Christmas Tree Shortbread Cookies – Rich, crumbly, and delightful! These festive cookies pair perfectly with tea or coffee during cozy holiday afternoons. The recipe for these shortbread Christmas cookies is straightforward and uses common ingredients you likely already have on hand. Get creative with the icing and toppings—introduce colors or flavors like almond or peppermint and experiment with the sprinkles. Kids will enjoy making these simple Christmas tree cookies. Have fun and happy Holiday!
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Ingredients list for the shortbread Christmas cookies recipe
- 8 ounces (225g) unsalted butter (2 sticks), softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups (220g) all-purpose flour
- ¼ cup (30g) cornstarch
- 2 cups powdered sugar
- 4 tablespoons half-and-half (or milk), maybe more
- 1/4-1 teaspoon peppermint extract (or vanilla extract), optional
Directions
How to make the Christmas tree shortbread cookies:
1. Line 2 sheet pans with parchment paper and set them aside.
2. Place softened butter in a medium-sized mixing bowl. Work the butter with a wooden spoon or spatula until smooth.
3. Add sugar and vanilla extract and mix by hand for about 1 minute until fluffy and well blended.
4. Incorporate the flour and cornstarch into the butter and sugar, stirring until the mixture is well combined but slightly coarse.
5. Turn this dough onto a lightly floured surface and knead a few times until smooth. Form into a ball and press with your hands into a flat disk.
<p6. Roll out the dough to a 3/8-inch thickness on a lightly floured work surface (we like using a marble pastry board dusted with flour). Keep working your surface, dough, and rolling pin lightly dusted with flour. Using a cookie cutter, cut the tree shapes and arrange them on the prepared sheet pans from step 1. Re-roll scraps as many times as needed to use up all the dough.
7. Refrigerate the tree cookie cutouts for at least one hour or up to 24 hours.
8. Preheat your oven to 350˚F (180ºC) when ready to bake. Remove the Christmas tree cookies from the refrigerator and bake for 12-16 minutes or until just beginning to turn golden at the edges. Allow the shortbread cookies to cool completely on a wire rack.
The icing and sprinkling
1. Combine powdered sugar, half-and-half, and 1/4 teaspoon peppermint extract (if using) in a medium bowl. Mix until smooth. The icing should be thick but still pourable. If it is too thick, add a little more half-and-half. Taste the cookie icing and add more extract if needed. Transfer the glaze to a shallow plate.
2. To apply the icing to the Christmas shortbread cookies, Hold one on the edge and dip the top surface into the icing, making sure that all of the cookie’s surface touches the icing. Pull the cookie up and out of the icing, allowing the excess icing to drip back into the plate. When the icing stops dripping, flip the cookie right side up and give it a gentle jiggle to allow the icing to flow evenly over the surface. Repeat with the remaining cookies.
3. Add the sprinkles to the cookies while the icing is still wet so they stick well.
4. allow the cookie icing to dry for 15-30 minutes. Keep your decorated Christmas Shortbread cookies in a tin box lined with parchment or waxed paper. Enjoy! ❤️
How to store the Christmas shortbread cookies?
Store the Christmas cookies between waxed or parchment paper layers in an airtight container at room temperature for up to 2 weeks. But we’re pretty sure they won’t last that long!
Tips for the Christmas sugar cookies recipe
- This recipe makes between 12 and 24 cookies, depending on the size and shape of your cookie cutter.
- You can bake the cookies ahead of time and then make the glazing and decoration later.
More Christmas cookie recipes
- 22 Easy Christmas Cookies Ideas
- Easy Peppermint Christmas Shortbread Cookies
- Easy Cinnamon Sugar Cookies
- Citrus Shortbread Cookies
- Fluffy Star Cookies
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