If you’re on the hunt for the perfect buttery, melt-in-your-mouth treat this holiday season, look no further! This Christmas Shortbread Cookies Recipe is my absolute favorite go-to for festive baking. I love how simple the ingredients are, but the taste will have everyone asking for more—trust me, your kitchen is about to smell incredible, and the cookies will disappear fast!
Why You’ll Love This Recipe
- Simple Ingredients: You only need pantry staples to whip these up—no fancy stuff required.
- Perfect Texture: These cookies are buttery and tender with just the right crumbly bite.
- Kid-Friendly Fun: Decorating with sprinkles turns baking into a joyful family activity.
- Make-Ahead Friendly: Dough can chill or freeze ahead, making holiday prep a breeze.
Ingredients You’ll Need
Each ingredient in this Christmas Shortbread Cookies Recipe plays a role in creating that perfect tender, buttery cookie. I always recommend using good quality butter and fresh confectioners sugar for that smooth texture and rich flavor.
- Unsalted butter: Room temperature butter is a must—it blends seamlessly with sugar creating a creamy base.
- Confectioners sugar: This powdery sugar keeps the dough tender and adds a delicate sweetness.
- Vanilla extract: Just a touch adds warm flavor—don’t skip it!
- All-purpose flour: Forms the sturdy but tender body of your shortbread.
- Salt: Balances sweetness and enhances all those buttery notes.
- Sprinkles (optional): For that festive pop of color and fun decorating.
Variations
I’ve played around with this Christmas Shortbread Cookies Recipe in lots of ways to keep it fresh. Feel free to get creative—you can easily tweak it to suit your taste or theme!
- Almond or Citrus Twist: I once added a teaspoon of almond extract or some finely grated lemon zest to the dough—both gave a subtle but delightful change.
- Chocolate-Dipped: After baking, dip half of each cookie in melted dark or white chocolate for an elegant touch.
- Gluten-Free: Swap all-purpose flour with a gluten-free blend—just be mindful that texture might shift slightly.
- Nutty Crunch: Mix in chopped nuts like pecans or walnuts before chilling the dough for extra flavor and crunch.
How to Make Christmas Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the room temperature unsalted butter with the confectioners sugar using a stand mixer or hand mixer. I like to go until it’s smooth and creamy; this ensures your cookies turn out tender rather than dense. Once creamy, add the vanilla extract and mix just to combine. The sweeter aroma hits right here—it always gets me excited.
Step 2: Combine Dry Ingredients and Make the Dough
Whisk together the flour and salt in a separate bowl. Then, on low speed, slowly add these dry ingredients into the butter mixture. Beat just until the dough comes together—mixing too long can toughen the cookies. At this point, the dough will be soft but easy to handle.
Step 3: Chill the Dough Thoroughly
Form the dough into a ball, wrap it tightly with plastic wrap, and pop it into the fridge for at least two hours. This step is crucial because it firms up the dough making it easier to roll out and cut without sticking or cracking. I sometimes chill overnight, and it actually makes rolling much smoother.
Step 4: Roll, Cut, and Add Sprinkles
When you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat. On a lightly floured surface, roll the dough out to about ¼ inch thick. I swear by using just enough flour to prevent sticking—too much can dry the dough. Use cookie cutters to create festive shapes, gathering scraps and rerolling as needed. If you want a little holiday sparkle, press sprinkles gently into each cookie so they hold during baking.
Step 5: Bake and Cool
Bake your shortbread cookies for about 12 minutes or until they turn a light golden brown. Keep an eye on them toward the end—that’s when they go from perfect to overdone real quick! When you pull them from the oven, let them cool on the sheet for 3-5 minutes before transferring to a wire rack. This little cooling time helps them set so you don’t break your beautiful cookies.
Pro Tips for Making Christmas Shortbread Cookies Recipe
- Soft Butter is Key: I learned that if your butter is too cold, the dough won’t come together smoothly—patience with room temp pays off big time.
- Don’t Overmix: Mixing the flour in just until combined keeps the cookies light instead of tough and dense.
- Chill, Chill, Chill: Proper chilling makes the rolling and cutting so much easier and prevents spreading in the oven.
- Watch Your Bake Time: Pull the cookies out when edges barely brown—watch closely to avoid dry, crumbly results.
How to Serve Christmas Shortbread Cookies Recipe
Garnishes
I love to sprinkle these cookies with festive colored sugar or tiny holiday sprinkles before baking—it adds a joyful crunch and eye-catching charm. Sometimes I drizzle them with a simple glaze (powdered sugar + milk) for a delicate sweetness that really makes them shine. It’s super fun to decorate with kids and makes the cookies look like they came straight from Santa’s workshop.
Side Dishes
Shortbread cookies naturally pair perfectly with a warm mug of hot cocoa or spiced tea—my family goes crazy for this combo! Serving them alongside fruit preserves, a cheese platter, or even a scoop of vanilla ice cream makes the entire experience festive and cozy. I sometimes bring these to holiday parties alongside mulled wine, and they’re always the first to disappear.
Creative Ways to Present
If you’re gifting these, I recommend stacking them in clear cello bags tied with a red ribbon and a sprig of fresh rosemary for that wintery vibe. Another favorite is displaying them on tiered trays with small decorative ornaments or peppermint sticks nestled between the cookies. It really elevates your cookie table and spreads joy—your guests will love it!
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully when stored in an airtight container at room temperature—still delicious up to a week later! I always make sure they’re fully cooled before storing to avoid any sogginess. If you’re like me, you might hide a few treats for yourself to enjoy later in the week (no judgment here!).
Freezing
I’ve frozen both the dough and the baked cookies with great success. For the dough, wrap it well in plastic, then foil—freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before rolling out. Baked cookies freeze well in airtight containers separated by parchment paper to prevent sticking. This is perfect if you want to bake in advance and save time during the holiday rush.
Reheating
If your cookies lose a bit of their fresh-baked crispness, warming them gently in a 300°F oven for 5 minutes revives that just-baked feeling. I find this is the best way to bring back softness inside while keeping that lovely shortbread crunch outside.
FAQs
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Can I use salted butter instead of unsalted in this shortbread recipe?
You can use salted butter, but I recommend reducing or omitting the added salt in the recipe. Unsalted butter gives you more control over the flavor and salt level, helping keep the cookies perfectly balanced.
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How thick should I roll out the dough for Christmas shortbread cookies?
Rolling the dough about ¼ inch thick is ideal—it ensures the cookies bake evenly and hold their shape without becoming too crunchy or too soft.
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Can I decorate these cookies with royal icing?
Absolutely! These shortbread cookies make a perfect canvas for royal icing or any other decorative frosting. Just make sure the cookies have fully cooled before decorating to prevent melting.
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Why did my shortbread cookies spread too much during baking?
Cookies spreading can happen if the dough was too warm when placed in the oven or if you overgreased your baking sheet. Also, skipping the chilling step often leads to spreading. Next time, chill the dough properly and use parchment or silicone mats to keep cookies intact.
Final Thoughts
I absolutely love how this Christmas Shortbread Cookies Recipe brings a warm, simple joy to the holidays. When I first tried making them, I was amazed at how just a few basic ingredients could result in something so special—and now it’s a tradition I cherish and share every year. I know you’ll enjoy baking (and eating!) these as much as my family does. So grab your mixer, dust off your cookie cutters, and get ready to fill your home with one of the best holiday treats around!
Print
Christmas Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Christmas Shortbread Cookies are buttery, tender, and melt-in-your-mouth perfect for the holiday season. Made with simple ingredients like butter, sugar, vanilla, and flour, these cookies are easy to prepare, chilled, rolled, cut into festive shapes, and baked until just golden. Optional sprinkles add a cheerful finishing touch, making them ideal for holiday parties, gift-giving, or cozy evenings with a cup of tea.
Ingredients
Cookie Dough
- 1 cup unsalted butter, room temperature
- ½ cup confectioners sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Optional Toppings
- Sprinkles
Instructions
- Cream butter and sugar: Using a stand mixer or hand mixer with a large bowl, beat the unsalted butter and confectioners sugar together until the mixture is smooth, creamy, and well combined. Add the vanilla extract and mix until evenly incorporated.
- Mix dry ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour and salt until combined. With the mixer on low speed, gradually add the dry ingredients to the wet mixture and beat until the dough forms a cohesive ball.
- Chill the dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours to firm up the dough, which makes it easier to roll and cut.
- Preheat oven and prepare baking sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Roll and cut dough: Lightly flour a clean surface and roll out the chilled cookie dough to about ¼ inch thickness. Use cookie cutters to cut out festive shapes. Gather any scraps, reroll, and continue cutting until all dough is used.
- Transfer cookies to baking sheet: Use a spatula to carefully lift and place the cut-out cookies onto the prepared baking sheet, spacing them about 1 inch apart to allow even baking.
- Add sprinkles: If desired, gently press sprinkles into the top of each cookie to ensure they stick and add a festive ornamental touch.
- Bake cookies: Bake in the preheated oven for approximately 12 minutes, or until the edges and bottoms are lightly golden brown, indicating the perfect level of doneness.
- Cool cookies: Allow the cookies to cool on the baking sheet for 3 to 5 minutes to firm up before carefully transferring them to a wire rack to cool completely.
Notes
- Storage: Store fully cooled cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- Make ahead: The dough can be prepared and refrigerated up to 1 week in advance before rolling and baking.
- Freezing: For longer-term storage, freeze the dough tightly wrapped or in an airtight container for up to 3 months. Thaw in the refrigerator overnight before rolling and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
