This Christmas shortbread cookie recipe has been a holiday anchor in my kitchen for years. I discovered the combination of cornstarch and powdered sugar during a December when I wanted a delicate cookie that would hold its pale color under bright holiday lights — not darken, not spread, just a soft, buttery bite flecked with festive sprinkles. The dough comes together quickly, keeps a cool texture that’s easy to shape, and bakes into small rounds that are crisp at the edges and tender in the center. Each bite is simple: butter, sugar, a whisper of vanilla and almond, and a soft sandy crumb that literally melts when it reaches your tongue. I first made these as a last-minute addition to a neighborhood cookie swap. I remember knife-scraped wooden boards, laughter from the kids spraying sprinkles everywhere, and the quiet satisfaction of plates emptied before I had a chance to label them. They’re not fussy — no chilling overnight required — but they carry the sort of homemade charm that makes guests think you planned for hours. If you love short, buttery cookies that let a quality butter and pure extracts shine, these will become a holiday staple.

Ingredients

• Unsalted butter: Use 3/4 cup (1½ sticks) of high-quality unsalted butter, softened to room temperature. I prefer European-style butter (82–85% fat) for a richer flavor — plug it into the recipe at room temperature so it creams smoothly.
• Powdered sugar: 2/3 cup, sifted. Powdered sugar dissolves into the butter for a fine, tender crumb; sifting removes lumps and prevents streaks in the dough.
• Vanilla extract: 1 teaspoon clear vanilla — clear keeps the dough pale for decorating, but pure vanilla extract also works for a deeper flavor.
• Almond extract: 1/4 teaspoon; this small amount adds a complementary nutty note without dominating the buttery profile.
• All-purpose flour: 1 3/4 cups, spooned and leveled. This structure provider creates the cookie body while keeping the bite light when combined with cornstarch.
• Cornstarch: 3 tablespoons. Cornstarch is the secret to that tender, melt-in-your-mouth texture; it shortens gluten and gives a fine, sandy crumb.
• Salt: 1/4 teaspoon to balance sweetness and enhance butter flavor.
• Topping: Holiday sprinkles, jimmies, or nonpareils as needed for decoration; press gently into dough before baking so they adhere.

Instructions

Preheat and prepare pans: Preheat your oven to 325°F. Line two baking sheets with parchment paper so the bottoms stay pale and the cookies don't stick; this low oven temperature prevents browning while ensuring the centers set. Position racks in the center and upper third of the oven to rotate sheets halfway through baking. Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter with the sifted powdered sugar on medium speed for about 2 minutes until the mixture is light and aerated. Scrape the bowl once during creaming to ensure even texture — you’re looking for a pale, fluffy mixture with no sugar grit. Add extracts: Add the clear vanilla and almond extract, then beat on medium for 1 minute to distribute flavor evenly. The extracts will perfume the butter without adding moisture; avoid overbeating to keep the mixture from becoming too aerated. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until homogenous. This step removes lumps and ensures the cornstarch is evenly dispersed so every bite has the same delicate crumb. Incorporate dry ingredients: With the mixer on low, add the dry mix gradually in three additions, allowing each portion to incorporate before adding the next. Once combined, increase speed to medium and beat 30–45 seconds until just combined; stop as soon as you see no streaks of flour — overmixing develops gluten and toughens the texture. Chill dough: Refrigerate the dough for 15 minutes. This firms the butter so scooped portions hold their shape and prevents excessive spreading during baking. If your kitchen is warm, extend chilling by 5–10 minutes. Scoop, shape and decorate: Use a 1½-inch cookie scoop to portion the dough, then roll gently between your palms for a smooth round. Place dough balls 2 inches apart on prepared sheets. Flatten each ball slightly with fork tines until about 1½ inches in diameter, then press sprinkles gently into the top so they adhere without melting into the dough. Bake and cool: Bake for 12–14 minutes, rotating sheets between racks and swapping positions halfway through. The cookies should be set and pale with lightly firm edges. Allow them to cool on the baking sheet for 10–15 minutes to set, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight tin layered with parchment to prevent sticking. At room temperature they stay tender for up to 5 days; refrigeration will dry them out, so avoid it unless your kitchen is very warm. For longer storage, freeze baked cookies in a single layer on a sheet until firm, then transfer to a resealable bag; they keep well for up to 3 months. Reheat briefly in a warm oven (275°F for 5 minutes) to refresh the texture if needed.

Ingredient Substitutions

If you need dairy-free options, replace butter with a high-fat vegan butter and reduce chill time slightly — note texture will be a touch different but still pleasant. Swap clear vanilla for pure vanilla if you don't mind a touch of color change. For a gluten-free version, use a 1-for-1 gluten-free baking flour blend with xanthan gum; the texture will be a little crumblier but still enjoyable. Reduce or omit almond extract for nut-free households.

Serving Suggestions

Serve these delicate rounds on a festive platter with other bite-sized treats like spiced pecans and dark chocolate squares. They pair beautifully with tea, coffee, or a cup of mulled cider. For a simple gift, stack six to eight cookies, tie with baker's twine, and tuck in a sprig of rosemary or mini candy cane for a seasonal touch. Garnish plates with extra nonpareils or a dusting of powdered sugar.

Cultural Background

Shortbread has Scottish origins and has been a holiday favorite for centuries, traditionally made with equal parts butter, sugar, and flour. This modern version leans toward that heritage but softens the structure with cornstarch — a technique frequently used to achieve a tender crumb in shortbread-style cookies. Over time, shortbread adapted from large wedges to small rounds and bite-sized cookies ideal for sharing at gatherings and festive celebrations worldwide.

Seasonal Adaptations

In winter, add a pinch of ground ginger or cinnamon to the dry mix for warm spice notes. For a spring or Easter twist, fold in finely grated lemon zest and top with pastel sprinkles. Around Christmas, swap sprinkles for crushed candy cane on half the batch for a peppermint variation. You can also dip half of each cooled cookie in melted chocolate and sprinkle with festive decor for an upscale look.

Meal Prep Tips

To save time before a party, scoop the dough onto a parchment-lined tray and flash-freeze the balls. Once firm, store them in a freezer bag; bake from frozen, adding an extra minute or two to the bake time. This makes it simple to produce fresh cookies on demand. Alternatively, bake a day ahead and store in a sealed container to free up oven space for other dishes on the holiday day.

These shortbread rounds are a humble yet elegant holiday staple — unfussy to make, universally loved, and endlessly adaptable. I hope they become part of your celebrations and create as many warm memories as they have in my family.