18 Buttery Christmas Shortbread Cookies for Your Holiday Cookie Tin

There is something magical about a tin of Christmas shortbread cookies. Buttery, crumbly, and just sweet enough, shortbread is the cookie that never goes out of style — and it is the easiest dough in your whole holiday baking lineup. With just butter, sugar, and flour as the base, you can spin out dozens of festive variations, from classic stars dusted with snow-like powdered sugar to cranberry orange, peppermint, and chocolate-dipped fingers.

Shortbread is also a baker’s best friend at Christmas. The dough chills beautifully, freezes for weeks, and holds its shape in the oven, so your trees, stars, and candy canes come out looking as neat as they went in. Bake a batch for the cookie exchange, tuck some into gift boxes, or set out a plate beside a mug of cocoa on Christmas Eve. If you are building a full holiday dessert table, pair these cookies with our Christmas cookies and a show-stopping Christmas pavlova for a spread everyone will remember.

Below you will find 18 Christmas shortbread cookies, each with a short intro, a simple ingredients list, and easy step-by-step instructions. Pick one, or bake your way through the whole list — your cookie tin will thank you.

1. Classic Christmas Shortbread Stars

The one that started it all. Tender, buttery stars with crisp edges and a snowy dusting of powdered sugar — the cookie every Christmas tin needs.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 teaspoon vanilla extract; powdered sugar, for dusting.

Instructions: 1. Beat the butter and powdered sugar until pale and creamy. 2. Mix in the vanilla, then add the flour and salt, stirring just until a soft dough forms. 3. Flatten into a disc, wrap, and chill for 30 minutes. 4. Roll out to 1/4 inch thick and cut into stars. 5. Bake at 325°F (165°C) for 14–16 minutes, until the edges are just golden. 6. Cool, then dust generously with powdered sugar.

2. Chocolate-Dipped Shortbread Fingers

Buttery fingers dipped in dark chocolate and showered with festive sprinkles — elegant enough for a party, easy enough for a weeknight bake.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 6 ounces dark chocolate, melted; festive sprinkles.

Instructions: 1. Make the shortbread dough as in recipe 1 and shape it into fingers. 2. Bake at 325°F for 15–18 minutes and cool completely. 3. Dip one end of each finger into melted chocolate. 4. Scatter with sprinkles and set on parchment until the chocolate firms up.

3. Cranberry Orange Shortbread

Tart dried cranberries and bright orange zest turn classic shortbread into a jewel-toned Christmas cookie that tastes like the holidays in one bite.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; zest of 1 orange; 3/4 cup dried cranberries, chopped.

Instructions: 1. Beat the butter, powdered sugar, and orange zest until creamy. 2. Fold in the flour, salt, and cranberries. 3. Shape into a log, wrap, and chill for 1 hour. 4. Slice into 1/4-inch rounds and bake at 325°F for 14–16 minutes. 5. Cool before serving.

4. Peppermint Shortbread Cookies

Cool peppermint and crunchy candy cane pieces give buttery shortbread a festive snap — a perfect partner for a mug of homemade hot chocolate.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon peppermint extract; 1/3 cup crushed candy canes.

Instructions: 1. Beat the butter and powdered sugar with the peppermint extract. 2. Mix in the flour and salt, then fold in half the crushed candy cane. 3. Roll out, cut into rounds, and press the remaining candy cane on top. 4. Bake at 325°F for 14–16 minutes. 5. Cool completely so the candy sets.

5. Brown Butter Pecan Shortbread Bars

Nutty brown butter and toasted pecans make these sliceable bars taste like a holiday praline in cookie form. No cutters needed — just slice and serve.

Ingredients: 1 cup brown butter (butter cooked until golden and nutty, then cooled); 1/2 cup brown sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 3/4 cup toasted pecans, chopped.

Instructions: 1. Beat the cooled brown butter with the brown sugar. 2. Stir in the flour, salt, and pecans. 3. Press into a lined 8-inch square pan. 4. Bake at 325°F for 28–30 minutes, until golden. 5. Cut into bars while still warm, then cool fully.

6. Lemon Glazed Shortbread

Bright lemon zest in the dough and a sweet-tart glaze on top make these sunny cookies a welcome break from all the chocolate on the tray.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; zest of 1 lemon; 1 cup powdered sugar, for glaze; 2 tablespoons lemon juice.

Instructions: 1. Beat the butter, powdered sugar, and lemon zest. 2. Mix in the flour and salt, roll out, and cut into rounds. 3. Bake at 325°F for 14–16 minutes and cool. 4. Whisk the glaze ingredients and drizzle over the cooled cookies. 5. Let the glaze set before stacking.

7. Whipped Shortbread Snowballs

Whipped until cloud-light, these melt-in-your-mouth snowballs are rolled twice in powdered sugar for a snowy finish kids love to help make.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar, plus more for rolling; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 teaspoon vanilla extract.

Instructions: 1. Whip the butter and powdered sugar for 3–4 minutes until very light. 2. Beat in the vanilla, then the flour and salt. 3. Roll into 1-inch balls and bake at 325°F for 14–16 minutes. 4. While warm, roll in powdered sugar, then roll again once cool.

8. Gingerbread Spiced Shortbread

All the cozy spice of gingerbread with the tender crumb of shortbread — cinnamon, ginger, and molasses in one fuss-free cookie.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup brown sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon cinnamon; 1 tablespoon molasses.

Instructions: 1. Beat the butter, brown sugar, and molasses. 2. Mix in the flour, salt, and spices. 3. Roll out and cut into gingerbread men or trees. 4. Bake at 325°F for 14–16 minutes. 5. Cool and dust with powdered sugar if you like.

9. Christmas Tree Shortbread with Green Sugar

Tree-shaped shortbread rolled in green sparkling sugar looks like a tiny forest on the cookie tray — and needs no icing at all.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; green sparkling sugar; small star sprinkles.

Instructions: 1. Make the classic dough and roll it out. 2. Cut into tree shapes and sprinkle generously with green sugar. 3. Bake at 325°F for 14–16 minutes. 4. Press a star sprinkle on top of each tree while still warm.

10. Salted Caramel Shortbread Squares

A buttery shortbread base, a layer of gooey salted caramel, and a drizzle of chocolate — millionaire’s shortbread dressed up for Christmas.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 can (14 ounces) sweetened condensed milk; 4 tablespoons butter; flaky sea salt; 4 ounces chocolate, melted.

Instructions: 1. Press the shortbread dough into a lined pan and bake at 325°F for 20 minutes. 2. Simmer the condensed milk and butter until thick and golden, then pour over the base. 3. Sprinkle with flaky salt and chill until set. 4. Drizzle with chocolate, chill again, and cut into squares.

11. Pistachio Rose Shortbread

Chopped pistachios and a whisper of rosewater give these elegant cookies a jewel-box look — beautiful in a gift tin beside Christmas brownies.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup pistachios, finely chopped; 1/2 teaspoon rosewater.

Instructions: 1. Beat the butter, powdered sugar, and rosewater. 2. Fold in the flour, salt, and pistachios. 3. Shape into a log, chill for 1 hour, and slice into rounds. 4. Bake at 325°F for 14–16 minutes and cool.

12. Eggnog Shortbread with Nutmeg Glaze

Eggnog in the dough and freshly grated nutmeg in the glaze — this cookie tastes like the Christmas punch bowl, in the best way. Serve it with a glass of eggnog dessert on the side for the full effect.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 3 tablespoons eggnog; 1 cup powdered sugar, for glaze; 2 tablespoons eggnog; freshly grated nutmeg.

Instructions: 1. Beat the butter and powdered sugar, then mix in the eggnog. 2. Add the flour and salt and roll out into rounds. 3. Bake at 325°F for 14–16 minutes and cool. 4. Whisk the glaze, drizzle over the cookies, and grate nutmeg on top.

13. Candy Cane Swirl Shortbread

Red and white doughs twisted together make a peppermint swirl that looks like a candy cane in cookie form — a showpiece for the tray.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon peppermint extract; red food coloring.

Instructions: 1. Make the dough and divide it in half. 2. Tint one half red and flavor both with peppermint. 3. Roll ropes of each color, twist them together, and shape into canes. 4. Bake at 325°F for 14–16 minutes and cool.

14. White Chocolate Cranberry Shortbread

White chocolate chips and tart cranberries are a classic Christmas pairing — sweet, tangy, and pretty enough to skip decorating entirely.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup white chocolate chips; 1/2 cup dried cranberries.

Instructions: 1. Beat the butter and powdered sugar until creamy. 2. Fold in the flour, salt, chocolate chips, and cranberries. 3. Shape into a log, chill for 1 hour, and slice. 4. Bake at 325°F for 14–16 minutes.

15. Almond Snowcap Shortbread

Almond extract and sliced almonds give these cookies a delicate marzipan-like flavor, finished with a snowy cap of powdered sugar.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 teaspoon almond extract; sliced almonds, for topping.

Instructions: 1. Beat the butter, powdered sugar, and almond extract. 2. Mix in the flour and salt, roll out, and cut into rounds. 3. Press sliced almonds on top. 4. Bake at 325°F for 14–16 minutes, cool, and dust with powdered sugar.

16. Hot Cocoa Shortbread Cookies

Cocoa in the dough and mini marshmallows pressed on top turn shortbread into a mug of hot cocoa you can hold in your hand.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 3/4 cups all-purpose flour; 1/4 cup cocoa powder; 1/4 teaspoon salt; mini marshmallows.

Instructions: 1. Beat the butter and powdered sugar. 2. Mix in the flour, cocoa, and salt. 3. Roll out and cut into rounds, pressing a few marshmallows onto each. 4. Bake at 325°F for 12–14 minutes — the marshmallows will puff and toast lightly. 5. Cool before moving.

17. Spiced Orange Shortbread Wreaths

Orange zest, cinnamon, and cloves shape up into little wreaths — the prettiest cookie on the tray, and one of the simplest to make.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; zest of 1 orange; 1/2 teaspoon cinnamon; pinch of cloves; red currants or cranberries, for decorating.

Instructions: 1. Beat the butter, powdered sugar, and orange zest. 2. Mix in the flour, salt, and spices. 3. Roll into ropes, join into wreath rings, and dot with currants. 4. Bake at 325°F for 14–16 minutes and cool.

18. Toffee Crunch Shortbread

Crushed toffee bits baked right into the dough give these cookies a buttery crunch that keeps everyone reaching back into the tin.

Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 3/4 cup toffee bits; 2 ounces chocolate, melted, for drizzling.

Instructions: 1. Beat the butter and powdered sugar. 2. Fold in the flour, salt, and toffee bits. 3. Shape into a log, chill for 1 hour, and slice. 4. Bake at 325°F for 14–16 minutes. 5. Cool, drizzle with chocolate, and let set.

Tips for Perfect Christmas Shortbread Every Time

Use real butter at cool room temperature — it creams properly and gives shortbread its signature flavor. Do not overmix once the flour goes in, or the cookies turn tough. Chill the dough before cutting so your shapes stay sharp, and always bake until just golden at the edges; shortbread should stay pale in the middle. Store cooled cookies in an airtight tin for up to two weeks, or freeze the dough logs for up to three months and slice-and-bake whenever guests drop by.

Frequently Asked Questions

Can I freeze Christmas shortbread cookies?

Yes. Freeze baked cookies in an airtight container for up to three months, or freeze raw dough logs wrapped tightly in plastic wrap and foil. Slice frozen dough and add one or two extra minutes to the bake time.

Why did my shortbread spread in the oven?

Warm dough is usually the cause. Chill cut cookies for 15–20 minutes before baking, and make sure your butter was cool, not melted, when you creamed it.

Can I make shortbread without a cookie cutter?

Absolutely. Shape the dough into a log and slice it into rounds, press it into a pan and cut bars, or roll balls and flatten them with a fork. All of these taste just as good.

How long do Christmas shortbread cookies last?

Stored in an airtight tin at room temperature, shortbread stays fresh for up to two weeks — and its flavor actually improves after a day or two.

Can I use salted butter for shortbread?

You can, but skip the added salt in the recipe. Unsalted butter gives you more control over the final flavor.

Conclusion

From classic stars to candy cane swirls, these 18 Christmas shortbread cookies prove that the simplest dough can make the most memorable holiday tray. Bake one batch this weekend, freeze a log or two for later, and keep a tin on hand for surprise guests all season long. For more festive baking ideas, try a cranberry treat from our friends at itRecipeFood — and happy baking!