Buttery Christmas Shortbread Recipe

What kind of recipe is it?

Buttery Christmas shortbread is a classic holiday dessert known for its rich, melt-in-your-mouth texture and simple yet indulgent flavor profile.

This delightful treat, often made with just a handful of ingredients like butter, sugar, and flour, embodies the spirit of the season with its crisp edges and tender center.

Perfect for cookie trays, gift-giving, or enjoying with a warm cup of tea, this recipe is ideal for both novice bakers and seasoned chefs looking to spread holiday cheer through delectable homemade goodies.

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Ingredients

Ingredient	Quantity
Unsalted Butter	1 cup (2 sticks)
Granulated Sugar	1/2 cup
All-Purpose Flour	2 cups
Salt	1/4 teaspoon
Vanilla Extract	1 teaspoon
Optional Toppings	(e.g. colored sugar, chocolate chips, or nuts) as desired

Make sure to have these ingredients measured and ready before you start the cooking steps!

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Cooking Steps

Preheat your oven to 160°C (325°F). Position the oven rack in the center to guarantee even baking.
Line a 23 cm x 33 cm (9 in x 13 in) baking pan with parchment paper. Leave some overhang on the sides for easy removal after baking.
In a large mixing bowl, cream together 240 ml (1 cup) of unsalted butter and 100 g (1/2 cup) of granulated sugar using an electric mixer on medium speed for 3–5 minutes, until the mixture is light and fluffy in texture.
Add 5 ml (1 teaspoon) of vanilla extract and 1.25 g (1/4 teaspoon) of salt to the butter and sugar mixture. Mix on low speed until fully combined.
Gradually sift in 240 g (2 cups) of all-purpose flour, mixing on low speed until a soft dough forms. The dough should be smooth and slightly sticky.
Transfer the dough to the prepared baking pan. Using your fingers or a spatula, press the dough evenly into the bottom of the pan, making sure it’s level and smooth.
Prick the surface of the dough with a fork in a decorative pattern, which will help prevent air bubbles during baking.
Bake in the preheated oven for 20–25 minutes, or until the edges are lightly golden and the center is firm to the touch. The aroma should be pleasantly buttery.
Remove the pan from the oven and let it cool in the pan for 10 minutes. Then, using the parchment overhang, lift the shortbread out and transfer it to a wire rack to cool completely.
Once cooled, cut the shortbread into squares or rectangles as desired. If using optional toppings (e.g., colored sugar), sprinkle them on top immediately after removing from the oven for best adherence.
Allow the shortbread to rest for at least 30 minutes before serving, which helps it firm up further and enhances the flavor.
Store any leftovers in an airtight container at room temperature for up to one week, or freeze for up to three months for longer storage.

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Variations

Chocolate Chip Shortbread: Fold in 150 g (1 cup) of chocolate chips to the dough for a rich chocolate flavor twist.
Gluten-Free Shortbread: Substitute 240 g (2 cups) of all-purpose flour with a gluten-free flour blend to create a gluten-free version while maintaining flavor and texture.
Vegan Shortbread: Replace the 240 ml (1 cup) of unsalted butter with 240 ml (1 cup) of coconut oil and use a vegan butter alternative for a dairy-free option.
Citrus Zest Shortbread: Add the zest of 1 lemon or orange to the butter and sugar mixture for a invigorating, zesty flavor profile perfect for the holiday season.

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Tips on plating and presentation

How can I make my buttery shortbread look as delightful as it tastes?

I love using a festive platter and arranging the shortbread in playful shapes. A sprinkle of powdered sugar adds a snowy touch, while fresh cranberries or rosemary sprigs make it pop.

Don’t forget to utilize colorful cupcake liners for an extra visual treat. Your guests will snag a bite before they even sit!

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What other dishes can I pair it with?

After putting so much thought into the presentation of my buttery shortbread, I love to think about what other dishes can elevate the festive experience.

Pairing it with cheese platters adds a delightful contrast, especially with sharp cheddars or creamy bries.

Seasonal fruit like figs or cranberries brings a touch of sweetness, while spiced nuts provide a savory crunch that perfectly complements the shortbread.

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What drinks can I pair it with?

While enjoying my buttery Christmas shortbread, I find that certain drinks can truly enhance the experience.

A warm cup of spiced cider complements the sweetness perfectly, while a rich cup of hot cocoa adds a cozy touch.

For a festive twist, I often reach for mulled wine or a delicate cup of Earl Grey tea.

Each sip makes those cookies even more delightful!

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Frequently Asked Questions

Can I Freeze the Shortbread Dough Before Baking?

Yes, you can definitely freeze the shortbread dough before baking! I often do this to save time. Just wrap it tightly and store it in the freezer. It’ll be ready whenever I want freshly baked cookies!

How Long Do Baked Shortbread Cookies Stay Fresh?

Baked shortbread cookies stay fresh for about a week if stored in an airtight container at room temperature. I usually enjoy them within three days, but they still taste great for days after that!

What Type of Butter Is Best for Shortbread?

I always use unsalted butter for shortbread. It gives me control over the salt content, ensuring my cookies taste just right. Plus, the creaminess of high-quality butter makes a significant difference in flavor and texture!

Can I Use Gluten-Free Flour in This Recipe?

Yes, you can use gluten-free flour in this recipe! I’ve tried it before, and it turned out delicious. Just make sure to choose a good blend to get that buttery texture you want.

How Can I Tell When the Shortbread Is Done Baking?

I usually check for a light golden edge and a firm surface. It shouldn’t feel soft to the touch. Once it cools, the texture firms up perfectly, making it ready for serving or enjoying!