Classic, melt-in-your mouth Shortbread Christmas Cookies are a must for the holiday season. These are the perfect Christmas cookie to add to the holiday cookie list. They're a buttery, sweet cookie that only takes 4 ingredients to put together. Let me show you how easy this recipe is.
This classic easy cookie recipe can be decorated or left plain. For this recipe I decided to keep them simple with just a touch of sanding sugar.
Shortbread Cookies Recipes
These shortbread Christmas cookies are very similiar to the other three easy dessert recipes featured here on this site:
- Slice and Bake Shortbread Cookies
- Raspberry Shortbread Cookies
- Shortbread Cookie Hearts
- Classic Shortbread Cookie Recipe
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.
Table of Contents
- Shortbread Cookies Recipes
- Can Shortbread Cookies be Frozen?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Step-by-Step Instructions
- Step 2 | Chill the Cookie Dough
- Step 3 | How to Slice the Cookies
- Step 4 | Add the Sugar
- Step 5 | Baking Instructions
- Recipe Variations
- Prep-Ahead Tips
- How to Store Shortbread
- Top Recipe Tip
- Recipe FAQ's
Helpful Kitchen Tools
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- Parchment Baking Sheets
- KitchenAid Stand Mixer with Pouring Shield
- Corse sugar - or Sanding Sugar - See note below.
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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)
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.
Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Butter - make sure it's softened, but not melted.
- Confectioner’s sugar - better known as powdered sugar. This will help give the cookie a smoother consistency.
- Vanilla - for flavor.
- All-purpose flour - to pull it all together.
- Sanding sugar - see note below.
Step-by-Step Instructions
Step 1 | Make the Cookie Dough Batter
- 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.
Step 2 | Chill the Cookie Dough
- 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.
Step 3 | How to Slice the Cookies
- Cut the log into slices.
- Place shortbread Christmas cookies slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
- Then place the baking trays back in the refrigerator to chill for another 30 minutes before baking.
Step 4 | Add the Sugar
- 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.
Step 5 | Baking Instructions
- 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.
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Recipe 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.
Prep-Ahead Tips
You can prepare the dough ahead of time and freeze it when you're ready to bake:
- Once you divide the dough into two logs, wrap them in plastic wrap.
- Place the wrapped logs in a freezer safe bag and then place in the freezer making sure you date them.
- The dough can be frozen for up to a month.
- When you're ready to bake cookies, remove the logs from the freezer to defrost on the counter for about 30 minutes before slicing. Continue with baking directions above.
How to Store Shortbread
- Allow the cookies to cool completely to room temperature before storing in an airtight container at room temperature for up to one week.
- Make sure you layer the cookies between parchment paper so the cookies don't stick to each other.
Top Recipe Tip
- Try not to overwork the dough too. If you do, that could lead to a tough cookie.
Recipe FAQ's
Shortbread cookies consist of four ingredients, flour, powdered sugar, vanilla and butter.
Sugar cookies are lighter because they're made with a leavening agent while shortbread cookies are more of a dense, rich cookie made with only a few ingredients and no leavening agent.
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Shortbread Christmas Cookies
Classic, melt-in-your mouth Shortbread Christmas Cookies are a must for the holiday season. These are the perfect Christmas cookie to add to the holiday cookie list. They're a buttery, sweet cookie that only takes 4 ingredients to put together.
Ingredients
- 3 sticks of butter softened (1 ½ cups)
- 1 cup confectioner’s sugar
- 1 tablespoon pure vanilla extract
- 3 cups flour
Instructions
- 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.
Notes
Allow the cookies to cool completely to room temperature before storing in an airtight container at room temperature for up to one week.
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Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 46mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 1g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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