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
