Shortbread Cookies are a classic Christmas cookie for a reason. They’re rich and buttery, with a soft, tender bite that almost melts as soon as you take a bite.

Christmas shortbread cookies with red, green, and white sprinkles on a red plate, next to a 'Cookies for Santa' jar and festive holiday decor.

With shortbread, you can leave it plain or dress it up with sprinkles, coarse sugar, or a drizzle of chocolate for something a little more festive. They are perfect for holiday trays, cookie exchanges, or just because.

stacie’s note

Every holiday season when I was growing up, my mom’s friend Janie would show up with a tin of shortbread cookies. As a kid, I always reached for the frosted or chocolatey treats first, so her shortbread usually got passed over. I thought they were too plain back then and didn’t quite get the appeal.

Now it’s funny how tastes change. These days, this shortbread cookie recipe is one of my favorites because it isn’t overly sweet and really lets that buttery flavor shine. When I made this batch, it barely lasted long enough to cool. Veldon pretty much claimed the whole tray for himself, which tells you everything you need to know about how good these cookies are.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Unsalted butter: Make sure it’s fully softened so it creams smoothly with the sugar. Cold butter will leave lumps and affect the texture.
Powdered sugar: This keeps the cookies tender and melt-in-your-mouth. Sift it first if it looks lumpy so it blends evenly.
Vanilla extract: Use a good quality vanilla since the flavor really comes through in a simple cookie like this.
All-purpose flour: Measure carefully and don’t pack it. Too much flour can make the dough dry and crumbly.
Salt: Helps balance the butter and sweetness.
Sprinkles, coarse sugar, or chocolate drizzle: Add these after cutting the cookies so they stick well and don’t weigh the dough down.

How to Make Shortbread Cookies

Step One: Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Step Two: In a large bowl, beat the butter and powdered sugar together with an electric mixer (or stand mixer with the paddle attachment) until light and fluffy, about 2–3 minutes. Mix in vanilla extract.

Collage of mixing ingredients in a bowl.

Step Three: Sift together the flour and salt, then gradually add them to the butter mixture. Stir until the dough comes together. It will look crumbly at first but should hold together when pressed.

Step Four: Press the shortbread dough together by hand and wrap in plastic. Chill in the fridge for 30 minutes.

Collage of the dough in a bowl and wrapped in plastic.

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Step Five: Turn the dough onto a lightly floured surface. Roll it out with a rolling pin to about ¼ inch thickness. Cut into shapes using cookie cutters or slice into rectangles. This is the cookie cutter I used.
Step Six: If desired, press fork tines into each cookie and add sprinkles to the top of the dough before baking.
Step Seven: Place cookies on the prepared baking pan and bake for 12–15 minutes, or until the edges are just beginning to turn golden (do not overbake).
Step Eight: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step Nine: Once cooled, you can drizzle with melted chocolate, dip one end in chocolate and add sprinkles, or keep them plain for a classic version.

Collage of the cookies on a baking sheet.

Variations and Substitutions

Add citrus flavor: Mix in a little lemon or orange zest for a fresh, bright twist that pairs beautifully with the butter.
Dip or drizzle with chocolate: Melt semi-sweet, milk, or white chocolate and dip one end of the cookies or drizzle it over the top once cooled.
Make them festive: Press colored sugar or holiday sprinkles into the tops before baking for an easy seasonal look.
Change the shape: No cookie cutters? Roll the dough into a log, chill, and slice into rounds or rectangles.
Swap the vanilla: Almond extract works well here. Use a small amount since it’s stronger than vanilla.
Gluten-free option: A good 1-to-1 gluten-free flour blend works, but chill the dough a bit longer so it’s easier to handle.

Close-up of a hand with red nail polish holding a scalloped-edge holiday cookie decorated with red, green, and white sprinkles, with more festive cookies blurred in the background.

Storage Instructions

Room Temperature: Store the cookies in an airtight container at room temperature for up to one week. Layer them with parchment paper if they’re decorated.
Freezer: Shortbread freezes very well. Place baked and cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Make Ahead: You can prepare the dough in advance and keep it wrapped in the fridge for up to 2 days, or freeze the dough for up to 3 months. Let frozen dough thaw slightly before rolling and cutting.

Round holiday cookies with scalloped edges and colorful red, green, and white sprinkles, stacked on a red ceramic plate, perfect for festive Christmas gatherings.

Recipe Tips and Tricks

Don’t rush the creaming step. Beating the butter and powdered sugar until light and fluffy helps give the cookies their tender texture.
If the dough feels crumbly after mixing, press it together with your hands instead of adding liquid. It will come together as you work it.
Chill the dough before rolling. This makes it easier to handle and helps the cookies keep their shape in the oven.
Roll the dough evenly so the cookies bake at the same rate, and you don’t end up with some overdone and some too pale.
Watch the bake time closely. Shortbread should stay light in color with just a hint of golden brown around the edges. Overbaking will make them dry.
Let the cookies cool completely before dipping or drizzling with chocolate so it sets nicely and doesn’t slide off.

Christmas Cookies

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Holiday cookies with scalloped edges topped with red, green, and white sprinkles, arranged on a red plate surrounded by festive decor, including a striped napkin, red berries, and a "Cookies for Santa" jar.

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