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