With only a few ingredients, these Christmas Shortbread Cookies are a simple and delicious addition to your holiday baking!
Shortbread Cookies
If you aren’t familiar with shortbread, it is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three parts plain wheat flour.
In this Christmas version, we add red and green nonpareils to give it some festive color. You can choose to cut the cookies with cookie cutters or use a knife and cut sticks, squares, or rectangles.
These cookies are perfect for the holiday season, so let me show you how to make them …
Shortbread Cookies Recipe
- unsalted butter
- powdered sugar
- granulated sugar
- vanilla extract, optional
- all-purpose four
- salt
- red and green nonpareils
How to make Shortbread Cookies
Time needed: 45 minutes
How to make Shortbread Cookies
- Cream butter and sugars.
In a large bowl, add in the butter, powdered sugar, granulated sugar, and vanilla if you’re using it. Beat on medium with an electric mixer until creamed.
- Form dough.
Add in the flour, salt, and nonpareils. Mix until the flour is incorporated and a stiff cookie dough forms.
- Chill the dough.
Divide the cookie dough into 2 pieces and press the dough flat. Wrap each piece in plastic wrap and place in the refrigerator for at least 30 minutes to chill.
- Preheat oven and prepare baking sheet.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat.
- Cut out cookies.
Roll the dough out to 1/4-inch thickness on a lightly floured surface. Cut out your cookies and place them on the prepared cookie sheet.
- Bake.
Bake for 10 to 13 minutes or until the edges are golden brown. (see note)
- Cool cookies.
Let the cookies cool for 5 to 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
- Store.
Store in an airtight container at room temperature.
Recipe Notes
- The bake time can vary depending on the size of your cookie cutter. I recommend keeping an eye on the cookies at the 8-minute mark.
- Feel free to add a drizzle of melted chocolate for added pizzaz.
- You don’t need cookie cutters for this recipe! You can use a knife and cut the cookie dough into sticks, rectangles, or square shapes.
Shortbread Cookies: FAQs
Of course, they’re best when eaten a few days after baking, but can last for about 2 weeks when stored in an airtight container.
At the most, I would say three days.
Yes! You can wrap the dough in a couple of plastic wrap layers and then a layer of aluminum foil and place them in large freezer-safe ziptop bags for up to three months. When you are ready to bake, thaw the frozen dough overnight in the refrigerator before using it.
Yes! These cookies are perfect for freezing! Note: Be sure the cookies are cooled completely before freezing!
Line the bottom of an airtight freezer-safe container with freezer paper. Arrange an even layer of shortbread across the container’s bottom, making sure the cookies do not overlap. Place another piece of freezer paper on top of the first layer. Add more cookies in an even layer, and cover with freezer paper. Repeat this process of layering until you fill-up the entire container. Ensure the top layer of shortbread is completely covered by the freezer paper, then cover it securely with the lid.
Freeze for up to six months. To serve, allow the cookies to thaw to room temperature.
How did you like this recipe?
Shortbread cookies are one of my favorites! I particularly love the little flecks of red and green in this recipe! If you gave this recipe a try, I would love to hear from you! Please drop me a comment down below and let me know how this recipe turned out for you!
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Christmas Shortbread Cookies
Equipment
Ingredients
- 1 cup unsalted butter room temperature
- ¼ cup + 3 tablespoons powdered sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract optional
- 2 ⅓ cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons red and green nonpareils
Instructions
- In a large bowl, add in the butter, powdered sugar, granulated sugar, and vanilla if you’re using it. Beat on medium with an electric mixer until creamed.
- Add in the flour, salt, and nonpareils. Mix until the flour is incorporated and a stiff cookie dough forms.
- Divide the cookie dough into 2 pieces and press the dough flat. Wrap each piece in plastic wrap and place in the refrigerator for at least 30 minutes to chill.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat.
- Roll the dough out to 1/4-inch thickness on a lightly floured surface. Cut out your cookies and place them on the prepared cookie sheet.
- Bake for 10 to 13 minutes or until the edges are golden brown. (see notes)
- Let the cookies cool for 5 to 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Notes
- The bake time can vary depending on the size of your cookie cutter. I recommend keeping an eye on the cookies at the 8-minute mark.
- Feel free to add a drizzle of melted chocolate for added pizzaz.
- You don’t need cookie cutters for this recipe! You can use a knife and cut the cookie dough into sticks, rectangles, or square shapes.
To freeze dough:
You can wrap the dough in a couple of plastic wrap layers and then a layer of aluminum foil and place them in large freezer-safe ziptop bags for up to three months. When you are ready to bake, thaw the frozen dough overnight in the refrigerator before using it.To freeze baked cookies:
Be sure the cookies are cooled completely before freezing! Line the bottom of an airtight freezer-safe container with freezer paper. Arrange an even layer of shortbread across the container’s bottom, making sure the cookies do not overlap. Place another piece of freezer paper on top of the first layer. Add more cookies in an even layer, and cover with freezer paper. Repeat this process of layering until you fill-up the entire container. Ensure the top layer of shortbread is completely covered by the freezer paper, then cover it securely with the lid. Freeze for up to six months. To serve, allow the cookies to thaw to room temperature.Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
These cookies looks so festive and would make a great addition to my Christmas cookie box! Totally saving this recipe!!
/ I will try them for Christmas. I
These are so cute! I will for sure serve this at my Christmas table!
I make these delicious cookies all year round. Just change the non-pareils to multi colored.
Our g~ babies just love them.