Shortbread Cookies are a timeless holiday favorite. Rich and buttery with a tender, melt-in-your-mouth texture, these cookies are simple to make and easy to dress up for festive occasions.
You can keep shortbread plain to let the buttery flavor shine or add sprinkles, coarse sugar, or a chocolate drizzle for a more festive presentation. They’re perfect for holiday trays, cookie exchanges, or a simple homemade treat any time of year.
stacie’s note
When I was a child, a friend of my mother’s often brought tins of shortbread to holiday gatherings. As a kid I usually reached for the frosted or chocolate cookies first and thought shortbread was too plain. Over the years my taste changed. Now I love this recipe because it isn’t overly sweet and the buttery flavor is front and center. On the day I baked these, they were gone almost as soon as they cooled — a sure sign they were a hit.
Ingredients
The full printable recipe card with measurements and instructions is at the bottom of the post.
- Unsalted butter: Use fully softened butter so it creams smoothly with the sugar.
- Powdered sugar: Keeps the cookies tender and fine-textured; sift if lumpy.
- Vanilla extract: A good-quality vanilla enhances the simple flavor of shortbread.
- All-purpose flour: Measure carefully and avoid packing the cup to prevent a dry dough.
- Salt: Balances the sweetness and highlights the butter.
- Sprinkles, coarse sugar, or chocolate: Optional decorations to add after cutting so they adhere during baking.
How to Make Shortbread Cookies
- Step One: Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Step Two: In a large bowl, beat the softened butter and powdered sugar with an electric mixer until light and fluffy, about 2–3 minutes. Mix in the vanilla.
- Step Three: Sift the flour and salt, then gradually add them to the butter mixture. Stir until the dough comes together; it may look crumbly at first but should hold when pressed.
- Step Four: Press the dough together, wrap it in plastic, and chill in the refrigerator for 30 minutes.
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- Step Five: Turn the chilled dough onto a lightly floured surface and roll to about 1/4-inch thickness. Cut into shapes with cookie cutters or slice into rectangles.
- Step Six: If you like, press fork tines into each cookie or add sprinkles on top before baking so they stick.
- Step Seven: Arrange cookies on the prepared sheets and bake 12–15 minutes, until the edges just begin to pale golden. Avoid overbaking.
- Step Eight: Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step Nine: Once cool, drizzle with melted chocolate, dip an end and add sprinkles, or leave plain for a classic shortbread.
Variations and Substitutions
- Citrus twist: Add lemon or orange zest for a bright, fresh note.
- Chocolate dip or drizzle: Use semi-sweet, milk, or white chocolate for decoration after cooling.
- Festive topping: Press colored sugar or holiday sprinkles on top before baking for a seasonal look.
- No cutters: Roll dough into a log, chill, then slice into rounds or rectangles.
- Flavor swap: Try a small amount of almond extract in place of vanilla for a different profile.
- Gluten-free: Use a reliable 1:1 gluten-free flour blend and chill the dough a bit longer for easier handling.
Storage Instructions
- Room temperature: Keep cookies in an airtight container for up to one week. If decorated, layer with parchment paper to protect the topping.
- Freezer: Baked and fully cooled shortbread stores well in the freezer for up to three months. Thaw at room temperature before serving.
- Make ahead: Prepare dough up to two days in advance in the refrigerator, or freeze the dough for up to three months. Let frozen dough thaw slightly before rolling and cutting.
Recipe Tips and Tricks
- Take your time creaming the butter and powdered sugar until light and fluffy; this helps create a tender texture.
- If the dough seems crumbly, press it together by hand rather than adding liquid; it will bind as you work it.
- Chill the dough before rolling to make it easier to handle and to help the cookies retain their shape while baking.
- Roll the dough to an even thickness so cookies bake uniformly.
- Watch the bake time closely: shortbread should remain pale with just a hint of golden edge to stay tender.
- Cool completely before dipping or drizzling with chocolate so the topping sets cleanly.
Christmas Cookies
- Ginger Molasses Cookies
- Gumdrop Cookies
- Candy Cane Kiss Cookies
- Eggnog Cookies
- Whipped Shortbread Cookies
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Shortbread Cookies
Created by Stacie Vaughan
Servings 24
Prep Time 15
Cook Time 15
Chill Time 30
Total Time 1
These classic shortbread cookies are rich, buttery, and not too sweet. An easy recipe made with simple ingredients, perfect for holidays or everyday baking.
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- sprinkles, coarse sugar, chocolate drizzle optional, for decorating
Instructions
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Preheat the oven to 325°F. Line two baking sheets with parchment paper.
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In a large bowl, beat the butter and powdered sugar together with an electric mixer until light and fluffy, about 2–3 minutes. Mix in vanilla extract.
-
Sift together the flour and salt, then gradually add them to the butter mixture. Stir until the dough comes together — it will look crumbly at first but should hold together when pressed.
-
Press the dough together by hand and wrap in plastic. Chill in the fridge for 30 minutes.
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Turn the dough onto a lightly floured surface. Roll it out to about ¼ inch thickness. Cut into shapes using cookie cutters or slice into rectangles.
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If desired, press fork tines into each cookie and add sprinkles to the tops before baking.
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Place cookies on the prepared baking sheets and bake for 12–15 minutes, or until the edges are just beginning to turn golden. Do not overbake.
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Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Once cooled, drizzle with melted chocolate, dip one end in chocolate and add sprinkles, or keep them plain for a classic version.
Notes
- For an extra tender texture, don’t overwork the dough.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.
- Yield depends on the size of cutters used.
Nutrition
Calories: 116kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g
The nutrition information is an estimate provided by an online calculator and should not replace professional advice.
Course Dessert
Cuisine American
Keyword christmas cookies
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