Christmas Shortbread Cookies

The smell of buttery shortbread baking in the oven is a memory woven into the fabric of every Christmas season at our house. There’s something so comforting about that simple, sweet aroma mingling with the scent of pine and cinnamon. Even with two kiddos underfoot, those warm, crumbly Christmas shortbread cookies are a tradition I fiercely protect. I’ve tweaked this recipe over the years, making it foolproof for even the busiest mom (like me!). This year, let me share my tried-and-true version so you can bring a little Texas Christmas magic to your kitchen. I promise you’ll get perfectly tender, melt-in-your-mouth cookies that everyone will love!

Why This Recipe Works

Between school plays, present wrapping, and trying to remember where I hid the good Christmas ornaments, baking needs to be simple. That’s why this shortbread recipe is a lifesaver! It’s:

• Quick: Minimal ingredients and prep time mean cookies in under an hour.
• Kid-Approved: My little ones adore decorating these with sprinkles and icing.
• Freezer-Friendly: Make the dough ahead and bake when you need a sweet treat.
• Simple Elegance: These cookies are beautiful on their own, perfect for gifting.

I’ve tested this recipe countless times, and trust me, it delivers perfect results every single time. It’s so simple that even the kids can get involved. So ditch the store-bought cookies and get ready to create some delicious memories this Christmas!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups all-purpose flour, plus more for dusting
• Optional: 1 teaspoon vanilla extract
• Optional: Sprinkles, icing, or sanding sugar for decoration

Ingredient Notes

Butter: Using high-quality, real butter makes a big difference in flavor and texture. Make sure it’s properly softened – you should be able to easily press a finger into it, but it shouldn’t be melted.

Sugar: Granulated sugar gives the shortbread a delicate sweetness and helps create a tender crumb. You can use powdered sugar for an even more melt-in-your-mouth texture, but I prefer the slight bite of granulated.

Flour: All-purpose flour is the workhorse here. Be sure to measure it accurately – spoon it into your measuring cup and level it off with a knife to avoid adding too much.

Vanilla Extract: This is optional, but a touch of vanilla adds a lovely warmth and complexity to the flavor. If you want a classic, pure shortbread flavor, skip it.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugar. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; properly creaming the butter and sugar is key to a tender cookie.

Step 2: Add the Salt and Vanilla (Optional). Stir in the salt and vanilla extract (if using) until just combined. The mixture should be smooth and creamy.

Step 3: Gradually Add the Flour. Gradually add the flour, one cup at a time, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cookie. After testing this several times, I learned that a gentle hand is key!

Step 4: Form the Dough into a Disc. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time helps the dough firm up and prevents the cookies from spreading too much in the oven.

Step 5: Roll Out and Cut the Cookies. Preheat your oven to 325°F (160°C). On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes. My kids love using Christmas trees, stars, and gingerbread men!

Step 6: Bake the Cookies. Place the cookies on an ungreased baking sheet (or one lined with parchment paper) and bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them – they can go from perfect to burnt quickly!

Step 7: Cool and Decorate. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with sprinkles, icing, or sanding sugar, if desired. This is the fun part where the kids can really get creative!

Expert Tips from My Kitchen

• Don’t Overmix: Overmixing the dough develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much in the oven. Don’t skip this step!
• Soft Butter is Key: Make sure your butter is properly softened, but not melted. It should be easy to press a finger into, but still hold its shape.
• Even Baking: For even baking, make sure your oven is properly preheated and that you’re using a good quality baking sheet.
• Kid-Friendly Fun: Let the kids help with decorating! It’s a great way to get them involved in the baking process and create lasting memories.
• Sprinkle Before Baking: If using sanding sugar, sprinkle it on the cookies before baking for a beautiful, sparkly finish.

Storage & Meal Prep

These Christmas shortbread cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 2 months. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container.

You can also make the dough ahead of time and store it in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, let the dough thaw in the refrigerator overnight, then roll it out and cut out your cookies as directed.

Substitutions & Variations

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. I recommend using a blend that contains xanthan gum for best results. I’ve tried this with King Arthur’s gluten-free blend, and it works beautifully.

Dairy-Free: Use a dairy-free butter substitute. Coconut oil also works, but it will give the cookies a slightly different flavor and texture.

Lemon Shortbread: Add the zest of one lemon to the dough for a bright, citrusy flavor.

Chocolate Chip Shortbread: Stir in 1/2 cup of mini chocolate chips to the dough before chilling.

Pecan Shortbread: Add 1/2 cup of finely chopped pecans to the dough for a nutty flavor and texture. My mother-in-law swears by this version!

Frequently Asked Questions

Can I use salted butter?

While unsalted butter is preferred for better control over the saltiness of the cookies, you can use salted butter. Just omit the 1/4 teaspoon of salt called for in the recipe.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden brown. Be careful not to overbake them, as they will continue to harden as they cool.

Can I make this dough in a food processor?

Yes, you can make the dough in a food processor. Pulse the butter and sugar together until creamy, then add the salt and vanilla (if using). Gradually add the flour, pulsing until just combined. Be careful not to overprocess.

My dough is crumbly. What did I do wrong?

A crumbly dough is usually caused by not having enough moisture. Make sure your butter is properly softened, and try adding a tablespoon of cold water to the dough if it’s still too dry.

Can I add food coloring to the dough?

Yes, you can add a few drops of food coloring to the dough for festive colored cookies. Gel food coloring is best, as it won’t add too much liquid to the dough.

Can I make these without cookie cutters?

Absolutely! You can roll the dough into a log and slice it into rounds, or simply cut the dough into squares or rectangles using a knife or pizza cutter.

Serving Suggestions

These Christmas shortbread cookies are perfect on their own, or served with a cup of hot cocoa or tea. They also make a lovely addition to a holiday dessert platter.

For a simple presentation, arrange the cookies on a pretty plate or platter and dust them with powdered sugar. You can also tie a ribbon around a stack of cookies for a festive gift.

Portion sizes depend on your family’s appetites, but 2-3 cookies per person is usually a good starting point.

Alright, y’all, I hope this Christmas shortbread cookie recipe brings as much joy to your family as it has to mine. These cookies aren’t just a sweet treat; they’re a little piece of holiday tradition, made with love and shared with those you cherish. I know you can do it! Don’t be afraid to get those little hands in there and make some memories.

Give this recipe a try and let me know how they turn out in the comments below. I’d love to hear about your favorite Christmas baking traditions, too! And if you’re looking for more simple, family-friendly recipes, be sure to sign up for my newsletter. Happy baking, friends!

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