In a large bowl, beat the softened butter and sifted powdered sugar until smooth and creamy, about 2 minutes. You’re
not trying to whip lots of air like a fluffy cookie—just combine until silky. Add vanilla and salt and mix again.
3) Add the Dry Ingredients
In a separate bowl, whisk together flour and cornstarch (if using). Add the dry mixture to the butter mixture and mix
on low speed just until the dough comes together. It may look crumbly at first—keep mixing gently and it will form a dough.
Avoid overmixing, which can make shortbread tough.
4) Chill the Dough (Highly Recommended)
Flatten the dough into a disc, wrap, and chill for 30–45 minutes. Chilling helps the cookies hold shape,
reduces spreading, and improves texture.
5) Shape the Cookies
You have a few options:
- Slice-and-bake: Roll into a log, chill, then slice into rounds.
- Cut-outs: Roll dough to 1/4-inch thickness and cut with festive cookie cutters.
- Classic wedges: Press dough into a round pan, score into wedges, then bake and cut after cooling.
Place cookies on the baking sheets with a little space between them (shortbread doesn’t spread much).
6) Decorate (Optional)
If using sprinkles or sanding sugar, add them now before baking so they adhere. If you plan to dip in chocolate,
wait until after baking and cooling.
7) Bake
Bake for 12–18 minutes depending on size and thickness. The cookies should look set and lightly golden
around the edges, not deeply browned. Shortbread continues to firm up as it cools.
8) Cool Completely
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Fully cooled shortbread has the best
crisp-tender texture.
Serving and Storage:
Serving
Serve Christmas shortbread with coffee, tea, cocoa, or as part of a holiday dessert board. It also pairs beautifully with
fruit preserves, lemon curd, or a mug of spiced chai.
Storage
- Room temperature: Store in an airtight container for 7–10 days.
- Layering tip: Place parchment between layers to prevent breakage and keep decorations neat.
- Freeze baked cookies: Up to 2–3 months, tightly wrapped.
- Freeze dough: Wrap well and freeze up to 2 months. Thaw overnight in the fridge before shaping.
Gift-Giving Tip
Shortbread is one of the best cookies for gifting because it stays crisp and flavorful for days. Pack it in tins with
parchment paper and add a small silica gel food-safe packet if you live in a humid area (optional, but helpful).
Tips:
For True Shortbread Texture
- Use real butter: Shortbread depends on butter flavor. Avoid margarine.
- Don’t overmix: Mix only until the dough comes together.
- Measure flour correctly: Spoon and level; packed flour makes dry cookies.
- Chill: Dough chills improve shape, texture, and flavor.
For Clean Cut-Out Shapes
- Roll dough between parchment sheets to prevent sticking.
- Chill cut cookies on the tray for 10 minutes before baking.
- If dough cracks, let it sit for 5 minutes to soften slightly, then re-roll gently.
Variations:
1) Chocolate-Dipped Peppermint Shortbread
Dip cooled cookies halfway into melted chocolate, then sprinkle with crushed candy canes. Let set completely before storing.
2) Cranberry Orange Shortbread
Add 1–2 teaspoons orange zest and fold in 1/2 cup dried cranberries. The citrus brightens the butter and screams “holiday.”
3) Almond Snowball Shortbread
Add 1/2 teaspoon almond extract and roll baked cookies in powdered sugar while still slightly warm for a “snowy” finish.
4) Gingerbread-Spiced Shortbread
Add 1 teaspoon cinnamon, 1/2 teaspoon ginger, and a pinch of cloves. This turns classic shortbread into a warmly spiced Christmas cookie.
5) Pistachio White Chocolate Shortbread
Fold in 1/2 cup chopped pistachios and drizzle with white chocolate after baking. The green-white look is extra festive.
Tips:
Holiday Baking Strategy (No Stress)
If you’re baking for Christmas parties or cookie boxes, shortbread is your best friend. Make the dough in advance and keep it
chilled for up to 3 days. Or freeze it. Bake closer to serving time for maximum freshness, then decorate once cooled.
Common Problems and Fixes
- Cookies spread too much: Dough wasn’t chilled enough or butter was too soft. Chill longer.
- Cookies are dry: Too much flour or overbaked. Measure carefully and bake until just golden at edges.
- Cookies are tough: Overmixed dough. Mix only until combined.
- Cookies browned too quickly: Oven runs hot. Use an oven thermometer or lower temp slightly.
How to Keep Decorations Perfect
If you’re dipping or drizzling chocolate, let it set fully before stacking. Store decorated cookies in single layers or with
parchment between layers so your beautiful holiday finish stays clean.
Conclusion:
Christmas Shortbread Cookies prove that the simplest recipes can be the most beloved. With just a few ingredients and a little
care, you get a cookie that’s buttery, crisp-tender, and beautifully adaptable for the holidays. Dress them up with chocolate,
candy canes, citrus, nuts, or sprinkles—or keep them classic and let the butter shine.
Whether you’re building cookie boxes, hosting a holiday gathering, or simply baking to make your kitchen feel festive,
shortbread is a tradition worth repeating. One batch turns into a week of sweet moments, shared treats, and that unmistakable
holiday feeling.
FAQ:
Why is my shortbread crumbly before mixing?
Shortbread dough can look crumbly at first because it’s low in liquid. Keep mixing gently and it will come together.
If it stays too dry, your flour may have been over-measured—add 1 teaspoon milk at a time until it forms.
Can I use granulated sugar instead of powdered sugar?
You can, but powdered sugar gives the most tender “melt-in-your-mouth” texture. If using granulated sugar, the crumb may be slightly more crisp.
Do I really need to chill the dough?
It’s highly recommended. Chilling reduces spreading, improves texture, and makes cut-out shapes cleaner.
How do I keep shortbread from browning too much?
Bake at a lower temperature (325°F / 165°C) and remove when edges are lightly golden. Shortbread should not be deeply browned.
Can I freeze shortbread cookies after baking?
Yes. Freeze in an airtight container with parchment between layers for up to 2–3 months. Thaw at room temperature.
Decorate with powdered sugar after thawing for the freshest look.
What’s the best butter to use?
Any good-quality unsalted butter works. Because shortbread is butter-forward, higher quality butter creates a richer flavor.
