Shortbread Christmas Cookies

Updated: Dec 18, 2019


Every year I make a bunch of cut out cookies for Christmas because they always look so festive, especially when nestled in a cookie platter. And of course, they taste so good. I usually switch up the recipe each year for fun, and this year I was on a bit of a shortbread kick and made Shortbread Christmas Cookies. I grabbed my tree cookie cutter and went to town but have fun, and if you want, mix up the shapes.


Ingredients for Christmas Tree Cookies:

yields about 2 dozen cookies


Cookie:

2 sticks unsalted butter, room temperature

1/2 cup granulated sugar

1 teaspoon vanilla

1/2 teaspoon kosher salt

2 cups flour


Icing:

1 cup confectioners sugar

2 teaspoons milk

2 teaspoons corn syrup

1/4 teaspoon vanilla, I used clear imitation vanilla


When you're ready to decorate the cookies, make the icing. Combine all of the ingredients until smooth. If the icing seems too thick, add a small amount of corn syrup to loosen a bit.


You will need a Christmas Tree cookie cutter.


You will need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.


You will also need an electric beater or a stand mixer. I am using the KitchenAid 5 Qt. Artisan Design Series Stand Mixer. Click HERE if you are interested in learning more about it.


Time-Saving Tip: The dough can be made in advance and refrigerated for up to 2 days. The cookies can be baked and stored undecorated in a container with a tight-fitting lid and decorated on another day.


Let's see what we need.


Let's bake.


Cream together the butter a few minutes, until light and fluffy. Add the sugar and beat for a few minutes, the mixture will look very pale. Add the vanilla and then slowly add the flour; mix until just combined, scraping the sides of the bowl as needed. Make sure to scrape the sides of the bowl to make sure everything is well combined. Shape dough into a disc, cover with plastic wrap and refrigerate a few hours until chilled.


Preheat the oven to 325-degrees and adjust rack to the middle of the oven. Place a sheet of parchment paper on a flat surface. Sprinkle with some flour and place the dough on top. Lightly flour the dough as needed when rolling out the dough. Roll to about a 1/4-1/2 inch thickness and cut out the trees. Ideally, chill the cutouts 30 minutes or so before baking; the cookies will keep their shape better after cooking — place trees on a parchment-lined cookie sheet. Bake the cookies for about 8-10 minutes; it might take a little longer if the dough was chilled. Rotate the pan halfway thru baking. The edges of the cookies will be barley turning golden when ready. The bottoms will be a light golden. Cool a few minutes on the cookie sheet then transfer to a wire rack to cool.


Once the cookies are completely cooled, I like to decorate them with icing and sprinkles. First spread a little icing on the cookie, I pour the glaze into a tube but a toothpick or small spoon might be helpful with this, and then and sprinkles. Have fun!


They're ready! Christmas Tree Cookies look great, and they taste even better. These are a must at Christmastime.


Enjoy!

Christmas Tree Cookies:

yields about 2 dozen cookies


Cookie:

  • 2 sticks unsalted butter, room temperature

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla

  • 1/2 teaspoon kosher salt

  • 2 cups flour


Icing:

  • 1 cup confectioners sugar

  • 2 teaspoons milk

  • 2 teaspoons corn syrup

  • 1/4 teaspoon vanilla, I used clear imitation vanilla


  • Cream together the butter a few minutes, until light and fluffy. Add the sugar and beat for a few minutes, the mixture will look very pale. Add the vanilla and then slowly add the flour; mix until just combined, scraping the sides of the bowl as needed. Make sure to scrape the sides of the bowl to make sure everything is well combined. Shape dough into a disc, cover with plastic wrap and refrigerate a few hours until chilled.

  • Preheat the oven to 325-degrees and adjust rack to the middle of the oven. Place a sheet of parchment paper on a flat surface. Sprinkle with some flour and place the dough on top. Lightly flour the dough as needed when rolling out the dough. Roll to about a 1/4-1/2 inch thickness and cut out the trees. Ideally, chill the cutouts 30 minutes or so before baking; the cookies will keep their shape better after cooking — place trees on a parchment-lined cookie sheet. Bake the cookies for about 8-10 minutes; it might take a little longer if the dough was chilled. Rotate the pan halfway thru baking. The edges of the cookies will be barley turning golden when ready. The bottoms will be a light golden. Cool a few minutes on the cookie sheet then transfer to a wire rack to cool.

  • Once the cookies are completely cooled, I like to decorate them with icing and sprinkles. First spread a little icing on the cookie, I pour the glaze into a tube but a toothpick or small spoon might be helpful with this, and then and sprinkles. Have fun!

  • When you're ready to decorate the cookies, make the icing. Combine all of the ingredients until smooth. If the icing seems too thick, add a small amount of corn syrup to loosen a bit.

  • You will need a Christmas Tree cookie cutter.

  • You will need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.

  • You will also need an electric beater or a stand mixer. I am using the KitchenAid 5 Qt. Artisan Design Series Stand Mixer. Click HERE if you are interested in learning more about it.


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