Description
These Christmas Shortbread Cookies are buttery, tender, and melt-in-your-mouth delights perfect for the holiday season. Infused with vanilla and almond extracts and topped with festive sprinkles, they offer a classic, lightly sweetened shortbread experience that’s simple to make and sure to impress your holiday guests.
Ingredients
Scale
Dough 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
For Decoration
- Holiday sprinkles (jimmies or nonpareils)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper and set aside for easy cleanup and to prevent sticking.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened butter and sifted powdered sugar on medium speed for about 2 minutes, until the mixture is light and fluffy. Scrape down the bowl sides to ensure even mixing.
- Add Extracts: Add the vanilla and almond extracts to the creamed butter mixture, then beat for another minute to incorporate the flavors fully.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt thoroughly to prevent lumps.
- Incorporate Dry Ingredients: With your mixer on low speed, gradually add the flour mixture to the butter mixture in batches, allowing each addition to be fully mixed before adding more.
- Final Beat: Once all flour is added, increase the speed to medium and beat the dough for an additional 30 to 45 seconds to achieve a light and fluffy texture.
- Chill Dough: Remove the paddle attachment and refrigerate the dough for 15 minutes to make it easier to handle.
- Shape Cookies: Using a 1½-inch cookie scoop (approximately 1½ tablespoons), scoop dough balls. Gently roll each ball between your palms to smooth them out.
- Arrange on Sheets: Place the dough balls onto the prepared baking sheets spaced about 2 inches apart. Flatten each ball to about 1½ inches in diameter using the tines of a dinner fork.
- Add Sprinkles: Decorate the tops of the cookies with holiday sprinkles of your choice for a festive appearance.
- Bake: Bake for 12 to 14 minutes, rotating the baking sheets halfway through to promote even baking. Cookies should remain pale cream color and not brown.
- Cool: Allow the cookies to cool on the baking sheets for 10 to 15 minutes before transferring them to a cooling rack to cool completely.
Notes
- Do not overbake the cookies; they should stay pale and not turn golden brown.
- Chilling the dough before scooping helps maintain cookie shape during baking.
- Using parchment paper prevents the cookies from sticking and aids even baking.
- Butter should be softened but not melted for best texture.
- You can substitute almond extract for an extra teaspoon of vanilla if almond flavor is not desired.
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas cookies, shortbread cookies, holiday baking, vanilla almond cookies, festive sprinkles, butter cookies
