Description
These Christmas Shortbread Cookies are a buttery, tender treat perfect for the holiday season. Made with simple ingredients like unsalted butter, powdered sugar, vanilla, and almond extract, these cookies have a delicate crumb thanks to the addition of cornstarch. They are decorated with festive holiday sprinkles, making them a delightful holiday dessert that’s easy to prepare and sure to please.
Ingredients
Scale
Shortbread Dough
- 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
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 them aside for easy cookie release and cleanup.
- 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 2 minutes until the mixture is light and fluffy. Scrape the sides and bottom of the bowl to ensure even mixing.
- Add Extracts: Add the vanilla and almond extracts to the butter mixture and beat for an additional 1 minute to incorporate fully.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to eliminate lumps, especially in the cornstarch.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Add it slowly, allowing the flour to fully incorporate before adding more.
- Beat Dough: After all flour mixture is added, increase the speed to medium and beat the dough for an additional 30 to 45 seconds until fully combined and the dough is light and fluffy.
- Chill Dough: Remove the paddle attachment and refrigerate the dough for 15 minutes to make it easier to handle and shape.
- Scoop Dough: Using a 1½-inch cookie scoop (about 1½ tablespoons), scoop dough balls and gently roll them between your palms to form smooth balls.
- Shape Cookies: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball to about 1½ inches in diameter using the tines of a dinner fork.
- Add Sprinkles: Garnish the tops of the flattened cookies with holiday sprinkles for a festive touch.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, rotating the baking sheets halfway through to ensure even baking. The cookies should remain pale cream in color and not turn golden brown.
- Cool: Let the cookies cool on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely. Serve once fully cooled.
Notes
- Do not overbake the cookies; they should stay pale and not brown for the perfect shortbread texture.
- Chilling the dough helps with easier scooping and prevents spreading during baking.
- You can substitute holiday sprinkles with chopped nuts or leave them plain for a classic look.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: Christmas cookies, shortbread cookies, holiday baking, festive cookies, butter cookies, vanilla almond cookies
