Christmas Shortbread Cookies – Recipe from Yummiest Food Cookbook (2024)

November 4, 2016 By Yummiest Food 77 Comments

Christmas Shortbread Cookies – adorable, delicious, tasty and with only 4 ingredients! You need to add this lovely Christmas Shortbread Cookies to your Christmas!

Holidays are coming and all of us are in that holiday mood so you want something nice sweet and funny for you and your children and something which is going to make these holiday days special. I recommend you to make these sweet tasty cookies in a Christmas tree shape with only three ingredients.

I am so happy because of the holidays and I can’t wait to see what they will bring to us. Every year I make these Christmas Shortbread lovely Cookies. These are so delicious that melt in your mouth so I am making them in huge amounts. Even if you don’t eat them all they stay soft and tasty after a few days. I am making these Christmas Shortbread Cookies usually with my children and we really enjoy making them. Children use many shapes and that is very interesting so we get cookies in the shape of stars, Christmas trees, ring bells, snowmen, and of course the most interesting part is decorating with sprinkles. We use all colors but I mostly use a green and red combination.

These Christmas Shortbread Cookies are very easy to make and you need only three ingredients for the flour, butter, and sugar, and if you want you can add vanilla extract. Quick and easy cookies are perfect for every occasion so you can make little presents of them. Fresh baked Christmas Shortbread Cookies are something you can’t omit in this part of the year. I like it when they stay at my table because they remind me of the happiness and celebration of these holidays which are coming. I can’t imagine New Year without these lovely sweet cookies. You can take them out with you, make some coffee with an espresso machine.

These Christmas Shortbread Cookies are so soft and nice and I am sure that you will love them on the first bite. I recommend you immediately make a double mixture because I know that you will enjoy them. When my friends come over I have these sweets so we can enjoy them while we are spending time together. You can eat them with a cup of coffee or tea if you want so try to surprise someone with this easy recipe. These Christmas Shortbread Cookies are real mini edible presents. Enjoy this holiday magic!

Fun Side Note:

If you’re thinking of throwing a Christmas-themed party, why not choose to order a batch of cheap and fun Christmas shortbread cookie labels or stickers? Put these personalized labels and stickers on your finished Christmas shortbread cookie packages and give them to your friends, who will be delighted to receive a gift with such thoughtfulness. Just like these custom stickers and labels below, they look great!

https://www.customsticker.com/

Reader Interactions

Comments

Patrícia Guedes says
January 7, 2017 at 3:48 pm
Great recipe! I’ve made it for christmas gifts and everybody loved it.
Reply
- Lidia Simic says
  January 8, 2017 at 7:12 pm
  Thank you Patrícia for such a nice comment! I’m glad you like the recipe!
  Reply
  - Judy Pacifico says
    October 31, 2018 at 1:32 am
    How many does this recipe make?
    Reply
    - Lidia Simic says
      November 4, 2018 at 7:31 pm
      Hi Judy, You can make 20-25, depending on cut-out cookie cutter size. Enjoy and have a wonderful holiday season!
      Reply
- Meredith says
  October 31, 2018 at 11:57 am
  Please send me the recipe I can’t find it just pictures
  Reply
  - Danielle says
    November 23, 2018 at 4:08 pm
    Keep scrolling past the pictures.
    Reply
    - Sammira says
      December 8, 2018 at 10:37 pm
      I tested these out and they were AMAZING! This recipe is simple but delicious and also pretty easy and trust me I am a pretty bad Baker but these went great for me my family loved them so cheerfully and holiday’y
      Reply
- Norma Hall says
  December 4, 2018 at 11:18 pm
  Im beginning to think shortbread hates me I have tried 3 times and my dough kept falling apart I have no idea what im doing wrong any suggestions when I take it out of the fridge to roll kust falls apart I have some in the fridge right now
  Reply
  - Wendy says
    December 19, 2018 at 3:54 am
    I had to add a little water when I was rolling there dough out. Just a few drops at a time. It was a bit crumbly for me too.
    Reply
  - Kate says
    See Also
    Homemade Caramel Corn (Old-Fashioned Recipe) - Sally's Baking Addiction German Cheesecake Recipe & Homemade Quark Recipe – Oma's Käsekuchen Sausage Stuffing Balls Recipe - Home. Made. Interest.Homemade Crunch Bars (Award Winning Recipe!)
    December 21, 2018 at 2:00 am
    Try adding a bit more butter
    Reply
  - Naomi says
    December 26, 2018 at 11:08 am
    The dough will seem really crumbly until you knead it by hand; the butter starts to melt with the warmth of your hands and forms an elasticity with the sugar and flour.
    I find it helps to just use softened butter and a fork while creaming the sugar, rather than a mixer, and chill your dough a little longer. You’ll be able to get a better feel for, well, how your dough should feel.
    Happy baking! ❤️
    Reply
- Jan Simpson says
  November 25, 2020 at 9:46 am
  Thank you
  Do you flour the board when rolling out dough
  Reply
  - Stephanie Cake says
    December 13, 2020 at 3:45 pm
    I do…
    Reply
lea says
October 13, 2017 at 5:22 am
We did this for Santa cookies last year. They were adorable, a hit with my toddler and delicious.
Reply
milica says
October 13, 2017 at 5:25 am
I made these today and they were very easy and SO GOOD! They melt in your mouth…..you can’t just eat one!
Reply
Bev says
October 15, 2017 at 10:11 pm
So simple but so delicious. These are my favorite cookies. I make them every year for Christmas. But I also make them during the year without sprinkles.
Reply
Madeleine says
October 21, 2017 at 4:07 am
What brand are those sprinkles?
Reply
- Lidia Simic says
  October 26, 2017 at 5:57 pm
  Hi Madeline, I used Wilton Nonpareils Sprinkles. Enjoy!
  Reply
  - Nicole says
    December 4, 2017 at 12:32 am
    How many dozen does this recipe make? I need 6 dozen for a cookie exchange. Thanks!
    Reply
    - Lidia Simic says
      December 6, 2017 at 5:44 pm
      Hi Nicole, You can make 20-25, depending on cut-out cookie cutter size. Have a wonderful Christmas and New Year, and happy baking!
      Reply
Tina says
November 30, 2017 at 3:09 am
How much does one recipe
make?
.
Reply
- Lidia Simic says
  December 6, 2017 at 5:43 pm
  Hi Tina, You can make 20-25, depending on cut-out cookie cutter size. Enjoy and have a wonderful holiday season!
  Reply
Becca says
November 30, 2017 at 4:31 am
Hello! Thank you for posting this recipe. I’d love to give it a try. How many cookies does this make?
Reply
- Lidia Simic says
  December 6, 2017 at 5:43 pm
  Hi Becca, You can make 20-25, depending on cut-out cookie cutter size. Enjoy and have a wonderful holiday season!
  Reply
Debbie Hamaker says
November 30, 2017 at 4:57 pm
I hope I did this recipe right before I did the needing the dough was very crumbly like a piecrust and then after I started neading it it got smoother and stuck together better is that right? Thanks
Reply
- Lidia Simic says
  December 6, 2017 at 5:43 pm
  Hi Debbie, too much flour went in, it could get crumbly. Try kneading it more with your hands and see if you can’t soften it up. You can also try salvaging it by mixing up a bit more of the butter and adding it to your current dough. Hope that helps! Enjoy, and Merry Christmas!
  Reply
Carole Blake says
December 3, 2017 at 2:30 am
Can you re-use the dough scraps after rolling and cutting out the cookies?
Reply
- Lidia Simic says
  December 6, 2017 at 5:44 pm
  Hi Carole, Yes you can re-use dough scraps if you like. Have a wonderful Christmas and New Year, and happy baking!
  Reply
Tanya Parrish says
December 18, 2017 at 4:54 pm
Hi can unsalted butter be used instead.
Reply
- Lidia Simic says
  December 22, 2017 at 7:47 pm
  Hi Tanya, I personally use salted butter for most of my baking because I prefer the flavor. You can use your unsalted butter. Just add about 1/8 to 1/4 teaspoon extra salt to the dough to provide flavor. Enjoy and have a wonderful holiday season!
  Reply
Tammy says
December 19, 2017 at 12:56 am
How do you mix cold butter in, the chunks just keep flopping around in the bowl?
Reply
- Lidia Simic says
  December 22, 2017 at 7:47 pm
  Hi Tammy, I use a stand mixer, so it works like magic. However, if you don’t have a stand mixer, you can slightly soften butter just enough to make it workable. Not too soft, though. Have a wonderful Christmas and New Year, and happy baking!
  Reply
  See Also
  Baltimore's Famous Berger Cookies (Copycat Recipe)
Bhavna says
December 20, 2017 at 7:08 am
Hi. Thank you! I️ made them today. They were great! I️ want to save the dough, use it on Sunday. Do you suggest fridge or freezer
Reply
- Lidia Simic says
  December 22, 2017 at 7:48 pm
  Hi Bhavna, Extra dough can be frozen for up to 2 months. Wrap completely airtight, defrost dough when ready to roll/cut. Have a wonderful Christmas and New Year, and happy baking!
  Reply
Val says
November 1, 2018 at 1:26 am
Can these be kneeded with a stand mixer?
Reply
- Lidia Simic says
  November 4, 2018 at 7:33 pm
  Hi Val, I think it would work great with a stand mixer. Happy baking!
  Reply
Jennifer Stingl says
November 17, 2018 at 5:39 pm
Hi, can I freeze these after they are made? I want to make them today for thanksgiving day. Thanks
Reply
- Lidia Simic says
  November 19, 2018 at 8:08 am
  Hi Jennifer, yes you can. They freeze well for about a month.
  Reply
Lisa says
November 28, 2018 at 10:26 pm
Going to make some pre Christmas cookies for the kids tonight thank you for posting this recipe ?
Reply
- Lidia Simic says
  November 29, 2018 at 3:37 am
  You’re very welcome, Lisa! 🙂
  Reply
Tracy says
December 2, 2018 at 6:59 am
Could you use whole wheat flour?
Reply
- Lidia Simic says
  December 6, 2018 at 6:24 am
  Hi Tracy, I’d recommend just using all-purpose flour, not any variation of whole wheat.
  Reply
Lil says
December 2, 2018 at 4:36 pm
Can we decorate these with frosting also
Reply
- Lidia Simic says
  December 6, 2018 at 6:25 am
  Hi Lil, Yes, you can decorate these with frosting, if you like. Would love to hear how it goes! Enjoy, and happy baking!
  Reply
Amy Shute says
December 3, 2018 at 2:52 pm
Hi Lidia, thanks for posting the recipe. I was just wondering if you would be able to tell me the measurements in grams as I’m not too sure what is meant by a cup/half a cup? Thanks!
Reply
- Lidia Simic says
  December 6, 2018 at 6:25 am
  Hi Amy, 1 cup or 226g butter,
  – ½ cup or 100g granulated sugar,
  – 2 ¼ cups or 288g all-purpose flour
  Hope that helps! Enjoy and have a wonderful holiday season!
  Reply
Norma says
December 4, 2018 at 11:29 pm
I can’t get these cookies to work everytime I take out the dough it falls apart I have some in the fridge it always crumbles
Reply
- Dani says
  December 14, 2018 at 8:46 am
  Make sure you knead it for awhile ?
  And don’t over add flour
  Reply
Karen Robinson says
December 7, 2018 at 7:59 pm
I just made this for the first time because I wanted to get away from my traditional Crisco Christmas cookie recipe. I doubled it and let me tell you, it is hands down the best cookie I have ever made! I only had to bake them 8 minutes and they melt in your mouth! Thank you so much for this deliciousness!
Reply
- Lidia Simic says
  December 9, 2018 at 6:39 am
  You’re very welcome, Karen! 🙂 I’m very glad you like the recipe! 🙂
  Reply
Anne says
December 9, 2018 at 8:47 pm
I found that these taste more like sugar cookies than shortbreads. Rolling cookies to 1/2 inch thick took approx 18-20 mins at the oven temperature suggested in recipe. I rolled them to 1/4 inch thick. Worked better.
Reply
NORosa says
December 16, 2018 at 7:08 pm
Hello. I’m making the mix a day before the actual cutting and baking. Do you recommend I freeze or refrigerate overnight?
Reply
- Lidia Simic says
  December 18, 2018 at 2:40 am
  Hi NORosa, if make them ahead of time you can refrigerate the dough until ready to use, let it sit at room temp for about 15 minutes more or less to soften up a bit. Let me know how it goes. Have a wonderful Christmas.
  Reply
Donna says
December 16, 2018 at 10:48 pm
I love this recipe!!! Thank you for sharing this with us
Reply
- Lidia Simic says
  December 17, 2018 at 3:19 am
  You’re very welcome, Donna! 🙂 I’m glad you like the recipe!
  Reply
MommaofAandK14 says
December 21, 2018 at 5:49 pm
My friend, my daughter and myself loved these cookies so much especially once they were cut into Christmas shapes! Thank you!
Reply
- Lidia Simic says
  December 22, 2018 at 4:08 am
  You’re very welcome! 🙂 I’m glad you like the recipe!
  Reply
Roxanne says
December 28, 2018 at 12:34 am
I made them for Christmas , they turned out perfect. My first time!
Reply
- Lidia Simic says
  December 29, 2018 at 3:20 am
  Thank you for such a nice comment, Roxanne! I’m glad you like the recipe! 🙂
  Reply
M Mac says
November 28, 2020 at 5:14 pm
Can you use this with a cookie press ?
Reply
- Yummiest Food says
  November 30, 2020 at 4:54 am
  Yes, you can. A great idea!
  Reply
Leslie says
December 4, 2020 at 5:41 pm
I want to try these with my grandson.
Can we use like the tube icing to decorate after cooking them?
Reply
- Yummiest Food says
  December 7, 2020 at 7:44 am
  Yes, you can.
  Reply
Suzanne says
December 9, 2020 at 1:04 am
Can you frost these cookies with white chocolate?
Reply
- Yummiest Food says
  December 9, 2020 at 5:34 am
  Yes, you can.
  Reply
  - Suzanne says
    December 9, 2020 at 11:41 am
    Going to make snowman shapes and frost with white chocolate. The kids will love this. Thank you will let you know how it goes!
    Reply
Jennifer says
December 13, 2020 at 10:33 am
Hi! This recipe sounds great!
Question- do you use parchment paper on the cookie sheets or not? Thanks!
Reply
- Yummiest Food says
  December 14, 2020 at 4:53 am
  Yes, you can use parchment paper.
  Reply
John says
December 14, 2020 at 7:32 am
For all those w crumbly dough – try weighing the flour by weight instead of measuring by volume with cups. For each cup weigh 120g. So 2 & 1/4 cups = 270g. Solid recipe, love it.
Reply
- Donna says
  December 18, 2020 at 4:08 pm
  Worst cookie dough ever. I had to add a little milk to keep the dough from crumbling. Will not make again, plus they don’t make many cookies.
  Reply
Andrea Rees says
December 15, 2020 at 4:58 am
I tried this recipe this evening for the first time and used almond extract instead of vanilla; wow, really flavorful! I made a double recipe and refrigerated it, after making the batter into about 6 portions. I used a little bit ,without refrigerating it to see how it would work. The dough stuck to the rolling pin and was too soft. Later today, I will see how it works after refrigeration. It was fun to use the cookie cutters and use holiday sprinkles. I want to try decorating with icing,too. Thanks for a super recipe!!
Reply
- Yummiest Food says
  December 15, 2020 at 5:30 am
  You’re most welcome, Andrea! 🙂
  Reply
Michelle says
December 18, 2020 at 12:27 pm
Hello, at what point do you put the sprinkles on ?
Reply
- Yummiest Food says
  December 21, 2020 at 6:05 am
  In the end.
  Reply
Angeli M. says
December 22, 2020 at 4:31 am
I made these cookies with my boys. They turned out so good! I absolutely loved that they are only four ingredients. GREAT RECIPE
Reply
DANITA says
December 29, 2021 at 8:24 am
Do they spread or hold shape
Reply
- Yummiest Food says
  January 4, 2022 at 9:49 am
  They hold the shape.
  Reply

Christmas Shortbread Cookies – Recipe from Yummiest Food Cookbook (2024)

FAQs

When making shortbread What must you not do? ›

Don't Overwork

Be careful not to overwork your dough. Mix it just until it starts to come together, then dump it onto a floured surface until you have a smooth dough.

Tell Me More ›

What's the difference between Scottish shortbread and cookie? ›

Walkers Scottish cookies often have more ingredients than shortbread, including those that aid in leavening such as baking powder and baking soda. The leavening agents are responsible for the notable crunch and open texture of the Scottish cookie, which is not nearly as crumbly as shortbread.

What is shortbread called in Scotland? ›

Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda.

What brand of butter is best for shortbread? ›

The best butter for shortbread is an unsalted, European style butter. European style butter has less water in it than most American style butters, so it will give you a better flavor and texture in your cookie.

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Why do shortbreads poke holes? ›

The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.

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Should shortbread be crunchy or soft? ›

Your shortbread should be crisp but crumbly. The key with shortbread is not to overhandle it. Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits.

Learn More ›

What are the disadvantages of shortbread? ›

Sugar provides a fast source of energy. There are rarely any artificial additives. Cons: Shortbread is a weight watcher's nightmare because it is extremely high in saturated fat and calories.

Get More Info Here ›

Should butter be cold when making shortbread? ›

Should butter be cold or room temperature for making shortbread? Always start with cold butter straight from the refrigerator. This will keep the dough from warming up, making it greasy and difficult to roll out.