch into one big log for an easy slice-and-bake method. Wrap tightly in plastic wrap and chill for at least 30 minutes. Chilling firms up the dough, helping your cookies hold their shape better during baking.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). For slice-and-bake, cut the dough into ¼-inch-thick slices and place them on a parchment-lined cookie sheet. If rolling and cutting, dust your surface lightly with flour, roll dough to just over ¼ inch thickness, and cut using festive cookie cutters. Bake for 12 to 14 minutes or until you see those edges start turning a lovely golden brown. As soon as the cookies come out, let them rest on the pan for about 2 minutes before transferring to a cooling rack to prevent breakage.
Step 6: Icing and Decorating
Once the cookies are completely cool, whisk powdered sugar, cream or milk, and your choice of almond or vanilla extract until smooth. Spread the icing generously on each cookie and decorate with sprinkles or colored sugar for that festive flare. I’ll admit, I’m terrible at waiting for the icing to fully set—but that fresh icing on soft shortbread? It’s worth the temptation!
Pro Tips for Making Christmas Shortbread Cookies Recipe
- Soft Butter Matters: Always use room temperature butter, not melted—this helps you get that light, airy dough that bakes perfectly.
- Don’t Skip Chilling: Chilling the dough for at least 30 minutes is a game-changer for texture and easy handling.
- Watch the Edges: Pull cookies from the oven when edges just start to turn golden, so they don’t get too crisp or lose their tender bite.
- Rolling Thickness: I aim for just over ¼ inch thickness to keep the cookies sturdy enough for decorating but still delicate and tender.
How to Serve Christmas Shortbread Cookies Recipe
Garnishes
I usually stick to classic powdered sugar icing and colorful sprinkles because it’s festive and fun for the kids to help with. But if I’m making them for a grown-up gathering, I love adding finely chopped nuts on top or a drizzle of melted chocolate for elegance. Sometimes a light dusting of cinnamon sugar right out of the oven works beautifully, too.
Side Dishes
These shortbread cookies shine alongside a rich cup of hot chocolate, mulled wine, or a nice cup of spiced tea. For holiday parties, I’ve paired them on a dessert platter with peppermint bark and cinnamon-spiced nuts to create a delicious seasonal spread that guests rave about.
Creative Ways to Present
I love packaging my Christmas Shortbread Cookies in clear cellophane bags tied with a festive ribbon—perfect for gifting neighbors or coworkers. Another time, I arranged them in a holiday tin layered with tissue paper for an elegant presentation that looked store-bought. Have fun with cookie cutters like stars, trees, or snowflakes; it really brings that Christmas magic to your kitchen table.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They stay fresh for about 5 to 7 days—though honestly, mine rarely last that long because everyone’s sneaking bites!
Freezing
If I want to prepare ahead, I freeze the shaped dough (wrapped tightly in plastic wrap) for up to 3 months. When ready to bake, I thaw it overnight in the fridge and proceed as usual. Baked cookies also freeze well—just layer them with parchment paper in a freezer-safe container.
Reheating
To refresh frozen baked cookies, I gently warm them in a 300°F oven for about 5 minutes—it restores that freshly baked warmth without drying them out. Avoid microwaving, as it can make them chewy or too soft.
FAQs
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Can I use salted butter instead of unsalted for this Christmas Shortbread Cookies Recipe?
You can, but I recommend reducing or omitting the added sea salt in the recipe to keep the cookies from tasting too salty. Unsalted butter gives you better control over the salt level, which balances the sweetness perfectly.
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How thick should I roll the dough for cutting shapes?
I like to roll the dough just over ¼ inch thick; this thickness allows the cookies to hold their shape nicely while baking and gives you a tender, buttery bite that’s not too crunchy or dry.
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What can I use if I don’t have almond extract for the icing?
No worries—vanilla extract is a great substitute in the icing. It keeps the flavor simple and classic, and sometimes I alternate between the two depending on what I have on hand or the flavor profile I want.
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Can I make this dough ahead of time?
Absolutely! The dough can be wrapped and refrigerated for up to 3 days, or frozen for longer storage. Just make sure to let it come back to a workable temperature before shaping or slicing.
Final Thoughts
This Christmas Shortbread Cookies Recipe holds a special place in my heart—it’s the one I reach for when I want a comforting, nostalgic treat that brings people together. The balance of buttery flavor, tender texture, and festive icing always wins smiles at any gathering. I can’t wait for you to try it out and make your own holiday memories with these delightful cookies!
Print
Christmas Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic Christmas Shortbread Cookies are buttery, tender, and lightly sweetened with brown sugar. Perfectly simple yet festive, they’re decorated with a smooth almond or vanilla-flavored icing and sprinkles that add a cheerful touch. Ideal for holiday gatherings or gifting, these cookies combine a melt-in-your-mouth texture with an easy preparation method.
Ingredients
For the Cookies:
- 1 cup unsalted butter (2 sticks), softened
- ⅔ cup packed brown sugar
- 1 ½ – 2 teaspoons vanilla extract
- 2 cups flour
- ½ teaspoon sea salt
For the Icing:
- 1.5 cups powdered sugar
- 3 – 4 tablespoons cream or milk
- ½ teaspoon almond extract or vanilla extract
Instructions
- Cream Butter and Sugar: Add the brown sugar and softened butter to a mixing bowl or stand mixer bowl. Beat on high speed until the mixture is light and fluffy. Then add vanilla and beat again to fully incorporate the flavor.
- Mix Dry Ingredients: In a small bowl, whisk together the sea salt and 1 ¾ cups of the flour. Gradually add these dry ingredients into the creamed butter and sugar mixture. Mix until just combined.
- Knead Dough: Sprinkle the remaining ¼ cup flour onto a clean surface. Transfer the cookie dough onto this surface and knead gently until the dough is smooth and the extra flour is fully incorporated to prevent stickiness.
- Chill Dough: Divide the dough into three equal balls if you want to roll and cut cookies, or roll into a single large log if you prefer slice-and-bake style. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
- Prepare to Bake: Preheat your oven to 350°F (175°C). For slice-and-bake, slice the dough into desired thickness just over ¼ inch and place on a parchment-lined cookie sheet. If rolling out, dust your surface with flour, roll the dough to about ¼ inch thickness, and cut with cookie cutters.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes or until the edges start to turn golden brown. After baking, let the cookies sit on the pan for 2 minutes before transferring them to a wire rack to cool completely.
- Make and Apply Icing: Once the cookies are fully cooled, whisk together the powdered sugar, cream or milk, and almond or vanilla extract until smooth. Spread the icing evenly over each cookie and optionally add sprinkles for decoration. Let the icing set before serving for best results.
- Storage: Store finished cookies in an airtight container. They will stay fresh for 5 to 7 days if they last that long!
Notes
- Use unsalted butter for better control over saltiness.
- For a stronger vanilla flavor, use 2 teaspoons of vanilla extract.
- Ensure cookies are completely cool before icing to avoid melting.
- Adjust icing consistency with more milk or powdered sugar to get spreadable texture.
- Store cookies in a cool, dry place to maintain freshness.
- You can substitute almond extract with vanilla extract if preferred.
- If using cookie cutters, chill dough well for easier handling and cleaner shapes.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
