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
Scale
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
