Simple Christmas Shortbread Cookies

Here are my favorite Christmas shortbread cookies, with a tender, buttery base that melts in your mouth, topped with a sweet peppermint glaze and a festive green drizzle.

These shortbread cookies have become a holiday tradition in our house. I love making a big batch to share with neighbors and friends, and my kids always help with decorating. The peppermint flavor really makes them taste like Christmas!

What Kind of Butter Should I Use?

For shortbread cookies, butter is really the star of the show, so you’ll want to use good quality stuff. Regular salted or unsalted butter both work fine – if you’re using salted, you might want to cut back on any additional salt in the recipe. European-style butter with higher fat content will give you an even richer, more tender cookie, but honestly, standard American butter from your grocery store will turn out great too. Just make sure your butter is at room temperature before you start mixing, as this helps it cream properly with the sugar and creates that melt-in-your-mouth texture shortbread is known for.

Options for Substitutions

These festive cookies are pretty forgiving when it comes to swaps:

• Butter: For the cookie base, stick with real butter – it’s what gives shortbread that classic melt-in-your-mouth texture and rich flavor. Margarine or substitutes won’t give you the same results here.
• Cornstarch: If you’re out of cornstarch, you can use an extra ¼ cup of all-purpose flour instead. The cookies will be slightly less tender but still tasty.
• Half and half: Regular milk, heavy cream, or even water will work fine for the icing. Just add it slowly until you get the right consistency – thicker for the green icing, thinner for the white.
• Peppermint extract: Not a fan of peppermint? Try vanilla, almond, or even lemon extract instead. You can also leave it out completely for plain shortbread cookies.
• Food coloring: Skip the green food coloring if you prefer, or switch it up with red for a different holiday look. Gel food coloring works better than liquid for more intense colors.
• Vanilla extract: You can use almond extract or leave it out entirely – the butter flavor will still shine through in these cookies.

Watch Out for These Mistakes While Baking

The biggest mistake when making shortbread cookies is overworking the dough, which develops the gluten in the flour and creates tough, dense cookies instead of the tender, crumbly texture you’re after – mix just until the ingredients come together and stop.

Using cold butter straight from the fridge is another common error that makes it nearly impossible to cream properly with the sugar, so make sure your butter is truly softened at room temperature before you start (it should leave a slight indent when pressed).

When rolling out your dough, avoid adding too much extra flour to your work surface, as this can throw off the ratio and make your cookies dry – if the dough is too sticky, chill it for 20-30 minutes instead.

Finally, don’t skip chilling the cut-out cookies on the baking sheet for 15 minutes before baking, as this helps them hold their shape and prevents spreading, keeping your festive designs crisp and clean.

What to Serve With Christmas Shortbread Cookies?

These cookies are perfect for serving at holiday parties alongside a hot chocolate bar where everyone can customize their own mug with marshmallows, whipped cream, and candy canes. I love setting them out on a platter with other Christmas treats like fudge, peppermint bark, and gingerbread cookies for a festive dessert spread. They’re also great for pairing with coffee or tea during afternoon gatherings, or you can package them up in tins with some hot cocoa mix for homemade holiday gifts. If you’re hosting a cookie exchange, these minty shortbreads add a nice refreshing contrast to all the chocolate and gingerbread flavors.

Storage Instructions

Store: Once your icing has set completely, layer the cookies between sheets of parchment or wax paper in an airtight container. They’ll stay fresh at room temperature for up to a week, or in the fridge for about 2 weeks if you want them to last longer.

Freeze: These cookies are great for making ahead during the busy holiday season. You can freeze the baked and decorated cookies for up to 3 months in a freezer-safe container with parchment between layers. Or freeze the dough wrapped tightly in plastic wrap for up to 2 months, then thaw in the fridge overnight before rolling and baking.

Serve: If frozen, let the cookies thaw at room temperature for about 30 minutes before serving. They taste best when they’ve had a chance to come back to room temp, which brings out all that buttery flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3600
• Protein: 12-16 g
• Fat: 180-200 g
• Carbohydrates: 470-490 g

Ingredients

For the cookies:

• 8 oz butter (softened to room temperature)
• 1 tsp vanilla extract (I use Madagascar vanilla)
• 1/4 cup cornstarch (helps create tender, crumbly texture)
• 1.75 cups all-purpose flour (I use King Arthur all-purpose)
• 1/2 cup powdered sugar

For the mint glaze:

• 4 tbsp half and half
• 1/4 tsp peppermint extract (for bright mint flavor)
• 2 cups powdered sugar (sifted to remove lumps)

For the buttercream:

• 1 tbsp butter (softened)
• 1 cup powdered sugar
• 1.5 tbsp half and half
• 1/2 tsp peppermint extract
• 3 drops green food coloring (optional but recommended for festive color)

Step 1: Prepare Equipment and Make the Cookie Dough

• 8 oz butter
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1.75 cups all-purpose flour
• 1/4 cup cornstarch

Line two baking sheets with parchment paper and set aside.

In a medium bowl, stir the softened butter until completely smooth and creamy.

Add the 1/2 cup powdered sugar and vanilla extract, mixing for about 1 minute until well combined.

In a separate small bowl, whisk together the all-purpose flour and cornstarch.

Add the dry mixture to the butter mixture and stir until the dough comes together in a shaggy consistency.

Knead gently with your hands until the dough forms a cohesive disk, then wrap it in plastic wrap and refrigerate for at least 30 minutes—this helps the dough become easier to roll and prevents excessive spreading during baking.

Step 2: Roll, Cut, and Chill the Cookies

• cookie dough from Step 1

Remove the dough from the refrigerator and place it between two sheets of parchment paper.

Roll the dough to 3/8-inch thickness using a rolling pin—the parchment makes cleanup easier and prevents sticking.

Remove the top sheet of parchment and cut out your desired Christmas shapes using cookie cutters.

Carefully transfer the cut-outs to the prepared baking sheets, spacing them about 1 inch apart.

I like to chill these for at least 2 hours before baking (or up to 24 hours) because this prevents the cookies from spreading too much in the oven and helps them maintain their shape.

Step 3: Bake the Cookies

• chilled cookie cut-outs from Step 2

Preheat your oven to 350°F.

Bake the chilled cookies for 12-16 minutes, until the edges are light golden brown but the centers still look slightly underbaked—they will continue cooking on the hot pan after removal.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before decorating.

This cooling time is crucial because it allows the glaze and frosting to adhere properly.

Step 4: Make the Peppermint Glaze and Frost

• 2 cups powdered sugar
• 4 tbsp half and half
• 1/4 tsp peppermint extract
• cooled cookies from Step 3

In a small bowl, whisk together the 2 cups sifted powdered sugar, 4 tablespoons half and half, and 1/4 teaspoon peppermint extract until smooth and pourable—add a splash more half and half if needed to reach a glaze consistency.

Dip the top of each cooled cookie into the glaze, allowing excess to drip back into the bowl.

Arrange the glazed cookies on a clean parchment paper or wire rack and let the glaze set for 15-30 minutes before adding the buttercream decoration.

Step 5: Prepare the Peppermint Buttercream and Decorate

• 1 tbsp butter
• 1 cup powdered sugar
• 1.5 tbsp half and half
• 1/2 tsp peppermint extract
• 3 drops green food coloring
• glazed cookies from Step 4

In a small bowl, stir the 1 tablespoon softened butter until smooth and creamy.

Add the 1 cup powdered sugar, 1.5 tablespoons half and half, and 1/2 teaspoon peppermint extract, stirring until the frosting reaches a piping consistency—it should be thick enough to hold its shape when piped but soft enough to come through a pastry bag.

Add 3 drops of green food coloring and stir until the color is evenly distributed.

Transfer the buttercream to a pastry bag fitted with a small round or leaf tip, then pipe decorative Christmas trees, garlands, or other festive designs onto the glazed cookies.

Add sprinkles immediately if desired while the frosting is still wet, then let everything set for at least 30 minutes before serving or storing.

Simple Christmas Shortbread Cookies

Delicious Simple Christmas Shortbread Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 4

Calories: 3500

Ingredients Method

Ingredients

  

For the cookies:

• 8 oz butter (softened to room temperature)
• 1 tsp vanilla extract (I use Madagascar vanilla)
• 1/4 cup cornstarch (helps create tender, crumbly texture)
• 1.75 cups all-purpose flour (I use King Arthur all-purpose)
• 1/2 cup powdered sugar

For the mint glaze:

• 4 tbsp half and half
• 1/4 tsp peppermint extract (for bright mint flavor)
• 2 cups powdered sugar (sifted to remove lumps)

For the buttercream:

• 1 tbsp butter (softened)
• 1 cup powdered sugar
• 1.5 tbsp half and half
• 1/2 tsp peppermint extract
• 3 drops green food coloring (optional but recommended for festive color)

Method

 

1. Line two baking sheets with parchment paper and set aside. In a medium bowl, stir the softened butter until completely smooth and creamy. Add the 1/2 cup powdered sugar and vanilla extract, mixing for about 1 minute until well combined. In a separate small bowl, whisk together the all-purpose flour and cornstarch. Add the dry mixture to the butter mixture and stir until the dough comes together in a shaggy consistency. Knead gently with your hands until the dough forms a cohesive disk, then wrap it in plastic wrap and refrigerate for at least 30 minutes—this helps the dough become easier to roll and prevents excessive spreading during baking.
2. Remove the dough from the refrigerator and place it between two sheets of parchment paper. Roll the dough to 3/8-inch thickness using a rolling pin—the parchment makes cleanup easier and prevents sticking. Remove the top sheet of parchment and cut out your desired Christmas shapes using cookie cutters. Carefully transfer the cut-outs to the prepared baking sheets, spacing them about 1 inch apart. I like to chill these for at least 2 hours before baking (or up to 24 hours) because this prevents the cookies from spreading too much in the oven and helps them maintain their shape.
3. Preheat your oven to 350°F. Bake the chilled cookies for 12-16 minutes, until the edges are light golden brown but the centers still look slightly underbaked—they will continue cooking on the hot pan after removal. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before decorating. This cooling time is crucial because it allows the glaze and frosting to adhere properly.
4. In a small bowl, whisk together the 2 cups sifted powdered sugar, 4 tablespoons half and half, and 1/4 teaspoon peppermint extract until smooth and pourable—add a splash more half and half if needed to reach a glaze consistency. Dip the top of each cooled cookie into the glaze, allowing excess to drip back into the bowl. Arrange the glazed cookies on a clean parchment paper or wire rack and let the glaze set for 15-30 minutes before adding the buttercream decoration.
5. In a small bowl, stir the 1 tablespoon softened butter until smooth and creamy. Add the 1 cup powdered sugar, 1.5 tablespoons half and half, and 1/2 teaspoon peppermint extract, stirring until the frosting reaches a piping consistency—it should be thick enough to hold its shape when piped but soft enough to come through a pastry bag. Add 3 drops of green food coloring and stir until the color is evenly distributed. Transfer the buttercream to a pastry bag fitted with a small round or leaf tip, then pipe decorative Christmas trees, garlands, or other festive designs onto the glazed cookies. Add sprinkles immediately if desired while the frosting is still wet, then let everything set for at least 30 minutes before serving or storing.