It’s the most wonderful time of the year and to celebrate I thought I should pop up one of the most quintessential festive recipes - Christmas Shortbread Cookies! Christmas baking can be a bit intimidating but trust me - ANYONE can make these shortbread cookies. They are wonderfully simple and only require a few everyday ingredients. Wrap these shortbread up for an affordable edible gifts for friends, teachers and colleagues. They’re also great for when you need to bring a plate to share over the festive season. Don’t let the simplicity of this recipe fool you - these shortbread cookies are absolutely divine. They’re buttery and crumbly with just the right amount of sweetness. You can keep them as they are, or pop a little chocolate drizzle on top. Either way, you won’t be able to stop yourself at just one!
Why you’ll love this recipe…
Incredibly easy. Just 4 simple ingredients. Perfect for gifts.
Christmas Shortbread Cookies Ingredients List
These cookies really are so affordable to make with just a few everyday ingredients. Here’s what you’ll need (full measurements are listed in the printable recipe card below)…
Caster Sugar - Caster sugar is slightly finer than granulated sugar and is also known as superfine sugar or baker’s sugar. See this super helpful guide “what is caster sugar” guide for more information. Salted Butter Rice Flour All Purpose / Plain Flour
What makes a cookie short?
When a cookie is called “short” it is referring to the fact that the dough has a high proportion of fat to flour. This makes the cookie rich, crumbly and tender.
Should you chill shortbread before baking?
You should absolutely chill your shortbread dough before baking. When making your dough you allow the butter to warm up to room temperature, but it needs to chill in order to solidify before baking off. You’ll want to allow your dough to chill for at least an hour or so before baking. It’s ready when it is completely firm to touch.
How to Make Christmas Shortbread Cookies - Step by Step
Use a hand mixer to cream butter and sugar together in a large mixing bowl.
Add half the flour, and continue to mix until just combined. Add the rest of the flour and again mix until just combined.
Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic wrap over the dough to prevent your hands getting all sticky, then shape the doughs into logs. Rolling the logs on the counter will help it take shape but don’t worry about it being perfect. If you want large shortbread cookies, make your logs around 5 - 7 cms (2-3 in) in diameter. For mini cookies, make the diameter half that.
Pop the logs in the fridge for an hour, or until completely firm. Preheat the oven to 160C / 320F and prepare two baking trays lined with baking paper or silicone mats. Remove the logs from the fridge and slice into 1.5cm (.5 in) rounds. Place the rounds onto the baking trays, leaving space in between.
Bake for 10-15 minutes, until the shortbread starts to turn golden brown, especially around the edges. Remove from the oven and allow to cool on the baking trays until firm (around 10-15 mins), then move to a wire rack to cool completely.
How do you know when shortbread is cooked?
Shortbread is one of these funny things that firms up once outside of the oven. Cook only until the colour starts to change slightly to golden brown (especially around the edges), then remove from the oven and allow to firm up completely on the baking tray before touching.
How long does homemade shortbread last?
Homemade shortbread can last up to 4 weeks in an airtight container.
Tips for making Christmas Shortbread Cookies
If you only have unsalted butter just add a pinch of salt to the flour. Be sure your butter is softened to room temperature before mixing! If you don’t have caster sugar you can make these cookies with icing sugar / powdered sugar instead. Be sure to sift the all-purpose flour. Don’t overwork the dough - just mix until the flour is combined. Be careful not to overcook - bake until the colour starts to change ever so slightly to golden brown, then remove and allow to cool on the baking tray until completely firm. Feel free to add a chocolate drizzle or even dip half the cookie in chocolate. It’s not necessary but it is delicious. You can freeze the dough if you want to bake it later, or it will last in the fridge for a few days. Store shortbread in an airtight container at room temperature for up to 4 weeks.
MORE CHRISTMAS RECIPES
Chocolate Chip Shortbread Cookies Oreo Cheesecake Balls 30 Christmas Main Dishes Christmas Dinner for Two 15 Make-Ahead Christmas Breakfast Ideas for Christmas Morning OR see all Christmas Recipes
If you’ve tried these Christmas Shortbread Cookies I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. Tips for making Christmas Shortbread Cookies
If you only have unsalted butter just add a pinch of salt to the flour.
Be sure your butter is softened to room temperature before mixing!
If you don’t have caster sugar you can make these cookies with icing sugar / powdered sugar instead. Be sure to sift the flours.Don’t overwork the dough - just mix until the flour is combined. Be careful not to overcook - bake until the colour starts to change ever so slightly to golden brown, then remove and allow to cool on the baking tray until completely firm. Feel free to add a chocolate drizzle or even dip half the cookie in chocolate. It’s not necessary but it is delicious. You can freeze the dough if you want to bake it later, or it will last in the fridge for a few days. Store shortbread in an airtight container at room temperature for up to 4 weeks.
