There’s nothing quite as timeless as a tray of buttery Shortbread Cookies at Christmas. These melt-in-your-mouth treats are simple, elegant, and absolutely irresistible — a true holiday classic.

Growing up, my family would bake these every December, filling the kitchen with the cozy aroma of butter and vanilla while Christmas carols played in the background.

This recipe captures that same nostalgic charm with just a handful of pantry staples — butter, sugar, flour, and a touch of vanilla. The result? A crumbly, buttery cookie that pairs perfectly with a mug of hot cocoa or a warm cup of tea.

You can cut them into festive shapes like stars, snowflakes, or Christmas trees, and finish them with a sprinkle of sugar or drizzle of chocolate for a little extra sparkle. Whether you’re gifting them or serving them at your Christmas gathering, these shortbread cookies will steal the show every time.

Why You’ll Love This Recipe

Classic and Buttery – A melt-in-your-mouth texture that defines perfect shortbread.
Only 4 Simple Ingredients – Pantry staples that come together beautifully.
Perfect for Decorating – Dip in chocolate or top with sprinkles for holiday flair.
Long Shelf Life – Stays fresh for days, making it great for gifting.
Festive Tradition – A cozy, nostalgic treat everyone loves during Christmas.

Ingredients

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
1 tsp vanilla extract (optional, for flavor)
Pinch of salt
Optional: melted chocolate or festive sprinkles for decorating

Instructions

Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
Cream butter and sugar together in a large bowl until smooth and fluffy.
Add vanilla (if using), then gradually mix in flour and salt until a soft dough forms.
Roll dough on a lightly floured surface to ¼-inch thickness. Cut into festive shapes using cookie cutters.
Transfer to baking sheet and chill for 15 minutes before baking to help cookies keep their shape.
Bake 12–15 minutes or until edges are just turning golden.
Cool completely on a wire rack, then decorate with chocolate drizzle or colorful sprinkles if desired.

Mistakes to Avoid

Overmixing the dough – It can make cookies tough instead of tender.
Overbaking – Shortbread should be pale and just set, not golden brown.
Skipping the chill time – Helps maintain crisp, neat shapes.
Using salted butter – It can throw off the delicate flavor balance.

Expert Tips

Use high-quality butter for the best flavor — it’s the star of the recipe.
For extra holiday charm, dip one end in chocolate and add crushed candy canes.
Store cookies in an airtight tin for up to 2 weeks.
If gifting, wrap in parchment and tie with a red ribbon — they look gorgeous in cookie boxes.
Add ½ teaspoon almond extract for a slightly nutty, festive twist.

FAQs

1. Can I make these ahead of time?
Yes! These cookies stay fresh for up to two weeks in an airtight container.

2. Can I freeze the dough?
Absolutely. Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before baking.

3. Why are my cookies crumbly?
That’s normal for shortbread! Just handle gently — the buttery texture makes them tender.

4. Can I use cookie cutters?
Yes! This dough holds its shape beautifully, making it perfect for festive cutouts.

5. Can I flavor them differently?
Try adding orange zest, almond extract, or even finely chopped rosemary for a twist.

6. How should I decorate them for Christmas?
Dip in white or dark chocolate, sprinkle with crushed peppermint, or dust with powdered sugar for a snow-like finish.