Christmas Shortbread Cookies
Indulge in the magic of the holidays with these delightful Christmas Shortbread Cookies. Buttery, sweet, and melt-in-your-mouth delicious, they are the perfect treat to share with loved ones. Easy to make and filled with festive cheer, it's time to bake a batch tonight!
Equipment
- Mixing Bowl
- Oven
- Whisk
- Baking Sheet
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
- 1 cup holiday sprinkles jimmies, or nonpareils
Instructions
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
- 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 adding the remaining ingredients.
- Add the vanilla and almond extract to the butter and beat for an additional minute.
- Whisk together the all-purpose flour, cornstarch, and salt in a separate bowl. This will ensure that you do not have any lumps of cornstarch in your cookie dough.
- With your mixer on low, spoon the flour mixture slowly into the mixing bowl. You will want to allow the flour to be incorporated after each addition before adding more to the mixing bowl.
- Once all your flour mixture has been added, increase the speed to medium and beat the dough for an additional 30 to 45 seconds to ensure that all the ingredients are fully incorporated and that your dough is light and fluffy.
- Remove your paddle attachment and refrigerate the dough for 15 minutes.
- Using a 1½-inch cookie scoop (approximately 1½ tablespoons), scoop the dough and gently roll each dough ball in the palm of your hand.
- Place the cookie dough balls onto the parchment-lined cookie sheets, spaced about 2 inches apart, and flatten the tops of each cookie with the tines of a dinner fork. Your flattened cookie should be about 1½ inches in diameter.
- Garnish each cookie with the holiday sprinkles.
- Bake the cookies for 12 to 14 minutes. You can rotate your baking sheets halfway through the baking time to ensure even baking. You do not want your cookies to get golden brown. They should be a pale cream color.
- Allow your cookies to cool on the baking tray for 10 to 15 minutes before placing them on a cooling rack to cool completely before serving them.
Notes
- Tip 1: Store leftovers in an airtight container at room temperature. They should stay fresh for up to a week.
- Tip 2: You can freeze unbaked cookie dough balls. Just scoop them onto a tray, freeze until solid, and then transfer to a zip-top bag. Bake directly from frozen, adding a few minutes to the baking time.
- Tip 3: Serve these cookies alongside your favorite hot chocolate or spiced cider.
- Tip 4: Experiment with different extracts! Try lemon or peppermint for unique twists on the classic flavor.
- Tip 5: After baking, dip half of each cookie in melted chocolate and sprinkle with crushed nuts for added texture.