Easy Shortbread Christmas Cookies are a timeless holiday delight, offering a perfect blend of buttery richness, crisp texture, and a melt-in-your-mouth tenderness with every bite. These festive cookies are more than just a sweet treat; they’re a cherished tradition, ideal for holiday gifting, competitive cookie exchanges, or as an elegant addition to your elaborate Christmas dessert platter. Their simple ingredients and straightforward baking process make them an accessible and rewarding project for bakers of all skill levels, from novices to seasoned pros.

Classic Shortbread Christmas Cookies: Your Ultimate Holiday Baking Guide

Embrace the enchanting spirit of the holidays with these irresistibly buttery Shortbread Christmas Cookies. A true holiday classic, these cookies never fade in popularity, adored for their rich, melt-in-your-mouth texture and the sheer simplicity of their ingredients. They are an absolute must-have for any Christmas cookie tray, bringing a touch of homemade warmth and nostalgic charm to every festive gathering. The dough is wonderfully cooperative, coming together with remarkable ease, which makes this recipe a fantastic choice whether you’re just starting your baking journey or have years of experience under your belt.

One of the joys of shortbread is its versatility. You can personalize these delightful cookies in countless ways. Decorate them with vibrant festive sprinkles, adorn them with an elegant chocolate drizzle, or simply enjoy them in their pure, unadorned glory alongside a steaming cup of cocoa or a freshly brewed coffee. No matter how you choose to present and serve them, these Shortbread Christmas Cookies are unequivocally guaranteed to infuse your holiday celebrations with an abundance of warmth, comfort, and pure joy. For those eager to explore a broader array of festive delights, be sure to also try our 12 Days of Christmas Cookies collection, offering an exciting assortment of holiday treats.

Looking for a dietary-friendly option? You might also enjoy our popular Gluten Free Shortbread Cookies.

Why These Shortbread Cookies Are a Must-Bake This Holiday Season

Shortbread cookies hold a special place in holiday baking traditions for countless reasons. Our recipe for Shortbread Christmas Cookies brings all the beloved qualities to your kitchen, making them an absolute holiday essential:

• Unrivaled Buttery and Tender Texture: Each cookie boasts a sublime melt-in-your-mouth texture that is incredibly rich without ever being overly sweet. The high butter content is the secret to their irresistible tenderness and delicate crumb.
• Remarkably Easy to Make: With a straightforward list of simple ingredients and easy-to-follow steps, this recipe is perfect for bakers of all experience levels. Whether you’re a beginner venturing into holiday baking or an experienced pro seeking a reliable classic, you’ll find this recipe enjoyable and forgiving.
• Endlessly Customizable and Festive: These cookies are a blank canvas for your creativity! Decorate them with a kaleidoscope of sprinkles, drizzle them with decadent melted chocolate, or leave them perfectly plain for a sophisticated, classic look. Their simple base allows for endless festive personalization.
• The Perfect Holiday Gift: Shortbread Christmas Cookies are an ideal choice for holiday gifting. Their sturdy yet delicate nature makes them great for cookie exchanges, beautifully packaged holiday gift boxes, or festive platters shared with friends and family. Everyone appreciates a homemade treat!
• A Timeless Holiday Favorite: This traditional recipe has been cherished for generations, evoking feelings of nostalgia and comfort. Baking shortbread is a delightful way to connect with enduring holiday traditions and create new memories.
• Minimal Ingredients, Maximum Flavor: You’ll be amazed at the profound flavor these cookies achieve with just a few core ingredients, proving that sometimes, less truly is more in the world of baking.

The Rich History of Shortbread: A Holiday Staple

Shortbread, a beloved biscuit originating from Scotland, has a history as rich and comforting as its flavor. Its roots trace back to medieval times, evolving from a medieval “biscuit bread” that was a leftover from baking yeast bread, sweetened and dried out in the oven. Over time, the yeast was replaced by butter, and the recipe evolved into the distinctive, crumbly cookie we know today.

Historically, shortbread was considered a luxury item, reserved for special occasions like Christmas, Hogmanay (Scottish New Year’s Eve), and weddings, largely due to the expensive nature of butter. Mary, Queen of Scots, is often credited with refining shortbread in the 16th century, introducing thinner, triangular wedges flavored with caraway seeds. Today, while often enjoyed year-round, shortbread remains a cherished part of Christmas traditions globally, celebrated for its simple elegance and irresistible buttery taste, perfectly encapsulating the spirit of holiday indulgence.

Essential Ingredients for Perfect Shortbread Christmas Cookies

Creating truly spectacular shortbread relies on a few key, high-quality ingredients. Here’s what you’ll need, along with tips for best results:

• All-Purpose Flour: The foundation of our shortbread. For the ideal light and tender crumb, it’s crucial to measure flour accurately. Always spoon the flour into your measuring cup and then level it off with a straight edge, rather than packing it down. Packing can lead to too much flour, resulting in dense, crumbly, or dry cookies.
• Powdered Sugar (Confectioners’ Sugar): This is the secret to shortbread’s wonderfully light and tender texture. Unlike granulated sugar, powdered sugar contains a small amount of cornstarch, which prevents caking and helps create an incredibly smooth, melt-in-your-mouth consistency that granulated sugar simply can’t achieve in shortbread. It blends seamlessly into the butter without gritty texture.
• Unsalted Butter: The star of the show! High-quality unsalted butter is paramount for that signature rich, buttery flavor. Ensure your butter is softened at room temperature – not melted – before you begin. Softened butter creams beautifully with the sugar, creating an airy base. Melted butter will cause the cookies to spread excessively and become greasy while baking.
• Vanilla Extract: A classic flavor enhancer that adds warmth and depth to the simple butteriness. For a gourmet touch, consider using a high-quality pure vanilla extract. You can also experiment with other extracts, such as almond for a subtle nutty note, or a hint of peppermint for a festive twist.
• Christmas Sprinkles: These are for adding that extra festive touch! Nonpareils and jimmies (rod-shaped sprinkles) tend to hold their shape and color best during baking, providing vibrant pops of color and a fun, celebratory look to your holiday cookies.
• Salt: While a small amount, salt is vital. It balances the sweetness and enhances the rich butter flavor, preventing the cookies from tasting bland.

The complete list of ingredients with precise measurements can be found in the detailed recipe card at the bottom of this page.

Creative Variations to Elevate Your Shortbread Christmas Cookies

While classic shortbread is perfect as is, these cookies are incredibly adaptable, inviting you to experiment with flavors and decorations. Here are some delightful variations to make your Shortbread Christmas Cookies truly unique:

• Flavor Infusions: Beyond traditional vanilla, you can introduce a range of exciting flavors. Add citrus zest (lemon, orange, or lime) to the dough for a bright, tangy note. For a refreshing twist, try a few drops of peppermint or mint extract. Coconut extract can give a tropical hint, while a touch of cinnamon or nutmeg offers a cozy, warm spice profile.
• Festive Icing and Glazes: For an extra layer of sweetness and visual appeal, frost your cooled cookies with a simple powdered sugar icing. Mix powdered sugar with a splash of milk or lemon juice until smooth. Use food coloring to create festive holiday colors like vibrant red, deep green, or icy blue. A delicate cream cheese glaze can also add a delightful tang and richness.
• Shaped with Cookie Cutters: Instead of slicing logs, roll out the chilled dough with a rolling pin to about 1/4 inch thickness. Use your favorite holiday-shaped cookie cutters – stars, snowflakes, trees, or gingerbread men – to create fun and festive designs. Remember to re-roll dough scraps gently to avoid making the cookies tough.
• Decadent Chocolate Dipping: Melt your favorite chocolate (dark, milk, or white) and dip half of each cooled cookie into it. For an elegant finish, sprinkle with more festive sprinkles or finely chopped nuts before the chocolate sets. This adds a luxurious touch and contrasting texture.
• Custom Sprinkle Mixes: Get creative with your sprinkles! Instead of a single type, mix different colored nonpareils, sparkling sanding sugar, edible glitter, or even finely crushed candy canes for a vibrant and unique topping.
• Nutty Additions: For an enhanced flavor and delightful crunch, press finely chopped nuts like pecans, almonds, or walnuts into the tops of the cookies before baking. You can also fold a small amount of very finely ground nuts into the dough for a subtle nutty essence.
• Filled Shortbread Sandwich Cookies: Take two cooled shortbread cookies and sandwich them together with a thin layer of your favorite filling. Options include raspberry jam, creamy chocolate ganache, lemon curd, or a light and fluffy flavored buttercream (peppermint buttercream would be divine for Christmas!).
• Herbal Notes: For a sophisticated twist, finely chop fresh rosemary or thyme and mix a small amount into the dough. This offers an unexpected, aromatic, and surprisingly delicious contrast to the buttery sweetness.

Step-By-Step Instructions for Baking Perfect Shortbread Christmas Cookies

Follow these detailed instructions to achieve crisp, buttery, and festive Shortbread Christmas Cookies every time. Precision is key in baking, so read through each step carefully before you begin.

• Step 1: Prepare Dry Ingredients. In a medium bowl, sift together the all-purpose flour and salt. Sifting helps to aerate the flour and remove any lumps, ensuring a lighter texture in your final cookies. Set this mixture aside.

Step 2: Cream Wet Ingredients. I prefer using the bowl of a stand mixer fitted with a paddle attachment for convenience, but a hand mixer will also work perfectly. Add the softened unsalted butter, powdered sugar, and vanilla extract to the mixing bowl. Beat these ingredients together on medium-low speed for approximately 2 to 3 minutes, or until the mixture becomes light, fluffy, and pale in color. This step incorporates air, which contributes to the shortbread’s tender crumb.

Step 3: Combine Dough. Reduce your mixer speed to low. Gradually add the sifted flour mixture into the butter mixture, a little at a time. Continue to mix only until the flour is just incorporated and forms a cohesive shortbread dough. It’s crucial not to overmix the dough, as excessive mixing can develop the gluten in the flour, leading to tough, rather than tender, cookies. Stop as soon as no dry streaks of flour remain.

Step 4: Add Sprinkles. Next, gently fold in the Christmas sprinkles. Mix them into the dough only until they are just evenly distributed. Again, avoid overmixing here, as excessive agitation can cause the color from the sprinkles to bleed into the dough, dulling their vibrant appearance. A few quick folds by hand or on the lowest mixer speed should suffice.

Step 5: Shape and Chill Dough. Once combined, divide the dough into two equal portions. Roll each portion into a compact log, approximately 7-8 inches long and about 1.5-2 inches in diameter. Wrap each log tightly with plastic wrap. Place the wrapped dough logs in the freezer for a minimum of 30 minutes, or in the refrigerator for at least 1-2 hours. Chilling the dough is critical; it helps to firm up the butter, preventing the cookies from spreading too much during baking and making them much easier to slice neatly. While the dough chills, preheat your oven to 350°F (175°C) and position an oven rack in the center. Line two baking sheets with parchment paper for easy removal and cleanup.

Step 6: Slice and Bake. Remove the chilled dough logs from the freezer or refrigerator. Carefully unwrap them and slice each log into approximately 1/4-inch thick rounds. Aim for uniform thickness to ensure even baking. Place the sliced cookies onto the prepared baking sheets, leaving about an inch of space between each cookie. A thin, sharp spatula can be helpful for transferring the delicate slices. Bake in the preheated oven for 10-15 minutes, or until the edges of the cookies are just slightly golden brown. The centers may still look soft, but they will firm up as they cool. Avoid over-baking to keep them tender.

Step 7: Cool Completely. Once baked, remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for about 20 minutes. This resting period allows them to set up and become firm enough to handle without breaking. After 20 minutes, carefully transfer the cookies to a wire rack to cool completely. They will become perfectly crisp as they reach room temperature. Once fully cooled, they are ready to be served and enjoyed!

Optimal Storage Tips for Keeping Shortbread Christmas Cookies Fresh

Proper storage is essential to maintain the crisp texture and buttery flavor of your Shortbread Christmas Cookies. Here’s how to keep them at their best:

• Room Temperature: For maximum freshness, store cooled shortbread cookies in an airtight container at room temperature. They will remain wonderfully crisp and delicious for up to 1 week. Keep the container away from direct heat sources and sunlight to prevent the butter from softening and compromising their texture.
• Refrigeration: Shortbread cookies generally do not require refrigeration. However, if your kitchen is particularly warm, or if you’ve adorned your cookies with perishable icings or fillings (like cream cheese glaze), refrigerating them in an airtight container is advisable. Before serving, allow them to come to room temperature for the best texture and flavor.
• Freezing for Longer Shelf Life: Shortbread cookies freeze exceptionally well, making them perfect for advance preparation. To freeze, arrange the fully cooled cookies in a single layer on a baking sheet and place in the freezer until solid (this prevents them from sticking together). Once frozen, transfer them to a freezer-safe container or a heavy-duty freezer bag, layering with parchment paper between layers to protect them. They can be frozen for up to 3 months. To serve, simply thaw them at room temperature.
• Storing Decorated Cookies: If your cookies are decorated with icing, glaze, or chocolate, it’s best to store them in a single layer in an airtight container. This prevents the decorations from smudging or sticking together. If stacking is necessary, place a piece of parchment paper or wax paper between each layer.
• Freezing Cookie Dough: You can also prepare the dough ahead of time and freeze it. Wrap the dough logs tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen dough logs can be stored for up to 3 months. Thaw overnight in the refrigerator before slicing and baking. Learn more about how to freeze cookie dough for future baking endeavors.

Expert Pro Tips for Flawless Shortbread Christmas Cookies

Achieving bakery-quality shortbread is simple with these expert tips:

• Measure Accurately: Precision in measuring dry ingredients, especially flour and powdered sugar, is paramount. Always fluff the flour in its container, then spoon it into your measuring cup and level it off with a straight edge. Never scoop directly with the measuring cup, as this compacts the flour and results in an excess, leading to dense or dry cookies.
• Optimal Dough Chilling: Do not skip the chilling step! Freezing or refrigerating the dough logs before slicing is crucial. This firms up the butter, which stabilizes the dough and makes it much easier to cut uniform slices. More importantly, it prevents the cookies from spreading excessively and losing their shape while baking, ensuring beautiful, perfectly formed shortbread.
• Utilize Dough Scraps Wisely: If you’re using cookie cutters or have uneven ends from slicing, gather any leftover dough scraps. Gently press them together, form into a new log or disc, and re-chill briefly before rolling or slicing again. This minimizes waste and yields more delicious cookies. Be careful not to overwork the dough when re-rolling.
• Perfectly Softened Butter: Ensure your butter is truly softened at room temperature, not melted. It should be pliable enough to leave an indentation when pressed, but not greasy or oily. Melted butter will incorporate too much liquid into the dough, leading to a greasy texture and excessive spreading during baking.
• Consistent Slices for Even Baking: Strive to cut uniform 1/4-inch slices from your chilled dough logs. Cookies of similar thickness will bake evenly, ensuring each one is perfectly golden and crisp without some being underbaked or overbaked.
• Decorate After Cooling: If you plan to add icing, glaze, or additional sprinkles to your shortbread, always allow the cookies to cool completely to room temperature first. Applying decorations to warm cookies will cause them to melt, slide, or smudge, ruining your festive presentation.
• Experiment with Flavor Extracts: While vanilla is classic, don’t hesitate to infuse your shortbread with other extracts for subtle seasonal variations. A hint of almond, lemon, or peppermint extract can add an exciting twist without altering the cookie’s delicate texture.
• Don’t Overbake: Shortbread cookies should be pale with only slightly golden edges. They will continue to firm up as they cool on the baking sheet and wire rack. Overbaking can make them hard and dry instead of tender and buttery.

Essential Equipment for Shortbread Christmas Cookies

Baking these delightful shortbread cookies doesn’t require a lot of fancy tools, but having the right equipment can make the process smoother and more enjoyable:

• Stand Mixer or Hand Mixer: Essential for creaming the butter and sugar until light and fluffy, and for easily combining the dough without overworking it.
• Mixing Bowls: A large one for the dough and a medium one for sifting dry ingredients.
• Sifter or Fine-Mesh Sieve: For sifting flour and powdered sugar, ensuring a smooth, lump-free dough.
• Measuring Cups and Spoons: For accurate measurement of all ingredients.
• Rubber Spatula: Useful for scraping down the sides of the bowl and gently folding in sprinkles.
• Plastic Wrap: For tightly wrapping and chilling the dough logs.
• Baking Sheets: Two large baking sheets are ideal for baking multiple batches without waiting for one to cool.
• Parchment Paper: Lines the baking sheets, preventing sticking and making cleanup a breeze.
• Sharp Knife: For cleanly slicing the chilled dough logs into uniform rounds.
• Wire Cooling Rack: Essential for allowing the cookies to cool completely and evenly, which helps them achieve their crisp texture.

Common Questions About Shortbread Christmas Cookies

Even though shortbread is simple, you might have a few questions along the way. Here are answers to some common queries:

• Can I use salted butter? While unsalted butter is generally preferred in baking as it gives you control over the salt content, you can use salted butter if that’s all you have. If you do, omit the added salt from the recipe. Be aware that the flavor might be slightly different.
• Why are my shortbread cookies tough? Overmixing the dough is the most common reason for tough shortbread. When you mix flour excessively, you develop gluten, which creates a chewy texture. Shortbread should be tender and crumbly, so mix only until the ingredients are just combined.
• Why are my cookies spreading too much? This usually happens if your butter was too warm (partially melted) or if the dough wasn’t sufficiently chilled before baking. Ensure butter is softened, not melted, and always chill the dough for the recommended time.
• Can I make the dough ahead of time? Absolutely! This is a great feature of shortbread dough. You can prepare the dough logs, wrap them tightly, and store them in the refrigerator for up to 3-4 days or freeze them for up to 3 months. Thaw frozen dough in the refrigerator overnight before slicing and baking.
• How do I get perfectly round cookies? Chilling the dough logs until very firm and using a sharp knife for clean cuts are key. You can also lightly shape the edges of each slice with your fingers before baking if needed.
• What if I don’t have powdered sugar? While powdered sugar is ideal for its fine texture, you can try processing granulated sugar in a food processor until very fine and powdery. You might need to add a tiny pinch of cornstarch per cup of processed sugar to mimic its properties. However, for best results, powdered sugar is recommended.

More Delicious Christmas Cookies to Enjoy

If you’re still in the mood for festive baking, explore some of our other cherished Christmas cookie recipes:

• M&M Christmas Cookies
• Christmas Sprinkle Cookies
• Christmas Pinwheel Cookies Recipe
• Christmas Light Cookies
• Christmas Cake Mix Cookies Recipe

We hope you thoroughly enjoy making and sharing these delightful Shortbread Christmas Cookies for a truly delicious holiday dessert. We love hearing from our readers, so please feel free to leave a comment and a star rating once you try this cherished recipe!

Review
Pin
Print

Shortbread Christmas Cookies

5 from 1 vote

Shortbread Christmas Cookies are light and buttery with festive sprinkles. With only 6 ingredients, these Christmas shortbread cookies are the perfect dessert for the holidays.

Prep Time

45 minutes
mins

Cook Time

15 minutes
mins

Cool:

20 minutes
mins

Total Time

1 hour
hr
20 minutes
mins

Servings
36

Cuisine
American

Course
Dessert

Calories
116

Author
Carrie Barnard

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

• Sift together the salt and flour, then set aside.
• In the bowl of a stand mixer, beat together the butter, powdered sugar, and vanilla extract on medium-low speed for 2 to 3 minutes until light and fluffy.
• Lower the mixer speed to low and slowly add in the flour. Combine until the butter is just mixed into the flour to form the shortbread dough. Do not overmix, or the cookies will be tough.
• Mix in the sprinkles until just combined. Overmixing with sprinkles can cause the color to bleed into the dough.
• 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 (or refrigerate for 1-2 hours).
• 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.
• Remove the logs from the freezer/refrigerator and cut each one into approximately ¼ inch thick slices. Then place the cookies on the prepared baking sheets, leaving some space between them.
• Bake the cookies for 10-15 minutes until the edges are slightly golden brown.
• Allow the cookies to cool on the baking sheets for 20 minutes. Then gently transfer them to a wire rack to cool completely.
• The cookies are now ready to serve and enjoy!

Recipe Notes

You can store the cookies at room temperature in an airtight container for up to 1 week, or freeze them for up to 3 months.

Make sure to measure the flour and powdered sugar correctly. They should be fluffed and spooned into the measuring cup and not packed down.

You can make the cookie dough days before baking. If the cookie dough is frozen solid, I recommend letting the dough thaw out overnight in the refrigerator before baking.

Nutrition Facts

Calories 116kcal,
Carbohydrates 11g,
Protein 1g,
Fat 8g,
Saturated Fat 5g,
Polyunsaturated Fat 0.3g,
Monounsaturated Fat 2g,
Trans Fat 0.3g,
Cholesterol 20mg,
Sodium 17mg,
Potassium 11mg,
Fiber 0.2g,
Sugar 5g,
Vitamin A 237IU,
Calcium 3mg,
Iron 0.4mg