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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
With an easy decorating technique, these fun, festive and super delicious, Christmas Shortbread Cookies look like they came from a fine bake shop!
- 8 ounces butter 2 sticks
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 cups powdered sugar
- 4 tablespoons half and half (or milk) maybe more
- ¼-1 teaspoon peppermint extract
- 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
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Line 2 sheet pans with parchment paper. Set aside.
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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.
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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.
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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.
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Place cutouts in the refrigerator for at least one hour or up to 24 hours.
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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.
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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.
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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.
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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.
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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.
See Café Tips above for lots of extra tips and instructions.
Recipe makes a dozen large (3-inch) or two dozen smaller (2-inch) cookies.
Kaitlyn says
Can you use vanilla extract instead of peppermint? How much would you suggest?
Chris Scheuer says
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 🙂
Amy says
Can these cookies be frozen once decorated?
Chris Scheuer says
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.
sperky says
Before frosting them, right?
Also I followed your link for the ETSY cookies. Yours are much more festive and attractive!
Chris Scheuer says
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.
Marti says
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....
Chris Scheuer says
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.
Peggy says
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!
Chris Scheuer says
thanks for letting us know your results Peggy, so happy you enjoyed them! 🙂
sharon says
Hi love the look of these cookies does the Christmas tree design dry or does it stay wet to the touch?
Chris Scheuer says
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.
sharon says
Thanks !!
N. Blackman says
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.
Mollybea says
In the instructions, believe you left out the part about cornstarch and the extracts. Just says add flour to the butter sugar mixture. 🙂
Chris Scheuer says
Thanks so much Mollybea!
Mary Ann | The Beach House Kitchen says
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!
Wendy says
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!
Susan says
SO sorry for your loss. And thank you for the delicious cookies. Merry Christmas to you and your family.
Susan says
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 😉
Tina Barnsley says
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!
Tricia @ Saving Room for Dessert says
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!
Kathy says
So sorry for your loss of this wonderful person in your lives. My condolences to your entire family.
Kathy
Chris Scheuer says
Thanks so much Kathy, we really appreciate your kindness.
Jo Anne says
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!
Madonna says
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.
Sandra L Garth says
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.
Laura | Tutti Dolci says
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!
Charlotte Moore says
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.
Jennifer @ Seasons and Suppers says
Absolutely perfect! So pretty and you can never go wrong with Christmas shortbread 🙂
Angie@Angie's Recipes says
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.
Chris Scheuer says
Thanks so much Angie, we appreicate your kindness.
Joni Mooney says
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
Chris Scheuer says
Thanks Joni, that's so hard, dealing with the memory loss. Our prayers go out to you! Thaks for your kind and thoughtful comment!
Liz says
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
sue | theviewfromgreatisland says
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!
Judi Gould says
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)
Chris Scheuer says
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.
Ginny Hartzler says
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.
Chris Scheuer says
Thanks so much Ginny.