Something about the holiday season makes me crave the familiar comfort of freshly baked cookies, and these shortbread cookies are at the top of my list! This classic holiday recipe has been a staple in our home for years, and I’m excited to share it with you. The key to making these the best cookies is whipping the butter until it’s pale and fluffy—trust me, this step makes all the difference! They come together quickly and use simple ingredients you can easily find at your local grocery store. Whether you’re making them for the first time or they’re already your favourite cookie, this recipe will have you baking up a batch in no time. These cookies are perfect for sharing with friends and family, and you’ll likely find that they’re the ones everyone reaches for first when looking for a sweet treat.
Shortbread cookies are perfect for any occasion, but they’re especially cherished during the holiday season. The best way to have them is with a warm cup of tea, coffee, or hot chocolate, making them the ideal treat to share with family and friends while celebrating the season. They also make great gifts, whether packaged in a cute tin or a parchment paper-lined box. If you love sugar cookies or just want to try a new recipe, these shortbread cookies will quickly become one of your go-to Christmas cookies. For even more delicious recipes to try this season, check out my collection of holiday treats on the blog!
Here’s what you’ll need to make these irresistible cookies:
- 1 lb butter (room temperature is key for the perfect texture)
- 3 cups flour
- 1/2 cup cornstarch
- 1 cup icing sugar (you’ll also see it referred to as powdered sugar)
- 1 tsp vanilla
- Maraschino cherries, sliced fine
Follow these steps to make your shortbread cookies:
- Preheat your oven to 350°F and line a cookie sheet with parchment paper to prevent sticking.
- In a food processor or stand mixer, whip the butter until it’s pale and fluffy. This is an essential step for achieving the perfect texture. Once your butter is light and fluffy, add the icing sugar and mix until combined.
- In a separate bowl, sift together the flour and cornstarch. Gradually add the flour mixture to the butter mixture along with the vanilla extract. Mix until just combined. Do not overwork the dough, as this could result in tough cookies.
- Refrigerate the cookie dough for 30 minutes or until it’s firm enough to handle. This helps with rolling out the dough into perfect little balls.
- Roll the dough into small balls about the size of a walnut and place them about 1 inch apart on your prepared cookie sheet.
- Gently flatten the tops of the dough balls with a fork, and press a small piece of Maraschino cherry into each one.
- Bake at 350°F for about 10 minutes. These shortbread cookies won’t brown on top, so don’t worry if they look a little pale—they’re done when the edges are just beginning to set. Don’t overbake them!
Helpful Equipment
To make these cookies, you’ll need a few simple tools:
- Food processor or stand mixer: Either works well for whipping the butter and mixing the dough. A cookie press can give you beautifully uniform cookies, but it’s not essential. If you prefer uniformity or are short on time, the cookie press is a great tool to ensure your cookies are even in size.
- Parchment paper: This helps prevent the cookies from sticking and ensures they bake evenly. It also makes for easy cleanup.
- Cookie sheet or holiday cookie tray: A flat baking tray is essential for spreading the cookies out evenly. A light-colored cookie sheet is best for even heat distribution.
- Measuring cups and spoons: Accurate measurements are essential in baking, so make sure you have a good set of measuring tools.
Grandma Pam's Shortbread Cookies: A Classic Holiday Treat
Ingredients
- 1 lb 1 lb butter room temperature is key for the perfect texture
- 3 cups flour
- 1/2 cup cornstarch
- 1 cup icing sugar you'll see it referred to as powdered sugar
- 1 tsp vanilla
- Maraschino cherries sliced finely
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper to prevent sticking.
- In a food processor or stand mixer, whip the butter until it's pale and fluffy. This is an essential step for achieving the perfect texture. Once your butter is light and fluffy, add the icing sugar and mix until combined.
- In a separate bowl, sift together the flour and cornstarch. Gradually add the flour mixture to the butter mixture along with the vanilla extract. Mix until just combined. Do not overwork the dough, as this could result in tough cookies.
- Refrigerate the cookie dough for 30 minutes or until it's firm enough to handle. This helps with rolling out the dough into perfect little balls.
- Roll the dough into small balls about the size of a walnut and place them about 1 inch apart on your prepared cookie sheet.
- Gently flatten the tops of the dough balls with a fork, and press a small piece of Maraschino cherry into each one.
- Bake at 350°F for about 10 minutes. These shortbread cookies won't brown on top, so don't worry if they look a little pale—they're done when the edges are just beginning to set. Don't overbake them!
Nutrition
Tips and Troubleshooting
Here are a few tips for success:
- Ensure your butter is at room temperature—this is the key to achieving a fluffy, light dough.
- If the dough feels too sticky, don’t be afraid to add a bit more flour until it’s manageable. The dough should feel firm but not dry.
- If you prefer a sweeter taste, you can roll the dough balls in brown sugar before baking for a slight caramelized flavor.
- Be sure to flatten the dough balls with a fork or your hands—this ensures they bake evenly. If the dough is too soft to handle, refrigerate it a little longer.
- When pressing the Maraschino cherry into the dough, be careful not to push too hard—just a gentle press to make a little indentation will do the trick!
Serving Suggestions
These cookies are perfect for holiday gatherings or as a thoughtful homemade gift. Store them in an airtight container to keep them fresh for up to a week. If you want to get creative, drizzle white chocolate over the top for an extra touch of sweetness. These cookies also freeze wonderfully, so you can make a batch ahead of time and enjoy them all season long. For an added treat, pair these shortbread cookies with a warm mug of hot chocolate for a cozy, festive snack.
Frequently Asked Questions:
- How do I know when shortbread cookies are done?
- Shortbread cookies won’t brown on top, so check for firm edges. They should feel set to the touch but still soft in the center.
- Can I substitute the butter?
- For the best results, don’t substitute anything else for the butter. Shortbread is all about that buttery flavor, and nothing else will provide the same rich texture.
- Can I use a cookie press for these cookies?
- Yes! A cookie press can give you beautifully uniform cookies, but if you don’t have one, rolling the dough into balls works just as well.
- Can I use margarine instead of butter for shortbread cookies?
- For the best results, I highly recommend using butter. Shortbread cookies rely on the rich flavor and texture that only butter provides. Substituting margarine can change the taste and texture.
- Why are my shortbread cookies too soft or crumbly?
- If the dough is too soft, it might be because the butter wasn’t whipped enough or the dough wasn’t chilled long enough. Make sure to refrigerate the dough for at least 30 minutes before rolling. If the cookies are too crumbly, it might be that the flour wasn’t properly measured—try using a scale to get a more accurate measurement.
- How can I store my shortbread cookies?
- Store your shortbread cookies in an airtight container at room temperature for up to a week. They also freeze beautifully, so feel free to make a batch ahead of time and enjoy them all holiday season long!
I hope you’ll try these shortbread cookies and see how they become a part of your own holiday traditions. They’re simple and sweet and bring back so many memories for me of baking with my mom. If you make them, I’d love to see your results—be sure to tag me on Instagram or drop a comment below! And if you’re looking for more holiday recipes and kitchen tips, don’t forget to sign up for my newsletter for even more treats and inspiration.
