christmas shortbread cookies

Jingle Bell Bites are tiny holiday shortbread cookies speckled with green and red nonpareils for fun Christmas cheer!  These Christmas shortbread sprinkle cookies are perfect for a Christmas treat bag!

Jingle Bell Bites (Holiday Shortbread Cookies)

unsalted butter (, at room temperature (plus more to butter the pan))

sugar

almond or vanilla extract

all-purpose flour

salt

Christmas colored nonpareils

Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8x8-inch pan, then line with parchment paper, pressing the sides and corners to stick.

In a large mixing bowl, beat the butter, sugar and extract at medium speed until creamy, about 1-2 minutes. Add the flour and salt. Mix on low speed until a dough forms. It will be crumbly for a while, but keep beating. Stir in the nonpareils until evenly distributed.

Transfer the dough to the lined pan and press evenly into the bottom. Use the parchment paper to lift the dough from the pan and transfer to a cutting board. Cut the dough into 1/2-inch square pieces (a pizza cutter works well). Place the squares 1/2-inch apart on an ungreased baking sheet; discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin to brown.

Recipe Source: Adapted from Land O Lakes

Almond Crescent Cookies, almond, pecan or walnut these melt in your mouth Christmas Cookie Recipe are a must make. Delicious.

Almond Crescent Cookies

butter*

salt ((if you use unsalted butter add 1/4 teaspoon salt))

finely chopped fresh almonds, walnuts or pecans

all purpose flour ** ((if you

Pre-heat oven to 350°  In a large bowl beat butter until fluffy, add sugar and beat again until fluffy. Scrape down the sides of the bowl and add nuts, flour ** (add 2 cups to start and 1 tablespoon at a time (up to 8 tablespoons if needed See Note Above!) ) and salt. Beat  on low until combined.

 Bring dough together with your fingers.  Break off small pieces and form into a crescent shape.  Place on un-greased cookie sheets and bake for approximately 15 minutes . While cookies are still warm roll in icing/powdered sugar or let cool and dust with icing sugar.   Enjoy!

Funfetti Christmas shortbread cookie bites are little bites of buttery melt-in-your-mouth shortbread packed with festive sprinkles for a fun holiday treat. 

Christmas Shortbread Cookie Bites

cup confectioners' sugar

teaspoon vanilla extract

teaspoon salt

cups all-purpose flour

sprinkles, Christmas-coloured

Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.

Add vanilla and salt and beat until incorporated. Add flour and sprinkles and beat until mixture forms into a shaggy dough.

Use your hands to shape the dough into a ball. The dough will be slightly dry, but it will soften up as you work with it. Then, divide the dough into 2, and place each dough ball into a sandwich-sized ziploc bag and seal. Use a rolling pin and roll the dough inside the sealed ziploc bag to spread it out. It will be roughly 1/2-inches thick when rolled. Refrigerate for 2 hours, up to overnight.

Preheat oven to 350 F. Line a half sheet baking pan with a silicone baking mat or parchment paper.

Take one of the flattened doughs at a time and cut off the ziploc bag. Chop the dough into small 1/2-inch squares, and place on the baking sheet about 1/2-inch apart. Transfer back to the refrigerator while you wait for the oven to preheat. Bake for 8-10 minutes until just starting to brown on the edges.

Allow cookies to cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.

OPTIONAL: Once cooled, melt 1/2 cup of white chocolate and green food colouring to half, and red food colouring to the other half. Then, use a piping bag and fine round tip or a spoon to drizzle over the cookies.

I made these and my family  just loved them! They are amazing the the red and green make them so fun and I swear............taste even more delicious!  Thanks for the recipie.

Cranberry orange shortbread cookies are bursting with flavour from dried cranberries and fresh orange zest. These easy cookies are rolled, sliced and baked. 

Cranberry Orange Shortbread Cookies

unsalted butter, softened to room temperature

confectioners' sugar

vanilla extract

tablespoon orange zest (zest from 2 oranges)

dried cranberries, chopped

Add vanilla, orange zest, and salt and beat until incorporated. Add flour and cranberries and beat until mixture forms into a dough.

Use your hands to shape the dough into a ball. The dough will be slightly dry, but it will soften up as you work with it. Then, roll the dough into a log, 2-inches in diameter. You can roll it thicker but you will get less cookies out of it. 

Wrap the log tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.

Preheat oven to 350 F. Line a half sheet baking pan with a silicone baking mat or parchment paper.

Cut the dough into 1/4-inch to 1/2-inch slices, and place on the baking sheet about 1/2-inch apart. Bake for 10-12 minutes until just starting to brown on the edges.

Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.

Cranberry orange shortbread. Very good recipe. Simple to make, tasty, keeps well. Will make again for sure. Thx for sharing

Hi, first of all, theese cookies are awesome! So so delicious and soft, just perfect. 
I have a question for the next time I will be making them, it's about freezing. Do you freeze theme before or after baking, and if before, how do you bake them after that? Thanks in advence for reply :D

Cut out shortbread cookies are soft, buttery, and melt in your mouth. Made with a simple 5-ingredient cookie dough and decorated with optional royal icing.

Cut Out Shortbread Cookies

tablespoons meringue powder

cup room temperature water

gel food coloring

sprinkles (if using)

Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.

Add vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).

Use your hands to shape the dough into a disc and wrap it tightly in plastic cling wrap. Chill for 30 minutes.

Remove the dough from refrigerator and transfer to a lightly floured surface. Use a rolling pin to roll the dough out until it is 1/4-inch thick. Use Christmas cookie cutters (or other cookie cutters) to cut out different the cookies.

Transfer the cookies to a large cookie sheet lined with a silicone baking mat or parchment paper, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.

Preheat the oven to 350 F. While the oven is preheating, transfer the cookie sheet into the refrigerator to chill (about 10 minutes).

Bake cookies for 10-12 minutes, until the edges start to turn golden brown. Leave the cookies on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.

In medium mixing bowl, whisk together confectioners' sugar and meringue powder.  Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (a teaspoon at a time). If you find the icing too thin, add a little more sugar.

To colour the icing, add gel food colouring. You can also use liquid food colouring, but this will have a slight effect on the consistency of the icing. You may need to add a little more sugar to get the consistency right.

Make the Shortbread Cookies:

Transfer the icing into a piping bag fitted with a no.3 round piping tip (up to a no.5 round tip). Outline the base colour of the cookie, leaving about ⅛-inch from the edge, and fill in the inside. Allow the base to dry and set so that when you add icing on top, it won't smudge or blend into each other, about 20-30 minutes.

Use the same piping tip (or you can use a finer tip such as a no. 1 round tip) to add finer details such as lines and dots.

Decorate the Cookies:

These 3-Ingredient Scottish Shortbread Cookies&nbsp;come from an old family recipe that has been passed down for generations, and they're perfect for holiday baking!

3-Ingredient Scottish Shortbread Cookies

all-purpose flour, not sifted

(2 sticks) salted butter, softened

Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone mats; set aside.

In the large bowl of a stand mixer fitted with the paddle attachment, combine flour, softened butter, and powdered sugar. Mix on medium speed until completely combined and a soft dough forms. The mixture will look dry and crumbly at first, but let the mixer keep running for a few minutes and the dough will eventually form into a soft ball.

Roll out dough on a lightly-floured surface (to about ¼-inch thickness, or slightly thicker).

Use cookie cutters, biscuit cutters, or a sharp knife to cut out desired shapes. Place shapes on prepared baking sheets. Pierce with a fork.

Bake for 20 minutes, or until just lightly browned.

Cool on a wire rack.

These easy, melt in your mouth 3 Ingredient Shortbread Cookies, are a must for every Holiday Cookie Tray. All you need is flour, butter and sugar.

3 Ingredient Shortbread Cookies

salted butter* (softened)

all purpose flour**

In the stand up mixer or with a hand beater cream the butter and sugar for a 1-2 minutes or until light and fluffy.Add the flour and mix on low just until the dough starts to come together.

On a lightly floured flat surface gently form the dough into a ball (see note). Wrap the dough in plastic wrap and refrigerate for at least 60 minutes.

Roll the dough to about ½ inch thick and cut out with your favourite cookie cutters. Place on the prepared cookie sheet and refrigerate while the oven is pre-heating.

Pre-heat oven to 325F (160C).

Bake for approximately 10-12 minutes or until the edges are just starting to turn lightly golden. Let cool for a bit on the cookie sheet then move to a wire rack to completely cool. Be sure to let the shortbread cool completely before eating, because they really do taste better. Enjoy!

So simple and delicious!  The dough came together easily and rolled out perfectly.  The recipe is a keeper.

Receipe wonderful like all of yours made the whipped shorbread cookies husband ate all he is old school Italian...Cannot wait to make the shortbread S SHAPHEd COOKIES  My grandmother came here from Italy and she baked a basket everyyear  to die for

You are correct! The oven is off, but the cookies are delicious! And so easy to make. I’m going to make these one of my main Christmas cookie recipes and then decorate every dozen or so differently. Thanks!

This recipe is so easy, thank you for sharing. Honestly, I'm not much of a baker, so I wasn't sure how they would turn out. While I was out picking up the 3 ingredients, I came across a couple big bars of candy coating chocolate on clearance - I figured this was a test batch anyway,why not try dipping a few for a little extra something.  I'm just finishing up my 5th batch of these scrumptious "why not" chocolate dipped shortbread cookies, they are a hit! I've received so many compliments. I do half the batch  regular shortbread, a quarter batch dipped in white chocolate with milk chocolate drizzle, and the last quarter is milk chocolate with white chocolate drizzle. No more bringing chips ahoy to the cookie swaps for me!!! Thank you so much for sharing your simple, no fail recipe!

I used the powdered sugar and it worked beautifully.
I also dusted the cookies immediately after they came out of the oven with a little caster sugar and let the cool on the dry rack.
It was most delicious.
Thank you
Natasha du Plooy

I going to make them round for regular shortbread

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Top Tags

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The most viewed christmas shortbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine