Shortbread Christmas Cookies are light and buttery with festive sprinkles. With only 6 ingredients, these Christmas shortbread cookies are the perfect dessert.
This delicious Shortbread Cookies Recipe is such an easy cookie recipe to make for the holidays. You will have time to also make 12 Days of Christmas Cookies for an assortment of cookies.
The light and buttery taste is simple yet delicious. Each bite is the perfect blend of sweetness and not overly sweet. The Christmas sprinkles add the perfect touch to make this festive. You might also like Gluten Free Shortbread Cookies.
Table of Contents
Why We Love This
The recipe calls for all pantry staples that you probably already have. It’s such an easy recipe and you don’t need any special supplies or ingredients. You will love it for a cookie exchange, parties and more during the holiday season.
Ingredients
- All purpose flour. Don’t pack the flour into the cup. Too much flour will give the cookies a crumbly texture.
- Powdered Sugar. This helps to give the cookies a light texture. Some recipes use white sugar, but the powdered sugar gives the perfect consistency.
- Unsalted butter. The butter should be softened but not melted or the cookies will spread too much while baking.
- Vanilla extract. Try almond extract instead of vanilla if desired.
- Christmas Sprinkles. Non pareil and jimmies work best.
Find the complete list of ingredients at the bottom of the page.
Variations
- Flavorings. While traditional shortbread cookies don’t have additional flavorings, you can add some if desired. Try lemon, coconut, peppermint, mint or orange.
- Icing. You can frost the cookies with icing as another option. This is also pretty with food coloring.
- Cookie Cutters. You can use a rolling pin to roll the dough and use cookie cutters.
- Glaze. Drizzle or dip the cookies into Cream Cheese Glaze.
- Dip in chocolate. Melt chocolate and dip the cookies or drizzle chocolate on top.
Step By Step Instructions
- Step 1. Sift the salt and flour together. Set aside.
Step 2. I like to use the bowl of my stand mixer but you can also use a hand mixer. Beat together the butter, powdered sugar, and vanilla extract until fluffy.
Step 3. Lower the mixer speed and slowly add in the flour. Combine until the butter is just mixed into the flour to form the shortbread dough. Be careful that you don’t over mix or the cookies will be tough.
Step 4. Next, add the sprinkles and mix until just combined. You do not want to over mix with the sprinkles either or the color might bleed into the dough.
Step 5. Once combined, separate the dough into 2 balls. Then form each ball into a log. Wrap with plastic wrap and freeze for 30 minutes. While the dough is in the freezer, preheat the oven to 350 degrees and place the rack in the center of the oven. Line 2 cookie sheets with parchment paper. Cut the dough into ¼ inch thick slices.
Step 6. Then place the cookies on the baking pan. You can use a spatula to do this if it’s easier. Bake cookies for 10-15 minutes until the edges of the cookies are slightly golden brown.
Step 7. Finally, allow the cookies to cool for 20 minutes. Then carefully transfer to a wire rack to cool completely.
Storage
You can store the cookies at room temperature in an airtight container for up to 1 week. For extended storage, freeze them up to 3 months.
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.
Learn How to Freeze Cookie Dough.
Pro Tips
- Measure accurately. Make sure to measure the flour and powdered sugar correctly. They should be fluffed and spooned into the measuring cup and not packed down.
- Chill the dough. Freeze the dough prior to slicing. This will make it easier to do so.
- Scraps. If you have cookie dough scraps, combine together and cut into slices for more cookies.
FAQ
I would only store for 2-3 days in the refrigerator.
You need an electric mixer, but you can use a hand mixer or stand mixer.
Try to cut them into 1/4-inch slices. You don’t want them too thin, or they will fall apart.
More Christmas Cookie Recipes
Cute Christmas Desserts
M&M Christmas Cookies
Cute Christmas Desserts
Christmas Sprinkle Cookies
Cute Christmas Desserts
Christmas Light Cookies
Make Shortbread Christmas Cookies for a delicious dessert. Please leave a comment and star rating once you try this recipe. I love to hear from you!
Shortbread Christmas Cookies
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 up mixer, beat together the butter, powdered sugar, and vanilla extract on medium-low speed for 2 to 3 minutes.
- Add in the flour, bring down the speed of the mixer on low, and beat just until the butter is mixed into the flour. Don’t over mix or the cookies will be tough.
- Mix in the sprinkles until just combined. You do not want to over mix with the sprinkles either or the color might 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.
- Preheat the oven to 350 degrees Fahrenheit and place the rack in the center of the oven. Line 2 baking sheets with parchment paper.
- Remove the logs from the freezer and cut each one into approximately ¼ inch thick slices. Then place the cookies on the baking sheets.
- Bake the cookies for 10-15 minutes until the edges of the cookies are slightly browned.
- Let the cookies cool for 20 minutes, then gently transfer them to a wire rack to cool completely.
- Then the cookies are ready to serve and enjoy!
The easiest Christmas cookie recipe. They taste great too!
I want to try all of recipes RIGHT NOW!!!
Anyone else?!
So where do I start.
Shortbread is my favorite, so something
with shortbread base.
Easy also.
This will also have a 10yr old as master baker.
So *quick, *easy, *colorful, *flashy, *familiar ingredients, *&, *&, *&
Thx bunches.