Indulge in the nostalgic charm of homemade Christmas cut-out shortbread sprinkle cookies, a simple yet delightful recipe perfect for sharing with family and friends.
As a mom of three, I’ve always loved the magic of the holiday season. There’s something truly special about watching my children’s eyes light up with excitement as they help me bake. One of our favorite traditions is making Christmas cut-out shortbread sprinkle cookies. It’s a messy, flour-filled adventure that always ends with a table full of delicious treats. The best part? Watching my kids proudly display their cookie creations, even though they are teens.
Luckily, as a culinary arts teacher, I also get to recreate holiday cookie recipes like these shortbread cookies, as well as my 3 Ingredient Peanut Butter Christmas Cookies with my students.
Why We Love These Cookies
- Nostalgia and Tradition: This recipe evokes fond memories of childhood baking. It is a recipe that is very easy for kids to help out with.
- Simple and Satisfying: Easy to make, quick to bake, and always a crowd-pleaser.
- Versatile and Customizable: These can be customized for any season with various sprinkle additions. You can also omit the sprinkles and ice them with your choice of frosting and sprinkles.
- Taste and Texture: Rich, buttery flavor with a tasty melt-in-your-mouth texture.
Tips for Success
- Chill the Dough: Chilling the dough before rolling and cutting helps prevent spreading and ensures crisp edges.
- Lightly Flour Work Surface: Sprinkle a tablespoon of flour on the work surface, on the cold rolling pin, and cookie cutters to prevent possible dough sticking.
- Use a Cold Rolling Pin: A cold rolling pin helps keep the dough cool and prevents it from softening too quickly.
- Don’t Overbake: Remove the cookies from the oven when they are lightly golden around the edges. Overbaking can lead to dry, crumbly cookies.
- Let Cool Completely: Before storing or decorating, allow the cookies to cool completely on a wire rack. This prevents them from becoming soggy.
- Store Properly: Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in an airtight container.
Cut Out Shortbread Cookies FAQS
Why are my shortbread cookies crumbly?
- Overbaking: Shortbread is delicate. Remove from the oven when the edges just start to turn golden brown.
- Undermixing: Ensure the dough is well-combined, but avoid overmixing, which can lead to tough cookies.
- Butter Temperature: Room temperature butter is key. Too cold, and the dough will be tough. Too warm, and the cookies may spread.
How do I prevent my cookies from spreading?
- Chill the Dough: Chilling the dough for at least 30 minutes before rolling and cutting will help maintain its shape.
- Don’t Overcrowd the Baking Sheet: Give the cookies plenty of space to bake without touching (at least 1 1/2 inches apart).
- Avoid Overhandling: Gentle handling of the dough will prevent it from becoming too warm and soft.
How can I get the perfect sprinkle coverage?
- Fold in: Gently fold-in the sprinkles into the dough before baking to ensure they adhere.
- Use Quality Sprinkles: High-quality sprinkles will hold up better during baking and look more vibrant. I found the small dot sprinkles worked much better than traditional jimmies or shaped sprinkles.
Can I freeze the dough or baked cookies?
- Freezing Dough: Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling and baking.
- Freezing Baked Cookies: Once cooled completely, store in an airtight container in the freezer for up to 3 months. We love using our Foodsaver bags which keeps any unpleasant freezer odors out of the cookies. They can be thawed at room temperature before enjoying.
What’s the best way to store baked cookies?
- Airtight Container: Store cooled cookies in an airtight container at room temperature for up to a week.
- Freezing: For longer storage, freeze cooled cookies in an airtight container for up to 3 months.
More Holiday Cookie Recipes to Bake Today
- Chewy Fruitcake Cookies
- Christmas Cake Mix Cookies
- Vanilla Christmas Pudding Cookies
- Peppermint White Chocolate Pudding Cookies
- Melting Snowman Cookie Hack
Christmas Cut Out Shortbread Sprinkle Cookies
These no-spread holiday sprinkle cut out cookies are a classic treat that are perfect for any occasion. They are made with simple ingredients and do not require additional icing or sprinkles.
Servings 32 cut out cookies
Cost $6
Equipment
- Oven adjusted to center oven rack
- 2 medium baking sheets
- parchment paper
- cookie cutters
- cookie spatulas
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- ½ tablespoon almond extract
- 3 cups all-purpose flour Add an additional tablespoon for rolling out cookies.
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- In a stand mixer fitted with a paddle attachment, cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy. This step is crucial for achieving the perfect texture and consistency of your cookies.
- With the mixer still running, gradually add the room-temperature egg, almond, and vanilla extract to the butter-sugar mixture. Continue beating until all ingredients are well combined and a smooth batter forms.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until the dry ingredients are evenly distributed.
- With the stand mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Continue mixing until the dough just comes together, ensuring there are no dry pockets remaining. Fold in the sprinkles and mix to just combine. Avoid overmixing, as this can lead to tough cookies.
- Transfer the dough to a lightly floured surface and use a rolling pin to roll it out to an even thickness of ¼ inch. The reserved tablespoon of flour will come in handy here to prevent the dough from sticking to the rolling pin or work surface.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
- Using cookie cutters of your choice, cut out desired shapes from the rolled-out dough. Get creative and have fun with different shapes and sizes to add a touch of personality to your cookies.
- Arrange the cut-out cookies on the prepared baking sheets, leaving about an inch of space between each cookie to allow for even baking.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown. Do not overbake, as the cookies will continue to firm up as they cool.
- Once baked, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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