Introduction:
complicated techniques, or a long ingredient list to feel special. Instead, shortbread wins with its quiet elegance:
a rich buttery flavor, a tender crumb that melts on your tongue, and a delicate crispness around the edges that makes
each bite feel like a little celebration. When the holidays arrive, shortbread becomes more than a cookie—it becomes
a tradition. It’s what you tuck into cookie tins, gift to neighbors, serve with tea and coffee, and leave out for
family members who “just want one” (and then come back for three more).
The magic of shortbread is in the balance. Because there are so few ingredients, each one matters. Butter needs to be
good-quality. Sugar needs to be fine enough to dissolve beautifully. Flour must be measured correctly so the dough
stays tender rather than dry. And once the base is mastered, the variations are endless—dipped in chocolate, sprinkled
with crushed candy canes, flecked with orange zest, or shaped into festive cut-outs.
This article guides you through a classic, dependable Christmas shortbread recipe with a structure you can reuse again
and again. You’ll get foolproof steps, storage advice for holiday planning, tips for bakery-level texture, and creative
variations to match your Christmas vibe—traditional, colorful, chocolatey, or elegant. Let’s bake the kind of shortbread
that makes your kitchen smell like the holidays.
Ingredients:
Classic Shortbread Dough
- Unsalted butter – 1 cup (226 g), softened
- Powdered sugar – 2/3 cup (about 80 g), sifted (gives a tender “melt-in-your-mouth” crumb)
- Vanilla extract – 2 teaspoons
- Salt – 1/2 teaspoon
- All-purpose flour – 2 cups (250 g), spooned and leveled
- Cornstarch – 1/4 cup (30 g) (optional but recommended for extra tenderness)
Optional Holiday Decorations
- Red and green sprinkles – for topping before baking
- Colored sanding sugar – for sparkle
- Mini chocolate chips – press into the tops
- Crushed candy canes – sprinkle after chocolate dip
- Melted chocolate – for dipping or drizzling
- Orange zest – 1–2 teaspoons for a festive citrus twist
Instructions:
1) Prep the Oven and Pans
Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper. Shortbread bakes best
at a slightly lower temperature than many cookies—this prevents over-browning and keeps the crumb delicate.
