This recipe for Christmas shortbread cookies has been my holiday anchor for years. I first learned the technique during a blustery December when I needed an easy, make-ahead treat to bring to a family cookie swap. The result was a simple dough with a tender, sandy crumb and a gentle buttery flavor that never overpowers the other elements on a dessert table. Every year these small, pale rounds filled with festive sprinkles return as a crowd favorite; they are the cookies grandparents remember and children insist on decorating.

What makes these cookies special is the balance of texture and restraint. The addition of cornstarch to the flour gives the crumb a melt-in-the-mouth softness, while keeping the cookies pale and delicate preserves that classic shortbread look. I love the combination of clear vanilla and a whisper of almond extract for a subtle, festive aroma. They are forgiving to make, easy to portion with a small scoop, and keep beautifully when stored properly, which makes them ideal for holiday trays, gift tins, or a quiet afternoon with a cup of tea.

Ingredients

• Unsalted butter: 3/4 cup, softened to room temperature. Use a high-quality European-style butter if you can for a richer mouthfeel; plug-and-play brands like Kerrygold or Plugra work beautifully. Butter temperature should be soft but not greasy.
• Powdered sugar: 2/3 cup, sifted. The fine texture incorporates smoothly and keeps the cookies tender. King Arthur and Domino are reliable choices.
• Clear vanilla extract: 1 teaspoon. Clear vanilla keeps the dough pale; use pure extract rather than imitation for the best flavor.
• Almond extract: 1/4 teaspoon. A whisper of almond extract adds holiday warmth; if you prefer, replace with an equal amount of extra vanilla.
• All-purpose flour: 1 3/4 cups. Spoon and level when measuring to avoid compacting flour, which leads to dry cookies.
• Cornstarch: 3 tablespoons. This is the secret to a tender, short crumb—do not skip it.
• Salt: 1/4 teaspoon. Balances the sweetness and enhances the butter aroma.
• Holiday sprinkles: As needed for garnish — jimmies or nonpareils both work. Choose small sprinkles so they sit nicely on the flattened tops.

Instructions

Preheat and prepare: Preheat the oven to 325 degrees F and line two baking sheets with parchment paper. Working with two sheets allows you to prepare a full batch and rotate sheets halfway through baking for even color. Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat 3/4 cup softened unsalted butter with 2/3 cup sifted powdered sugar on medium for about 2 minutes until light and fluffy. Scrape the bowl once or twice to ensure even creaming. Properly creamed butter traps tiny air bubbles that help the texture remain tender rather than dense. Add extracts: Add 1 teaspoon clear vanilla extract and 1/4 teaspoon almond extract to the butter and beat for another minute. The extracts melt into the fat and distribute aroma throughout the dough, so take that extra minute to incorporate fully. Combine dry ingredients: Whisk together 1 3/4 cups all-purpose flour, 3 tablespoons cornstarch, and 1/4 teaspoon salt in a separate bowl. Whisking removes lumps of cornstarch and ensures the dry mix blends smoothly into the butter. Incorporate the flour: With the mixer on low, add the flour mixture in several additions, allowing each portion to incorporate before adding more. This prevents a cloud of flour and helps the dough develop an even texture. Once all flour is added, increase the speed to medium and beat for an additional 30 to 45 seconds until the dough looks cohesive and slightly fluffy. Chill briefly: Remove the paddle, gather the dough into a ball, and refrigerate for 15 minutes. Chilling firms the dough so it scoops cleanly and maintains shape in the oven. Portion and shape: Using a 1 1/2-inch cookie scoop (about 1 1/2 tablespoons), portion the dough and roll each scoop gently in your palms to smooth. Place dough balls about 2 inches apart on the prepared sheets. Flatten each ball with the tines of a dinner fork until about 1 1/2 inches in diameter, then top each with sprinkles. Bake with care: Bake for 12 to 14 minutes at 325 degrees F, rotating sheets halfway through. Watch color closely: the cookies should remain a pale cream and should not brown. Remove when edges are set but centers are still soft to the touch. Cool: Allow cookies to cool on the baking sheet for 10 to 15 minutes, then transfer to a wire rack to cool completely before serving or storing.

Storage Tips

Store the cooled cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container with layers separated by parchment for up to 3 months. To refresh slightly softened frozen cookies, let them sit at room temperature for 20 to 30 minutes or warm gently in a 300 degrees F oven for 4 to 6 minutes. Avoid refrigeration, which can dry them out. For gift tins, place a thin sheet of parchment between layers to protect delicate surfaces.

Ingredient Substitutions

If you need to adapt the recipe, be mindful of texture. For dairy-free versions use a reliable vegan butter stick measured 1:1 and chill the dough a little longer to firm up. For gluten-free options replace the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum and reduce cornstarch by 1/2 tablespoon if the blend already includes starches. Skip the almond extract to avoid tree-nut allergens or replace it with an equal amount of orange or lemon zest for a citrus note. Avoid swapping cornstarch for more flour; it will produce a firmer, less tender cookie.

Serving Suggestions

Serve these cookies on a holiday platter with contrasting textures: pair them with jam-filled thumbprints, ginger snaps, or small squares of dark chocolate. They are lovely alongside mulled cider or strong black tea. For a grown-up twist, serve with a small wedge of sharp cheddar or a spoonful of salted caramel for dunking. Garnish plates with fresh evergreen sprigs and cranberries for a festive presentation.

Cultural Background

Shortbread has roots in Scotland where its crumbly texture and rich butter content became a celebratory treat. Traditionally made with a simple ratio of one part sugar to two parts butter to three parts flour, the version I share leans on cornstarch to modernize the texture into a more tender, melt-away bite. These small, fork-pressed rounds echo classic shortbread but are adapted for festive decorating and easier portioning so they fit neatly into holiday tins.

Seasonal Adaptations

Change the extract profile for different holidays: swap the almond extract for peppermint around Christmas, or stir in 1/2 teaspoon ground cinnamon and a pinch of nutmeg for autumn gatherings. For Valentine s, use heart-shaped sprinkles and a dusting of pink sanding sugar. In summer, top with a tiny dollop of raspberry jam after baking for a quick jammy shortbread. The dough is forgiving and accepts small amounts of mix-ins without losing structure.

Success Stories

One memorable success was when I brought these cookies to a neighbor s holiday open house; someone commented they tasted like the ones their grandmother made. Another time, I made a double batch and froze half shaped and ready; on a busy morning I baked a tray from frozen and had warm cookies within minutes for a surprise brunch. Readers tell me they appreciate the minimal decoration and the way these cookies travel well in tins.

Meal Prep Tips

For easy meal prep, portion the dough using a 1 1/2-inch scoop and freeze the scooped balls on a sheet pan until firm, then transfer to a freezer bag. When ready to bake, place frozen balls on parchment and add an extra 1 to 2 minutes to the bake time. This method keeps the dough fresh and saves time on busy holidays. Label tins with bake dates and rotate stock so the oldest cookies are used first.

These cookies are a small, joyful project that reward careful attention to color and texture. Whether you are gifting tins, setting a festive table, or just craving a classic buttery treat, these shortbread rounds come together with little fuss and a lot of holiday cheer. Enjoy the process and make the flavor your own.