These classic shortbread cookies are buttery, crumbly, and perfect for Christmas gift-giving. This basic holiday cookie comes together easily with just four simple ingredients.
Prep Time 25 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Additional Time 30 minutesminutes
Total Time 2 hourshours
Servings 18
Ingredients
1cup(227g)unsalted butter, softened
½cup(60g)confectioners' sugar
3cups(390g)all-purpose flour
¼teaspoonsalt
Instructions
Preheat the oven to 275°F. Line 2 baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand-held mixer, beat the butter and confectioners' sugar together until well combined, about 90 seconds.
Add the flour and salt and continue to mix until crumbly. The cookie dough should be crumbly but hold together when squeezed.
Turn the dough out onto a piece of parchment paper and knead lightly until it holds together. Shape the dough into a ball. Gently flatten the dough ball into a disc.
Lightly flour the work surface and roll the dough into a 3/8-inch thickness.
Cut out cookies using a 2-inch round cookie cutter and place them 2 inches apart on the prepared baking sheet. Gather all the dough scraps and continue rolling and cutting until the dough is used up.
If desired, lightly grease a cookie stamp and gently press it over the center of the cookie cut out. If the cookie gets stuck to the stamp, carefully peel it off. Sprinkle the top of each cookie with coarse sugar.
Refrigerate the cookies for 30 minutes to 1 hour before baking. This step is completely optional but the texture comes out so much better.
Bake one cookie sheet at a time for 55-65 minutes, rotating halfway through, until the cookies are just starting to develop color.
Cool the cookies on the baking sheet for 10 minutes then transfer them to a wire rack to cool completely.
Notes
Take the cookies to another level by dipping them halfway in melted chocolate once they’re baked and cooled.
If you have the time, I highly recommend refrigerating the unbaked cookies in step 8. This isn’t necessary to keep the cookies from spreading during baking but it does yield a lighter, softer texture.
Make ahead tip
The cookie dough can be made ahead and stored in the refrigerator for up to 1 week or in the freezer for up to 4 weeks. Prepare through step 4 then wrap tightly in plastic wrap. When you are ready to make the cookies, let the dough soften just enough to roll the dough and cut out the cookies.
Baked cookies will keep up to 1 week stored in an airtight container at room temperature or up to 4 weeks in the freezer.