Best 5 Shortbread Christmas Cookies Recipes

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For all the Christmas cookie lovers out there, these melt-in-your-mouth Shortbread Christmas Cookies are an absolute must-try! With their crumbly, buttery texture and festive decorations, they're sure to be a hit at any holiday gathering. This article features a collection of five delectable shortbread cookie recipes, each with its own unique twist:

* **Classic Shortbread Cookies:** The quintessential shortbread cookie recipe, made with simple ingredients like butter, flour, and sugar. These cookies are perfect for those who love the traditional taste of shortbread.

* **Chocolate Dipped Shortbread Cookies:** For a richer, more indulgent treat, dip your classic shortbread cookies in melted chocolate. You can use dark, milk, or white chocolate, depending on your preference.

* **Cranberry Orange Shortbread Cookies:** These cookies add a burst of citrusy flavor with dried cranberries and orange zest. They're perfect for those who enjoy a sweet and tangy treat.

* **Peppermint Shortbread Cookies:** Get into the holiday spirit with these peppermint-flavored shortbread cookies. Crushed candy canes add a festive touch and a minty flavor that's perfect for Christmas.

* **Gingerbread Shortbread Cookies:** These cookies combine the classic flavors of gingerbread with the crumbly texture of shortbread. They're perfect for those who love a spicy and festive treat.

With step-by-step instructions and helpful tips, these recipes are perfect for bakers of all skill levels. So grab your ingredients, preheat your oven, and let's get baking!

Here are our top 5 tried and tested recipes!

SHORTBREAD CHRISTMAS COOKIES



Shortbread Christmas Cookies image

These buttery shortbread cookies are so tasty and hold their shape very well. Make beautiful Valentine hearts also!

Provided by HANNER

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h15m

Yield 36

Number Of Ingredients 12

3 cups all-purpose flour
¾ cup white sugar
¼ teaspoon salt
1 ½ cups cold butter
½ teaspoon rum extract
½ teaspoon almond extract
2 tablespoons cold water
2 cups confectioners' sugar
2 tablespoons milk
2 teaspoons milk
1 drop food coloring, or to desired shade
1 tablespoon colored edible glitter, or as desired

Steps:

  • Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
  • Place the dough onto a floured work surface, and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake the cookies just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
  • For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 18.9 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 71.3 mg, Sugar 10.8 g

PECAN SHORTBREAD CHRISTMAS TREE COOKIES



Pecan Shortbread Christmas Tree Cookies image

Butter, flour and sugar come together to create rich, delicate cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 32

Number Of Ingredients 10

1 cup butter, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla
5 drops green food color
1 3/4 cups Gold Medal™ all-purpose flour
1/2 cup coarsely chopped pecans
32 pecan halves
3/4 cup white vanilla baking chips
Granulated sugar, if desired
32 yellow decorating stars, if desired

Steps:

  • Heat oven to 325°F. Spray or lightly grease 2 large cookie sheets. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and food color. On low speed, beat in flour just until mixed. Stir in chopped pecans.
  • Divide dough into 4 equal parts; shape each into ball. Place 2 balls of dough on each cookie sheet, on opposite ends. With rolling pin or floured fingers, gently flatten and shape each ball into 6-inch circle. With large knife, divide and cut each round into 8 wedges, slightly separating each cut with knife. Poke tops of wedges with fork, and place 1 pecan half in middle of each outer edge to make tree trunk.
  • Bake 15 to 18 minutes or until firm but not brown. While still warm, cut into wedges again. Cool completely on cookie sheets, about 30 minutes.
  • Place cooled tree wedges on cooling racks or waxed paper. Place baking chips in small resealable freezer plastic bag. Microwave on High 40 to 60 seconds, turning bag over after 30 seconds. Squeeze bag gently until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle side to side over wedges to make tree garland. Sprinkle with sugar Top each tree with star.

Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g

ROSEMARY SHORTBREAD CHRISTMAS TREE COOKIES



Rosemary Shortbread Christmas Tree Cookies image

These treats are a tradition on our Christmas cookie platter. Because the scent of rosemary and the shape of its leaves remind me of pine needles, I cut these using a Christmas-tree cookie cutter. Feel free to use any shape cutter of your choice. These are fragile, so handle the dough and baked cookies carefully. -Amy Bartlett, Depew, New York

Provided by Taste of Home

Categories     Desserts

Time 41m

Yield 15 cookies.

Number Of Ingredients 10

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/8 teaspoon sea salt
4 cups confectioners' sugar
3 tablespoons meringue powder
10 to 12 tablespoons water
Green and brown food coloring
Large nonpareils

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-1/2 by 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar., Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks. , For frosting, beat confectioners' sugar, meringue powder and enough water to reach desired consistency. Divide frosting and add food coloring. Decorate cookies with frosting and nonpareils.

Nutrition Facts : Calories 324 calories, Fat 12g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 32mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

~ CHRISTMAS SHORTBREAD COOKIES ~



~ Christmas Shortbread Cookies ~ image

A very easy, yet delicious cookie! My kids love helping me decorate them! Enjoy!

Provided by Cassie *

Categories     Cookies

Time 20m

Number Of Ingredients 5

1 c softened butter
1/2 c each - confectioners sugar & corn starch
Pinch salt
1/2 tsp quality vanilla extract or almond
1 1/2 c flour

Steps:

  • 1. Preheat oven to 350 degree F. In a medium bowl, beat together butter and confectioners' sugar, next add the salt vanilla and cornstarch, just until combined. Lastly beat in flour, just until combined. Line a sheet pan with parchment paper. Roll one inch balls and place 1/2 inch apart on sheet pan. Lightly press cookies with tines of a fork and decorate with your favorite colored sugars or desired sprinkles. Bake for 12 minutes. Remove from pan to cooling racks and continue until all dough is baked.
  • 2. The recipe can easily be doubled for more melt in your mouth delights!

CHRISTMAS MARASCHINO CHERRY SHORTBREAD COOKIES RECIPE - (4/5)



Christmas Maraschino Cherry Shortbread Cookies Recipe - (4/5) image

Provided by á-153

Number Of Ingredients 7

1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1/2 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup maraschino cherries-chopped (spread cherries on paper towel to drain well or you can use dried maraschino cherries)
2/3 cup chocolate chips

Steps:

  • Mix flour and salt, set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and maraschino cherries. Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour. Preheat the oven to 325°F and line baking sheet with parchment paper. Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between. Bake the cookies 10- 15 minutes (until they just start to turn lightly golden brown on top) Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.

Tips:

  • Use cold butter: Cold butter will help to create a flaky, tender shortbread cookie. If the butter is too warm, it will make the dough greasy and the cookies will be less likely to hold their shape.
  • Cream the butter and sugar together thoroughly: This will help to create a smooth, light dough. If the butter and sugar are not creamed together properly, the cookies will be gritty.
  • Add the dry ingredients slowly: This will help to prevent the dough from becoming tough. If you add the dry ingredients all at once, the dough will be more likely to overmix.
  • Chill the dough before baking: This will help the cookies to hold their shape and prevent them from spreading too much. If you don't chill the dough, the cookies will be more likely to be flat and crumbly.
  • Bake the cookies at a moderate temperature: This will help to ensure that the cookies bake evenly and don't burn. If you bake the cookies at too high of a temperature, they will be more likely to overcook and be dry.

Conclusion:

Shortbread cookies are a classic holiday treat that are easy to make and loved by people of all ages. With a few simple tips, you can make delicious, melt-in-your-mouth shortbread cookies that will be the hit of your next holiday party.

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