Easy Christmas Shortbread Cookies

These classic holiday cookies are easy to make using a handful of pantry staples.

Course Dessert

Cuisine American, Western

Prep Time 10

Cook Time 12

Servings

Calories 126kcal

Preheat oven to 350F / 176C.
Line a cookie sheet with parchment paper.
Using an electric mixer, beat together butter, sugar and vanilla.
In a separate bowl, combine flour, salt, cinnamon, nutmeg, and ginger.
Add the combined dry ingredients to the butter mixture and mix well.
Wrap the dough in plastic wrap and refrigerate for 2 hours.
Then roll out the dough to half-inch thick, use cookie cutters to cut into festive shapes and transfer to cookie sheet.
Bake for 10-12 minutes, until the bottom is lightly golden brown. Remove from oven and transfer to a wire baking rack to cool.

In a small bowl, combine powdered sugar, water, and corn syrup. Add food coloring if desired, or leave it white as I did.
When cookies are completely cooled, add the frosting and top with festive sprinkles.

Beat the butter and sugar well but avoid overmixing the dough when you add the additional ingredients. Just mix enough to incorporate everything.
Be sure to refrigerate the dough before rolling and work quickly once you begin to roll out the cookies. If the dough gets too soft, pop it into the freezer for a few minutes before proceeding.
Leave about 1-inch between the dough shapes to allow them room to spread while baking.
You can also refrigerate the cut shapes on the cookie sheet for 20-30 minutes before baking to prevent spreading and ensure even cooking.
Avoid overbaking the cookies.

There are 6 Blue Plan SmartPoints in a serving.