Description
These 4-Ingredient Christmas Shortbread Cookies are buttery, tender, and delightfully simple to make. Perfect for the holiday season, they require just a few basic ingredients and a touch of festive charm with maraschino cherries on top. These cookies are a classic treat that combines rich shortbread texture with a sweet cherry garnish, making them ideal for gift-giving or holiday parties.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
Topping
- Maraschino cherries, halved (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C) to ensure an even and gentle baking temperature for the shortbread cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light, fluffy, and well combined. This step is essential for a tender shortbread texture.
- Add Flour: Gradually add the all-purpose flour to the creamed butter and sugar, mixing until the dough comes together and forms a smooth, cohesive ball. Avoid overmixing to keep the cookies tender.
- Shape the Dough: On a lightly floured surface, roll out the dough to approximately ¼ inch thickness. Use cookie cutters or a knife to cut the dough into your desired shapes, then transfer them to a parchment-lined baking sheet.
- Decorate: Gently press a halved maraschino cherry onto the center of each cookie for a festive touch and added sweetness.
- Bake: Bake the cookies in the preheated oven for 20-25 minutes, or until they are just beginning to turn golden around the edges. Baking at a low temperature ensures that the cookies remain tender and crumbly.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the butter is softened but not melted to achieve the best texture.
- Chilling the dough for 15-30 minutes before rolling can help with easier handling.
- Use parchment paper to prevent the cookies from sticking to the baking sheet.
- Store cookies in an airtight container at room temperature for up to one week.
- Optional: Dust with additional powdered sugar after cooling for an extra festive look.
