Simple Christmas Shortbread Cookies
These Simple Christmas Shortbread Cookies are vanilla butter cookies with all natural holiday sprinkles that don't use any artificial colors. These festive cookies are perfect for a holiday cookie box or any Christmas cookie exchange!
If you're looking for more holiday cookies, try some of my other favorites like Eggless Pumpkin Gingerbread Cookies, Chocolate Peppermint Kourambiethes (Greek Butter Cookies), Peppermint Pretzel Chocolate Chip Cookies, or Candy Cane Crunch Dark Chocolate Cookies.
A Quick Look At The Recipe
- Recipe Name: Simple Christmas Shortbread Cookies
- Ready In: 25 minutes
- Makes: 30 cookies
- Main Ingredients: butter, powdered sugar, vanilla extract, all purpose flour
- Flavor Profile: buttery
- Dietary Info: eggless
- Difficulty: Easy!
- Why You’ll Love It: classic French-style vanilla shortbread that fits beautifully into cookie boxes
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Why You'll Love This Recipe
- Simple and Festive: I love these Simple Christmas Shortbread Cookies because they are festive without being complicated. With all the decorating happening this time of year, these are a nice change of pace for simple and festive cookies.
- Easy AF: These cookies are easy AF! Just 5 ingredients is all you need.
- Pure and Simple: These cookies are pure and simple, made up of butter, sugar, and flour. They have a classic French-style shortbread cookie flavor that pairs well with cozy drinks like tea and hot chocolate. They just melt in your mouth!
- Crowd Pleaser: With this simple and classic flavor profile, there isn't anyone who won't love these butter cookies!
When you don't want to decorate Christmas cookies, but want something quick and festive, this recipe is it! With just five organic ingredients and some plant based sprinkles, you can have holiday ready cookies in under 30 minutes!
If you're looking for more no fuss Christmas cookie recipes, check out some of my other favorites like Chocolate Peppermint Crunch Cookies, Maple Caramel Dark Chocolate Gingerbread Cookie Bars, Cranberry Orange Biscotti with Sourdough Discard, or Eggless Sourdough Molasses Cookies.
These are perfect for adding into a DIY Christmas Cookie Box along with other holiday treats like Dark Chocolate Peppermint Pretzel Bark, Holiday Sugar Cookies with Icing, Peanut Butter Pretzel Christmas Crack, Pink Peppermint Ice, or Gingerbread Biscotti.
Ingredients
- Butter: Make sure to use a high quality butter, as these shortbreads are made up of mostly butter!
- Powdered Sugar: I love using powdered sugar in shortbread cookies because it creates a dense and buttery crumb that is softer than shortbreads made with cane sugar. Make sure to sift powdered sugar.
- Vanilla Extract: Make sure to use a high quality organic vanilla that you like for this recipe. Because it's so simple and has minimal ingredients, they really matter! I always use Simply Organic.
- Holiday Sprinkles: You can use any holiday sprinkles you like. I always opt for the all natural ones with plant based dyes. I use India Tree Nature's Colors Bright Red Sprinkles, India Tree Nature's Colors Green Sprinkles, and India Tree Nature's Colors Snowflakes. Find them along with other natural sprinkles in my Amazon Shop!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Simple Christmas Shortbread Cookies
- Always weigh ingredients for the best results.
- Make sure to use very soft butter for these cookies as this really matters for the texture of the cookies. I know it can be incredibly difficult this time of year to soften butter naturally on the counter, as it's cold! But, make sure that you are still using soft butter before starting this recipe. I would recommend leaving butter out on the counter the night before, and then softening in the microwave until it is soft. Do not do more than 10 seconds per 1/2 cup of butter at once.
- Make sure to sift powdered sugar, it really needs to be sifted to avoid clumps.
- If you want to roll these out and use a cookie cutter, you totally can!
- Store shortbread cookies in a cool, dry place.
- High Altitude — Bake at 350°F for 13 to 17 minutes or until golden brown on the bottoms.
How to Make Simple Christmas Shortbread Cookies
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract.
- Mix on low until combined.
- Add the flour.
- Mix on low until combined into a smooth dough. It should feel like play dough in your hands.
- Add the sprinkles into small bowls.
- Using your hands, roll the dough into 30 balls and place on the prepared baking sheets. Flatten slightly so they are about 2-inches in diameter. Dip the tops into sprinkles or add sprinkles on top.
- Bake for 14 to 18 minutes or until golden brown on the bottoms. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Recipe FAQ's
Yes, just add ½ teaspoon fine sea salt to the recipe.
Yes, use any sprinkles you like to change these up for different holidays!
Yes, add 1 teaspoon of almond flavor or peppermint flavor to make almond or peppermint shortbreads.
Yes, these are a great holiday cookie to make in advance as shortbreads are fine when left out for a few days because of their buttery crumb.
Yes, store in a freezer safe container for up to 3 months. Thaw and enjoy!
More Christmas Cookie Recipes
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Simple Christmas Shortbread Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
Ingredients
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 255 grams all purpose flour
- India Tree Nature's Colors Bright Red Sprinkles
- India Tree Nature's Colors Green Sprinkles
- India Tree Nature's Colors Snowflake Sprinkles
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined.
- Add the flour and mix on low until combined into a smooth dough. It should feel like play dough in your hands.
- Add the sprinkles into small bowls.
- Using your hands, roll the dough into 30 balls and place on the prepared baking sheets. Flatten slightly so they are about 2-inches in diameter. Dip the tops into sprinkles or add sprinkles on top.
- Bake for 14 to 18 minutes or until golden brown on the bottoms.
- Store in a cool dry place for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure to use very soft butter for these cookies as this really matters for the texture of the cookies. I know it can be incredibly difficult this time of year to soften butter naturally on the counter, as it's cold! But, make sure that you are still using soft butter before starting this recipe. I would recommend leaving butter out on the counter the night before, and then softening in the microwave until it is soft. Do not do more than 10 seconds per 1/2 cup of butter at once.
- Make sure to sift powdered sugar, it really needs to be sifted to avoid clumps.
- If you want to roll these out and use a cookie cutter, you totally can!
- Store shortbread cookies in a cool, dry place.
- High Altitude — Bake at 350°F for 13 to 17 minutes or until golden brown on the bottoms.
Nutrition
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These are amazing and so easy to make! My family loved them!
thank you Teresa!