Easy Christmas Shortbread Cookies
User Reviews
5
Easy Christmas Shortbread Cookies
Description
Easy Christmas Shortbread Cookies deliver soft, buttery cookies infused with cinnamon, nutmeg, and ginger for a subtle holiday spice. The dough is prepared by creaming softened butter and sugar together with vanilla, then mixing in a flour and spice blend. Chilling the dough for two hours helps achieve a firm texture that rolls out smoothly. Baking for 10-12 minutes yields cookies with a lightly golden bottom and tender crumb. The simple powdered sugar frosting complements the spiced cookies and can be colored or left plain.
The cookies' tender texture and warm spice make them fitting treats for holiday gatherings or gift giving. They hold their shape well due to chilling, allowing for festive cookie cutter shapes. Decorating with frosting and sprinkles adds visual appeal to holiday celebrations.
For best results, beat butter and sugar well at the start but avoid overmixing after adding flour to maintain a tender texture. Chill dough thoroughly before rolling and work quickly to prevent softening; if needed, refrigerate again briefly. Leave space between cut shapes on the cookie sheet to accommodate slight spreading. Optionally chill cut shapes before baking to reduce spreading and promote even baking. Take care not to overbake to retain tender centers.
Ingredients
Shortbread cookies ingredients:
- 1 cup butter softened, 227g
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour 256g
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
Frosting ingredients (optional):
- 2 cups powdered sugar 224g
- 2 tablespoons water
- 2 tablespoons light corn syrup
Instructions
To make the cookies;
- Preheat oven to 350F / 176C.
- Line a cookie sheet with parchment paper.
- Using an electric mixer, beat together butter, sugar and vanilla.
- In a separate bowl, combine flour, salt, cinnamon, nutmeg, and ginger.
- Add the combined dry ingredients to the butter mixture and mix well.
- Wrap the dough in plastic wrap and refrigerate for 2 hours.
- Then roll out the dough to half-inch thick, use cookie cutters to cut into festive shapes and transfer to cookie sheet.
- Bake for 10-12 minutes, until the bottom is lightly golden brown. Remove from oven and transfer to a wire baking rack to cool.
To make the frosting (optional);
- In a small bowl, combine powdered sugar, water, and corn syrup. Add food coloring if desired, or leave it white as I did.
- When cookies are completely cooled, add the frosting and top with festive sprinkles.
Notes
- Beat butter and sugar thoroughly initially but mix dry ingredients just until combined to keep cookies tender.
- Refrigerate dough for at least 2 hours before rolling to make shaping easier.
- Roll out dough on a cool surface and work quickly; refrigerate again if it becomes too soft.
- Space cookie shapes about 1 inch apart to allow for modest spread during baking.
- Optionally refrigerate cut shapes on the baking sheet for 20-30 minutes to reduce spreading and encourage even baking.
- Avoid overbaking to keep cookies soft with lightly golden bottoms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 116mg | 5% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 236IU | 5% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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