Introduction

These Christmas Shortbread Cookies are delicate, buttery, and perfect for holiday celebrations. Lightly flavored with vanilla and almond, and decorated with festive sprinkles, they bring a classic touch to your cookie platter.

A white plate filled with many small, round, light cream-colored cookies. Each cookie has thin white icing drizzled in lines across the top and is decorated with small red, green, and white sprinkles scattered over the icing. The cookies are stacked closely together, showing a smooth texture with slight indentations where the icing lines cross. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter, softened
⅔ cup powdered sugar, sifted
1 teaspoon clear vanilla extract
¼ teaspoon almond extract
1¾ cups all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
Holiday sprinkles (jimmies or nonpareils)

Instructions

Step 1: Preheat your oven to 325°F and line two baking sheets with parchment paper. Set them aside while you prepare the dough.
Step 2: In a stand mixer fitted with a paddle attachment, beat the softened butter and powdered sugar on medium speed for 2 minutes until light and fluffy. Scrape down the sides of the bowl.
Step 3: Add the vanilla and almond extracts and beat for another minute to combine.
Step 4: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to remove lumps.
Step 5: With the mixer on low, gradually add the flour mixture into the butter mixture, allowing it to incorporate after each addition.
Step 6: Increase the mixer speed to medium and beat the dough for 30 to 45 seconds until fully combined and fluffy.
Step 7: Remove the paddle attachment and refrigerate the dough for 15 minutes to firm up slightly.
Step 8: Using a 1½-inch cookie scoop (about 1½ tablespoons), scoop the dough and roll each portion gently between your palms to form balls.
Step 9: Place dough balls on the prepared baking sheets about 2 inches apart. Flatten each with the tines of a fork until about 1½ inches in diameter.
Step 10: Decorate the tops of the cookies with holiday sprinkles to your liking.
Step 11: Bake the cookies for 12 to 14 minutes, rotating the pans halfway through. The cookies should remain pale cream in color and not turn golden brown.
Step 12: Let the cookies cool on the baking sheets for 10 to 15 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, try substituting half the butter with browned butter before mixing.
If you don’t have cornstarch, you can substitute with an equal amount of rice flour for a similar texture.
Try adding a pinch of cinnamon or nutmeg to the flour mixture for a warm, festive twist.
Use colored sugar or chopped nuts instead of sprinkles for different holiday looks.

Storage

Store your Christmas shortbread cookies in an airtight container at room temperature for up to one week. They also freeze well—place cookies in a single layer on a baking sheet, freeze until firm, then transfer to a sealed freezer bag for up to three months. To enjoy, let them thaw at room temperature or warm slightly in a low oven.

How to Serve

A white plate filled with about twenty round, soft sugar cookies topped with red, green, and white sprinkles. Each cookie has three shallow fork marks across the top surface, showing a light beige color with a slightly soft texture. One cookie in the front center is broken in half, revealing a soft crumb inside. In the background, there is a glass bottle of milk with three straws in different colors and patterns, set on a white marbled texture. Some green pine needles with a light dusting of white are visible in the upper left corner, and extra red, green, and white sprinkles are scattered around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for this recipe?

It’s best to use unsalted butter to control the salt level in the cookies, but if you only have salted butter, reduce or omit added salt accordingly.

Why are the cookies pale and not golden brown?

Shortbread cookies are meant to remain pale cream in color to keep their tender texture. Overbaking until golden can make them dry and hard.