Christmas Shortbread Cookies

These Christmas shortbread cookies are a festive classic that bring buttery, melt-in-your-mouth warmth to the holiday season. They are perfect for sharing at family gatherings or gifting to friends, combining simple ingredients with just the right touch of vanilla and almond to create a tender cookie that’s both traditional and delightful.

I first baked these cookies during a cold December weekend, and their buttery charm instantly became a holiday favorite in my home. They never fail to bring smiles, especially when the kids help press the sprinkles on top.

Ingredients

• Unsalted butter: softened — the backbone of this recipe providing rich flavor and tenderness. Use high-quality butter for the best taste.
• Powdered sugar: sifted — gives these cookies a delicate sweetness and helps create the desired crumbly texture. Sifting ensures there are no lumps.
• Clear vanilla extract: adds warm sweetness without changing the dough’s color. Use pure vanilla for a clean flavor.
• Almond extract: enhances flavor with a subtle nutty aroma that makes this recipe stand out. Just a little goes a long way.
• All-purpose flour: the structure for the cookies, best measured by spooning into your cup and leveling for accuracy.
• Cornstarch: softens the flour’s texture for that melt-in-the-mouth shortbread feel. Use good quality cornstarch for smooth incorporation.
• Salt: balances the sweetness and enhances the other flavors. I prefer fine sea salt for a clean taste.
• Holiday sprinkles, jimmies or nonpareils: these add a playful festive look and a little extra fun texture on top.

Instructions

Preheat the Oven:

Set your oven to 325 degrees Fahrenheit and position racks in the middle. Line two baking sheets with parchment paper to prevent sticking and ensure easy clean up.

Beat the Butter and Sugar:

Place the softened butter and sifted powdered sugar in your mixer bowl fitted with a paddle attachment. Beat on medium speed for two minutes or until the mixture is light and fluffy. Scrape down the bowl’s sides to keep everything moving evenly.

Add Flavor Extracts:

Pour in the clear vanilla and almond extract, then beat again for one minute. This step infuses your dough with the key flavors that give this cookie its signature aroma.

Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt thoroughly. This step is important to avoid lumps and ensure a smooth dough.

Incorporate the Dry Ingredients into the Wet:

With your mixer on low speed, add the flour mixture gradually to the butter mixture, allowing the flour to be fully incorporated before adding more. This helps prevent flour clouds and ensures a consistent dough.

Beat to Finish:

Once all the dry ingredients are added, increase the mixer speed to medium and beat for 30 to 45 seconds. This final mix lightens the dough, creating the perfect shortbread texture.

Chill the Dough:

Remove the paddle attachment and cover the dough. Refrigerate for 15 minutes. This step firms the dough, making it much easier to scoop and shape.

Shape the Cookies:

Use a one and a half inch cookie scoop or about one and a half tablespoons of dough per cookie. Roll each portion gently between your palms to form smooth balls.

Arrange and Flatten:

Place the dough balls on your prepared baking sheets, spacing them about two inches apart. Use the tines of a dinner fork to gently flatten each ball to about one and a half inches in diameter.

Decorate:

Sprinkle your holiday jimmies, nonpareils, or sprinkles on top of each flattened dough ball to add a cheerful festive touch.

Bake:

Slide your trays into the oven and bake for 12 to 14 minutes, rotating the sheets halfway through to ensure even baking. The cookies should remain a pale cream color and not brown.

Cool:

Allow the cookies to rest on the baking sheet for 10 to 15 minutes before transferring them to a wire rack. Cooling completely helps them set and keeps the crumbly texture intact.

One of my favorite things about this recipe is how the almond extract lifts the flavor just enough without overpowering. It reminds me of baking with my grandmother who always said a little almond extract was the secret to a truly special cookie. Our family holiday gatherings were never complete without a platter of these shortbread cookies piled high, often disappearing as fast as they were set out.

Storage Tips

Store your baked shortbread in an airtight tin or container at room temperature to retain their delicate texture and buttery flavor If you want to keep them longer, freeze the baked cookies in a sealed freezer bag for up to three months and thaw at room temperature before serving Avoid stacking cookies without separating layers with parchment paper to prevent sticking

Ingredient Substitutions

You can use cake flour instead of all-purpose flour for an even softer cookie texture If you do not have cornstarch, arrowroot powder can be a substitute though it may slightly change the texture If almond extract is not available, adding a tiny bit extra vanilla extract provides some warmth but the unique almond note will be missing

Serving Suggestions

Serve these cookies with a cup of hot tea or coffee for a lovely afternoon treat They also pair wonderfully with mulled wine or hot cocoa during chilly winter evenings Make a festive cookie platter by combining these with gingerbread men and peppermint bark for variety

Chilling the dough and careful baking are essential to achieving the perfect tender shortbread cookie every time.

FAQs about Recipes

→ What gives this shortbread its tender texture?

The combination of creaming butter and powdered sugar with cornstarch helps create a delicate, crumbly texture.

→ Can I use other extracts instead of almond?

Yes, you can substitute almond extract with other flavors like lemon or orange zest for a different twist.

→ Why is the dough chilled before baking?

Chilling firms the dough, making it easier to shape and helping maintain the cookie's structure during baking.

→ How do I prevent the cookies from browning too much?

Baking at a lower temperature (325°F) and watching the cookies closely ensures they stay pale and tender.

→ What alternatives can be used for holiday sprinkles?

Jimmies, nonpareils, or crushed nuts can all provide decorative and flavorful toppings.