Easy Christmas Shortbread Cookies are simple to make and loaded with festive sprinkles, making this recipe the perfect addition to your holiday cookie platter!
So who’s already been baking Christmas cookies? Eating Christmas cookies is one of my very favorite holiday pastimes, and baking them is a close second. These Easy Christmas Shortbread Cookies are a family favorite that’s always on my December baking list, and I’m excited to be sharing them with you today!
First off, shortbread is deliciously addictive, seeing as how the predominant ingredients are butter and sugar. Can I get an amen? Seriously, I find it impossible to eat just one…or seven.
Secondly, shortbread is very easy to make, particularly this recipe, which assembles the cookie dough in a food processor. The ingredients are basic staples that you most likely already have in your refrigerator and pantry. There’s some chilling time and baking time to these Easy Shortbread Christmas Cookies, of course, but the hands-on time is extremely quick and effortless. In fact, this is a great cookie to bake with little ones who have short attention spans…not that I have any experience with such. 😉
Finally, these simple shortbread cookies are positively bursting with festive holiday sprinkles. Sprinkles make everything more fun, am I right? And sprinkles add both color and texture. You’ll love the crunch of the sprinkles in the tender, velvety shortbread…YUM.
I’m all about variety when it comes to holiday baking. It’s fun to make some impressive and even frou-frou treats for the cookie platter, but I really strive to balance out those time- and labor-intensive recipes with other cookies that are quick and easy to make while still being tasty and cute. And even better if those simple recipes simultaneously cover the classics, like ginger cookies and snowball cookies and thumbprint cookies…and good ol’ shortbread!
Easy Christmas Shortbread Cookies may not be the fanciest treats in the Santa Claus cookie jar, but they’re pretty darn effortless to whip up and they’re deceptively delicious. Happy holiday baking!
Helpful Tips, Tricks, & Equipment
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- For the sprinkles in these cookies, I used a combination of nonpareils and jimmies in shades of red, green, and white. Feel free to change up the color of the sprinkles to celebrate other holidays or occasions, however. You can also use different shapes of sprinkles. Just keep in mind that if you use flat sprinkles that have been cut into shapes (like little green Christmas trees and yellow stars, for example), the shapes are going to get buried in the dough and sliced at weird angles and you won’t be able to tell what they are anyway.
- To achieve round logs of dough, I shape them the best I can and then lightly roll them on the counter like a rolling pin after they’re wrapped in plastic wrap.
- While the first sheet of cookies is baking, take the second log of cookie dough out of the freezer, slice it, and arrange cookies on second cookie sheet so that it’s ready to pop in the oven as soon as the first sheet comes out.
- I’ve shared it before and I’ll share it again…this is my favorite large rimmed baking sheet. I have a bunch of ’em and I use them for different reasons just about every single day.
- This recipe is great for make-ahead treats. The cookie dough can be whipped up ahead of time and then sliced and baked when you’re ready. Since this dough is formed into logs, wrapped in plastic wrap, and chilled before baking, you can refrigerate it for up to a week or freeze it for even longer (although I’d recommend sticking the wrapped logs in a freezer-thickness gallon-sized baggie for extra protection from freezer burn).
- If you freeze your shortbread logs long enough to freeze solid, you’ll need to let them thaw in the fridge (like, overnight) before slicing and baking.
- For a special touch, you can drizzle or dip these cookies in melted white, dark, or milk chocolate, similar to these Coconut Shortbread Cookies.
Adapted from Pistachio Shortbread Cookies
♥More festive & sweet Christmas treats…
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