These buttery, melt-in-your-mouth Christmas shortbread cookies are a holiday classic I make every year. With only a handful of ingredients and the option to dress them up with festive sprinkles, they’re the kind of simple treat I can whip up in no time and still impress at any holiday gathering. Whether I’m baking for a cookie exchange, gifting tins to friends and family, or cozying up with a mug of hot cocoa, these shortbread cookies always make the season feel a bit more magical.
Why You’ll Love This Recipe
I love how quick and easy this recipe is, using pantry staples I usually already have on hand. The cookies are rich, tender, and subtly sweet—perfect for customizing with sprinkles or dipping in chocolate if I want to get fancy. They hold their shape beautifully, which makes them ideal for pressing into molds or shaping into holiday designs. Best of all, they store well, so I can make them ahead of time for all my holiday plans.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Holiday sprinkles (optional, for decorating)
Directions
I preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, I beat the softened butter with powdered sugar until it’s light and fluffy—about 2 to 3 minutes.
Then I mix in the vanilla extract.
I gradually add the flour and salt, beating on low speed until a soft dough forms.
I roll the dough into 1-inch balls or press it into molds, then place them on the prepared baking sheet. Flattening them slightly with my hand or the bottom of a glass helps them bake evenly.
For extra holiday cheer, I decorate the tops with festive sprinkles.
I bake the cookies for 15 to 17 minutes, just until the edges begin to turn golden. It’s important not to overbake them to keep that soft, buttery texture.
I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies.
Prep Time: 10 minutes
Cooking Time: 17 minutes
Total Time: 27 minutes
Calories per cookie: Approximately 120 kcal
Variations
Chocolate Drizzle: Sometimes I drizzle the cooled cookies with melted white or dark chocolate for a fancy touch.
Lemon Zest: Adding 1 teaspoon of lemon zest to the dough gives a bright citrusy twist.
Almond Extract: I swap half the vanilla for almond extract for a nutty, festive flavor.
Cookie Cutter Shapes: Instead of rolling into balls, I roll the dough out and use holiday-themed cookie cutters.
Sandwich Cookies: I occasionally sandwich two cookies together with jam or Nutella for an extra indulgent treat.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to one week. For longer storage, I freeze them in layers separated by parchment paper in an airtight container for up to 3 months. When I want to enjoy them again, I let them thaw at room temperature—no reheating necessary, as they taste perfect as-is.
Related Recipes:
- Christmas Shortbread Sugar Cookie Bites
- Honey Cinnamon Shortbread
- White Chocolate Cherry Shortbread Cookies
FAQs
How do I keep shortbread cookies from spreading too much?
I make sure the dough is cool and not overworked. Chilling the dough for 15-20 minutes before baking helps if I notice it’s too soft.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it wrapped tightly in the fridge until I’m ready to bake.
Do I need to sift the powdered sugar?
Sifting is optional, but I sometimes do it for a smoother texture when I want the cookies extra delicate.
Can I use salted butter instead of unsalted?
I’ve done this before—just reduce the added salt to a pinch if using salted butter.
What’s the best way to package these for gifts?
I layer the cookies between parchment paper in festive tins or treat bags tied with ribbon. They make beautiful, delicious gifts.
Conclusion
These Christmas shortbread cookies are a holiday staple in my kitchen. I love how easy they are to make, how versatile the flavors can be, and how perfectly they capture the festive spirit. Whether I’m baking them for a cozy night in or a grand cookie swap, they never fail to deliver that classic, buttery magic that makes the holidays so special.
📖 Recipe:
Print
Christmas Shortbread Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These buttery Christmas shortbread cookies are a festive, melt-in-your-mouth holiday classic made with just a few pantry staples. Perfect for cookie exchanges, gifting, or enjoying with cocoa, they’re easy to make and endlessly customizable.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Holiday sprinkles (optional, for decorating)
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with powdered sugar until light and fluffy, about 2 to 3 minutes.
- Mix in the vanilla extract.
- Gradually add the flour and salt, beating on low speed until a soft dough forms.
- Roll the dough into 1-inch balls or press into molds. Place them on the prepared baking sheet and flatten slightly.
- Decorate with holiday sprinkles if desired.
- Bake for 15 to 17 minutes, until the edges just begin to turn golden. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Drizzle with melted white or dark chocolate for a fancier version.
Add 1 teaspoon lemon zest for a citrus twist.
Swap half the vanilla for almond extract for a nutty flavor.
Use cookie cutters for festive shapes instead of rolling into balls.
Sandwich two cookies with jam or Nutella for a richer treat.
Store in an airtight container at room temperature for up to one week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
