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With an easy decorating technique, these delicious, Christmas Shortbread Cookies look like they came from a fine bakeshop!
Are you in the mode? Or the mood? Or whatever you want to call this getting-ready-for-the-holidays frame of mind. There's a lot to do, isn't there? Decorating, preparing for guests, making lists, checking them twice, shopping, baking. Baking... that's my sweet spot this time of year. But with everything else to do, it seems there's just not enough time. That's why these Christmas Shortbread Cookies have been a perfect way to create a delicious, festive holiday stash, without spending hours in the kitchen.
It's unusual, but Scott and I actually had the tree up, the house all decorated and most of the shopping done (thanks to Amazon) before the calendar ever flipped to December. We're usually scurrying around until the last minute, trying to check all the boxes, yet always feeling behind schedule. This year has been a little different.
We had plans to spend Thanksgiving in Memphis with our children and grandchildren and were super excited. With our daughter Cait, living in London for the past seven years, it was the first time in many years that we would have all been together for this special celebration of thankfulness. Things don't always go as planned though. Scott's dad got sick about a week before Thanksgiving and, at 95, started slipping downhill quickly. We canceled our trip in order to stay close to home.
Scott and I spent time each day with Pops (our children's name for Scott's dad) and had some sweet and tender conversations. He slept about twenty-three and a half hours a day, but whenever we visited, he would try to arouse a bit and converse with us. He rarely complained and was very gracious and thankful, even for the small things.
The weekend of Thanksgiving, we knew Pops was getting close to the end. We spent time with him each day and read to him from The Jesus Story Bible (a beautiful book for all ages). On Sunday, Scott sang Amazing Grace and Pops actually tried to join in the song a few times. When we left that day, his last words were, "I love you too". A few hours later we got a call that he had peacefully passed away, a kind hospice nurse at his side.
So, although the house is all decorated (we had lots of extra time over the long Thanksgiving weekend), it's a bittersweet holiday season for us. Pops was our last living parent. A friend of mine said something that so resonated with both Scott and me. She said that when you lose your last parent, no matter what age you are, somewhere deep inside, you feel a bit like an orphan. And now we know it's true.
It's also true that life is too short to not appreciate and cherish opportunities to spend time with loved ones. So, although baking is a favorite part of the holidays for me, I like to keep things simple. With an easy decorating technique, these fun, delicious Christmas Shortbread Cookies look like they came from a fine bake shop. Though they appear festive and professional, they are truly easy, with no fancy decorating skills necessary.
You'll need a rolling pin, a small (Wilton Number 5) round decorating tip, green food color and your choice of decorative sprinkles. The ingredient list for the cookies is short: flour, sugar and butter. That's it.
The cookies are stirred up in a bowl (no mixer needed), rolled, cut and then chilled for several hours before baking. The chilling is one of the secrets to cookies with nice crisp edges. A stint in the refrigerator helps the dough keep its shape while baking.
Another secret? Corn starch. It might sound strange, but replacing a small portion of the flour in this recipe with corn starch gives the cookies a crisp, light texture and keeps them from spreading in the oven.
The icing technique is fun and simple, making it a great project to do with kids. The tops of the delicious, buttery cookies are dipped into an icing made with powdered sugar, milk and peppermint extract.
After dipping, the cookies are allowed to dry. Later, a pretty, but simple Christmas tree is added with a piping bag and tip. It's basically just a squiggle of lines that get progressively bigger.
Add a sprinkle of nonpareils and the squiggle lines are transformed into a festive Christmas tree!
The idea for these Christmas Shortbread Cookies is not original. I was looking for some inspiration for Christmas baking back in November and came across these really cute cookies on Pinterest. When I clicked on the link, it took me to Etsy where these cookies were actually for sale. When I looked at the price, I did a double take; $36.00 for a dozen! And honestly, the cookies didn't really look super tasty.
I decided to apply the decorating idea to my favorite buttery, melt-in-your-mouth shortbread cookie recipe and made a delicious mint glaze, instead of the royal icing used on the Etsy cookies. A whole batch of these Christmas Shortbread Cookies costs less than $3.00 (that's with ingredients priced on the high side). I think I'll make my own, thank you! You can too and they'll just look like they came from a fine bake shop! You and your wallet will be secretly smiling...
P.S. If you're looking for other fun and easy cookies to make, we've got a plethora of them, just check out our cookie archives.
Café Tips for making these Christmas Shortbread Cookies
- Don't roll these cookies too thin, otherwise, they will be difficult to dip into the glaze when decorating. I roll mine to a ⅜-inch thickness and use an adjustable rolling pin. How do you roll them to the desired thickness? This reasonably priced rolling pin is a super easy way to achieve the same perfect thickness in all your cookies. It has 1/16, ⅙, ¼, and ⅜-inch removable discs, making it easy to flatten your dough to a uniform thickness. Have a baker on your shopping list? This would make a lovely gift that would be used year round.
- Because there's no mixer used, the butter needs to be very soft when mixing up these Christmas Shortbread Cookies. That can be difficult at this time of year, even if you let the butter sit out for hours. A short stint in the microwave on power level 10 (10%) works like magic to soften butter. You'll need to experiment a bit with your microwave though, as they're all different. Start with 20 or 30-second increments at power level 10 until you learn how long your microwave will take to get the butter nice and soft but not melted.
- I love to have a supply of these super sturdy decorating bags. They're not expensive and a box will last forever. The bags come in a nice flat box so they're easy to store. I used to buy my bags at the local craft store and got about 10 bags for slightly less than this whole box of 100 bags! Definitely a wonderful deal.
- Make a fun holiday project for kids with these Christmas Shortbread Cookies. You could make it simple by preparing the cookies ahead of time. Then just set up a station for decorating with fun sprinkles and tubes of icing. Or do it in two stages; mixing, rolling and baking the cookies and then decorating them later after they're cooled.
- I like to use several size cookie cutters for this recipe. It helps to utilize the rolled dough better. When you can't cut any more large cookies, sometimes you can use the smaller one on the scraps.
- A few tips on rolling and cutting out cookies:
- Keep your work surface and rolling pin lightly dusted with flour.
- I like to also rub the cutting edge of my cookie cutter in a little flour in between each cookie.
- Press fairly firmly when cutting out the cookies, but don't twist the cookie cutter as the shape will get distorted.
- If you don't have room in your refrigerator to chill the cookies on two sheet pans, just transfer all of them to one pan after cutting. Then later, once they're chilled, you can divide them between the two pans for baking.
- When re-rolling the scraps, incorporate as little of the flour on the work surface as possible.
- Occasionally some of the cookies will be slightly puffed on the top when removed from the oven. You can give them a nice flat top by pushing on the top gently with a metal spatula.
- Peppermint extracts are not all the same. Start with ¼ teaspoon in the glaze and taste. Add more as needed to achieve a nice minty flavor.
- Use any type of sprinkles you like for these Christmas Shortbread Cookies. I really like the tiny round balls called nonpareils. I find really pretty ones at Homegoods. Walmart will usually also have a nice seasonal collection, as will the big box craft stores. You can also find nonpareils online.
- One important last note: nonpareils can be like insidious little runaways and you'll find them all over your kitchen before you can blink an eye. I found that sprinkling them onto the cookies over the sink or over a large baking or sheet pan will help corral the little wandering rascals!
Another fun and easy Christmas cookie recipe. I like to call them my Snowy Night Christmas Cookies:
Snowy Night Easy Decorated Christmas Cookies
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Easy Christmas Shortbread Cookies
Ingredients
For the cookies:
- 8 ounces butter, 2 sticks
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
For the mint glaze;
- 2 cups powdered sugar
- 4 tablespoons half and half (or milk), maybe more
- ¼-1 teaspoon peppermint extract
For the buttercream piping:
- 1 tablespoon very soft butter
- 1 cup powdered sugar
- 1 ½-2 tablespoons half and half (or milk)
- ½ teaspoon peppermint extract
- 3-4 drops green food coloring
Instructions
- Line 2 sheet pans with parchment paper. Set aside.
- Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add sugar and vanilla. Mix together by hand for about 1 minute, until fluffy and well blended.
- Add the flour and cornstarch. Stir until flour is incorporated and the dough is shaggy. Turn out onto a lightly floured surface and press dough in a ball. Knead a few times until fairly smooth then form into a ball again and press with your hands into a flat disk.
- On a lightly floured work surface, roll out dough to a ⅜-inch thickness. Keep work surface, dough and rolling pin lightly (not too much) dusted with flour. Cut desired shapes and place on prepared pans. Re-roll scraps as many times as needed to use up the dough.
- Place cutouts in the refrigerator for at least one hour or up to 24 hours.
- When ready to bake, preheat oven to 350˚F. Remove cookies from refrigerator and bake for 12-16 minutes or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Cool completely before icing.
- For the mint glaze, combine powdered sugar, half and half and ¼ teaspoon peppermint extract in a medium-size bowl. Mix until smooth. Glaze should be thick but pourable. Add a little more half and half if too thick. Taste the glaze and add more peppermint extract, if needed (see note above in post).Transfer the glaze to a shallow bowl.
- To glaze the cookies, holding onto the edge of a cookie dip the top surface into the glaze, being sure all of the surface touches the glaze. Pull cookie up and out of the glaze. Allow excess glaze to drip back into the bowl. When glaze stops dripping, quickly flip the cookie right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface. Repeat with remaining cookies. Allow glaze to dry for 15-30 minutes.
- For the buttercream piping, place butter in a medium-size bowl and stir until smooth. Add powdered sugar, 1 ½ tablespoons half and half and mint extract and stir vigorously until smooth, adding a bit more half and half if needed to achieve a thick but smooth consistency. Add food coloring, a drop at a time, to reach desired shade of green.
- Place buttercream in a pastry bag fitted with a small round icing tip (I used a Wilton #5 round tip). Starting at the upper edge of one cookie, pipe the Christmas trees by making lines that are increasingly larger, stopping about ¼-inch above the lower edge of the cookie (see pictures above). Immediately sprinkle with sprinkles of choice. Set aside to dry.
Notes
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Can the dough be chilled before rolling and cutting it into shapes?
Hi Sherry, yes, you could chill the dough but let it warm up a bit before rolling and cutting.
Can I use lemon extract on for the glaze instead of peppermint?
Hi Carla, yes! Lemon would be delicious!
These are delicious and very cute! I appreciate all the tips you include with each recipe. I tried these with the suggested peppermint flavored icing, but think I like them best with almond flavoring.
Thanks for the review, Jan!
These cookies look amazing and will be fun to decorate with my grandchildren. Can they be frozen before baking? P.S. I love all the detail in your recipes explaining the science behind the recipes. Thanks
Hi Wendy, thanks for your kind words. Regarding your question, yes, these cookies can be frozen before baking. You don't need to let them thaw, just give them a few extra minutes in the oven.
I can't wait to try these. Do you have any suggestions for packaging them for gifts?
Hi Janet, If you leave these cookies sit at room temperature for24 hours, the icing will harden enough that you can stack them in boxes with parchment paper inbetween.
How long can these cookies keep for? How long can I make them in advance?
Hi Amy, these cookies will keep well in an airtight container for 1 week to 10 days. They also freeze well!
Loved these - thanks so much for sharing! The shortbread base was rich, decadent, and perfectly balanced - as well as delicate and light... I used Kerrygold salted butter. Amazing balance between salty and sweet. Thank you also for the lovely verses for inspiration and meditation at the end of the recipes. I look for them! Bless you!!
Wonderful! Thank you for the kind comment and review, Penny!
May I get the free printable labels.
Thank you!!
Hi Leslie, we do not have labels for this recipe at this time.
Yummy! Labels please!
Hi Anne Marie, we do not have labels for this recipe at this time.
Hi Chris! Love this recipe and have made many times! I use almond extract and they are so delicious!
My question is, can I make and cut them out, then freeze the unbaked cut-outs, in advance of a cookie decorating party a few weeks later? Fingers crossed!
Thanks,
Victoria
Hi Victoria, that will work perfectly. Enjoy!
Thinking of you and your family. If labels are available I would like to receive them.
Thanks, Beverly! We do not have labels for this recipe at this time.
I have been trying to find the perfect Christmas cookie my whole life. This recipe is it! Easy to make and they taste amazing! This will be my new Christmas cookie
So glad to hear that, Renee! Thanks for letting us know!
I have now made these for the last 4 years in a row for Christmas. They are not only amazing to look at but my family loves the taste. The hint of mint flavor is so nice this time of year. I have also made various decorating and cutout versions for different holidays. Thank you so much for this recipe!
Thank you for letting us know, Todd!
Hi,
I have been making these cookies for several years and I just want to say that I make them for every holiday. I substitute vanilla extract. I have cut them in circles and decorate with non-perils. I cut them into bunnies and easter eggs and dye the glaze in pastel colors. These cookies have become my families all time favorite, they even beat my chocolate chip cookies.
Thank you for such a versatile recipe.
I love that, Marcy! Thank you for letting us know!
Hi Michele, if you let them sit overnight they will harden fairly well. The glaze will also dry.
question - I suppose these cookies don’t pack well since you are using buttercream? I imagine that doesn’t set hard. What about the glaze? Does that dry or remain wet?
I made these cookies without the icing. Am now considering making them with the icing. Since it’s buttercream, I assume they don’t set hard and wouldn’t be suitable to be packed as gifts?
Hi Michele, it's just the trees that are actually buttercream and if you let them sit overnight that will harden fairly well so that you can serve them on a tray and overlap them or stack them between layers of parchment paper.
I need help!
I just mixed this all up. is it supposed to be so wet?? I feel like there needs to be like 3 more cups of flour in here....
Hi Carrie, if the dough is really wet, I suspect that something went wrong. This dough should be fairly firm and easy to roll.
Hi, may I know how to modify your recipe to make chocolate flavoured cookies? Thanks 🙂
Hi SY, I would have to do some testing to give you good advice on these cookies in a chocolate version. I'm thinking of doing that for Valentine's Day.
This is my favorite shortbread recipe! Perfect with a "cuppa" tea. I love to mix it up. My favorites are either almond or lemon. I keep them simple with just a light icing glaze. I have made them with vanilla and half dipped them in chocolate but my family prefers without the chocolate.
Thanks so much for letting us know, Cindy!
I'm so upset as I made a test batch using this recipe and I ATE THE ENTIRE BATCH in two days...well my husband got a couple. I won't fit in my Christmas Outfit. Seriously, this recipe was so easy to follow, the tips were spot on and in my...and my husband's opinion, the cookies were great. I was going for Taste, Texture and Appearance and feel I accomplished all. When I got to the cutout, I got one cookie before having to refrigerate the dough for about an hour and re-roll it. I then was able to finish cutting the batch. I will make the glaze a tad thicker next time but overall it tasted good and hardened well. I used both peppermint and almond flavor in the glaze and preferred the almond but will add a little more peppermint next week and make both again. Thanks so much for a great recipe and I am praying that my party batch is as good as the test batch. I'll be happy just to have help eating them. Happy Holidays!
Thank you so much for leaving a review, Dotty!
This recipe sounds delicious but I just wondered if you can use an electric mixer rather than mixing by hand. Thank you.
Hi Khris, yes, you can definitely use an electric mixer. Just don't overmix when you add the flour.
Hi there, trying this out. Wanted to double check on the buttercream ingreds. Is it really 1 tbsp of butter to a cup of sugar?
That is correct, Kimberly! It's more of a glaze than a thick buttercream.
I'm thinking of trying this recipe for Christmas, but was wondering if instead of piping the Christmas tree, I could use one made from fondant instead? If yes, do I need to wait for the icing to dry first?
You could definitely do that. But add it while the icing is wet so it sticks.
These are my very favorite cookies to make. They always roll out perfectly and taste lovely. I have also used coconut flavoring to change it up a bit. A cookie for every holiday! Thank you!
Thanks so much, Janice!
I am so happy I stumbled upon your website! I took a cookie decorating class last year and wanted to do cut outs for the Christmas cookie exchange this year. I did a practice run and realized that icing the cookies was going to take forever, especially if I wanted to do stencils with royal icing. So I googled how to quickly ice cookies and your website popped up. The dip, drip and flip technique took no time at all compared to using a bag and piping the icing out. The cookies set up beautifully for my stencils. Thanks again for the recipe. I will be using this every year.
I'm so glad, Rebecca! Thanks so much for letting us know!
Is this dough soft enough to use in a cookie press with the disks that make different shapes?
Hi Tina, I haven't tried that with this dough. I would get it would work but I can't say for sure.
I love this recipe. Last time I made them though, I got bubbles in my cookies which makes it hard to decorate! Any suggestions?
So happy you enjoyed these, Kendall! Regarding the bubbles, are you talking about the cookies or the icing?
Do you think Icould use the watercolor painting technique over the icing? Or do you think it would be better to do royal icing? I'm trying to switch it up from sugar cookies but still want to paint on them.
Hi Annaliese, I think that royal icing would be better if you want to paint on them.
Made these yesterday and they were perfection. These will be going into my repertoire. A very easy and basic recipe with endless possibilities for any occasion.
So true, Amie! These are so adaptable! So happy you enjoyed them!
Does this icing dry well enough the cookies could be stacked after drying to put in goody bags for gifts?
Yes, it will dry nicely Teresa. Just let the cookies sit out for several hours to allow the icing to harden.
These taste amazing!! but sadly my cute cut outs baked into an unrecognizable blob. I may have not let them chill as long as they should have. I will try again with success. Thank you!
Hi Kara, sorry you had trouble with these cookies. Definitely give them a good chill. Also, some butters have a higher water content than others. If the dough seems really soft when you're rolling it, add a little extra flour on the counter as you roll our the dough
Hi can you make the dough ahead? Thank you
Hi Susie, you can make it ahead and refrigerate the dough. Let it sit a bit at room temp before rolling though.
Thank you for this recipe. These turned out perfect, the recipe was very easy to follow and the cookies taste great.
Happy Holidays!
Thanks Heather! I appreciate you sharing your results!
Made a half batch this evening and I’m very pleased! The cookies are delicious and festive- looking. I need to work on my piping work but I’m looking forward to using this recipe to bake cookies as holiday gifts. Thank you so much!
Yay! So happy these worked out well for you, Steph!
Great recipe! Very easy to work with loved the results!
Yay! Thanks for sharing your results, Erin! 💕
Hi tried this recipe today and they are lovely but quite soft? Did I do something wrong or is this how they are? Doesn’t affect the over all taste at all and they are not too sweet which is great
Thank you
Hi Tracey, they shouldn't be soft. They should be crisp yet tender. It's hard to say why yours are soft without having been right there in the kitchen with you.
Where did you get the scalloped cookie cutter. I’ve looked everywhere & no one has this type.
Hi Cathy, I got it on Amazon: https://amzn.to/3lLeXUK
I made these this past holiday season and they were a total success. Amazing flavor, great texture and so beautiful! I made the mistake of stacking and storing them in warm place so the frosting melted - they definitely need to be stored in a cool room or the fridge.
I'm so happy you enjoyed them, Maria.
The cookies will keep well at room temperature as I just found some that I had hidden at Christmas in an airtight storage container in the back of a cabinet - but I'm sure they would not do well in a warm spot.
These cookies are fantastic. Made them twice this holiday season. I used almond extract in the batter , rather than vanilla. Half of the cookies got an additional almond flavored glaze, the remaining half got a peppermint glaze. I can’t tell which one I like the best! They are soooo good. We will be returning to this recipe again and again.
Yum! They sound wonderful, Missy! Thanks for sharing your results!
Can these cookies be made ahead of time and frozen??
Yes, they can, although they keep well for several weeks in an airtight container too.
AMAZING! I have failed at the last 5 attempts at baking and this recipe has cured my curse. They are so good and I love the hint of peppermint. I’m going to try them with lemon zest next time 🙂 thank you! And I used salted butter as I saw that in one of the comments in this thread.
Thanks so much, Andrea, for sharing your results. I'm so happy you broke the curse! Lemon zest (or lemon extract) will be wonderful. Merry Christmas!
The cookies tasted good but left a coating on my mouth that I didn’t care for. I think it was from the cornstarch. If I were to make them again, I would use less cornstarch.
Do you have to put in the fridge before baking?
Yes, I would definitely chill them if you want pretty cookies that don't spread in the oven.
I am confused because all the reviews are so good and I followed the directions but mine spread out and flattened into an unrecognizable crispy mess. Any ideas?? I refrigerated for at least 3 hours before baking.
Hi Christy, I'm so sorry you had trouble with these cookies. It's hard to say without having been in the kitchen with you. It could be a measuring error (I do that fairly often) or perhaps butter that has too much water in it. But I have made this recipe dozens of time and they have never spread. It seems that others too, have had really good success with this recipe. Again, I'm sorry you had problems.
Does this icing harden?
Hi Gabriella, yes this icing will harden if you let the cookies sit out for a few hours.
This looks wonderful. I have a question about the buttercream piping--does it actually harden?
Hi! Just wondering if you can use caster sugar instead of powdered sugar?
Hi Lulu, no, caster sugar would give different results.
Hello! Has anyone tried to make these cookies gluten free with bobs red milk gluten free 1to1 baking flour??? If so how did they turn out? I’m doing a test run right now before the holidays but have a bad feeling they won’t come out well. Afraid they might be too crumbly...
Tips and tricks appreciated!! Hey thanks 🙂
Hi Stephanie, I'm not an expert with GF but hopefully, there will be some readers who can come to the rescue!
I have used Bob Mills gluten free 1 to 1 with all of my baking. No one can taste the difference, so I think you'd be okay using it. Just don't bake them too long.
Thank you so much, Bon, for taking the time to share this information! I know it will be very helpful to others! Merry Christmas!
Thanks so much, Bon!
These cookies are beautiful and seem much simpler than traditional cut-out cookies. I’m curious about the texture of the shortbread though - are they crispy throughout or crispy edges with a soft middle?
Hi Jenn, as long as you don't underbake these cookies, they're nice and crisp all the way through.
Love these! I made a "practice run" and now I'm moving forward with the "real thing" for a party, which will require 4-5 batches. So, two questions: first, can the recipe be doubled (or tripled) with no adverse effects? Perhaps that much dough can't easily be managed? And second, can my stand mixer be used? Wasn't sure if there was a reason for hand mixing. Thanks for what you do!!
Hi Steve, I'm so happy you've enjoyed these fun cookies!
To answer your questions, yes the recipe can be doubled or tripled. I would keep the amount of dough that you roll out though about the same. It can get cumbersome if it's too big. Just keep the surplus dough wrapped in a piece of plastic wrap.
You can definitely use a mixer for these cookies. Just don't mix too much. I like doing them by hand because it's so easy for me (not having to pull out extra equipment) plus a lot of people don't have a mixer so this makes the recipe doable for just about anyone.
Hope this helps and Merry Christmas!
Oh thank goodness! I will definitely be using a mixer for this in the future! I have arthritis in my hands and this recipe almost took me out tonight. These cookies are amazing! I have made them with birthday cake extract and they were delicious!
So happy you enjoyed them, Tia! You can definitely use a mixer!
I baked them for 12 minutes and they came out burned???? Why would the lowest suggested time burn them?? And no, they were not small in size, they were about 3 inches wide. Very disappointed. Will not be making again from this recepie.
Hi Taylor, from the overwhelmingly positive response I've had on these cookies and the number of people who have had great success, I suspect that your oven temperature may not be calibrated correctly. It's always a good idea to set your timer for a few minutes less than the recommended time as oven temperatures can vary. Perhaps this will help you when you try another recipe.
Kind Regards, Chris
I made these for the first time 2 years ago and they are amazing! Best and easiest shortbread recipe I have tried and they were beautiful. One of my favorite cookie recipes ever but what really sold me was the glaze (sans extract, did not want flavoring). It was perfect, just the right amount of shine and easy to use (I even made a second batch to use on my gingerbread cookies). Last year, however, I encountered a problem with the glaze turning very cloudy and crackly when dried, totally ruining the look of all the cookies and wasting my batch for gift giving. I did everything the same, double checked myself, but for the life of me can't figure out what went wrong. Im getting ready to start my baking this year and I'm filled with anxiety. Will they be perfect again or go in the trash? I was hoping you, or others, might have some insight on how I got such drastically different results and what I might be able to spo to avoid this catastrophe. Thanks!
I Robin, I honestly have never encountered this problem. The only thing I can think of is that perhaps the cookies got too hot or too cold after glazing.
Thanks for the reply. Im baking the cookies tonight and glazing them tomorrow. Temperature shouldn't have been an issue but I saw a suggestion that I might have just gotten unlucky with a bad batch of confectioner's sugar that had a higher amount of corn starch. I have all new fresh ingredients this time so hopefully it works out. I can't wait to try the starry night ones this year!! They are beautiful 🙂
Hope you had awesome results, Robin!
I plan on making these cookies tomorrow for a cookie swap party. Do I need to mix by hand for reason, or will my stand mixer do just as well?
Hi Misty,
You can definitely use a mixer. Just don't mix them too much, just until the ingredients are combined. I don't use a mixer because it's so easy to mix them up by hand and lots of people don't have a mixer - but it will work fine to use your mixer.
Thank you!
Thank you for this recipe, the cookies are so delicious!
We gifted some with melted white chocolate drizzle and crushed freeze dried raspberries & blueberries.
That sounds wonderful Sarah!
I have made these the last two years and it has become my favourite christmas cookie recipe. Made them for an Alzheimer fundraiser and they were a huge success. Easy, beautiful, and yummy. Thank you!
That's awesome, Tina! I'm so happy they were used for such a great cause. Thanks so much for sharing your results. I have some new ones coming up, the same wonderful shortbread cookie recipe but a new, fun decoration! Coming up soon! 💕
Hi, This recipe sounds awesome !! can I use chocolate sprinkles instead of frosting ?
Sure! They will be delicious!
I plan to give these as Christmas presents but they will be presented in a glass cookie jar which means they will be one on top of the other. Is there a risk that the buttercream will be spoiled as presumably it will stay soft? Would royal icing perhaps work better in these circumstances?
Hi Lorraine, the buttercream gets pretty firm and I have stacked them without a problem. Just let them sit out to dry for 12-18 hours before stacking.
Hello! These cookies look so delicious and beautiful.I would like to make them for my cookie exchange party which is in its 37th year! Could I use almond flavoring instead, and do they freeze well?....thanks for your reply in advance!
Hi Mary, you could definitely use almond extract. That would be delicious!
And yes, the cookies freeze well. I like to freeze them on a cookie sheet and then once they are frozen, transfer them to an airtight container. That way they don't get smushed. Use parchment paper or wax paper between the layers.Enjoy!
I don't like mint so thought maybe I could use lemon extract? Would you suggest I use the same amount as your mint?
Hi Jean, lemon would be delicious. Start with 1/2 teaspoon, taste and then add more if needed. Enjoy!
I love these! I've made three batches because I intend to give them as gifts, but my family keeps eating them! They're simple (they do take some time due to chilling, cooling, and letting the glaze set, but hands-on time isn't ridiculous for scratch-made iced cookies) and they come out gorgeous - they definitely look and taste like they've been purchased from a professional (I make sure to make some of the Christmas trees a little crooked once in a while, just to make it convincing that I really did make them myself!) They stay soft for DAYS, the longest any of them lasted was five days and they were still just as light and airy as the day I made them.
My only advice for people trying it out for the first time is to chill the dough a little bit before you try to roll it. My butter must have been too soft the first batch I tried, the dough kept sticking to my rolling mat no matter how much I floured it, and every time I cut a cookie and tried to lift it, it got smushed or torn in half. With my next batch, I let the dough ball chill for a bit (maybe half an hour) until it was slightly firm but still workable and I didn't have a problem at all. (On the third batch I ended up leaving it in the refrigerator for too long, but working it with my hands a bit warmed it up enough to roll out without getting sticky again.)
Thanks so much for the excellent recipe! I'll definitely be adapting the design and icing flavoring for various occasions throughout the year!
Thanks for your detailed comment, Brooke! I'm so happy you enjoyed these cookies and thanks for your notes on it. I haven't had to chill the dough but that's good to know if someone else runs into the same problem.
Wow!!! I never liked making cut out cookies because the cookie dough was awful to work with. I was amazed at your dough, how soft and fluffy it was and a dream to work with! Your cookies were the best! Rolled, cut and baked beautifully! My family loved the flavor too! I will be making these cookies every holiday from now on. THANKS!
Yay, so happy you enjoyed them, Cathy! Thanks for your review!
Can you tell me how long these would keep in an air tight container please (before or after icing).
Thanks
Hi Lorraine, I've kept them for a few weeks both iced and un-iced and they keep well
I refrigerated my cutouts for a couple of hours. I then popped the entire pan of cutouts straight into the hot oven. I'm not a very experienced baker, so I'm wondering if I should have transferred them to a non-refrigerated pan, first. They are taking for-e-ver to look done.
This is actually my second time to bake these. My kids proclaimed them the best cookies EVER, so I'm baking another batch. I want to perfect my technique, though.
Hi Lynette, no you're doing it right! The cookies don't get very brown at all. You just want them slightly golden at the edges. So happy you've enjoyed them!
Is it salted or unsalted butter?
Hi Gayle, I use salted butter.
Hey! Do you have to refrigerate them before baking?
Not the dough, just the cutouts. An hour is fine but really longer the better!
I used this glaze icing with my grandkids Christmas cookie party and it worked perfectly for this event. This will be a keeper..thank you!
Thanks, Amy!
I had to triple the buttercream frosting as I tripled the cookies for a cookie exchange. I had a little trouble with the buttercream, when I tripled it. It began to "melt" in the piping bag probably from my hands or temperature in the room? Should I just do smaller batches of the buttercream next year? Or use smaller piping bags? I had a regular size one with a #5 tip, as you suggested. Otherwise they came beautiful. I love the appearance of the glaze first. Very professional looking. I used a 2" bisquit cutter. Worked perfectly. Have a Happy!
Hi Jeannine,
Yes, if you put too much buttercream in a piping bag, the heat of your hands will melt the icing. You can use the same size bag, just put a small amount in at a time (about 1/2-3/4 cup) and refill the bag when needed. I'm so happy the cookies came out well for you. Hope they're enjoyed at the cookie exchange! Merry Christmas!
Hi Chris and Jeannine, I usually have several piping bags ready and keep a small cooler handy to swap the bags as they get too warm to work with.
Thanks, Kathleen!
Hello, do you have the amounts of your ingredients in grams, cups are very confusing for me. These do look great would really like to try them. Thanks
Hi Jenna, I've added the metric conversion to the recipe. So sorry, I usually include that but somehow it was omitted in this recipe. Merry Christmas, enjoy the cookies!
I printed both this recipe and your recipe for the Easy Decorated Christmas Shortbread Cookies (which is the one with blue glaze and white tree) and this recipe has to bake at 375 and the other recipe has 350 even though the recipes are exactly the same with the exception of the color glaze and frosting trees. Which one is correct?
Hi Twila, you're very observant!
My recipes are ever evolving and I decided this year when making the cookies that 350˚F worked better. I didn't have to watch them quite as carefully at the end. I will change the one from last year. Thanks for pointing that out!
Hey I’m going a a mission trip this coming spring and I am selling these cookies this Christmas for a fundraiser. How long do you think they will stay good ?
Hi Isabella,
Once they harden, they should be good for a week or two. How exciting to be going on a mission trip! Best regards!
Delightful! This recipe has great directions, few ingredients with the end result that is as pleasing to look at as to taste!
I placed balsam fir on a paper dolly covered platter. Adding the cookies-a forest of various shaped trees, a star above and a trail of reindeer across the base of the trees with Rudolph leading ( raw sugar - perfect color for the reindeer) .
A nice addition to our holiday party- this year and years to come.
Thank you!
Thanks so much, Rhuhama! Sounds like a beautiful cookie tray!
Where is your cutter from? Classic shape but I can’t find one online! Thanks!
Here you go - https://amzn.to/2E6j6QR
Hope you have a wonderful and delicious Christmas, Brigitte!
Hi Can I decorate and then freeze the cookies?
Yes! I have some in my freezer right now. They'll keep well for several weeks and no will ever guess they were frozen. Merry Christmas!
I made these cookies last night and when you said melt in your mouth , you were so right ! I iced them and that went on perfect. But I think the icing takes away from these cookies.
Thes cookies are perfect all by them selfs !
I will be making these cookies for a family cookie exchange
If I don't eat them all myself.
Thank you for a great cookie !
I know what you mean, Amanda - I love the cookies on their own too. But the icing does make them so festive and fun! Thanks so much for sharing your results. Merry Christmas and happy holidays!
Love how cute and simple these cookies are with the little tree. I've got all my ingredients lined up! Could I add lemon zest to the basic shortbread recipe without it affecting how the cookies bake? I just love a slight lemony pop in my sugar cookies and shortbread.
Definitely, that would be wonderful! You could substitute a tablespoon of fresh lemon juice for 1 of the tablespoons of half and half as well! Enjoy and Merry Christmas!
Will the buttercream frosting dry/harden enough so that the cookies can be stacked up together? Planning to make these along with other types of cookies and will have to stack them all on a tray for display/transport. I didn't want the pretty decoration of the tree to get squashed down or messy on ithers on top of them.
Hi Stephanie,
Yes, you can stack them nicely. Let them sit out (on the counter or cooling rack) for 4-6, hours until the icing is firmly set, then store in an airtight container with parchment paper or waxed paper in between the layers.
Just finished my first batch of cookies! Made different sizes and shapes, got 24 cookies, 3/8in thickness, came out of the oven perfectly. Glazed them and will later decorate them over the glaze when it has dried. So much fun!!!
Hi! Have you frozen the cookie and then glazed and iced them later on?
Hi Nicole, yes that works great!
Can another extract be substituted for the peppermint? I’m not a fan of peppermint. I was thinking “vanilla”??
Definitely! I love vanilla with a little splash of almond extract.
I read through most of your comments but did not see the comment I'm about to make....I followed the recipe to a T and even used a rolling pin that rolls to an exact 3/8" rolled dough and used a 2" pumpkin cookie cutter and was only able to get 16 cookies from this dough. Just wanted to make others aware that you certainly won't get 24-2" cookies from this recipe. But do love the cookie, will just double the recipe next time. Happy Holidays!
Thanks, Natalie.
Hello Chris,
I love any kind of shortbread cookie, the simple ingredients are perfect with a sugar glaze, just enough to be delicious! I do have a question regarding your suggestion of adding some corn starch to flour mixture. How much would you recommend?
Thanks so much! Wendy
Hi Wendy, it's 1/4 cup cornstarch and 1 3/4 cups of all-purpose flour. Hope you enjoy the cookies!
Hi! These look yummy, but can you tell me, did you use salted or unsalted butter?
Hi Kelly, I use salted butter. Enjoy!
My cookies are chillin’ and in the frig!! Sharon is coming over tomorrow to help with decorating...and the taste testing😃
Oh, how fun! Wish I was with you 🙂 Take some pics!
Do i have to let them sit in the fridge for one hour what does that do
Hi Cheyenne, you do have to let them sit in the fridge for at least one hour. It keeps them from spreading in the oven. Enjoy and Merry Christmas!
I tried this recipe yesterday. I do not know what I did wrong. I followed everything to a T and they were so flat after 5 minutes into the oven they burned. I don't get it. I did not forget to chill the dough... the icing was delicious. Too bad I had no cookies to put it on...
Hi Julie, not sure what went wrong since I wasn't there with you in the kitchen. I've never encountered that problem.
Just an observation – Julie might get a separate oven thermometer to check her oven temp. If they burned in 5 minutes – her temp was very much off… Helen in Ark.
There is no leavening in this recipe so they will not rise. Perhaps the dough needed to be a little thicker? 3/8" is a little thicker than many rolled cookies. I do want to invest in one of those neat rolling pins that keeps the dough at the right thickness.
Yes, you're right, shortbread does not have leavening. 3/8-inch is perfect for these cookies, not too thin but not too thick either. I think you'll love the rolling pin!
Perfect! I made these today and I loved the way they turned out.
Thanks for letting us know Jeri. Merry Christmas!!
Where can I find this cookie cutter?? They are so pretty and easy to make! Tks
Hi Cindy, I use these cutters: http://amzn.to/2BisU5V
They come in a set of 9 so I usually make small cookies with the scraps 🙂 Have a wonderful Christmas!
I didn't have very good luck with this. The dough was great. I found it easy to work with and used wax paper to roll it out on to prevent sticking to my counter. The design on the cookies is lovely but I found these cookies quite tatsteless. Not sure why. Maybe it's the powdered sugar instead of regular sugar??. I made two different recipes and the other one I made is much more buttery and tasty. One of the main differences was the sugar type. I also make a shortbread crust for a pie recipe which I may try and make cookies from it. I've never tried rolling it. Thank you for the. Eautyjd design idea though. It's gorgeous.
So sorry these didn't work out for you Sarah as I've had so many emails, comments on the blog as well as on my social media sites of readers who have loved these cookies. Perhaps you like a sweeter cookie. I might too if it weren't for the icing. Combined, the cookies were perfect for us. Hope you find just the right recipe that you're looking for!
Hello, these look beautiful! I am making them now and found the dough so soft they're sticking to my countertop. Would this be half cup of butter rather than half pound? Just checking as I'm not able to roll them out properly and followed recipe to a T. I can't wait to try them ! Thank you!
Hi Kat, no it is a half pound of butter. Just use more flour on your counter. Butter can vary in moisture content so you might need a little more flour.
Just wanted to say thanks for sharing this recipe. I have made it twice in the last week and have been very pleased with the results. They are easy to prepare, hold their shape, use minimal ingredients and best of all are not too sweet. This is a keeper😊
Thanks so much Keri for taking time at this busy season of the year to share your results!
Hello, I am wanting to take these cookies to a family party and I read above that they are not stackable.... is there any alteration I can make to the icing recipe/ buttercream to make them stackable? Thanks!
Hi Antonia, They would be fine to stack on a platter and serve, I just wouldn't put them in a bag and stack a lot of them on top of each other.
Hi, once the frosting dries, are the cookies stack-able? Trying to think of how to package it for gifting! Thanks!
Hi Lydia, the piping will dry nicely but I'm afraid it would get smashed if the cookies were stacked. I think I would gift them on a pretty plate.
Lovely cookies. Thanks for sharing and looking forward to more..
Was wondering if instead of Rollin the cookies out could you just shape in a log an slice them?
Hi Debra, I think you definitely could do that. They would be just as delicious, not quite as pretty.
This cookies are just flat out adorable and yes I think they would be perfect to make with the grandkids. So sorry about your beloved "pops", sending hugs your way. xo, Cheri
Can you use vanilla extract instead of peppermint? How much would you suggest?
You could definitely use vanilla extract in lieu of the peppermint. I would probably just use 1/2 teaspoon as you don't want the glaze to get too much color from the vanilla. Vanilla beans would also be nice. I've made them with almond extract too, just 1/2 teaspoon as it's pretty strong and it gives a very "fine" flavor 🙂
Can these cookies be frozen once decorated?
Yes, they can! I usually freeze them on a sheet pan and once they're frozen transfer them to an airtight storage container with parchment paper in between the layers.
Before frosting them, right?
Also I followed your link for the ETSY cookies. Yours are much more festive and attractive!
Hi sperky, you could do it before frosting them but you can also freeze them with the glaze and icing. Just thaw them in a single layer.
Do you really use 1 full teaspoon of peppermint extract for the glaze? Even though I thought better about using that much, I did, and boy was that a mouthful. Unfortunately, not a good mouthful. I think that perhaps 1/4 teaspoon would have been plenty. I wasted a lot of time making these cookies and the glaze and ended up having to throw them away because the peppermint was just so overpowering. It's been hours since I tasted them and I still have the peppermint taste in my mouth....
Hmmm, that makes me realize that peppermint extracts are not all the same. I did use 1 teaspoon with good results however I will edit the instructions to reflect your results. I'm so sorry you wasted good ingredients and your time. I hate it when that happens. Thanks for sharing your results Marti.
Chris, thank you for this cookie recipe! I made these little gems today and had so much fun putting them together! The best news about this cookie is that they taste awesome! This is my new favorite cookie! Yum, yum!
thanks for letting us know your results Peggy, so happy you enjoyed them! 🙂
Hi love the look of these cookies does the Christmas tree design dry or does it stay wet to the touch?
Hi Sharon, it definitely dries. You probably wouldn't want to set a bunch of them on top of each other, but they definitely get nice and dry.
Thanks !!
I put meringue powder in most of my cookie icings. This type of glaze i would probably add it. It also makes it shiny and it dries well allowing you to stack them in a container.
In the instructions, believe you left out the part about cornstarch and the extracts. Just says add flour to the butter sugar mixture. 🙂
Thanks so much Mollybea!
Buttery shortbread!! I can't resist Chris! Shortbread is my all time favorite cookie, hands down! So rich, buttery and delicious. And I absolutely love the way you've decorated these. So festive, yet so easy!
I love everything about these cookies! Shortbread is my very favorite cookie and I agree, adding cornstarch does give that special melt-in-your mouth crunch (As an aside, if you ever want to experiment, I think rice flour will do the same thing!) Then you top this pretty cookie with that adorable tree! I love that you dip the cookies to add the icing. So much easier than using a spoon or knife! And the simplicity of the tree with sprinkles....just beautiful!
SO sorry for your loss. And thank you for the delicious cookies. Merry Christmas to you and your family.
So sorry to read about Scott's father passing, Chris. I hope you can both take solice knowing you were there for him instead of the rest of the family. What festive and happy cookies! I know what you mean about those little nonpareils rascals scattering all over 😉
So sorry for your loss and pray for the Lord's comfort for you at this difficult time. Both my in-laws and parents are still living, but my father has been in a nursing home since June with dementia and stroke related issues. He's not talking much now. It will be a different Christmas for sure and I'm taking to heart what you said about cherishing the time with loved ones. Thank you and God bless you and your family!
So sorry to hear about father-in-law Chris. I've been without parents since I was 32 and not a day goes by, or holiday, that I don't miss them terribly. They missed so much. Maybe you will both be comforted knowing you had a lot of years together and that he had a full life. Love the cookies!
So sorry for your loss of this wonderful person in your lives. My condolences to your entire family.
Kathy
Thanks so much Kathy, we really appreciate your kindness.
Praying for your family, Chris & Scott. Denny and I both know what it is like to be an "orphan" as I lost my only sibling to cancer 3 years before losing both of my parents. Denny's Dad died the year before my mom and dad, and his mom left us 3 years after my parents did. May the Lord comfort you greatly, and have a wonderful Christmas!
Condolence to you and your family. My sister and I talked about being orphans, but we thought we were the only ones that had that thought. Silly me.
Your cookies are gorgeous and I have to pin, and no knock on Etsy, but I like your take on them best. Glad to see you can be so creative under such distressing times.
My condolences to you and your family on the loss of your patriarch. When my father passed over 40 years ago one of my brothers also said, "we're orphans now". There's so much to do during the holiday season that often we forget to just "be". Thank you for the recipe and the always beautiful pictures.
I'm so sorry for the loss of "Pops" - it is so hard to lose a loved one, especially during the holiday season! Praying for you both during this time. These cookies are so beautiful, the perfect way to spread some holiday joy and cheer!
So sorry for your loss. He had a long life but still doesn't make it easy. The first of everything is always hard after a loved me passes.
Cookies look beautiful.
Absolutely perfect! So pretty and you can never go wrong with Christmas shortbread 🙂
Sorry to hear the sad news, Chris. My husband lost his father last X'mas and I understand how you two feel.
These cookies are truly beautiful..the piped green buttercream on top is really a great idea.
Thanks so much Angie, we appreicate your kindness.
Dear Chris,
I am so sorry for your loss. We too like other readers are dealing with the loss of parents. My father in law died in Jan at 94 and our 3 remaining parents are dealing with memory loss. Thankful for the Lord's Grace in this season. Our prayers go out to you and your family. I enjoy your blog very much and have tried many of your recipes:) Thank you,
Joni and family
Thanks Joni, that's so hard, dealing with the memory loss. Our prayers go out to you! Thaks for your kind and thoughtful comment!
I'm so sorry to hear this sad news. We've lost all four parents in the last 3+ years---it's so hard to say goodbye, despite knowing we'll see them again. P.S. Your shortbread are fabulous. And an easy decorative technique that even I may be able to master!!! xo
So sorry to hear your sad news, Chris...we are dealing with two ailing and aging Dads ourselves, and I know the pain. It's such a blessing that you were able to be with him at the end and give him comfort.
These cookies are glorious, by the way!
Dear Chris and Scott - I am truly sorry to read about your "Pops" passing. As one of your devoted followers, I feel our lives run in parallel. My Mom passed away in July at age 92 and my Dad is age 95. He lives in an Independent Living place in California, close to my brother. He is also known as Pops to all! It is, indeed, a difficult Christmas especially for him. They would have been married 72 years in January. While many times our elder loved ones passing is a true blessing, it nevertheless leaves an emptiness in our hearts. My sincere sympathies to you and your family.
With hugs - Judi Gould (Your Adirondack Airbnb follower)
Wow, that's so uncanny Judi that they would be exactly the same age and your dad to have the same name. My sympathy to you regarding your mom. I hope it's a very sweet and blessed Christmas for you and your dad, despite missing your mom.
Your cookies are gorgeous! All the things you make are a work of art. Please convey my deepest condolences to Scott, I am so very sorry.
Thanks so much Ginny.