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Christmas Shortbread Cookies

These Christmas Shortbread Cookies are classic, buttery cookies made with a simple slice-and-bake dough. Easy to prepare and perfect for baking ahead, they’re a timeless holiday cookie for sharing, gifting, and adding to your Christmas cookie tray.
Prep Time10 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time50 minutes
Course: Christmas Cookies
Cuisine: American
Keyword: Shortbread Christmas Cookies
Servings: 48 cookies
Calories: 89kcal
Author: Lois

Equipment

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.

Video

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.

Nutrition

Serving: 1Serving | Calories: 89kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 46mg | Sugar: 2g