These Christmas Shortbread Cookies are a classic holiday favorite, made with a rich, buttery dough that bakes up tender and crisp.
Finished with sanding sugar and festive sprinkles, this easy slice-and-bake recipe is perfect for holiday cookie trays, gifting, and baking ahead during the busy season.
Let me show you another Christmas Cookie Recipe you need to bake this holiday season.
This recipe was originally published in 2021 and has been updated with clearer instructions, helpful tips, and improved formatting to make the cookies even easier to prepare.
Recipe at a Glance
Prep: 15 min | Cook/Bake: 10 min | Difficulty: Easy
What it is: These Shortbread Christmas Cookies are simple, buttery cookies made with a classic shortbread dough that bakes up crisp and tender. They’re perfect for cutting into festive shapes or keeping simple for the holidays.
Why you’ll love it: This recipe uses basic ingredients and comes together quickly, making it great for busy holiday baking. The dough holds its shape well and delivers rich, buttery flavor in every bite.
How to make it: Prepare the shortbread dough, roll it out, and cut into desired shapes. Bake until the edges are lightly golden, then cool completely before serving or decorating.
Looking for more easy cookie recipes? Try my Slice and Bake Shortbread Cookies, Raspberry Shortbread Cookies, Christmas Tree Cookies or my favorite Shortbread Cookie Hearts dipped in melted chocolate!
Table of Contents
- Recipe at a Glance
- Can Shortbread Cookies be Frozen?
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storing & Serving Tips
- Recipe FAQ's
- More Easy Shortbread Cookies to Love
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Can Shortbread Cookies be Frozen?
- Place the cookies in a single layer on Parchment Baking Sheets to flash freeze them for about 60 minutes.
- Once the cookies are frozen, store them in a freezer-safe plastic bag. Make sure you label and date the cookies.
- Properly stored frozen baked cookies can remain in the freezer for up to two months.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
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My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
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![Rayze Baking Sheet Pan [2 Sheets + 2 Racks], Heavy Duty Warp Resistant Stainless Steel Cookie Sheet Baking Pan Tray with Cooling Rack, Size 16 x 12 x 1 inch](https://m.media-amazon.com/images/I/5186bxkogTL._SL500_.jpg)
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Melted Chocolate - dip the cooled, baked cookies in melted chocolate.
- Chocolate Shortbread Cookies - add ½ cup unsweetened cocoa powder to the dough.
- Kid Friendly - roll out the dough and then let the kids use fun cookies to cut out shapes to place on the baking tray.
- Other Variations - try adding chopped nuts or finely chopped chocolate.
Baking Tip: Sanding Sugar is great for decorating because it gives cookies a sparkling effect and the crystals won't dissolve with the heat from fresh baked cookies.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In the bowl of an electric mixer fitted with a paddle attachment, mix the butter, confectioner’s sugar, and vanilla just until combined. Add the flour gradually, mixing on low speed until the dough comes together and can be pressed into a disc without falling apart.
Step 2: Remove the dough from the bowl onto a lightly floured surface and shape it into a log. Wrap tightly in plastic wrap and chill for 30–60 minutes, or freeze in a freezer-safe bag for up to 1 month.
Step 3: Slice the dough log and place the cookies about 1 inch apart on lightly greased or parchment-lined baking sheets, then roll the edges in sanding sugar and add sprinkles to the tops if desired.
Step 4: Then place the baking trays back in the refrigerator to chill for another 30 minutes before baking.
Step 5: Bake in a 350°F preheated oven for 8–10 minutes, or until the edges are lightly golden. Transfer the shortbread cookies to wire racks and let them cool completely.
Insider Tips from My Kitchen to Yours
✔️ DO use room-temperature butter so it blends smoothly into the dough and creates a tender, even texture.
❌ DO NOT overwork the dough, as mixing too much can make the cookies dense instead of light and crisp.
Storing & Serving Tips
Refrigerate: These cookies do not need refrigeration and are best stored at room temperature in an airtight container for up to 5 days.
Freezer: Baked shortbread cookies can be frozen for up to 2 months when stored in a freezer-safe container.
Serving Tips: Serve plain or lightly dusted with powdered sugar, or arrange on a platter with other holiday cookies for easy sharing.
Prep Ahead Tips: Divide the dough into two logs and wrap each one in plastic wrap. Place the wrapped logs in a freezer-safe bag, label with the date, and freeze for up to one month. When ready to bake, let the dough thaw on the counter for about 30 minutes, then slice and bake as directed.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, the dough can be frozen for later use. Wrap the dough log tightly in plastic wrap, place it in a freezer-safe bag, and freeze for up to one month. When ready to bake, let the dough thaw on the counter for about 30 minutes, then slice and bake as directed.
Yes, these shortbread cookies stay crisp after baking when stored properly. Keep them in an airtight container at room temperature, and they’ll maintain their texture for several days.
Shortbread cookies are done baking when the edges are lightly golden and the centers look set but still pale. They should feel firm to the touch once cooled, without becoming browned on top.
More Easy Shortbread Cookies to Love
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📖 Recipe Card
Christmas Shortbread Cookies
Ingredients
Equipment
Video
Method
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, confectioner’s sugar and vanilla until they are just combined.
- Now, we need to add the flour, a little at a time until all is added. Then mix on low speed until the dough starts to come together. You’ll know the dough is ready when you can make a small disc in your hands with the dough and it doesn’t fall apart.
- Remove the dough from the bowl onto a floured surface and shape into a log.
- Wrap in plastic and chill for 30 to 60 minutes. At this stage, you can also freeze the log in freezer safe plastic bags for up to 1 month.
- Cut the log into slices.
- Place shortbread Christmas cookies slices 1 inch apart on lightly greased or parchment paper-lined baking sheet.
- Then place the baking trays back in the refrigerator to chill for another 30 minutes before baking.
- Roll the edges of the cookies in the sanding sugar. You can also add colored sprinkles to the tops of the cookies if you’d like.
- Bake in a 350° F degree preheated oven for 8 to 10 minutes or until edges of slices are golden.
- Remove shortbread from baking sheets, and place on wire racks.
Nutrition
Notes
Tips
- Chill the dough logs well before slicing to keep the cookies neat and evenly shaped.
- Use a sharp knife to slice the dough for clean edges and consistent thickness.
- Avoid over mixing the dough to keep the shortbread tender and crisp.
Storage & Make Ahead
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze unbaked dough logs for up to 1 month and thaw slightly before slicing.
- Baked cookies can also be frozen for up to 2 months in a freezer-safe container.
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