• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Cookie Recipes

    Dad's Christmas Shortbread Cookies

    Dec 5, 2013 | by Jennifer | Last Updated: Dec 1, 2021

    Jump to Recipe

    My Dad's recipe for traditional Christmas shortbread cookies. Make them early to allow them to age!

    Christmas shortbread cookies in tin

    Today I'm sharing my Dad's Christmas Shortbread Cookies recipe, that he makes every year in early December, then tucks away for holiday treats throughout the season.

    It wouldn't be Christmas for me without some traditional Christmas shortbread cookies. Shortbread cookies have been a staple every holiday season, going back a long way. My Dad's mother, my grandmother, made the best shortbread cookies, but as far as I know, she (sadly) never shared her special recipe.

    For many years my now 80-year-old Dad has taken care of baking the Christmas shortbread. He bakes them up in early December and let's them age for a few weeks until Christmas. This year, I asked if I could come by and document the annual shortbread cookie making and post about it here. He looked slightly terrified, so I promised to only photograph his hands :)

    My Dad didn't retire until he was 76, so he didn't have a lot of time for cooking over the years. Since retiring though, he's turned in to quite the baker. I clearly inherited both my sweet tooth and my baking ways from him.

    Dad's Christmas Shortbread Cookies
    Dad's Christmas Shortbread Cookies


    Dad's Christmas Shortbread Cookies
    Dad's Christmas Shortbread Cookies


    It was a beautiful sunny day in the kitchen for baking cookies and my Dad had the dough all ready and chilled. My Mom swears by this cloth covered rolling pin and cloth rolling sheet and meant that Dad was able to use only a little flour for rolling out his dough. The less flour for rolling the better for these cookies as you can re-roll your scraps and cut more without introducing more flour in to the dough.

    I'm a fan of rolled and cut shortbread cookies. The dough is perfect for it, as the cookies hold their shape really well. My Dad gets the dough out of the cutter by hitting the side of his hand on the pan until the dough drops out of the cutter and on to the baking sheet. This ensures that the cut shape stays perfect.

    Dad's Christmas Shortbread Cookies
    Dad's Christmas Shortbread Cookies


    Dad's Christmas Shortbread Cookies
    Dad's Christmas Shortbread Cookies


    Traditional toppings for Christmas shortbread are glace cherries, in red and green (cut in quarters) or red or green sugar sprinkles. They make for a festive plate of cookies. You can also use a walnut piece or blanched slivered almond. Once the cookies are cut and topped with cherries or sprinkles, they are put in to the freezer on the cookie sheet for 10-15 minutes to chill again before baking. This helps them hold their shape well.

    Dad's Christmas Shortbread Cookies
    Dad's Christmas Shortbread Cookies


    Dad's Christmas Shortbread Cookies
    Dad's Christmas Shortbread Cookies


    The cookies took about 30 minutes in the oven and were set onto cooling racks. As I noted above, shortbread cookies are ones that only get better with age, so bake them, cool and store in a cookie tin to age. You can also freeze both the cut dough shapes (to bake later) or the baked cookies.

    Dad's Christmas Shortbread Cookies

    And here are his beautiful finished cookies. I can attest to the fact that they were delicious since generous sampling was undertaken ;) Thanks Dad for sharing your cookie recipe and your kitchen!

    Cook's Notes

    Traditional shortbread cookies need to "age" to develop flavour. In fact, if you try one right after baking, you will discover they have very little flavour. The flavour develops as they age. Simply allow to cool completely and tuck in to a wax paper lined cookie tin. Allow to age a few days, at least and up to several weeks. They will only get better with time. The baked cookies can also be frozen, but best to let them age at room temperature for a few days before freezing.

    Decorate your cookies for Christmas with quartered red or green glace cherries, red or green sprinkles or a walnut piece or blanched, slivered almond.

    You can use salted or unsalted butter. If using unsalted butter, you can add about 1/8 tsp. of salt with the flour if you'd like.

    Both the cut, but unbaked cookies and the baked cookies freeze well.

    Remember that shortbread cookies get better with age, so make them ahead and if you can resist, fill up a cookie tin and let them sit for a week or more before Christmas eating.

    Dad's Christmas Shortbread Cookies

    Traditional Christmas shortbread cookies. **Important - Shortbread cookies need to age to develop flavour. Make them ahead and store in an airtight cookie tin for at least 1 week or up to a month.
    Author: Jennifer
    5 stars from 10 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Snack
    Servings 30 cookies

    Ingredients
     

    • 1 cup butter,, at room temperature (you can use salted or unsalted butter. If using unsalted butter, you can add 1/8 tsp. fine salt with the flour if you like, but you don't need to)
    • 3 Tbsp cornstarch
    • 1/4 cup white granulated sugar
    • 1 3/4 cup all-purpose flour
    Prevent screen from going dark

    Instructions
     

    • In a large bowl or the bowl of a stand mixer, beat the butter until light. Stir in the cornstarch and sugar. Gradually add the flour mixing until a soft dough forms. (Dad mixes his by hand and shared that sometimes you have to ditch the spoon and just get your hands in there to form the dough). Form dough in to a ball and wrap tightly with plastic wrap. Refrigerate for about 30 minutes to chill.
    • On a lightly floured surface, roll your dough 1/4-inch thick. Take care to ensure that your dough is rolled as evenly as possible, so that cookies cook evenly. Using a cookie cutter, cut shapes and place on to an un-greased baking sheet. You can re-roll your scraps and cut more, as well. Once your cookies are cut, top with quartered glace cherries, sprinkles or nuts. Place cookie sheet with cookies in to the freezer for 10-15 minutes. (You can also freeze the cut dough in freezer bags once solid on the cookie sheet for up to 2 weeks and bake later or as needed.)
    • Preheat oven to 275°F with rack in centre of oven. Bake for about 30 minutes for cookies that have been lightly chilled. If cooking from frozen, they may take up to 45 minutes. Cookies should be firm but shouldn't brown at all, even around the edges. They really just dry as they cook.
    • Cool on racks then transfer to cookie tin or freeze. These cookies keep well and get better with age.

    Nutrition

    Calories: 90kcal | Carbohydrates: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 9mg | Sugar: 1g | Vitamin A: 190IU | Calcium: 3mg | Iron: 0.3mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Snack
    Cuisine American
    Never miss a new recipe!SIGN UP for email updates!
    PinShareTweetShares2.3k

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. Sandra says

      March 30, 2022 at 6:26 pm

      5 stars
      This has become the only shortbread recipe I make now. Absolutely perfect amount of sugar and the texture is spot on. They get better after a day or two in a sealed container.....if they last that long!

      Reply
      • Jennifer says

        March 30, 2022 at 6:57 pm

        So glad to hear, Sandra! And I will let my Dad know, too. He will be turning 89 in a few weeks and he's still baking cookies :) Thanks so much.

        Reply
    2. Gina says

      December 20, 2021 at 6:55 pm

      Made them last night….perfect! I dipped half the cookie in melted chocolate and sprinkled chopped almonds. Thank you for a wonderful recipe. Merry Christmas!

      Reply
      • Jennifer says

        December 20, 2021 at 6:58 pm

        Sounds lovely, Gina! So glad you are enjoying them. My Dad is still making shortbread cookies, too :) Thanks and Merry Christmas to you, as well.

        Reply
    3. Deb says

      December 14, 2021 at 6:12 pm

      5 stars
      All I can say is thank you for such a wonderful recipe. Finally I had success with short bread. 👍❤️

      Reply
      • Jennifer says

        December 14, 2021 at 7:00 pm

        So glad to hear, Deb! Thanks so much and enjoy the shortbread :)

        Reply
    4. Christina says

      December 14, 2021 at 11:39 am

      Hello, I used this recipe last year and it turned out perfectly! I was wondering if you could roll into logs and slice and bake after chilling. Great post, thank you!
      Christina

      Reply
      • Jennifer says

        December 14, 2021 at 12:26 pm

        Hi Christina and yes, this dough should do just fine forming into a log and slicing. Thanks!

        Reply
    5. Andrea says

      December 12, 2021 at 1:14 pm

      I followed this recipe exactly and both times it didn't work. The first time, I thought that perhaps my butter was too soft so I made sure I didn't let it sit out beyond 40 minutes the second time. I was able to form the dough (and chilled it for 45 minutes). When I went to roll it out, this is where it completely crumbled apart. I don't know what went wrong :(

      Reply
      • Jennifer says

        December 12, 2021 at 6:36 pm

        Hi Andrea, when it comes to shortbread issues, it's almost always about the flour amount. If the dough was crumbly, there is too much flour (sticky means not enough flour). It can come down to type of flour or how it is measured. Try holding back 1/2 cup of the flour, then add it gradually add the end, adding only as much flour as is needed for the dough to form.

        Reply
    6. Ana Barry says

      November 22, 2021 at 3:17 pm

      5 stars
      Love this recipe! I was just wondering, what is the serving size for the nutritional info?

      Reply
      • Jennifer says

        November 23, 2021 at 9:20 am

        Hi Ana and thanks. The serving would be one cookie, if your batch made 30 cookies.

        Reply
    7. Andrea says

      November 21, 2021 at 9:34 pm

      Hi Jennifer,
      What size of a cookie cutter do you recommend using?

      Reply
      • Jennifer says

        November 22, 2021 at 9:24 am

        Hi Andrea, my Dad makes them fairly small. If you like them smaller, somewhere around 2-inches is perfect. Enjoy :)

        Reply
    8. Valerie Bolton says

      November 15, 2021 at 11:50 pm

      Hi there, thanks so much for the bake ahead recipe. Please let me know what size cutter, also my fridge is not big enough to chill before baking, will this be a problem. Thank.

      Reply
      • Jennifer says

        November 16, 2021 at 9:30 am

        Hi Valerie, the chilling before baking prevents the cookies from spreading as they bake. Do you have room in your freezer at all, as you could pop them in the freezer for less time. If not, I think I would do the first chilling of the dough longer (1 1/2-2 hours), so it's really cold. Then roll and cut quickly and pop right into the oven.

        Reply
    9. Nancy says

      December 29, 2020 at 8:03 am

      Tell me about your cookie rolling cloth. Is it cotton or linen?

      Reply
      • Jennifer says

        December 29, 2020 at 9:44 am

        Hi Nancy, it's cotton. It usually comes packaged with a stretchy sleeve for the rolling pin, such as this set - https://www.amazon.com/Unbleached-Cotton-Pastry-Cloth-Rolling/dp/B0000DE6A4/ref=sr_1_4?dchild=1&keywords=rolling+pin+cover+cloth&qid=1609252946&sr=8-4

        Reply
    10. Ella says

      December 20, 2020 at 7:15 am

      Amazing Recipe !!! So simple & so much fun to make them ! Please thank your dad for the wonderful recipe ! I have also added vanilla for a little flavour too
      Thank you !

      Reply
      • Jennifer says

        December 20, 2020 at 10:34 am

        So glad to hear, Ella and I will pass on to my Dad :) Thanks so much!

        Reply
    « Older Comments

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.