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Classic Christmas Shortbread Cookies

Close-up of two buttery Christmas shortbread cookies, showing their crumbly texture and golden-brown edges.

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Make tender, buttery shortbread cookies that slice cleanly and stay fresh for your holiday cookie boxes. This easy recipe is perfect for make-ahead baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Optional: Sanding sugar for topping, melted chocolate for dipping

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Divide the dough in half and shape each half into a 1-inch thick disc.
  6. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm.
  7. Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
  8. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Cut into desired shapes using cookie cutters or slice into bars.
  9. Carefully transfer the cookies to the prepared baking sheets.
  10. If desired, sprinkle with sanding sugar.
  11. Bake for 15-20 minutes, or until the edges are lightly golden.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  13. Once cooled, you can dip them in melted chocolate if desired.

Notes

  • Ensure your butter is softened but not melted for the best texture.
  • Chill the dough thoroughly to prevent spreading during baking.
  • For clean slices, use a sharp knife and a gentle sawing motion.
  • Store cookies in an airtight container at room temperature for up to a week.

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