Shortbread Cookies

December is just a couple days away, which means holiday baking is about to get started…if it hasn’t already! I am still trying to finalize my cookie list! Every time I think I have it done, I come across a new recipe or see a picture of the most delicious looking cookies and my mind starts to change…gah, the struggle is real. Or is it just me?

There are two cookies that I know I will be making; sugar cookies and shortbread! In my opinion, two of the most classic Christmas cookies. Sugar cookies are just a favourite and shortbread is just a necessity. As a kid, I remember going to family Christmas gatherings and stuffing my face FULL of shortbread, so much that my stomach was always hurting by the time we left.

Shortbread is usually always a hit! I love that (like sugar cookies) you can dress them up or leave them bare, they are delicious either way. This year, I’ve decided to go with dipped shortbread cookies..mmmm! I went with white chocolate, only because it seems more festive??? Then I sprinkled some green and red sprinkles on top, super cute! I loved how they turned out!


Shortbread Cookies


1 + 1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 tsp salt
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract


  1. In a small mixing bowl, whisk together the flour, cornstarch, and salt. Set aside.
  2. In an electric stand mixer bowl, fitted with a paddle attachment, cream butter until smooth. Add in the sugar and beat until smooth. Add in vanilla. Slowly, add in the flour mixture until just combined.
  3. Bring dough together and flatten. Wrap dough in plastic wrap and chill for at least an hour.
  4. Remove dough from fridge and let it soften for about 10 minutes.
  5. Pre-heat oven to 350 degrees F. and line baking sheets with parchment paper. Set aside.
  6. On a lightly floured surface, roll out dough and cut out into desired shapes, placing them onto prepared baking sheets. Bake cookies for 8 minutes or until edges are golden. Let cookies cool on baking sheet for 5 minutes before transferring to cooling rack. Enjoy!
  7. Optional – dip cookies in chocolate and decorate with festive sprinkles. Or drizzle melted chocolate across tops of cookies.

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