There are a handful of glossy Christmas traditions that I’ve only daydreamed about as an adult trying to make the holidays my very own. A few years ago I got my own Christmas tree which means that now I’m the proud owner of a collection of Christmas tree ornaments. I’ve toyed with the idea of a Gingerbread House for a few years now and while I really want to make one, I have yet to muster the energy to build an edible mansion.
This year I did tick off a daydream: the holiday cookie tin – a collection of classed-up homemade cookies, nostalgic and delicious. I made cookie tins this year and sold them at my Bakehouse Holiday Market. Life goal, done!
These shortbread cookies, an iteration of them at least, were part of this year’s cookie tins. They’re simple and classic, made even more charming with holiday sprinkles and bite sized bits. And, seeing as our holiday is literally right around the corner – the ease with which these come together is absolutely welcome.
Really – shortbread is just a few ingredients. The key being, as with most delicious things, BUTTER.
Butter is what makes these cookies flavorful and crisp.
Supporting this butter intake is flour, sea salt (I used a vanilla sea salt), vanilla extract, and just a touch of powdered sugar.
All of the dry ingredients find each other in the bowl.
Flour meets powdered sugar meets vanilla sea salt.
Whisk together the dry ingredients and add the softened butter.
I used electric hand beaters to incorporate the butter into the flour mixture and because there are no eggs or other moisture involved in crisp shortbread, the mixture comes through very shaggy.
To the shaggy mixture, we’ll add sprinkles, lots of them.
A mix with the spatula will inevitably give way to pressing the dough together by hand.
Press into a dough disk.
Immediately roll to 1/2-inch thickness under two pieces of waxed paper and freeze the dough for 20 minutes, just to set it and make it easier to slice into squares.
Before cutting the dough into squares, I press more sprinkles into the top of the dough.
More is more when it comes to sprinkles – ya know?
Slice into squares, just larger than 1/2-inch squares. And the rough dough around the edge can be re-rolled and re-cut into squares.
Look at these little bb bites ready to bake! About 12 to 14 minutes until just browned around the edges will do!
Crisp buttery cookie bites. And what I love is that they’re barely sweet – just a hint of sweetness which is exactly what you want from a shortbread. What they lack in sweetness they make up for in buttery, salty, sprinkley flair.
I see myself making these cookies very often – this dough is so versatile.
Think about adding lemon zest, dried cardamom and orange zest, toasted coconut, or chocolate flakes. There’s very little that this simple dough can’t handle. But for now – holiday sprinkles. Just be sure to tuck this recipe away for every other week from now until forever.
Ingredients
- 1 1/4 cup all-purpose flour
- 3 tablespoons powdered sugar
- 1/2 teaspoon coarse sea salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup festive sprinkles plus 2 tablespoons for topping
Instructions
- Place a rack in the upper third of the oven and preheat oven to 325° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, sugar, and salt and whisk to combine. Add butter and vanilla extract and beat with electric hand beaters until well incorporated but sandy. The dough won't come together just yet. Mix in the 1/4 cup of sprinkles and knead until the dough comes together.
- Place the disk of dough between two sheets of waxed paper and roll dough into a ½”-thickness. Press remaining tablespoons of sprinkles into the dough.
- Place dough, in the waxed paper, in the freezer for 20 minutes.
- Cut dough into 1/2-inch squares. Place dough onto large cookie sheet lined with parchment paper. Bake until cookies are light brown, 12 to 14 minutes. Let cool completely on a wire rack before storing.
Jenn
These were great, but I made a huge mess using the handheld beaters (flour everywhere!) on the first batch. On the second batch I used the food processor (stirred the sprinkles in my hand at the end of course) and that’s definitely how I’ll do them in the future. Bonus: you can use cold butter if you do it in the food processor!
Sharon
I’ve now made these three times and I’ll be making more tomorrow! I’ve made them twice with sprinkles and once with crushed peppermint. Some went out to California, but most of them have gone to my sixteen year old granddaughter (who hopefully is sharing them with her friends!). They’re so fun and a definite keeper! Thank you!!
Noreen
Joy, I just received the BAKE tote and it’s sooo cute!! Also, how much cardamom and orange zest? Love that combo so much. Thank you and I wish you a lovely holiday.
Marybeth nichols
Can the baked cookies or the dough be frozen? Thanks!
joythebaker
The dough can be frozen after it’s rolled and cut!
Susan
I just made a shortbread that had 2 tsps of espresso powder added to the mix. Then they had dark chocolate drizzled over them when they cooled. They’re delicious. I like some of the other ideas you have for varying them. Shortbread is a favorite of mine.
Sara
I think I’ll save this recipe for valentine’s day and use pink sprinkles!
Roberta Taylor
Joy – I made these and they turned out great – thanks for sharing. I love to “bake in bulk” but I find many recipes don’t double well. Before I try it – do you have thoughts on this one doubling?
Cheers!!
Cassie
I doubled these today and they came out so well!
Jill
Joy – I am a Christmas cookie freak… collecting recipes, getting 12 day of cookie e-mails, etc. Have a folder dedicated to holiday sweets. Definitely love this recipe and am adding to my collection. As soon as I get some holiday sprinkles going to make. Thank you and Merry Christmas!
Jay
We call these diamond cuts in India which can be either salty or sweet. It’s a treat that is often enjoyed during Christmas!
Peppermint Dolly
These turned out so well – love this idea – yeay Christmas!
Rebecca | http://www.peppermintdolly.com
Tasneem
Can’t wait to make these adorable little cookies! Definitely added to my Christmas cookie list for my family’s annual Christmas Cookie bake off this weekend :)
donna c
Yum! Making these…just a bit bigger. I’m not sure I can work with 1/2″ squares, but 1 inch I’m there.
Emmanuelle
I just whipped some up and they are wonderful little squares! I’m going to give them as Christmas presents to children we know.
Thanks Joy!
Monica
I love this recipe! I would also love a post about how you put your cookie tins together and which other cookies you included. I saw them on your instagram and they were absolutely beautiful and inspiring. Happy Holidays!
Emily
Love the size of these rich cookies! Joy, just this past Sunday my whole street did a gingerbread competition where we even baked off all our own gingerbread pieces from scratch. My husband and I made an RV, complete with a clothes line out front, towels drying on it and rock candy snow. Merry Christmas!
Janet
I want to live on your street. I’d love to make one and see others.
Lori
Love this! So simple and so cute. Merry Christmas, Joy!
Taste of France
I was just planning what to make for Christmas cookie boxes, and this one is now on the list. The idea to do them as little squares is brilliant.
Rena
This shortbread makes me smile! So super cute, thanks for sharing!
xx from Bavaria/Germany, Rena
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