Traditional Christmas shortbread cookies are one of those timeless recipes that never go out of style. Around the holidays, or even for a cozy tea time, I find myself reaching for this simple cookie recipe because it’s classic, buttery, and melt-in-your-mouth good.
Unlike modern style cookie recipes, this shortbread cookie recipe is all about keeping it simple with pantry ingredients. These cut out shortbread cookies are perfect for gifting, adding to a cookie box, or making with your kids on a snowy afternoon.
If you love simple Christmas baking, you might also enjoy my chewy gingerbread cookies, or my simple Christmas crack.
Why You’ll Love This Recipe
- Classic and timeless: Shortbread cookies have been around for centuries for a reason, they’re simple, comforting, and always in style. This recipe keeps that tradition alive.
- Melt-in-your-mouth texture: Thanks to powdered sugar and plenty of butter, each bite is soft, tender, and buttery without being overly sweet.
- Pantry-friendly: With just a few ingredients; butter, flour, cornstarch, powdered sugar, vanilla, and salt, you can make these without a special trip to the store.
- Versatile dough: Roll it out for cut out shortbread cookies, slice-and-bake for easy rounds, or press into a pan for bars. One recipe gives you endless options.
- Freezer-friendly: Make the dough ahead of time and freeze it. When guests drop by or you need a last-minute treat, just slice, bake, and serve.
- Perfect for gifting: Their simple look and long shelf life make them ideal for holiday cookie boxes, teacher gifts, or wrapped up with a bag of coffee or tea.
- Customizable: Keep it traditional or dress it up with citrus zest, chocolate drizzle, or a sprinkle of sea salt.
- No fuss: No eggs, no leaveners, no complicated steps. Just wholesome ingredients that come together quickly.
Ingredients
Variations & Add-Ins
- Sparkling sugar topping: sprinkle coarse sugar on top before pressing with a fork for a sweet crunch and sparkle.
- Chocolate-dipped: once cooled, dip half of each cookie into melted chocolate or drizzle across the tops. Add sea salt or sprinkles before it sets.
- Citrus zest: mix in a teaspoon of lemon, lime, or orange zest with the butter for a bright twist.
- Spiced shortbread: add a pinch of cinnamon, cardamom, or nutmeg to the dough for a cozy flavor.
- Nutty shortbread: press chopped pecans, pistachios, or almonds onto the tops after flattening with a fork.
- Jam thumbprint variation: instead of pressing with a fork, press your thumb in the center and fill with a little jam before baking.
- Mini chocolate chips: fold in mini chocolate chips to make buttery chocolate chip shortbread cookies with a fun twist.
Recipe Tips
Use room temperature butter: Soft, but not melted butter is key. If your butter is too cold, the dough won’t come together. If it’s melted, your cookies will spread. Room temperature butter creates that smooth, creamy base.
Measure flour correctly: Too much flour is the #1 reason for crumbly shortbread dough. Use the spoon-and-level method, or better yet, a digital scale for accuracy.
Don’t overmix the dough: Once you add the flour, mix just until combined. Overmixing develops gluten, which makes shortbread tough instead of tender.
Sift flour and cornstarch: This is not necessary, but highly recommended if you want a softer, more melt in your mouth shortbread cookie.
Roll on a lightly floured surface: When making cut out shortbread cookies, a dusting of flour prevents sticking. Too much flour, though, can dry out the dough, so go light.
Watch the bake time closely: Shortbread cookies are done when the bottoms just start to turn golden. If they brown on top, they’re overbaked and will lose their delicate texture.
Line pans with parchment paper: Prevents sticking, makes cleanup easier, and keeps the bottoms from over-browning.
Use cookie cutters wisely: For clean shapes, roll dough to ¼-inch, chill again, then cut. Dip your cookie cutter in flour if the dough is sticky.
Flavor upgrades: A little citrus zest, a scrape of vanilla bean, or a drizzle of chocolate can take this classic recipe to the next level without complicating it.
Cool completely before storing: If you pack cookies while still warm, condensation can make them soft. Let them cool fully on a wire rack first.
Instructions
- Cream the butter and vanilla: in a stand mixer fitted with a paddle attachment, beat the room temperature butter with vanilla extract (or vanilla bean paste) on medium speed until smooth and creamy, about 2 minutes.
- Add the sugar and salt: scrape down the sides of the bowl and add powdered sugar and salt. Beat again until the mixture is fluffy and well blended.
- Incorporate the flour and cornstarch: reduce the speed to low and slowly add the flour and cornstarch. Mix just until the shortbread dough comes together (it may look crumbly, but it should hold when pressed between your fingers).
- Shape into balls: scoop tablespoon-sized portions of dough and roll them gently into balls with your hands. Place each ball on a parchment paper-lined baking sheet, leaving about 2 inches of space between cookies.
- Press with a fork: using the back of a fork, press down gently on each dough ball to flatten slightly and leave a crisscross pattern or simple lines. Aim for about ½-inch thickness after pressing for even baking.
- Bake: preheat your oven to 325°F (160°C). Bake cookies for 12–15 minutes, or until the bottoms are just beginning to turn golden. The tops should remain pale.
- Cool completely: allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.
Freezing & Storage
- Store the baked cookies in an airtight tin or container at room temperature for up to 2 weeks.
- Freeze raw shortbread cookie dough or baked cookies for up to 3 months. Thaw at room temperature before baking or serving.
How to Gift These Cookies
Homemade shortbread cookies make such a thoughtful gift because they last for weeks and travel well. Here are some of my favorite ways to package and share them:
- Tins lined with parchment: stack cookies neatly in a festive tin lined with parchment paper. Add a little wax paper between layers to keep them crisp.
- Glass jars or Weck jars: fill a jar with cookies, tie a ribbon around the top, and add a handwritten tag. Perfect for a farmhouse or cottagecore-style gift.
- Cookie boxes: arrange an assortment of cookies in a bakery-style box with dividers. Shortbread pairs beautifully with sugar cookies or chocolate chip cookies.
- Cellophane bags: place a few cookies in a clear bag, tie with twine, and tuck into a holiday basket with coffee, tea, or hot cocoa mix.
- Add a personal touch: include a printed recipe card so the recipient can bake them again at home.
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Similar Recipes
Traditional Shortbread Cookies
Equipment
- Stand mixer fitted with paddle or hand mixer
- Measuring cups and spoons (or digital scale)
- Mixing Bowl
- Baking sheet lined with parchment paper
- Fork for pressing dough
- Wire cooling rack
Ingredients
- 1 cup 227 g unsalted butter, room temperature
- ½ cup 60 g powdered sugar
- 2 cups 240 g all-purpose flour sifted
- ½ tsp salt omit if using salted butter
- 1 tsp vanilla extract or vanilla bean paste
- ¼ cup cornstarch sifted
Instructions
- Cream butter and vanilla until smooth.
- Add powdered sugar and salt; beat until fluffy.
- Mix in flour and cornstarch just until dough comes together.
- Roll into 1-inch balls and place on parchment-lined baking sheet.
- Press lightly with a fork to flatten.
- Bake at 325°F (160°C) for 12–15 minutes, until bottoms are just golden.
- Cool 5 minutes on the pan, then transfer to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 3 weeks.
- Freeze dough up to 6 months or baked cookies up to 4 months.
- Add citrus zest, mini chocolate chips, or dip in melted chocolate for variations.
- For cut out shortbread cookies, roll dough to ¼-inch thick, chill, and cut with cookie cutters.
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