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
Scale
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
