If you’re anything like me, the holidays aren’t complete without a batch of buttery, melt-in-your-mouth shortbread cookies. Today, I’m sharing my favorite Christmas Shortbread Cookies Recipe that’s so simple and absolutely foolproof. Whether you’re baking with kids or just want that perfect festive treat to share with friends and family, these cookies hit every mark — crisp edges, tender centers, and… well, let’s just say my kitchen smells AMAZING every time I make them. Stick around and I’ll walk you through every step!
Why You’ll Love This Recipe
- Incredibly Simple: Just a handful of everyday ingredients that come together beautifully every time.
- Perfect Texture: Crispy on the edges yet tender and buttery inside, the kind that practically melts on your tongue.
- Great for Decorating: They hold their shape well, so sprinkles or icing stay put without smudging.
- Make-Ahead Friendly: You can prep the dough days ahead or freeze it, making your holiday baking stress-free.
Ingredients You’ll Need
These cookies shine because of their simplicity. The ingredients are classic, easy to find, and balanced just right to create that iconic shortbread crumb. Here’s a little insider tip: using room temperature butter really helps achieve that creamy dough texture which bakes into the perfect crumbly cookie.
- Unsalted Butter: Using unsalted gives you full control over the salt content and keeps the flavor clean and buttery.
- Confectioners Sugar: I prefer this over granulated sugar because it blends smoothly for a tender cookie.
- Vanilla Extract: Just a splash adds a warm, sweet note that makes the shortbread irresistible.
- All-Purpose Flour: The foundation of the dough; fresh flour always gives the best results.
- Salt: Enhances the buttery flavor and balances the sweetness.
- Sprinkles (Optional): For a festive touch — my kids love helping with this part!
Variations
I love that this Christmas Shortbread Cookies Recipe is a great blank canvas. You can easily jazz it up or keep it classic depending on your mood or taste — and it never disappoints.
- Lemon Zest: One year, I added a teaspoon of fresh lemon zest to the dough — the bright citrus cut through the richness beautifully and became an unexpected family favorite.
- Almond Extract: Swap some or all of the vanilla with almond extract for a subtle nutty twist that pairs perfectly with sprinkles or dipped edges.
- Gluten-Free: I’ve successfully made this cookie using a gluten-free blend, just be mindful to check your flour blend’s instructions for the best results.
- Chocolate-Dipped: Dip half of the cookie in melted dark chocolate for a fancy, elegant touch that makes these cookies irresistible during parties.
How to Make Christmas Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating room-temp butter and confectioners sugar together until your mix turns smooth and creamy — I use my stand mixer with the paddle attachment, but a hand mixer works just as well. This step is key because it helps the sugar dissolve into the butter, setting the stage for a silky dough.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk the flour and salt. This helps distribute the salt evenly so every bite has just the right seasoning. Then, slowly add the dry mix to the butter mixture on low speed to avoid flour puffing everywhere. Mix until it just comes together — don’t overwork the dough!
Step 3: Chill the Dough
Wrap your dough ball tightly in plastic and chill it for at least 2 hours. I’ve found that chilling not only makes it easier to roll but helps prevent spreading while baking, so your cookies keep their crisp shapes.
Step 4: Roll, Cut, and Bake
Preheat your oven to 350°F and prepare a baking sheet with parchment or a silicone mat. On a lightly floured surface, roll the dough about ¼ inch thick and go wild with cookie cutters — that’s always the fun part. If you want, press sprinkles gently into the shaped dough before baking. Bake for around 12 minutes or until edges just start turning light golden brown. Let them cool on the sheet a few minutes before transferring to a wire rack.
Pro Tips for Making Christmas Shortbread Cookies Recipe
- Butter at Room Temperature: I always leave butter out for at least 30 minutes to get a soft, spreadable texture — makes creaming much easier.
- Don’t Overmix: Once flour is added, mix just until combined to keep the cookies tender and flaky.
- Chilling Helps Shape: Cold dough rolls out smoothly and keeps cookie shapes crisp during baking.
- Use Parchment or Silicone Mats: This prevents sticking and helps cookies bake evenly without burning on the bottom.
How to Serve Christmas Shortbread Cookies Recipe
Garnishes
I’m a fan of keeping it simple with sprinkles pressed gently on before baking — it adds a festive pop without fuss. Sometimes, for a touch of elegance, I drizzle melted white or dark chocolate on cooled cookies. Fresh rosemary sprigs or dried cranberries sprinkled nearby on the serving tray also add great aroma and holiday charm.
Side Dishes
These cookies pair beautifully with a warm cup of spiced tea, hot cocoa, or even mulled wine at holiday parties. I also love setting them out alongside a cheese board—the buttery cookies contrast nicely with sharp cheeses and fruit.
Creative Ways to Present
Once, I packaged a batch in little clear bags tied with twine and fresh pine sprigs for gifts — everyone loved how charming and easy that was. Another time, I stacked them artistically on a tiered cake stand decorated with holly leaves to make a stunning cookie display at Christmas brunch.
Make Ahead and Storage
Storing Leftovers
I always store my cooled Christmas Shortbread Cookies in an airtight container at room temperature. They stay fresh and buttery for up to a week—perfect if you want to bake early and enjoy the treats all season long.
Freezing
If you want to prep in advance, I highly recommend freezing the dough wrapped tightly in plastic wrap and then foil. It freezes really well for up to 3 months. When you’re ready to bake, just thaw overnight in the fridge, roll out, and bake as usual. It’s a holiday lifesaver!
Reheating
Leftover baked cookies can be refreshed by popping them in a 300°F oven for 5 minutes to bring back a little crispness. Just watch closely to avoid overbaking. This little trick always makes them taste freshly baked!
FAQs
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Can I make this Christmas Shortbread Cookies Recipe without a mixer?
Absolutely! While a stand or hand mixer speeds things up, you can cream the butter and sugar by hand with a sturdy wooden spoon or spatula. Just be patient and use room temperature butter to get a creamy consistency.
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Why do I need to chill the dough?
Chilling the dough solidifies the butter, which helps prevent the cookies from spreading too much and losing their shape. It also makes the dough easier to roll and cut cleanly, which is especially important for festive shapes.
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Can I use salted butter instead of unsalted?
You can, but I recommend reducing or skipping the added salt to avoid over-salting. Unsalted butter gives you more control over the flavor balance.
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How should I store decorated shortbread cookies?
Once decorated, especially with icing, let the decoration dry completely before gently stacking them with parchment paper layers in between, then store in an airtight container at room temperature for up to a week.
Final Thoughts
This Christmas Shortbread Cookies Recipe has been my go-to for years, and I absolutely love how reliably delicious it turns out every single time. It’s easy enough to whip up even on a busy day, yet feels special enough to impress your holiday guests. I hope you give it a try and discover the same joy in baking and sharing these buttery little treats with your loved ones. Trust me, your kitchen and your taste buds will thank you!
Print
Christmas Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic Christmas Shortbread Cookies are buttery, tender, and melt-in-your-mouth delicious. Perfectly sweetened with confectioners sugar and infused with vanilla extract, these festive cookies can be decorated with colorful sprinkles to add a fun holiday touch. They are easy to make and ideal for holiday gatherings, gifting, or cozying up 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 Topping
- Sprinkles, optional
Instructions
- Beat Butter and Sugar: Using a stand mixer or hand mixer and a large bowl, beat the unsalted butter and confectioners sugar together until smooth and creamy. Add the vanilla extract and mix until fully combined to create a flavorful base for the dough.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour, ensuring a balanced flavor and texture.
- Mix Dough: On low mixer speed, gradually add the dry flour mixture into the butter mixture. Beat until the dough begins to come together, forming a cohesive ball without overmixing to avoid tough cookies.
- Chill Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 2 hours to firm up the dough, which helps with rolling and cookie shape retention during baking.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters to cut into your desired festive shapes. Gather scraps and re-roll as needed for more cookies.
- Transfer Cookies: Carefully use a spatula to transfer the cut-out cookies to the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading during baking.
- Add Sprinkles: If using sprinkles, gently press them into the tops of the cookies to help them adhere and add a festive decorative touch.
- Bake Cookies: Bake in the preheated oven at 350°F for approximately 12 minutes, or until the edges are light golden brown, indicating they are perfectly baked and tender.
- Cool Cookies: Let the cookies cool on the baking sheet for 3-5 minutes to firm up before transferring them carefully to a wire rack to cool completely, ensuring they don’t break.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- Make Ahead: Dough can be made up to 1 week in advance and stored wrapped in plastic wrap in the refrigerator until ready to roll and bake.
- Freezing: For longer storage, freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
