These Easy Christmas Shortbread Cookies are rich, buttery, and perfectly crumbly. With just a few simple ingredients, you can create classic holiday cookies that truly melt in your mouth. Decorate them with festive sprinkles or dip them in chocolate for the ultimate Christmas treat.
Perfect for cookie exchanges, gifting, or enjoying with a warm cup of tea during the holidays!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 1 cup (226g) | Softened |
| Powdered sugar | ½ cup | For smooth texture |
| Vanilla extract | 1 teaspoon | |
| All-purpose flour | 2 cups | Spoon & level |
| Salt | ¼ teaspoon | |
| Holiday sprinkles | 2–3 tablespoons | Optional decoration |
| Melted chocolate | ½ cup | Optional for dipping |
Instructions
Step 1: Preheat Oven
Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
Step 2: Cream Butter & Sugar
In a large bowl, beat softened butter and powdered sugar until light and fluffy.
Step 3: Add Vanilla
Mix in vanilla extract until combined.
Step 4: Add Dry Ingredients
Gradually add flour and salt, mixing until a soft dough forms.
Step 5: Shape Cookies
Roll dough to about ¼-inch thickness on a lightly floured surface.
Cut into festive shapes using Christmas cookie cutters.
Step 6: Decorate
Add holiday sprinkles on top before baking or leave plain for dipping later.
Step 7: Bake
Bake for 12–15 minutes or until edges are lightly golden.
Cool completely before decorating or dipping in chocolate.
Tips for Perfect Buttery Shortbread
- Use high-quality butter for best flavor.
- Do not overmix dough.
- Chill dough for 20 minutes if too soft.
- Let cookies cool completely before dipping in chocolate.
Decoration Ideas
- Dip half the cookie in melted dark or white chocolate.
- Add red & green sprinkles.
- Drizzle with white chocolate and crushed candy canes.
- Dust lightly with powdered sugar for a snowy look.
Storage
- Store in airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months.
