Christmas Shortbread Cookies

Christmas wouldn’t be Christmas in our house without a batch (or three!) of these melt-in-your-mouth Christmas shortbread cookies. I’ve been baking them for years, tweaking the recipe until it was just perfect. The kids, bless their cotton socks, are always more than happy to be taste testers, and believe me, they don’t hold back with their feedback! The smell alone, that buttery, vanilla-kissed aroma wafting through the house, is enough to get you in the festive spirit. This year, I’m sharing my tried-and-true recipe with you so you can bring that same Christmas magic to your own family. Prepare to be baking up a storm – these disappear fast!

Why This Recipe Works

This isn’t one of those fussy recipes that leaves you wanting to throw the rolling pin across the kitchen. After years of Christmas baking, I know that what busy families need is a recipe that’s straightforward, reliable, and, most importantly, tastes absolutely divine. That’s why this Christmas shortbread recipe works so well:

• Simple Ingredients: You likely have everything you need in your pantry already. No need for a special trip to the shops!
• Easy Method: The steps are clear and simple, even the kids can help. In fact, they usually do!
• Delicious Results: The buttery, crumbly texture and delicate sweetness make these cookies irresistible. They truly melt in your mouth.

I’ve put this recipe through its paces with my own little helpers over the years, and I’m confident you’ll find it a winner too. There’s a comforting simplicity to shortbread, and a real joy in sharing it with loved ones at Christmas.

Ingredients

• 225g (8 oz) unsalted butter, softened
• 110g (4 oz) caster sugar
• 280g (10 oz) plain flour, plus extra for dusting
• Pinch of salt
• 1 teaspoon vanilla extract (optional)

Ingredient Notes

Here are a few little tips and tricks about the ingredients:

• Unsalted Butter: It’s crucial to use unsalted butter so you can control the saltiness of the shortbread. Make sure it’s properly softened – not melted! – for a smooth dough.
• Caster Sugar: Caster sugar (also known as superfine sugar) is best for achieving that melt-in-your-mouth texture. If you only have granulated sugar, you can give it a quick whizz in the food processor to make it finer.
• Plain Flour: Don’t be tempted to use self-raising flour, as it will make the shortbread too cakey. Plain flour is what gives it that classic crumbly texture.
• Vanilla Extract: This is optional, but I find a teaspoon of vanilla extract adds a lovely warmth to the shortbread.

Step-by-Step Instructions

1. Step 1: Cream the Butter and Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want a pale and airy mixture, which will help create a tender shortbread.
2. Step 2: Add Vanilla (Optional): Stir in the vanilla extract, if using. Give it a good mix so that the vanilla is evenly distributed throughout the butter-sugar mixture.
3. Step 3: Gradually Add the Flour and Salt: Sift the plain flour and salt into the bowl. Gradually add it to the butter mixture, mixing on low speed (or with a wooden spoon) until just combined. Be careful not to overmix – that’s the secret to keeping the shortbread nice and crumbly.
4. Step 4: Form the Dough: Turn the dough out onto a lightly floured surface and gently bring it together into a smooth disc. If the dough feels too sticky, add a little more flour, a tablespoon at a time.
5. Step 5: Roll Out the Dough: Roll out the dough to about 1cm (1/2 inch) thick. Use Christmas-themed cookie cutters to cut out your shortbread shapes. My little ones love choosing their favourite cutters – we have everything from stars and snowmen to reindeer and Christmas trees!
6. Step 6: Bake the Shortbread: Place the cut-out cookies onto a baking tray lined with baking parchment. Bake in a preheated oven at 160°C (320°F/Gas Mark 3) for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them – they can burn easily.
7. Step 7: Cool and Decorate: Remove the shortbread from the oven and let them cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Once cool, you can decorate them with icing, sprinkles, or leave them plain – they’re delicious either way!

My Kitchen Tips & Tricks

Here are a few of my favourite tips and tricks for making perfect Christmas shortbread:

• Chill the Dough: If you have time, chilling the dough for 30 minutes before rolling it out will make it easier to handle and prevent it from spreading too much in the oven.
• Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough shortbread. Mix until just combined.
• Prick the Dough: Before baking, prick the shortbread shapes with a fork. This helps to prevent them from puffing up too much in the oven.
• Watch the Colour: The shortbread is ready when the edges are lightly golden. Be careful not to overbake them, as they will become dry and brittle.
• Add Some Flavour: For a twist, try adding a pinch of ground cinnamon or nutmeg to the dough.
• Child-Friendly Decorating: Icing sugar and a few drops of water makes an easy icing which the children will love to decorate.
• Salted Butter Substitute: If you only have salted butter, omit the added salt in the recipe.

Storage & Meal Prep

These shortbread cookies are perfect for making ahead and storing for the festive season. Here’s how:

• Storage: Store the cooled shortbread in an airtight container at room temperature for up to a week. They’ll stay nice and crisp.
• Freezing: You can also freeze the baked shortbread for up to 3 months. Wrap them tightly in cling film and then place them in a freezer bag or container. Defrost at room temperature before serving.
• Make-Ahead: The dough can be made ahead of time and stored in the fridge for up to 2 days. Just wrap it well in cling film.

Substitutions & Variations

Here are some ideas for adapting this recipe to suit different dietary needs and preferences:

• Gluten-Free: I’ve tried making this with a gluten-free flour blend, and it works surprisingly well. Just be sure to use a blend that’s designed for baking.
• Dairy-Free: You can substitute the butter with a dairy-free spread for a dairy-free version. Just make sure the spread is firm enough to hold its shape.
• Lemon Shortbread: Add the zest of one lemon to the dough for a lovely citrus flavour.
• Chocolate Chip Shortbread: Stir in some chocolate chips for a chocolatey twist. My kids absolutely love this variation!

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the shortbread is done?

The shortbread is ready when the edges are lightly golden brown. Be careful not to overbake them, as they will become dry. Start checking them at the 12-minute mark, and adjust the baking time as needed.

Can I use a different type of sugar?

While caster sugar is ideal for achieving a melt-in-your-mouth texture, you can use granulated sugar in a pinch. Just be aware that the shortbread might be slightly less delicate. Avoid using brown sugar, as it will change the flavour and texture of the shortbread.

My shortbread is too crumbly, what did I do wrong?

Most likely, you added too much flour or didn’t use enough butter. Make sure you measure the ingredients accurately and don’t overmix the dough. If the dough is too dry, you can add a tablespoon of milk or water to help bring it together.

Will my children enjoy this recipe?

Oh, absolutely! My two are shortbread fanatics. They love helping to cut out the shapes and decorate them, and they’re always eager to taste-test the finished product. I have never had problems with this one. They are honest critics!

Can I double or halve the recipe?

Yes, you can easily adjust the recipe to suit your family’s needs. Just be sure to adjust the baking time accordingly. For a smaller batch, halve all the ingredients. For a larger batch, double or triple the ingredients.

Warm Closing

And there you have it – my foolproof recipe for Christmas shortbread cookies. It’s a recipe that’s been tried, tested, and thoroughly enjoyed by my family for years, and I truly hope it brings as much joy to your home as it has to mine.

I know how hectic Christmas can be, but taking the time to bake these cookies is a little bit of festive magic that I wouldn’t miss for the world. From the comforting aroma that fills the kitchen to the smiles on my children’s faces, it’s a tradition that embodies the spirit of the season.

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