Buttery and melt in your mouth, these easy Christmas Shortbread Cookies are a cooke plate staple!
Looking to build the perfect holiday treat platter? Make up a batch of these Christmas Shortbread Cookies along with some Soft Ginger Cookies, Meringue Cookies, and Sugar Cookies and everyone will be happy!
As much as I love all of the soft and chewy and ooey and gooey cookies, there is just something about a simple shortbread cookie that I can’t deny. I love that they are not overly sweet, but are the perfect little bite. And I love that they can perfectly balance out a cookie plate.
These Christmas Shortbread Cookies are not only delicious, but they are pretty darn cute, as well. The perfect little two bite cookie, this is one that I love to make every single year!
Ingredients
Make sure to check out the recipe card at the bottom of the post with full ingredient amounts and instructions!
- Butter: I like to use unsalted butter so I can control how much salt I use. You’ll want to make sure it is at room temperature so it gets nice and creamy and fluffy.
- Powdered Sugar: Using powdered sugar instead of granulated sugar will give you that shortbread texture – the cookie is tender and almost crumbly, although it should melt in your mouth rather than fall apart.
- Vanilla: The vanilla adds a little bit of flavor.
- Flour: I use all-purpose flour.
- Cornstarch: The cornstarch helps to add to the melt in your mouth texture of the cookie.
- Salt: The salt balances the sweetness.
- Sprinkles: The sprinkles are technically optional, but they are what makes these cookies Christmas cookies! You only need a few to make an impact.
How to Make Christmas Shortbread Cookies
- First up is to cream your butter and powdered sugar together. You want this really whipped together, so a stand mixer is best, although a hand mixer will work. You want to whip it together for at least 4 minutes.
- While the butter and sugar are mixing, whisk together the flour, cornstarch, and salt.
- Add the dry mixture to the butter and sugar mixture and mix just until it comes together. Refrigerate the dough for at least 2 hours.
- Once fully chilled, roll the dough into balls.
- Press a fork gently into the top of each cookie, flattening it slightly.
- Sprinkle a few sprinkles on top of each cookie. Bake until just barely set – you don’t want hard cookies, so don’t overbake.
Tips and Tricks
Make sure your butter is room temperature before starting. You don’t want it too cold, but you also don’t want it too warm. Putting it on the counter for about 30 minutes should make it soft enough.
Add the sprinkles before baking. If you add them before, they will stick to the cookie as it bakes. If you try to add them after, they will just roll off.
This is a great make ahead recipe! The dough can be kept in the refrigerator for about a week as long as it is wrapped tightly. If you refrigerate the dough for a long period of time, though, you may need to let it sit out for 5-10 minutes before rolling into balls.
The cookies can be kept at room temperature in an airtight container for up to a week.
More Christmas Cookies
Christmas M&M Cookies
Peppermint Kiss Cookies
Chocolate Peppermint Cookies
Chocolate Mint Cookies
Mexican Wedding Cookies
Ricotta Cookies with Chocolate and Orange
Christmas Shortbread Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Sprinkles
Instructions
- In a large bowl, or the bowl of a stand mixer, beat the butter and powdered sugar together until light and fluffy. You’ll want to beat this for at least 4 minutes, scraping down the sides of the bowl a few times. Add the vanilla and beat to combine.
- In another bowl, whisk together the flour, cornstarch, and salt.
- Add the dry ingredients to the mixer bowl and mix just until combined. The mixture will look crumbly, but the dough will stick together if you press on it.
- Transfer the dough to the refrigerator and refrigerate for 2 hours.
- Preheat the oven to 325ºF.
- Once firm, roll the dough into balls about 1 1/2 tablespoons of dough each. (I used a small cookie scoop to keep them all the same size.) Place the balls on 2 baking sheets that have been lined with parchment paper or a silpat liner.
- Press the tops of the cookies with a fork and sprinkle with a few sprinkles.
- Place one cookie sheet in the oven and bake until the edges are just set, about 12 minutes. While the first tray is baking, place the second tray in the refrigerator.
- Once baked, remove from the oven and bake the second tray.
- Allow the cookies to cool on the baking tray.
Kathryn Miller says
I love the way this recipe looks. I am definitely trying these. I thought I had picked out all the holiday recipes I wad going to bake and now I have discovered these.