I don’t know about you, but I start planning my holiday baking weeks in advance—sometimes even before the calendar turns to December. Certain cookies simply don’t hold up well when made ahead, but thankfully others freeze beautifully, allowing you to get a jump on your baking list. These shortbread cookies fall firmly into that second category, making them perfect for anyone who loves to get a head start on holiday prep.
I’ve always been a sucker for shortbread cookies, especially during the holidays. There’s something irresistible about their tender, buttery crumb, and I usually have to hide them from myself to avoid polishing off the batch before company arrives. Despite their elegant look, these cookies are wonderfully simple to make and require just four basic ingredients. The key to achieving the lightest, most delicate texture is to start with butter that’s fully softened to room temperature—this makes all the difference in how the dough comes together.
I chose to keep my cookies understated with a light dusting of powdered sugar, which really lets the buttery flavor shine. However, shortbread is incredibly versatile, so feel free to make them your own. You can leave out the chocolate chips I used and instead drizzle the tops with dark melted chocolate, brush on a simple glaze, or add a festive touch with colored sprinkles. No matter how you decorate them, these cookies are sure to become a holiday favorite.
Buon Appetito!
Deborah Mele
Ingredients
- 3 Cups Unsalted Butter, Softened
- 1 1/2 Cups Sifted Powdered Sugar
- 4 1/2 Cups All-purpose Flour
- 1 1/2 Cups Cornstarch
- 1 1/2 Cups Mini Chocolate Chips (Optional)
Instructions
- Preheat oven to 300 degrees F. and line three baking sheets with parchment paper.
- Using a stand mixer with a paddle attachment, beat together the butter and sugar until very light and fluffy.
- In another bowl, stir together the flour and cornstarch.
- Slowly add the flour mixture into the butter mixture beating on low until just mixed.
- If adding chocolate chips, stir them into the batter now.
- Scoop the dough by the tablespoon, and roll into a ball.
- Place on baking sheet spacing cookies out at least an inch between.
- Press the top of each cookie with a fork to create an indentation.
- You can also use your thumb or spoon for thumbprint cookies.
- If adding sprinkles, add them before baking.
- If making thumbprint cookies, add a spoonful of jam into the indentation created.
- Bake for 20 minutes, then cool on the pan.
- Either dust with powdered sugar or drizzle with chocolate when cool.
Nutrition Information:
Yield: 30
Serving Size: 1
Amount Per Serving:
Calories: 319Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 5mgCarbohydrates: 31gFiber: 1gSugar: 10gProtein: 3g