This batch of Christmas shortbread cookies has been a holiday staple in my kitchen for years. I first adapted this version one December afternoon when I wanted a simple, foolproof cookie that tasted rich without relying on complicated techniques. The result is a tender, melt-in-your-mouth biscuit with a fragile crumb and a mellow buttery flavor that pairs beautifully with a hint of vanilla and almond. It is the sort of cookie that prompts quiet, satisfied smiles and favors from neighbors in cheerful tins.

I love these cookies because they are forgiving — even first-time bakers can produce delicate rounds with the proper attention to measurements and timing. The pale cream color and soft texture are intentional; unlike many cookies, these should not brown. I often make two trays: one to enjoy warm and crumbly right away, and another cooled and decorated with holiday sprinkles for gifting. Over the years my family has associated the scent of shortbread with tree decorating and movie nights, and we always save a few for Santa.

Ingredients

• Unsalted butter, 3/4 cup (1 1/2 sticks): Use good quality butter such as Plugra or Land O Lakes for a clean, rich flavor. Softened to room temperature but not greasy ensures proper creaming and aeration.
• Powdered sugar, 2/3 cup: Sifted before measuring to avoid lumps. Powdered sugar gives a smoother texture than granulated sugar and contributes to the cookie's melt-in-your-mouth character.
• Clear vanilla extract, 1 teaspoon: Provides a clean vanilla note that keeps the cookies light in color. Substitute with pure vanilla for a deeper flavor if desired.
• Almond extract, 1/4 teaspoon: A small amount amplifies the buttery notes; do not overuse as almond extract is potent.
• All-purpose flour, 1 3/4 cups: Spoon and level when measuring to avoid compacting. Provides structure while the cornstarch softens the crumb.
• Cornstarch, 3 tablespoons: The secret to tender shortbread: it weakens the gluten slightly and produces a finer, more delicate texture.
• Salt, 1/4 teaspoon: Balances sweetness and enhances the butter flavor.
• Holiday sprinkles: Jimmies or nonpareils for garnish; use sparingly to maintain the classic shortbread look while adding festive color.

Instructions

Preheat and prepare:Set the oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper. Lower oven temperature keeps the cookies from browning and preserves the pale, tender finish; allow the oven to fully preheat before baking.Cream butter and sugar:In a stand mixer fitted with the paddle attachment, beat the softened butter and sifted powdered sugar on medium speed for about 2 minutes until light and fluffy. Scrape the bowl down once during this step to ensure even aeration; proper creaming helps produce a tender but well-structured biscuit.Add extracts:Mix in the clear vanilla and almond extract for another minute on medium. The extracts should be fully incorporated without overbeating, which can introduce too much air and change the texture.Whisk dry ingredients:In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to remove lumps and evenly distribute the cornstarch. This prevents pockets of cornstarch that would alter the dough texture.Combine into dough:With the mixer on low, add the flour mixture in two to three additions, allowing each scoop to incorporate before adding more. When all the flour is in, increase speed to medium for 30 to 45 seconds to finish combining; the dough should come together and feel soft but not sticky.Chill briefly:Remove the paddle, cover the bowl, and refrigerate the dough for 15 minutes. Chilling firms the butter slightly so the dough is easier to scoop and the cookies hold their shape while baking.Portion and shape:Use a 1 1/2-inch cookie scoop (about 1 1/2 tablespoons) to portion the dough. Roll each portion gently in the palm of your hand and place on prepared pans roughly 2 inches apart. Flatten each cookie lightly with the tines of a dinner fork to about 1 1/2 inches in diameter.Garnish and bake:Top each cookie with holiday sprinkles, pressing lightly so they adhere. Bake for 12 to 14 minutes, rotating the pans halfway through for even baking. The cookies should remain pale cream; do not allow edges to brown.Cool:Let the cookies rest on the baking sheet for 10 to 15 minutes so they firm up, then transfer them to a cooling rack to cool completely before storing or packaging.

Storage Tips

Store cooled cookies in an airtight tin or container layered with parchment to prevent sticking. At room temperature they remain tender for about five days; for longer storage, freeze in a single layer on a sheet tray until firm then transfer to a freezer-safe container separating layers with parchment. Thaw at room temperature for an hour before serving. If you prefer a slightly crisper edge after freezing, warm in a 275 degrees Fahrenheit oven for 5 minutes.

Ingredient Substitutions

If you need to swap ingredients, keep proportions consistent to avoid textural changes. For a dairy-free version use a high-fat vegan butter, but expect a slightly different flavor. To make these gluten-free try a 1-to-1 all-purpose gluten-free flour blend that includes xanthan gum and use the same weight of flour; cornstarch still helps the tender crumb. Avoid reducing cornstarch as it will produce a firmer, less delicate cookie. For a less sweet variation reduce powdered sugar by 1 to 2 tablespoons but note the cookie will be drier.

Serving Suggestions

Serve on a simple platter dusted with extra powdered sugar for presentation, or stack in holiday tins with layers of parchment. These pair beautifully with milky coffee, black tea, or a lightly spiced hot chocolate. Garnish with a small mint leaf or a dusting of finely chopped pistachio for a refined look when gifting. They are ideal as part of a cookie assortment for holiday gatherings or as a delicate finish to a seasonal dinner.

Cultural Background

Shortbread traces its roots to Scottish baking, traditionally made with a simple ratio of flour, butter, and sugar. Over centuries the basic biscuit has traveled and evolved, finding a place in Christmas customs around the world. The addition of cornstarch is a modern baker's technique to refine the crumb, and the use of sprinkles is a contemporary decorative touch aligning these cookies with festive North American holiday aesthetics.

Seasonal Adaptations

For winter, fold in finely chopped candied orange peel or a pinch of cinnamon for warming notes. In spring swap holiday sprinkles for lemon zest and edible flowers. For a richer holiday version press a small amount of jam into the center after baking or dip half in melted dark chocolate once cooled. Small changes elevate the cookies for different occasions while maintaining their signature tenderness.

Meal Prep Tips

Make the dough ahead and refrigerate for up to 24 hours; bring to room temperature briefly if too firm to scoop. Alternatively portion the dough into balls and freeze on a sheet pan until firm, then transfer to a bag; bake from frozen adding 1 to 2 minutes to the time. Label containers with date and bake in small batches to keep the remainder fresh for later gatherings.

These cookies are a simple, dependable way to share warmth and tradition. Whether boxed for friends or stacked next to the tree, they invite quiet moments and smiling faces.