Shortbread Cookies

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.

No ratings yet

These classic shortbread cookies are rich, buttery, and not too sweet. An easy recipe made with simple ingredients, perfect for holidays or everyday baking.

Course Dessert

Cuisine American

Keyword christmas cookies

Prep Time 15

Cook Time 15

Chill Time 30

Total Time 1

Servings

Calories 116kcal

Author Stacie Vaughan

Ingredients

1 cup unsalted butter softened
½ cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
sprinkles, coarse sugar, chocolate drizzle optional, for decorating

US Customary - Metric

Instructions

Preheat the oven to 325°F. Line two baking sheets with parchment paper.
In a large bowl, beat the butter and powdered sugar together with an electric mixer until light and fluffy, about 2–3 minutes. Mix in vanilla extract.
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.
Press the dough together by hand and wrap in plastic. Chill in the fridge for 30 minutes.
Turn the dough onto a lightly floured surface. Roll it out to about ¼ inch thickness. Cut into shapes using cookie cutters or slice into rectangles.
If desired, press fork tines into each cook and add sprinkles into the tops of the cookies before baking.
Place cookies on the prepared baking sheets and bake for 12–15 minutes, or until the edges are just beginning to turn golden (do not overbake).
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, you can drizzle with melted chocolate, dip one end in chocolate and add sprinkles, or keep them plain for a classic version.

Notes

For an extra tender texture, don’t overwork the dough.
These cookies store well in an airtight container at room temperature for up to one week, or they can be frozen for up to 3 months.
The number of cookies you get depends on the cutter size you use.

Nutrition