If you are looking for a classic shortbread cookie recipe to bake for the holiday season, I have one for you to try. This particular recipe is a favorite of mine, especially for Christmas. Shortbread cookies are a must for your holiday baking list. They are versatile so you can mix it up with add-ins like mini chocolate chips, colored sugars or dried cranberries. Easy to bake. Delicous. And they keep for weeks so you can bake ahead.
I bake shortbread cookies using a mini cookie scoop but you can use a Tablespoon measuring spoon. Just scoop the dough using the Tablespoon, pack it in and then remove the formed cookie ball. Roll smooth with your hands. Stamp using a pretty cookie stamp if you have one or use a glass dipped in sugar to press down slightly. You can also use a fork to push down the cookie ball as in a peanut butter cookie. The cookies will spread a bit but basically will maintain the shape they are when put into the oven.
Sprinkle with your choice of white sanding sugar or use red & green for the holidays. Bake in a slow oven. I bake at 300 degrees for 25 minutes. You’ll want to remove the cookies when the cookies are still pale, with just a hint of brown around the edges. Be patient and allow the shortbread cookies to cool on the cookie sheet to avoid crumbling. Now is a good time to add additional sanding sugar if you want a bit more shimmer.
This easy recipe for shortbread cookies is very buttery with a delectable flavor of vanilla. They are a slightly dense cookie, somewhat crumbly, but once you take a bite, they melt in your mouth. I worked with this recipe to allow a buttery rich cookie that travels well. We shipped thousands of these cookies each year in our cookie bakery last year so we needed a cookie that wouldn’t arrive in crumbs.
I won’t miss baking all those shortbread cookies this year now that we’ve closed the bakery. This cookie recipe that I’ve adjusted down to bake only 20 cookies will supply my family with plenty of shortbread this Christmas. And if we crave more cookies, it’s so easy to bake another batch!
I purchased my beautiful terra cotta cookie stamps many years ago from a family based company then in Oregon. Its called Rycraft and you can order them online. They are available other stores also online, just search for “cookie stamps” if you’d like one or two for yourself. Otherwise use the tines of a fork to press down or use a glass dipped in sugar.
I hope you’ll enjoy trying this shortbread cookie recipe! My holiday baking is just beginning with visions of sugar cookie snowflakes, gingerbread and thumbprints in my head. I love to bake many varieties of cookies at Christmas, a family tradition from when I grew up on a farm and baked up to 20 types of cookies each year with my Mom and my sister. One day at a time. One batch of cookies at a time.
Wishing everyone a Happy Holiday season and hoping you’ll find time to bake at least one cookie batch at home this year.
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- 6 ounces butter (3/4 cup)
- ½ cup white granulated sugar (3½ ounces)
- 1 tsp pure vanilla
- 1¾ cup all purpose flour (8 ounces)
- ¼ tsp salt
- sanding sugars for sprinking, white, red, green as desired
- Cream butter and sugar
- Add vanilla
- Mix in flour and salt until combined and a stiff dough forms.
- Form 20 cookies using a small cookie scoop or use one Tablespoon for each cookie. Scoop dough into tablespoon. Remove dough from scoop or tablespoon and roll with hands until smooth.
- Place cookies on parchment or silpat lined cookie sheet and press down using cookie stamp, fork tines or a glass dipped in sugar to flatten just slightly.
- Sprinkle with desired sugars, use white sanding sugar or red/green sugars for holiday cookies.
- Bake at 300 degrees for 25 minutes.
- Spinkle additional sugar after baking if desired.