These Christmas Shortbread Cookies are buttery, tender, and melt-in-your-mouth delicious—made with just 4 simple ingredients and a festive cherry on top. They come together in minutes, need almost no fuss, and bake up beautifully pale and delicate. Perfect for cookie trays, homemade gifts, and last-minute holiday baking.
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- Maraschino cherries, halved (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line 1–2 baking sheets with parchment paper and set aside.
- In a mixing bowl, beat the softened butter and powdered sugar together with a hand mixer or stand mixer on medium speed until creamy, light, and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Add the all-purpose flour and cornstarch. Mix on low speed until a soft dough forms. It will look a bit crumbly at first keep mixing just until it comes together and no dry patches remain.
- Scoop out about 1 tablespoon of dough per cookie and roll each portion into a smooth ball between your palms.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press the center of each ball with your thumb or the back of a small spoon to create an indentation.
- Pat the maraschino cherry halves dry with a paper towel, then place one half into each indentation, cut side down.
- Bake for 12–15 minutes, or until the bottoms are lightly golden and the tops are still pale. Do not overbake; shortbread should stay light in color.
- Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Variation
- Flavor twist: Add 1/2 teaspoon vanilla extract or 1/4–1/2 teaspoon almond extract to the dough for extra cozy holiday flavor.
- Snowy shortbread: Roll the dough balls in powdered sugar before baking for a frosted, snowy look on your cookie tray.
- Chocolate finish: After the cookies are completely cool, drizzle with melted white or dark chocolate and let set before serving.
Cooking Notes
- Oven temperatures vary, so start checking the cookies at around 11–12 minutes to avoid overbaking.
- If the dough cracks slightly when you press the indentation, gently smooth large cracks with your fingers; small cracks are normal and won’t affect the taste.
- For extra tender shortbread, stop mixing as soon as the flour and cornstarch are fully incorporated and the dough just comes together.
Serving Suggestions
- Arrange on a festive platter with other holiday cookies like gingerbread men, sugar cookies, and chocolate crinkles for a beautiful dessert spread.
- Package a few cookies in small tins or cellophane bags tied with ribbon for simple, thoughtful edible gifts.
- Serve with hot cocoa, coffee, or spiced tea for a cozy afternoon treat or a sweet finish to your Christmas dinner.
Tips
- Make sure the butter is very soft before you start; this is key to that classic, tender shortbread crumb.
- Don’t overbake the tops should stay pale. Use the lightly golden bottoms as your doneness cue.
- For make-ahead magic, freeze the baked cookies in an airtight container for up to 2 months; thaw at room temperature before serving.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 27–30 minutes
Nutritional Information (Per Cookie)
- Calories: 110
- Protein: 1 g
- Sodium: 5 mg
Frequently Asked Questions
- Can I make the dough ahead of time?
-answer Yes. You can prepare the dough, wrap it tightly, and chill it for up to 2 days. Let it sit at room temperature for 10–15 minutes until scoopable, then shape and bake as directed. - Do I have to use maraschino cherries?
-answer No. You can bake the cookies plain, top them with festive sprinkles, or use candied cherries, candied citrus, or even a small dollop of jam instead. - Why did my cookies spread too much?
-answer The butter may have been too soft or the dough too warm. Next time, chill the shaped dough balls for 10–15 minutes before baking and be sure to measure the flour and cornstarch accurately. - How should I store or freeze these cookies?
-answer Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, place them in a single layer to freeze, then transfer to a freezer bag or container for up to 2 months. Thaw at room temperature before serving.
Conclusion
These 4-ingredient Christmas Shortbread Cookies deliver maximum holiday charm with minimal effort. Buttery, tender, and crowned with a bright cherry, they’re perfect for cookie trays, gifting, or a cozy night in. With simple ingredients and an easy method, this is a recipe you’ll come back to every Christmas season.
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Christmas Shortbread Cookies
- Total Time: 27–30 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These Christmas Shortbread Cookies are buttery, tender, and melt-in-your-mouth delicious made with just 4 simple ingredients and a festive cherry on top. They come together in minutes, need almost no fuss, and bake up beautifully pale and delicate. Perfect for cookie trays, homemade gifts, and last-minute holiday baking.
Ingredients
Scale
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- Maraschino cherries, halved (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line 1–2 baking sheets with parchment paper and set aside.
- In a mixing bowl, beat the softened butter and powdered sugar together with a hand mixer or stand mixer on medium speed until creamy, light, and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Add the all-purpose flour and cornstarch. Mix on low speed until a soft dough forms. It will look a bit crumbly at first—keep mixing just until it comes together and no dry patches remain.
- Scoop out about 1 tablespoon of dough per cookie and roll each portion into a smooth ball between your palms.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press the center of each ball with your thumb or the back of a small spoon to create an indentation.
- Pat the maraschino cherry halves dry with a paper towel, then place one half into each indentation, cut side down.
- Bake for 12–15 minutes, or until the bottoms are lightly golden and the tops are still pale. Do not overbake; shortbread should stay light in color.
- Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- This recipe makes about 24 cookies, depending on how large you roll each dough ball.
- For the best melt-in-your-mouth texture, the butter should be very soft but not melted before you start.
- If your kitchen is warm and the dough feels too soft, chill it for 10–15 minutes before shaping or baking to help the cookies hold their shape.
- Blotting the maraschino cherries dry keeps excess moisture from seeping into the cookies as they bake.
- Shortbread is meant to be pale; pull them from the oven as soon as the bottoms turn lightly golden.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert, Cookies, Christmas
- Method: Baking
- Cuisine: Scottish-inspired, American holiday
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4 g
- Sodium: 5 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: Christmas shortbread cookies, 4 ingredient cookies, maraschino cherry cookies, holiday cookie tray, easy butter cookies
