If you’re on the hunt for the ultimate, melt-in-your-mouth butter cookie that just screams holiday magic, you’re going to want to stick around for this one. This Christmas Shortbread Cookies Recipe has been a favorite in my kitchen for years, and honestly, it never disappoints. You’ll love how simple ingredients come together to create buttery, tender cookies that pair perfectly with festive icing and sprinkles — a holiday treat that’s both nostalgic and always crowd-pleasing.
Why You’ll Love This Recipe
- Simple Ingredients: You likely already have most of what you need in the pantry—no crazy, hard-to-find stuff.
- Perfect Texture: Buttery, tender, and just the right amount of crumbly—you’ll see what I mean after the first bite.
- Customizable Icing: The icing is easy to tweak and decorate, so you can make every batch unique and festive.
- Make-Ahead Friendly: Prep in advance and bake when ready, which is a game changer during the busy holidays.
Ingredients You’ll Need
Every ingredient brings something special to these shortbread cookies, balancing flavor and texture beautifully. I always recommend using unsalted butter because it gives you control over the saltiness, and freshly powdered sugar for the icing really amps up that sweetness without any graininess.
- Unsalted Butter: Softened, not melted, to cream perfectly with sugar for that tender, rich cookie base.
- Brown Sugar: Adds a subtle caramel note that elevates the flavor beyond plain white sugar.
- Vanilla Extract: Using good-quality vanilla really makes the difference here; it perks up the flavor delightfully.
- All-Purpose Flour: The backbone of the cookie, providing structure and balance.
- Sea Salt: Just enough to bring out the buttery goodness without being overpowering.
- Powdered Sugar: For that smooth, dreamy icing that melts on top and pairs beautifully with sprinkles.
- Cream or Milk: To thin the icing just right—too much and it’s runny, too little and it’s too thick to spread.
- Almond Extract (Optional): A little nutty warmth that’s lovely in the icing—feel free to swap with vanilla if preferred.
Variations
I love playing around with this Christmas Shortbread Cookies Recipe to keep it fresh every year. Whether it’s swapping out extracts or adding mix-ins, making this recipe your own is part of the fun.
- Lemon Zest: Adding fresh lemon zest to the dough gives a bright twist, which my family surprisingly adores for a zesty holiday touch.
- Chocolate Drizzle: Melt some dark chocolate and drizzle over the iced cookies for a more decadent look and taste.
- Gluten-Free Option: Substitute with a gluten-free flour blend, but be sure to watch the dough’s texture; you might need a bit more flour to avoid stickiness.
- Nutty Upgrade: Fold in finely chopped pistachios or almonds for a delightful crunch and festive green hues.
How to Make Christmas Shortbread Cookies Recipe
Step 1: Cream Butter and Brown Sugar
Start by adding your softened butter and brown sugar into your mixing bowl. Beat on high speed until the mixture becomes light, fluffy, and creamy—this usually takes about 3-4 minutes with a stand mixer. This step is key because it incorporates air, which helps create that melt-in-your-mouth texture. Don’t rush here; I’ve learned patience at this stage pays off.
Step 2: Add Vanilla and Dry Ingredients
Mix in your vanilla extract until it’s fully combined. In a separate small bowl, whisk together the sea salt and most of your flour (about 1 3/4 cup). Gradually sift this dry blend into the butter mixture while mixing on low speed. The trick here is to avoid overmixing — once the flour is just incorporated, it’s time to stop to keep the cookies tender.
Step 3: Knead and Chill the Dough
Transfer the dough to a clean, floured surface with the remaining 1/4 cup of flour and knead gently until smooth. This step helps the dough come together without becoming tough. Then, divide into three balls if you want to roll out and cut shapes, or roll into a log for slice-and-bake cookies. Wrap tightly in plastic wrap and chill in the fridge for at least 30 minutes. It’s tempting to skip chilling, but trust me—this results in better texture and easier handling.
Step 4: Shape and Bake
Preheat your oven to 350°F and prep baking sheets with parchment paper. Slice the log into 1/4 inch thick cookies or roll out the dough and cut with your favorite cookie cutter. I like mine just a little thick for a buttery bite. Bake for 12-14 minutes or until the edges turn a soft golden color. Let them cool on the pan a couple of minutes before transferring to a rack so they don’t break.
Step 5: Whip Up the Icing and Decorate
Once your cookies are completely cool (this is important—warm cookies can melt the icing), whisk together powdered sugar, cream or milk, and almond or vanilla extract until smooth. Spread icing generously on each cookie and add your favorite sprinkles. My personal confession? I rarely wait for the icing to fully set before enjoying—impatience wins every time!
Pro Tips for Making Christmas Shortbread Cookies Recipe
- Use Room Temperature Butter: I found that butter that’s too cold or melted changes the texture; softened butter creams best for this recipe.
- Don’t Overwork the Dough: Knead just until smooth – overkneading can make cookies tough rather than tender.
- Chill Thoroughly: Chilling the dough helps prevent spreading, so your cookies keep their shape beautifully.
- Even Baking Is Key: Rotate your pans halfway through baking if your oven heats unevenly to get perfect golden edges.
How to Serve Christmas Shortbread Cookies Recipe
Garnishes
I’m a sucker for vibrant sprinkles on top, especially red and green nonpareils or edible glitter for that extra festive sparkle. Sometimes, I like to add a small dollop of jam before icing for a sweet surprise inside, which always goes over well with guests.
Side Dishes
These shortbread cookies go hand in hand with a warm mug of hot cocoa or a cup of spiced tea. For holiday parties, I often pair them alongside gingerbread or peppermint bark to create a cookie platter that’s sure to impress.
Creative Ways to Present
One year, I stacked them in a glass jar layered with colorful ribbon and sprinkles between each layer—that was a hit as a gift! You can also arrange them on a festive platter with edible pine sprigs or mini candy canes for a charming centerpiece.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature, separated by parchment paper to keep the icing intact. They’ll stay fresh and delicious for up to a week, though in my house, they rarely last more than a couple of days!
Freezing
I often freeze the shaped dough logs before slicing and baking. Just wrap tightly in plastic and freeze for up to two months. When you’re ready, slice and bake without thawing — it works wonderfully and saves tons of prep time.
Reheating
If you want to enjoy cookies warm, pop them in a preheated oven at 300°F for 5 minutes. Be careful not to overheat or the icing will melt. For leftovers with icing, I recommend reheating before icing for best results.
FAQs
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Can I use salted butter for this Christmas Shortbread Cookies Recipe?
You can, but I recommend reducing or skipping the added sea salt in the recipe to avoid an overly salty flavor. Using unsalted butter lets you control the saltiness precisely, which is easier for balancing the sweet and buttery notes.
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How do I keep my iced cookies from getting soggy?
Make sure your cookies are completely cooled before icing. Also, allow the icing to set fully before stacking or storing the cookies. Using royal icing or letting the glaze harden helps maintain that crisp texture alongside the sweet topping.
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Can I make this dough ahead of time?
Absolutely! You can prep the dough, shape it, and refrigerate for up to 24 hours or freeze it for longer storage. Just bring it back to a slightly chilled state before slicing or rolling out to make handling easier.
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What if I don’t have cream or milk for the icing?
You can substitute with water, but keep in mind the icing might not be quite as creamy. Add it slowly to reach the right spreading consistency, and the cookies will still taste fantastic.
Final Thoughts
This Christmas Shortbread Cookies Recipe holds a special place in my heart—not just because of how delicious they are, but because of the cozy holiday memories they help create. I love pulling out the cutters, getting the icing ready, and getting the whole family involved. I really hope you give these cookies a try; they’re the perfect blend of simplicity, tradition, and magic that’ll have you making them year after year. Trust me, once you taste that buttery crumb and sweet icing, you’ll be hooked just like I am!
Print
Christmas Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the festive charm of these classic Christmas Shortbread Cookies, perfectly buttery and tender with a subtle vanilla and almond-flavored icing glaze. This recipe offers an easy-to-follow method to create melt-in-your-mouth shortbread cookies, ideal for holiday gatherings or gift-giving, featuring a slice-and-bake or rolled dough approach for customizable shapes.
Ingredients
For the Cookies:
- 1 cup unsalted butter (2 sticks), softened
- ⅔ cup packed brown sugar
- 1 ½ – 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp sea salt
For the Icing:
- 1.5 cups powdered sugar
- 3 – 4 tablespoons cream or milk
- ½ tsp almond extract or vanilla extract
Instructions
- Cream the Butter and Sugar: Add brown sugar and softened butter to a mixing bowl or stand mixer bowl. Beat on high speed until the mixture is light and fluffy. Incorporate the vanilla extract by continuing to beat the mixture until fully combined.
- Combine Dry Ingredients: In a small bowl, whisk together the sea salt and 1 ¾ cups of flour. Gradually add this dry mixture to the creamed butter and sugar mixture, stirring until fully incorporated.
- Knead the Dough: Sprinkle the remaining ¼ cup of flour onto a clean work surface. Transfer the dough onto the floured surface and knead gently until the dough becomes smooth and the extra flour is fully incorporated, which helps prevent sticking.
- Chill the Dough: Divide the dough into three separate balls if you plan to roll out and use cookie cutters, or roll it into one large log for slice-and-bake cookies. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Depending on the chosen shape method, either slice the log into 1/4 inch thick rounds or roll out each dough ball on a floured surface to about 1/4 inch thickness and cut into desired shapes with cookie cutters. Place cookies onto a parchment-lined baking sheet.
- Bake the Cookies: Bake the cookies for 12-14 minutes or until the edges start to turn a golden brown shade. After baking, let the cookies rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
- Make and Apply Icing: Once the cookies are fully cooled, whisk together powdered sugar, cream or milk, and almond or vanilla extract until smooth. Spread the icing over each cookie and decorate with sprinkles as desired. Allow icing to set before serving.
- Storage: Store the iced cookies in an airtight container at room temperature. They remain fresh for about 5-7 days, although they tend to be enjoyed quickly!
Notes
- For softer cookies, slice the dough thicker than 1/4 inch before baking.
- You can substitute almond extract with vanilla extract in the icing for a milder flavor.
- Chilling the dough is essential for easy handling and to maintain the cookie shape during baking.
- Use parchment paper for easy cookie removal and cleaner baking sheets.
- Decorate the cookies with festive sprinkles for a holiday touch.
- If you prefer gluten-free, substitute the all-purpose flour with an appropriate gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
