Easy & Festive Shortbread Christmas Cookies: Your Go-To Holiday Recipe
Get ready to infuse your holiday season with the delightful aroma of freshly baked cookies! These Shortbread Christmas Cookies are the epitome of light, buttery perfection, adorned with vibrant festive sprinkles that truly capture the spirit of Christmas. Requiring only six simple ingredients, this recipe makes it incredibly easy to whip up a batch of these classic holiday treats, making them an indispensable addition to your dessert table or cookie exchange.
This delicious shortbread cookie recipe is wonderfully straightforward, ideal for busy holiday bakers. It’s so quick and fuss-free that you’ll have ample time to prepare an entire assortment of holiday favorites, perhaps even tackling our 12 Days of Christmas Cookies collection. The delicate, melt-in-your-mouth texture paired with a rich, buttery flavor creates a simple yet irresistibly delicious experience. Each bite delivers a perfect balance of sweetness that’s never overwhelming, allowing the pure shortbread taste to shine through. The addition of festive Christmas sprinkles adds not just a pop of color but also a charming touch, transforming a simple cookie into a true holiday masterpiece. For those with dietary considerations, you might also enjoy our Gluten Free Shortbread Cookies.
What’s in this Post: Shortbread Christmas Cookies
- Why We Love These Cookies
- Essential Ingredients
- Creative Variations & Customization
- Step-by-Step Baking Instructions
- Storage & Make-Ahead Tips
- Expert Pro Tips for Perfect Shortbread
- Frequently Asked Questions (FAQ)
- Shortbread Christmas Cookies Recipe Card
Why We Love These Cookies for the Holidays
There are countless reasons why these Christmas shortbread cookies become a cherished holiday tradition year after year. First and foremost, the recipe relies on standard pantry staples, meaning you likely have most, if not all, the ingredients on hand already. This eliminates the need for last-minute grocery runs, making holiday baking stress-free. Furthermore, it’s an incredibly straightforward recipe that doesn’t demand any special equipment or advanced baking skills. Whether you’re a seasoned baker or just starting out, you’ll find this recipe approachable and rewarding.
These shortbread cookies are also remarkably versatile. They are perfect for festive cookie exchanges, adding a homemade touch that everyone will appreciate. They make fantastic gifts for friends, family, and neighbors, beautifully packaged in a tin or cellophane bag. Imagine serving these at your holiday gatherings, delighting guests with their simple elegance and delicious flavor. Their classic appeal and delightful texture make them a crowd-pleaser for any celebration throughout the holiday season, from casual family dinners to elaborate Christmas parties. The combination of minimal effort and maximum festive impact makes them an absolute favorite.
Essential Ingredients for Perfect Shortbread
Achieving the perfect shortbread texture and flavor comes down to using the right ingredients and handling them with care. Here’s a closer look at what you’ll need and why each component is crucial:
- All-purpose flour: The foundation of our shortbread. It’s crucial not to pack the flour into the measuring cup. Instead, spoon it lightly into the cup and level it off with a straight edge. Too much flour can lead to a dense, dry, or crumbly cookie, preventing that signature melt-in-your-mouth texture.
- Powdered Sugar (Confectioners’ Sugar): This is key for the light, delicate texture of shortbread. Unlike granulated sugar, powdered sugar dissolves more readily and helps create a smoother dough, which translates to a tender, less coarse cookie. While some shortbread recipes might use white granulated sugar, powdered sugar yields a superior, more consistent crumb that is characteristic of traditional shortbread.
- Unsalted butter: High-quality unsalted butter is paramount as it provides the rich flavor and tender structure for shortbread. Ensure your butter is softened to room temperature but *not melted*. Softened butter creams beautifully with the sugar, incorporating air for a fluffy mixture. Melted butter will cause the cookies to spread excessively during baking, resulting in flat, greasy cookies.
- Vanilla extract: A classic flavor enhancer that complements the buttery richness. For a delightful twist, consider substituting with almond extract, peppermint extract, or even a touch of orange zest, depending on your desired flavor profile.
- Christmas Sprinkles: These are essential for giving your shortbread that unmistakable festive appeal. Nonpareils (tiny spheres) and jimmies (rod-shaped) work wonderfully, holding their shape and color well during baking. You can experiment with different holiday mixes to match your theme!
You’ll find the complete, precise list of ingredients, along with their exact measurements, in the recipe card located at the bottom of this page.
Creative Variations & Customization Ideas
While classic shortbread is delightful on its own, these Christmas shortbread cookies are also a fantastic canvas for creativity. Here are some fun ways to customize your batch and make them uniquely yours:
- Flavorings: Traditionally, shortbread is simple, but a touch of extra flavor can elevate it. Beyond vanilla, try adding a quarter to half a teaspoon of lemon zest, coconut extract, peppermint extract, or orange zest to the dough for a different holiday twist. A hint of cinnamon or cardamom can also add warmth.
- Icing: Once cooled, a simple glaze or cream cheese glaze can transform these cookies. You can drizzle it decoratively or fully dip one side. Add a few drops of food coloring to the icing for extra festive flair, such as red or green.
- Cookie Cutters: Instead of slicing logs, roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use your favorite holiday-themed cookie cutters (stars, trees, bells, gingerbread men) to create fun shapes. Just be sure to gather and re-roll scraps gently to avoid overworking the dough.
- Chocolate Dip: For an extra decadent treat, melt some good quality chocolate (dark, milk, or white) and dip half of each cooled cookie. You can then add more sprinkles before the chocolate sets, or a contrasting drizzle of white chocolate for an elegant finish.
- Nutty Additions: Finely chopped pecans or walnuts can be folded into the dough along with the sprinkles for a subtle crunch and nutty flavor. Ensure they are very finely chopped to maintain the delicate texture of the shortbread.
Step-by-Step Baking Instructions for Shortbread Christmas Cookies
Follow these easy steps to create your perfect batch of buttery, festive shortbread cookies:
- Step 1: Prepare Dry Ingredients. In a medium bowl, sift together the all-purpose flour and salt. Sifting helps to aerate the flour and ensures a lump-free dough, contributing to the shortbread’s tender crumb. Set this mixture aside for later.
Step 2: Cream Wet Ingredients. I personally prefer using the bowl of my stand mixer fitted with the paddle attachment for this step, but a good quality hand mixer will also work perfectly. Beat together the softened unsalted butter, powdered sugar, and vanilla extract on medium-low speed. Continue beating for about 2 to 3 minutes, or until the mixture becomes wonderfully light and fluffy. This creaming process is vital for incorporating air and creating a tender cookie.
Step 3: Combine with Flour. Reduce the mixer speed to low. Gradually and slowly add the sifted flour mixture to the butter mixture. Mix only until the flour is *just* incorporated and a cohesive dough begins to form. Be vigilant not to overmix the dough, as overmixing can develop the gluten in the flour, resulting in tough, chewy cookies instead of the desired tender, crumbly shortbread.
Step 4: Add Sprinkles. Next, gently fold in the Christmas sprinkles. Mix only until they are evenly distributed throughout the dough. Again, avoid overmixing here, as excessive agitation can cause the color from the sprinkles to bleed into the dough, dulling their vibrant appearance and potentially coloring your beautiful shortbread. A few quick folds by hand might be best.
Step 5: Chill and Slice Dough. Once combined, divide the dough into two equal portions and form each portion into a log, approximately 7-8 inches long. Wrap each log tightly with plastic wrap and place them in the freezer for about 30 minutes. This chilling step is crucial as it firms up the butter, making the dough much easier to slice neatly without crumbling. While the dough chills, preheat your oven to 350 degrees Fahrenheit (175°C) and position an oven rack in the center. Line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
Step 6: Bake the Cookies. Remove the chilled dough logs from the freezer. Using a sharp knife, carefully slice each log into ¼-inch thick rounds. Aim for consistent thickness to ensure even baking. Arrange the cookie slices on the prepared baking sheets, leaving about 1 inch between each cookie. A thin metal spatula can be helpful for transferring the delicate slices. Bake for 10-15 minutes, or until the edges of the cookies are just lightly golden brown. The centers should still appear pale.
Step 7: Cool Completely. Once baked, remove the baking sheets from the oven and allow the cookies to cool on the hot pan for about 20 minutes. This initial cooling period allows them to firm up slightly, making them less prone to breaking. After 20 minutes, carefully transfer the cookies to a wire rack to cool completely. They will become wonderfully crisp as they reach room temperature. Then, they are ready to serve and enjoy!
Storage & Make-Ahead Tips
Proper storage is key to keeping your shortbread cookies fresh and delicious:
You can store these baked Christmas shortbread cookies at room temperature in an airtight container for up to 1 week. To maintain their crispness, you can place a piece of parchment paper or wax paper between layers of cookies.
For longer-term storage, these cookies freeze beautifully. Once completely cooled, transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before serving.
The beauty of this recipe is that you can prepare the cookie dough days, or even weeks, before you plan to bake. Form the logs, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 3 days, or freeze them for up to 2-3 months. If the cookie dough logs are frozen solid, I recommend transferring them to the refrigerator overnight to thaw slightly before attempting to slice and bake. This makes slicing much easier and prevents cracking.
Want to learn more about preparing ahead? Check out our guide on How to Freeze Cookie Dough.
Expert Pro Tips for Perfect Shortbread
Achieving bakery-quality shortbread at home is simpler than you think with these expert tips:
- Accurate Measuring is Crucial: Especially with flour and powdered sugar, precision matters. Do not scoop flour directly from the bag, as this can pack it down and lead to too much flour. Instead, lightly spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife. Do the same for powdered sugar. This “fluff and spoon” method ensures you have the correct amount, which directly impacts the cookie’s texture.
- Don’t Skip the Chill Time: Freezing the dough logs for 30 minutes before slicing is not optional; it’s essential! Chilled dough is much firmer and easier to slice cleanly into uniform rounds. This prevents the dough from crumbling and ensures your cookies hold their shape beautifully during baking, minimizing spreading.
- Utilize Dough Scraps: If you’re using cookie cutters, you’ll inevitably have dough scraps. Gather these gently, press them together (without overworking them), and re-roll. You can cut more cookies from these scraps. While they might be slightly less tender than the first batch, they’ll still be delicious.
- Even Baking: For perfectly baked shortbread, consider rotating your baking sheets halfway through the baking time. This helps compensate for any hot spots in your oven, ensuring all cookies bake evenly and achieve that subtle golden edge.
- Quality Ingredients Matter: Since shortbread has so few ingredients, the quality of each really stands out. Use a good brand of unsalted butter for the best flavor.
- Don’t Overbake: Shortbread should remain pale in the center with just a hint of golden brown on the edges. Overbaking will result in dry, hard cookies. Keep a close eye on them, especially during the last few minutes of baking.
Frequently Asked Questions (FAQ) About Shortbread Christmas Cookies
Unbaked shortbread dough, tightly wrapped in plastic, can be safely stored in the refrigerator for 2-3 days. If you need to store it longer, it’s best to freeze the dough logs.
While a stand mixer with a paddle attachment makes the creaming process effortless, you absolutely don’t *need* one. A good quality electric hand mixer will work just as well to achieve the light and fluffy butter mixture required for perfect shortbread.
For best results, aim to slice your cookie dough logs into ¼-inch thick rounds. This thickness ensures a sturdy yet tender cookie that bakes evenly without becoming too brittle or too doughy in the center. Cookies that are too thin might crumble easily, while very thick cookies may require longer baking times and have a different texture.
Absolutely! While nonpareils and jimmies are recommended for their ability to hold shape and color well, you can experiment with other festive sprinkles. Just be aware that some softer sprinkles or edible glitter might melt or bleed their color more readily into the dough during mixing or baking. Always add sprinkles as the last step and mix minimally.
A common reason for excessively crumbly shortbread is too much flour or insufficient butter. Ensure you’re measuring your flour correctly (spooned and leveled, not packed). Also, make sure your butter is at proper room temperature and thoroughly creamed with the powdered sugar before adding the dry ingredients. Overmixing the dough once flour is added can also lead to a tough or overly crumbly texture.
More Delightful Christmas Cookie Recipes
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Christmas Light Cookies
We hope you love making these delightful Shortbread Christmas Cookies! They truly are a delicious dessert that brings joy to any holiday gathering. Please remember to leave a comment and a star rating once you’ve tried this recipe. Your feedback is incredibly valuable, and we always love to hear from you!
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Shortbread Christmas Cookies
Ingredients
- 2 1/4 cups all purpose flour
- ¼ teaspoon salt
- 3/4 cup Powdered Sugar
- 1 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1/2 cup Christmas Sprinkles
Instructions
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Sift together the salt and flour, then set aside.
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In the bowl of a stand up mixer (or with a hand mixer), beat together the butter, powdered sugar, and vanilla extract on medium-low speed for 2 to 3 minutes until light and fluffy.
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Lower the mixer speed to low, and slowly add in the flour. Beat just until the butter is mixed into the flour to form the shortbread dough. Do not overmix or the cookies will be tough.
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Gently mix in the Christmas sprinkles until just combined. Avoid overmixing, as the color might bleed into the dough.
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Separate the dough into 2 balls. Form each ball into a log that is approximately 7-8 inches long. Wrap with plastic wrap and freeze for 30 minutes to firm up.
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Preheat the oven to 350 degrees Fahrenheit (175°C) and place the rack in the center of the oven. Line 2 baking sheets with parchment paper.
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Remove the logs from the freezer and cut each one into approximately ¼ inch thick slices. Place the cookies on the prepared baking sheets, leaving some space between them.
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Bake the cookies for 10-15 minutes, or until the edges are slightly golden brown. The centers should remain pale.
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Allow the cookies to cool on the baking sheets for 20 minutes to firm up. Then, gently transfer them to a wire rack to cool completely.
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Once fully cooled, the cookies are ready to serve and enjoy!
Recipe Notes
Always measure flour and powdered sugar accurately: fluff, spoon into the measuring cup, and then level off. Do not pack them down.
The cookie dough can be prepared several days ahead of baking. If frozen solid, allow the dough to thaw overnight in the refrigerator before slicing and baking.
Nutrition Facts
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