Introduction

These Christmas Shortbread Cookies are a festive and buttery treat perfect for holiday gatherings. Their delicate texture and delightful sprinkles make them as charming as they are delicious. Simple to make, they bring a classic touch to any cookie platter.

A round white plate holds about twenty small round shortbread cookies arranged in a loose pile. Each cookie is pale cream in color with a smooth texture, topped with thin stripes of white icing in parallel lines across the center. Scattered on the icing are small red, green, and white sprinkles, adding a festive touch. The cookies have a soft, slightly crumbly look, and the entire plate sits on a white marbled surface. 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 the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, add the butter and powdered sugar. Beat on medium speed for 2 minutes or until light and fluffy. Scrape down the sides and bottom of the bowl before continuing.
Step 3: Add the vanilla and almond extracts to the butter mixture and beat for an additional 1 minute.
Step 4: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to remove any lumps.
Step 5: With the mixer on low speed, gradually add the flour mixture to the butter mixture. Allow the flour to be incorporated after each addition before adding more.
Step 6: Once all the flour mixture is added, increase the mixer speed to medium and beat for 30 to 45 seconds until the dough is fully combined and light.
Step 7: Remove the paddle attachment and refrigerate the dough for 15 minutes to firm up.
Step 8: Using a 1½-inch cookie scoop (about 1½ tablespoons), scoop the dough and gently roll each ball in your palm.
Step 9: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each with the tines of a fork to about 1½ inches in diameter. You should fit 8-10 cookies per sheet.
Step 10: Sprinkle each cookie generously with holiday sprinkles.
Step 11: Bake for 12 to 14 minutes. Rotate the baking sheets halfway through baking for even results. The cookies should remain pale cream color, not golden brown.
Step 12: Let the cookies cool on the baking sheets for 10 to 15 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

For a richer flavor, use high-quality vanilla extract or add a pinch of cinnamon for a subtle warm spice.
Try dipping half of each cooled cookie in melted white or dark chocolate for an extra festive touch.
If you prefer a crunchier texture, bake for an additional 1-2 minutes but watch closely to avoid browning.

Storage

Store the cooled shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to 3 months and thaw at room temperature before serving. They are best enjoyed fresh, but reheating in a warm oven for a few minutes can refresh their texture.

How to Serve

A plate piled with about fifteen round, pale yellow cookies with a soft texture and light fork marks on top, each sprinkled with red, green, and white small rod sprinkles evenly spread across the top layer. One cookie is broken in half, showing a soft and crumbly inside. The plate is white with a thin dark line on the rim, placed on a white marbled surface with red and green sprinkles scattered loosely around. In the background, there is a glass bottle of milk with two straws showing red and green patterns. Near the top left corner, a small frosted green pine branch adds a holiday feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit the added salt to prevent the cookies from becoming too salty.

Why are cornstarch and flour both used in this recipe?

Cornstarch helps create a tender, crumbly texture in the shortbread by reducing gluten formation, resulting in a softer bite alongside the structure provided by the flour.