christmas shortbread cookies recipe

• 1 cup salted butter, cold and cut into pieces
• ½ cup granulated sugar
• 1 teaspoon vanilla extract or almond extract
• 2 ¼ cups all-purpose flour
• Optional: red and green sprinkles

INSTRUCTIONS

1. In a medium bowl of an electric stand mixer cream together butter, granulated sugar and vanilla extract until well combined
2. Add all-purpose flour and mix until combined
3. Knead dough by hand for 5 minutes
4. The dough should end up soft and pliable, similar to play-dough, not sticky
5. Form a ball, wrap tightly, and chill for about 30 minutes
6. While the dough is resting, preheat oven to 350F. Line baking sheets with parchment paper and set aside
7. Roll dough out to about ½ inch thickness, use a cookie cutter for shapes
8. Place each cookie 2 inches apart on baking sheet, sprinkle sprinkles over the top if desired and gently press into dough
9. Bake 8-10 minutes, or until edges are golden brown
10. Immediately transfer to a wire rack to cool.

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INGREDIENTS

And that’s where this recipe comes in…a melt-in-your-mouth classic that’s pretty much effortless to make. AKA, festive, sprinkle-studded, Christmas Shortbread Cookies! All you need are a handful of simple ingredients:

• Butter. It must be at room temperature. And I recommend unsalted butter so as to have more control over the saltiness of the final cookies. However, if you only have salted butter, just reduce the additional salt by a pinch.
• Powdered sugar. Sometimes I make my shortbread with granulated sugar, and it’s fabulous. But for this recipe, I opted for powdered sugar, which yields a more delicate, melt-in-your-mouth cookie.
• Salt. Don’t neglect to add salt to your cookies, as it enhances their overall flavor.
• Pure vanilla extract. These cookies are so simple that vanilla adds a lovely dimension.
• Pure almond extract. While I think it’s really easy to go overboard with almond extract, adding just a touch of it to certain recipes can be perfection. I typically combine it with vanilla so as not to overpower.
• All-purpose flour. A very important tip for this recipe…BE SURE TO MEASURE YOUR INGREDIENTS CAREFULLY. This includes both the flour and the powdered sugar. They should be fluffed and spooned into the measuring cup, then leveled off. If the dry ingredients are packed down when you measure them, or if your measuring cup is overflowing, your cookie dough will turn out crumbly. Alternatively, if you don’t fill and level your cup adequately, your dough may turn out too sticky.
• Sprinkles. I prefer a combination of nonpareils and jimmies in shades of red, green, and white. Feel free to change up the color of the sprinkles to celebrate other holidays or occasions, however. You can also use different shapes of sprinkles. Just keep in mind that if you use flat sprinkles that have been cut into shapes (like little green Christmas trees and yellow stars, for example), the shapes are going to get buried in the dough and sliced at weird angles and you won’t be able to tell what they are anyway.

HOW TO MAKE THEM

These easy Christmas cookies may not be the fanciest treats in the Santa Claus cookie jar, but as previously mentioned, they’re pretty darn easy to whip up. And that would be thanks to a certain handy-dandy kitchen appliance! Here’s a breakdown of the oh-so-simple steps.

1. Add the softened butter, powdered sugar, salt, and extracts to your food processor. Process until smooth.
2. Add the flour and pulse until the mixture looks chunky.
3. Add sprinkles and pulse a few more times, until they’re just incorporated.
4. Turn the cookie dough out of the food processor bowl and press it together into a ball. Cut the ball in half and form each half into a log.
5. Wrap the logs in plastic wrap and chill until firm.
6. Can anyone say homemade, slice-n-bake Christmas cookies??? That’s right, y’all…it’s time to slice, bake, and enjoy!

Again Another recipe:

These cookies are perfect for the holiday season, so let me show you how to make them …

SHORTBREAD COOKIES RECIPE

• unsalted butter
• powdered sugar
• granulated sugar
• vanilla extract, optional
• all-purpose four
• salt
• red and green nonpareils

HOW TO MAKE SHORTBREAD COOKIES

Time needed: 45 minutes.

How to make Shortbread Cookies

1. Cream butter and sugars.

   In a large bowl, add in the butter, powdered sugar, granulated sugar, and vanilla if you’re using it. Beat on medium with an electric mixer until creamed.

2. Form dough.

   Add in the flour, salt, and nonpareils. Mix until the flour is incorporated and a stiff cookie dough forms.

3. Chill the dough.

   Divide the cookie dough into 2 pieces and press the dough flat. Wrap each piece in plastic wrap and place in the refrigerator for at least 30 minutes to chill.

4. Preheat oven and prepare baking sheet.

   Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat.

5. Cut out cookies.

   Roll the dough out to 1/4-inch thickness on a lightly floured surface. Cut out your cookies and place them on the prepared cookie sheet.

6. Bake.

   Bake for 10 to 13 minutes or until the edges are golden brown. (see note)

7. Cool cookies.

   Let the cookies cool for 5 to 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

8. Store.

   Store in an airtight container at room temperature.

RECIPE NOTES

• The bake time can vary depending on the size of your cookie cutter. I recommend keeping an eye on the cookies at the 8-minute mark.
• Feel free to add a drizzle of melted chocolate for added pizzaz.
• You don’t need cookie cutters for this recipe! You can use a knife and cut the cookie dough into sticks, rectangles, or square shapes.

How long are shortbread cookies good for?

Of course, they’re best when eaten a few days after baking, but can last for about 2 weeks when stored in an airtight container.

How long can I store uncooked dough in the refrigerator?

At the most, I would say three days.

Thank you for staying with this post “christmas shortbread cookies recipe” until the end.

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