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Christmas Shortbread Cookies Recipe
Ash Tyrrell

Christmas Shortbread Cookies Recipe

I just finished baking a batch of these Christmas shortbread cookies, and wow — the house smells like holiday magic. After I cooled a few on the rack and nibbled one (or two!), I knew I had to share it with you.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 225 g softened butter — room temperature butter creams smoothly and gives that rich buttery flavor.
  • 110 g caster sugar — fine sugar blends well and doesn’t make the dough gritty.
  • 225 g plain flour all-purpose — the structure of the cookie.
  • 110 g cornflour cornstarch — helps make the texture extra delicate and melt-in-the-mouth.
  • A pinch of sea salt — balances the sweetness and enhances flavor.
  • Icing sugar confectioner’s sugar & festive sprinkles — for dusting or decorating after baking.

Method
 

  1. First, beat the softened butter with caster sugar until the mixture is light and fluffy — about 1 to 2 minutes. This step traps air and gives the cookies a more delicate crumb.
  2. Sift the plain flour and cornflour together. Then add them gradually (in 3–4 portions) into the butter mixture, stirring gently until a soft dough forms. Don’t overwork it.
  3. Wrap the dough in cling film and refrigerate for about 30 minutes. This firms it, makes it easier to roll, and helps the cookies hold shape while baking.
  4. On a lightly floured surface, roll out the chilled dough to just under 6 mm (¼ inch) thickness. Use cookie cutters to stamp out your desired shapes and place them onto baking trays.
  5. Preheat your oven to 150 °C (≈ 300 °F) or 130 °C in fan mode. Bake until the edges are just becoming pale golden — typically 15–20 minutes depending on size.
  6. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar or add sprinkles (or optional icing) as your finishing touch.

Notes

  • Chill longer if your kitchen is warm — I sometimes leave the dough 45 minutes so it’s easier to handle.
  • Don’t roll too thin — I aim for just under 6 mm so cookies hold shape without burning.
  • Use sharp cookie cutters — I get cleaner edges when cutters are sharp.
  • Rotate your trays mid-bake — I turn them halfway so all cookies bake evenly.
  • Handle gently while warm — I wait until cookies are firm before decorating, since warm ones break easily.