The holiday season brings a special kind of magic, especially when it fills your home with the aroma of freshly baked goods. This year, embrace the joy of simple baking with our delightful Christmas shortbread cookies recipe. These classic shortbreads get a festive twist, making them a perfect addition to your holiday cookie platters. They are incredibly easy to make, deliciously buttery, and sure to bring smiles to everyone.
Why You’ll Love This Christmas Shortbread Cookie Recipe
You’ll adore this particular christmas shortbread cookies recipe for many wonderful reasons.
- Deliciously Buttery: Each cookie melts in your mouth with a rich, buttery flavor that is simply irresistible.
- Incredibly Quick and Easy: You can whip up the dough in minutes, making this a perfect recipe for busy schedules.
- Food Processor Simplifies Dough Assembly: Say goodbye to endless mixing; your food processor does most of the work for you.
- Uses Basic Pantry Ingredients: You likely already have everything you need on hand to make these festive shortbread cookies.
- Bursting with Festive Sprinkles: Red, green, and white sprinkles add a joyful look, making them ideal for the holidays.
- Great for Gifting or Holiday Parties: These charming cookies are perfect for sharing with friends and family.
- Fun Activity for Baking with Kids: Little helpers will love adding sprinkles and watching the cookies bake.
Ingredients
Creating this delightful christmas shortbread cookies recipe starts with a few simple, high-quality ingredients.
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup powdered sugar
- ½ teaspoon salt
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 2 ⅓ cups all-purpose flour
- ½ cup Christmas sprinkles
Notes & Substitutions
Butter: Always use unsalted butter. If you only have salted butter, omit the ½ teaspoon of added salt from the recipe. Sugar: Powdered sugar is key for tender, melt-in-your-mouth cookies. Granulated sugar will result in a different texture. Extracts: The almond extract adds a lovely depth, but you can omit it if preferred or adjust the amount slightly. Don’t let it overpower the vanilla. Flour: Measure your all-purpose flour precisely. Fluff the flour in its container, then spoon it into your measuring cup and level it off with a straight edge. Sprinkles: Nonpareils or jimmies work best as they tend to hold their shape and color during baking. Avoid flat, disc-shaped sprinkles as they often get buried or melt. Variations: Feel free to change the sprinkle colors to match other occasions or themes.
Equipment
You don’t need a lot of specialized tools to make this easy christmas shortbread cookies recipe.
- Large Food Processor: This is recommended for quick and efficient dough mixing.
- Baking Sheets: Two are ideal for baking multiple batches.
- Parchment Paper: Essential for non-stick baking and easy cleanup.
- Measuring Cups and Spoons: Accuracy is key for baking success.
- (Alternative: An electric stand mixer with a paddle attachment works too.)
How to Make Christmas Shortbread Cookies (Instructions)
Follow these straightforward steps to create your perfect batch of christmas shortbread cookies recipe.
Prepare the Dough (Food Processor Method)
Add the softened butter, powdered sugar, salt, vanilla extract, and almond extract to the bowl of a large food processor. Process these ingredients until they are smooth and well combined, which usually takes about eight 1-second pulses. Next, add the all-purpose flour to the mixture. Pulse the processor until the mixture looks crumbly and chunky, typically around six 1-second pulses. Finally, add your festive Christmas sprinkles. Quickly pulse several more times, just until the sprinkles are evenly incorporated throughout the dough. Avoid overmixing once the sprinkles are added to maintain their color and shape.
Shape and Chill the Dough
Turn the prepared dough out onto a clean work surface. Gently gather the dough and form it into a rough ball. Using a knife, cut this ball in half. Take each half and roll it into a neat log, aiming for a length of about 7 ½ to 8 inches. Tightly wrap each dough log in plastic wrap, ensuring it’s sealed to prevent drying out. Place the wrapped logs into the freezer for at least 30 minutes, or alternatively, refrigerate them for a minimum of 4 hours and up to a week. Chilling the dough is crucial for firm, sliceable cookies.
According to King Arthur Baking, chilling cookie dough solidifies the fat and prevents excessive spreading, resulting in better texture.
Bake the Cookies
Position your oven rack in the center. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy removal and cleanup. Remove one log of chilled dough from the freezer or refrigerator. Using a sharp knife, slice the dough into ¼-inch to ⅓-inch thick rounds. As you slice, gently roll the log every few cuts to help maintain the round shape of your cookies. Arrange the sliced cookies on the lined baking sheet, leaving a little space between each. Bake the cookies for 10 to 15 minutes, or until their edges just begin to turn a light golden color. Avoid overbaking to keep them tender. Allow the baked cookies to cool completely on the baking sheets before handling, as they are delicate when warm.
Repeat with the Second Log
Once the first batch is cooled, repeat the slicing and baking process with your second log of cookie dough. Once all cookies are completely cool, store them in an airtight container to maintain their freshness.
Alternative: Mixer Method (Instructions)
If you don’t have a food processor, you can still make this delightful christmas shortbread cookies recipe with an electric stand mixer. Use the paddle attachment to beat the softened butter and powdered sugar together until light and fluffy. Mix in the salt, vanilla extract, and almond extract until well combined. Gradually add the all-purpose flour on low speed, mixing just until the dough comes together. Finally, fold in the sprinkles by hand or with a quick pulse of the mixer. Then, proceed with the “Shape and Chill the Dough” step as outlined above.
Pro Tips & Troubleshooting
Measure Dry Ingredients Accurately: Too much flour can lead to a dry, crumbly dough, while too little can make it sticky. Always spoon flour into the measuring cup and level it. Room Temperature Butter: Ensure your butter is truly at room temperature. This guarantees a smooth, creamy mix and prevents a lumpy dough. For optimal flavor and texture, using high-quality unsalted butter is recommended for shortbread cookies. Maintain Round Shape: Gently roll your dough logs periodically as you slice them. This simple trick helps keep your cookies perfectly round. Efficient Baking: While one batch of cookies bakes, prepare and slice the second dough log. This streamlines the process and saves time. Avoid Overbaking: Shortbread cookies should be pale, with just a hint of light golden color around the edges. Overbaking makes them dry and tough. Sprinkle Quality: Use good quality sprinkles. Cheap sprinkles can sometimes bleed their color into the dough, especially if overmixed.
Serving, Storage, & Variations
This christmas shortbread cookies recipe is versatile for any holiday occasion.
Serving Suggestions
Serve these delicious cookies plain alongside a warm mug of hot cocoa or spiced cider. You can also dip one half of each cookie in melted white or dark chocolate for an extra treat. For an elegant finish, dust them lightly with extra powdered sugar before serving.
Storage Tips
Store your completely cooled shortbread cookies in an airtight container at room temperature. They will maintain their best freshness and flavor for up to 1 week. For longer storage, you can freeze baked cookies in a freezer-safe container for up to 3 months.
Make-Ahead Options
This recipe is fantastic for preparing ahead of time. You can refrigerate the unbaked dough logs, tightly wrapped, for up to 1 week. Alternatively, freeze the unbaked dough logs for up to 3 months. When ready to bake, simply thaw frozen dough in the refrigerator overnight before slicing.
Flavor & Decor Variations
Get creative with your shortbread! Add a tablespoon of fresh orange or lemon zest to the dough for a bright citrus note. Experiment with other extracts like peppermint for a festive twist, or a hint of coconut. Use different holiday-themed sprinkles, or fold in finely chopped nuts like pecans or walnuts for added texture and flavor.
Nutrition Information
Here’s an estimated nutritional breakdown for one cookie from this christmas shortbread cookies recipe. These values are approximate and may vary based on specific ingredient brands and preparation methods.
| Nutrient | Amount |
|---|---|
| Calories | 94 kcal |
| Carbohydrates | 11 g |
| Protein | 1 g |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Cholesterol | 14 mg |
| Sodium | 33 mg |
| Potassium | 10 mg |
| Fiber | 1 g |
| Sugar | 5 g |
| Vitamin A | 158 IU |
| Calcium | 3 mg |
| Iron | 1 mg |
Frequently Asked Questions (FAQ)
Can I use salted butter? Yes, you can use salted butter. If you do, reduce the amount of added salt in the recipe to about ¼ teaspoon.
Why is my cookie dough crumbly? A crumbly dough often results from either over-measuring your flour or using butter that was too cold. Ensure flour is spooned and leveled, and butter is truly at room temperature.
Can I freeze the uncooked dough? Absolutely! Wrap the dough logs tightly in plastic wrap and freeze them for up to 3 months. Thaw in the refrigerator before slicing and baking.
What kind of sprinkles should I use? For the best results with this christmas shortbread cookies recipe, nonpareils or jimmies are recommended. They hold their shape and color well during baking.
Can I make this recipe with a stand mixer? Yes, you certainly can! We’ve provided alternative instructions for using a stand mixer with a paddle attachment in the main recipe section.
Conclusion
This easy christmas shortbread cookies recipe is your ticket to festive, delicious, and stress-free holiday baking. With its rich, buttery flavor and cheerful sprinkles, it’s a delightful addition to any seasonal celebration or cookie exchange. Get ready to impress your loved ones with these melt-in-your-mouth Christmas cookies that are as simple to make as they are enjoyable to eat. Happy baking!
Easy Christmas Shortbread Cookies Recipe: Festive & Delicious
Ingredients
Equipment
Method
- Process butter, powdered sugar, salt, vanilla extract, and almond extract in a large food processor until smooth. Add flour and pulse until the mixture becomes crumbly and chunky, then quickly pulse in sprinkles until just evenly incorporated.
- Turn the dough onto a work surface, shape it into a rough ball, then cut it in half. Form each piece into a 7 ½- to 8-inch log, wrap tightly in plastic wrap, and freeze for 30 minutes (or refrigerate for at least 4 hours).
- Preheat oven to 350°F and line two baking sheets with parchment paper. Remove one dough log from the freezer, slice into ¼-inch to ⅓-inch thick rounds, and arrange on the lined baking sheet. Bake for 10-15 minutes until the edges are light golden, then allow to cool on the baking sheets.
- Repeat the slicing and baking steps with the second log of cookie dough. Once all cookies are completely cool, store them in an airtight container.
Notes
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
