This Christmas shortbread cookie recipe has been a seasonal staple in my kitchen for years. I discovered this precise balance of butter, powdered sugar and cornstarch one December when I wanted a cookie that tasted delicate but held its shape for decorating. The first batch disappeared within an hour at a neighborhood cookie swap — people kept asking what made them so tender and not crumbly. These cookies are reliably pale and tender, with a sandy, melt-in-the-mouth texture and a gentle vanilla-almond aroma that reads as both festive and classic.

What I love most about this version is how forgiving it is: the dough is straightforward to mix, it chills briefly so the cookies don’t spread, and the result is consistently light and tender without being greasy. I usually make a double batch for family gatherings, and the kids insist on adding the sprinkles. When friends come for coffee, the shortbread paired with a robust dark roast or a warm cup of spiced tea makes an instant cozy moment; at holiday parties they’re the first to get boxed for taking home. This recipe strikes a balance — elegant enough for company, but simple enough for a last-minute bake.

Ingredients

• Unsalted butter (3/4 cup): Use high-quality European-style butter if possible for a richer flavor; room temperature (softened) ensures it creams smoothly with the sugar and produces an even texture.
• Powdered sugar (2/3 cup), sifted: Sifting prevents lumps and helps the dough achieve that signature fine, sandy crumb; confectioners' sugar dissolves into the butter for a smooth, melt-in-the-mouth finish.
• Clear vanilla extract (1 teaspoon): Clear vanilla keeps the dough pale and delivers clean vanilla notes — a good pantry brand is fine; homemade vanilla is also lovely if available.
• Almond extract (1/4 teaspoon): A little goes a long way; the almond adds warmth and depth without overpowering the buttery flavor.
• All-purpose flour (1 3/4 cups): Regular flour gives structure; spoon and level the cup to avoid packing. I prefer King Arthur or an equivalent for consistent results.
• Cornstarch (3 tablespoons): Critical for tenderness — it reduces gluten formation and creates the short, delicate crumb characteristic of shortbread.
• Salt (1/4 teaspoon): Balances the sweetness and amplifies the buttery flavor; if using salted butter, reduce or omit additional salt to taste.
• Holiday sprinkles, jimmies or nonpareils (to garnish): Use colorful nonpareils or jimmies for a festive look; add immediately before baking so they adhere without bleeding into the dough.

Instructions

Preheat and prepare: Preheat the oven to 325°F and line two baking sheets with parchment paper. A lower temperature helps the cookies bake gently without browning — shortbread should remain pale. Position racks in the center and upper-middle so sheets can be rotated if needed. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 3/4 cup softened unsalted butter with 2/3 cup sifted powdered sugar on medium speed for 2 minutes until light and fluffy. Scrape the bowl well to avoid streaks of butter and ensure even creaming — this incorporates air for a lighter texture. Add extracts: Beat in 1 teaspoon clear vanilla and 1/4 teaspoon almond extract on medium speed for another minute. These extracts create the aromatic backbone; almond is subtle but noticeable and complements the butter without masking the vanilla. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 3 tablespoons cornstarch and 1/4 teaspoon salt. Whisking removes lumps of cornstarch and ensures even distribution so the dough doesn’t develop streaks or pockets of dry mix. Incorporate the flour: With the mixer on low, add the flour mixture in 2–3 additions, allowing each small addition to incorporate before adding more. This gentle approach prevents overworking the dough, which would develop gluten and toughen the cookies. Finish the dough: Once all the dry mix is added, increase the speed to medium and beat for 30–45 seconds to ensure complete incorporation; the dough should be smooth, slightly crumbly but cohesive. Avoid overmixing — stop as soon as the dough comes together. Chill: Remove the paddle, cover the bowl, and refrigerate the dough for 15 minutes. Chilling firms the butter slightly so the cookies hold their shape and prevents spreading while they bake. Scoop and shape: Using a 1½-inch cookie scoop (about 1½ tablespoons), portion the dough and roll gently between your palms into smooth balls. Place on the lined sheets spaced 2 inches apart. Flatten each ball with the tines of a dinner fork into a disk roughly 1½ inches wide. You should get about 8–10 cookies per sheet. Decorate and bake: Press holiday sprinkles onto the top of each cookie so they adhere. Bake for 12–14 minutes, rotating pans halfway through for even color. Aim for a pale cream color; do not let edges brown. The centers should feel set but tender. Cool: Allow cookies to cool on the baking sheet for 10–15 minutes to set fully, then transfer to a wire rack to cool completely. Cooling on the tray prevents cracking and helps cookies firm up gently.

Storage Tips

Store cooled cookies in a tin or airtight container layered with parchment to prevent sticking. At room temperature they remain fresh for about 4–5 days. For longer storage, freeze baked cookies in a single layer on a sheet until solid, then pack in a freezer-safe container for up to 2 months. To refresh slightly stale cookies, warm them in a 300°F oven for 3–5 minutes; this loosens the crumb and restores some of the original tenderness.

Ingredient Substitutions

If almond extract is a concern, substitute with an extra 1/2 teaspoon of vanilla or a scant 1/4 teaspoon of lemon extract for brightness. For a gluten-free option, replace the 1 3/4 cups all-purpose flour with a 1-to-1 gluten-free flour blend and add 1 additional tablespoon of cornstarch to maintain tenderness; results may vary by blend. To make dairy-free, swap the butter for a firm vegetable-based shortening or a plant-based baking stick; the texture will be slightly different but still pleasant.

Serving Suggestions

Serve alongside hot beverages such as espresso, chai, or mulled cider — the shortbread’s buttery profile pairs well with bold or spiced drinks. For a festive platter, arrange with dates, roasted nuts and chocolate-dipped cookies. These also work beautifully as homemade gifts; stack in a small box with parchment and tie with ribbon. Garnish with a light dusting of additional powdered sugar just before serving for a snow-dusted look.

Cultural Background

Shortbread traces back to Scotland, where butter-rich biscuits were a celebratory staple, often associated with Hogmanay and special occasions. The traditional recipe uses a simple ratio of sugar, butter and flour; cornstarch is a modern addition that produces an even more tender, delicate crumb. Over time the cookie has become a holiday favorite in many countries, adapted with extracts, nuts and decorative elements to suit local tastes.

Seasonal Adaptations

For winter variations, fold in 1/4 cup finely chopped candied orange peel or 1/3 cup finely chopped pistachios for color and texture. For a spice-forward version, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dry mix. During spring or Easter, pastel nonpareils give a gentle palette change. You can also press an indentation into each cookie before baking and fill with a small dollop of jam after cooling for a thumbprint-inspired treat.

Meal Prep Tips

Portion dough with a scoop and freeze the dough balls on a tray until firm; transfer to a freezer bag and bake from frozen, adding 1–2 minutes to the time. Alternatively, shape a log of dough, wrap tightly and freeze; slice frozen rounds and bake directly from the freezer. Label containers with baking time and temperature so you or a helper can bake fresh cookies quickly for gatherings.

These cookies have been a constant in my holiday rotation because they’re simple, elegant and reliably delicious. Whether you’re gifting a box or leaving a plate for Santa, these festive shortbread cookies bring a small moment of joy to every bite — and that’s what the season is all about.