Christmas Shortbread Cookies (Printable Version)
Tender, buttery shortbread featuring smooth vanilla and almond notes topped with seasonal sprinkles.
# What You'll Need:
→ Dairy
01 -
3/4 cup unsalted butter, softened
→ Sweeteners & Extracts
02 -
2/3 cup powdered sugar, sifted
03 -
1 teaspoon clear vanilla extract
04 -
1/4 teaspoon almond extract
→ Dry Ingredients
05 -
1 3/4 cups all-purpose flour
06 -
3 tablespoons cornstarch
07 -
1/4 teaspoon salt
→ Decoration
08 -
Holiday sprinkles, jimmies or nonpareils
# Step-by-Step Guide:
01 -
Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
02 -
In a stand mixer fitted with paddle attachment, beat butter and powdered sugar on medium speed for 2 minutes until light and fluffy. Scrape down bowl sides and bottom.
03 -
Add vanilla and almond extracts to butter mixture and beat for an additional minute.
04 -
Whisk together all-purpose flour, cornstarch, and salt in a separate bowl to remove lumps.
05 -
With mixer on low speed, gradually add flour mixture into wet ingredients, allowing full incorporation between additions.
06 -
Increase mixer speed to medium and beat dough for 30–45 seconds until fully combined and fluffy.
07 -
Remove paddle attachment and refrigerate dough for 15 minutes.
08 -
Using a 1½-inch cookie scoop (approx. 1½ tablespoons), scoop dough and gently roll into balls between palms.
09 -
Place dough balls 2 inches apart on prepared sheets. Flatten tops to 1½ inches diameter with fork tines. Garnish with holiday sprinkles.
10 -
Bake for 12–14 minutes, rotating sheets halfway. Cookies should remain pale cream and not brown.
11 -
Cool cookies on baking sheets for 10–15 minutes before transferring to a wire rack to cool completely.
# Additional Notes:
01 -
For even texture, ensure cornstarch is fully sifted into flour before adding.
02 -
Do not overbake; cookies should remain pale to maintain tender texture.