88% would make this again

Christmas Shortbread Cookies

Q: Why is my shortbread dry or overly crumbly?

Shortbread can go dry when it is overbaked, when there is too much flour, or when the dough has been overworked so gluten tightens. Weigh your flour, stop mixing as soon as the dough comes together, and pull the cookies from the oven as soon as the edges are just starting to pale gold.

Q: Why do my cookies spread and lose their shape?

If the butter is too soft when you bake, or if the dough was not chilled, cookies can spread. Chill shaped dough or the cutouts for at least 10 to 30 minutes before baking so the butter firms up and the cookies hold their shape. Also check your oven temperature, as hot spots or a fast oven make them flatten.

Q: Should I use salted or unsalted butter?

Either works, but unsalted gives you control over salt level while salted butter adds a built in seasoning that many people like in shortbread; if you use unsalted add about a quarter to a half teaspoon fine salt to the dough. Whatever you choose, use good quality butter because it is the main flavour.

Q: Do I really need cornstarch or icing sugar for this recipe?

Adding a little cornstarch or using icing sugar keeps the texture tender and melt in the mouth by reducing gluten and giving a finer crumb, so many bakers use them for the softest shortbread. If you want a slightly firmer, more traditional bite skip cornstarch and use granulated sugar instead.

Q: How do I know when shortbread is done?

Shortbread is done when it is pale and just starting to colour at the very edges; it should not be deeply browned. Take them out a little early because they will firm up as they cool on the tray.

Q: What is the best way to store or freeze shortbread?

Store in an airtight tin at room temperature for up to a week, or freeze fully cooled cookies in a sealed container or freezer bag for up to three months; thaw at room temperature and they keep their texture well. For dough, wrap tightly and freeze for up to one month, then thaw in the fridge before rolling.

Vish G

November 17, 2025

There is something comforting about Christmas Shortbread Cookies that makes the whole kitchen feel warm and inviting. This recipe brings you a soft buttery cookie that comes together with very little effort. It is a simple classic you’ll want to bake again and again.

PREP TIME

15 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

225 g salted butter, softened (or 1 cup salted butter; if using unsalted, add ¼–½ tsp fine salt)
70 g icing sugar (or ½ cup confectioners’ sugar)
280 g plain flour (or 2¼ cups all purpose flour), spooned and levelled
25 g cornflour (or 3 tbsp cornstarch)
1 tsp vanilla extract (optional)
Fine zest of half a lemon (optional)
Small pinch of nutmeg (optional)

Instructions

Line a baking tray with baking paper and set it aside.
Beat the softened butter and icing sugar together until smooth but not fluffy, then mix in the vanilla, lemon zest and nutmeg if using.
Sift the flour and cornflour into the bowl and gently fold until the dough just comes together. Stop mixing as soon as the dry bits disappear.
Bring the dough together with your hands and shape it into a flat disc. Wrap and chill for 20 to 30 minutes so it firms up.
Lightly flour your work surface and roll the dough to about 1 cm thick, or press it into a lined baking tin if you prefer slices.
Cut into shapes or score the top if using a tin, then place the cookies on the tray and chill again for 10 minutes to help them hold their shape.
Bake in a preheated oven at 160°C (320°F) for 18 to 22 minutes until the edges look pale golden.
Leave the cookies on the tray for a few minutes to set, then move them to a rack to cool fully.
Dust with a little icing sugar once cool if you like.