Christmas Shortbread Cookies

These Christmas Shortbread Cookies are buttery, melt-in-your-mouth, and fun to make! Perfect for festive celebrations and decorating with loved ones!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 14

Total Time 44

Servings cookies

Calories 3128kcal

Author Samantha Pickthall

Ingredients

226 g (2 sticks / 1 cup) unsalted butter, softened to room temperature
3/4 cup powdered sugar
1 tsp vanilla extract
2 1/4 cups (270g) all-purpose flour, (see note for gluten-free option), scoop & leveled
1/4 cup cornstarch / cornflour

US Customary - Metric

Instructions

Preheat Oven & Line Tray: Preheat your oven to 320ºF (160ºC) fan-forced and line a baking sheet with parchment paper, set aside.
Prepare Mixing Equipment: Use a stand mixer with the paddle attachment, or a large mixing bowl with an electric hand beater.
Cream Butter, Sugar & Vanilla: Add softened butter, powdered sugar, and vanilla extract to the bowl. Beat on high speed for 1 minute, scraping down the sides as needed until smooth and creamy.
Incorporate Dry Ingredients: Sift in the flour and cornstarch. Mix on low-medium speed until a crumbly dough forms. Use your hands to gently bring the dough together, kneading lightly into a smooth ball.
Chill Dough: Wrap the dough in plastic wrap or cover the mixing bowl and refrigerate for 30 minutes to firm up.
Prepare for Rolling: Remove the dough from the fridge and let it sit at room temperature for 10 minutes to soften slightly.
Roll Out Dough: Lightly flour your work surface or a sheet of baking paper. Roll the dough out to a thickness of 3-4mm (1/8 inch). Dust with additional flour if it starts to stick.
Cut Out Shapes: Use festive cookie cutters to cut out shapes from the dough. Place the cookies onto the prepared baking tray. Gather and re-roll any scraps to use up all the dough. You may need multiple trays.
Chill Before Baking: Place the baking tray(s) with the cut-out cookies into the refrigerator for 15 minutes to firm up the dough again.
Bake Cookies: Bake for 12-14 minutes or until the edges are pale and just lightly golden. Avoid overbaking.
Cool Cookies: Remove the tray from the oven and let the cookies cool on the tray for 5 minutes. Then transfer them to a wire rack to cool completely. Decorate if desired, enjoy!

Notes

Gluten Free Flour: You can substitute regular all-purpose flour with a good-quality baking all-purpose gluten-free flour. I recommend using Bob's Red Mill Gluten Free 1-to-1 Baking Flour for the best results.

Store: Keep cookies in an airtight container at room temperature for up to 1 week.

Freeze: Arrange cooled cookies in a single layer in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving.

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