Good Christmas Treats are the no-fuss shortbread cookies you need when the holiday season gets busy. With just six ingredients and 30 minutes of total time, these buttery bites deliver classic flavor without the stress of complicated candy-making or multi-step doughs.
Advertisements1
The recipe uses a 1:2:3 ratio of sugar, butter, and flour—a data-backed formula for tender, crumbly shortbread. By chilling the dough briefly and baking at a precise 325°F (163°C), you get edges that are just golden and centers that melt in your mouth.
These treats are perfect for cookie swaps, teacher gifts, or a quiet evening by the fire. Plus, they are naturally egg-free, so they're safe for many allergy-friendly households.
Why You'll Love This Recipe
About the Ingredients
1 cup (226g) unsalted butter, softened
Use high-fat European-style butter for richer flavor. If you only have salted butter, reduce added salt to 1/4 teaspoon.
1/2 cup (100g) granulated sugar
Fine sugar dissolves quickly, giving a smoother texture. For a deeper flavor, you can substitute brown sugar, but the cookies will be slightly chewier.
2 cups (250g) all-purpose flour
Spoon and level the flour to avoid dense cookies. For a gluten-free version, use a 1:1 gluten-free baking flour that contains xanthan gum.
1/4 teaspoon salt
Salt balances sweetness and enhances butteriness. If using salted butter, omit this.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor. For a festive twist, try 1/2 teaspoon almond extract or 1 teaspoon peppermint extract.
1/3 cup (60g) holiday sprinkles
Use jimmies or nonpareils; avoid large sugar crystals that can bleed color. For a natural look, seek sprinkles colored with vegetable juice.
Tips & Tricks
- Ensure butter is truly softened to room temperature (68-70°F/20-21°C) so the dough creams evenly without lumps.
- Do not overwork the dough after adding flour; mix just until no streaks remain to keep the shortbread tender.
- Chill the shaped dough for 15 minutes before baking to prevent spreading and maintain crisp edges.
Pro Tips
Step-by-Step Instructions
1. Cream Butter and Sugar
In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl once. This incorporates air for a tender crumb.
2. Add Vanilla and Dry Mix
Stir in vanilla extract. In a separate bowl, whisk flour and salt. Gradually add the flour mixture to the butter mixture on low speed, mixing just until combined. The dough will look crumbly but should hold together when pinched.
3. Fold in Sprinkles
Gently fold in the sprinkles with a spatula until evenly distributed. Avoid overmixing to prevent color streaking.
4. Shape into Log
Turn dough onto a lightly floured surface. Shape into a 10-inch (25cm) log, about 2 inches (5cm) in diameter. Wrap in plastic wrap and refrigerate for 15 minutes (or up to 3 days).
5. Preheat and Slice
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper. Remove dough from fridge and slice into 1/4-inch (6mm) rounds. Place 1 inch (2.5cm) apart on the prepared sheet.
6. Bake Until Edges Golden
Bake for 18-22 minutes, until edges are lightly golden and centers look set. Rotate the sheet halfway through. The cookies will firm up as they cool.
7. Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Delicious Variations
Chocolate-Dipped
After cooling, dip half of each cookie in melted dark chocolate and sprinkle with crushed candy canes.
Lemon Thyme
Replace vanilla with 1 tablespoon lemon zest and 1 teaspoon fresh thyme leaves for a savory-sweet twist.
Spiced Chai
Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, and 1/4 teaspoon ground ginger to the flour.
How to Store Good Christmas Treats
Refrigerator
Store in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate for up to 2 weeks.
Freezer
Freeze baked cookies in a single layer in a freezer-safe bag for up to 3 months. You can also freeze the dough log for up to 3 months; slice and bake directly from frozen, adding 2-3 minutes to the bake time.
Reheating
Shortbread is best at room temperature. If you prefer warm cookies, heat in a 300°F (150°C) oven for 5 minutes—not in the microwave, which can make them tough.
Frequently Asked Questions
Q: Can I use salted butter instead of unsalted?
Yes, you can use salted butter. Just omit the added salt in the recipe to prevent the cookies from being too salty.
Q: Why are my shortbread cookies spreading too much?
If cookies spread too much, the dough was too warm or the butter was over-creamed. Chill the dough for at least 30 minutes before slicing, and make sure your oven is at the correct temperature.
Q: Can I make the dough ahead of time?
Absolutely. The dough log can be refrigerated for up to 3 days or frozen for up to 3 months. When ready to bake, slice and bake as directed, adding a couple minutes if baking from frozen.
Q: How do I know when the cookies are done?
The cookies are done when the edges are lightly golden and the centers look set, usually after 18-22 minutes. They will firm up as they cool on the baking sheet.
Q: Can I use margarine or plant-based butter?
Yes, you can use a high-quality vegan butter stick (like Earth Balance) with at least 80% fat. The texture may be slightly softer, but they will still taste great.
If you try this Good Christmas Treats recipe, let me know how they turn out in the comments below. Don't forget to share your holiday baking photos with me on social media!
Good Christmas Treats
Good Christmas Treats are buttery shortbread cookies with festive sprinkles, ready in 30 minutes for easy holiday gifting.
🧂 Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup (60g) holiday sprinkles
📋 Instructions
- 1Cream Butter and Sugar — In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl once. This incorporates air for a tender crumb.
- 2Add Vanilla and Dry Mix — Stir in vanilla extract. In a separate bowl, whisk flour and salt. Gradually add the flour mixture to the butter mixture on low speed, mixing just until combined. The dough will look crumbly but should hold together when pinched.
- 3Fold in Sprinkles — Gently fold in the sprinkles with a spatula until evenly distributed. Avoid overmixing to prevent color streaking.
- 4Shape into Log — Turn dough onto a lightly floured surface. Shape into a 10-inch (25cm) log, about 2 inches (5cm) in diameter. Wrap in plastic wrap and refrigerate for 15 minutes (or up to 3 days).
- 5Preheat and Slice — Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper. Remove dough from fridge and slice into 1/4-inch (6mm) rounds. Place 1 inch (2.5cm) apart on the prepared sheet.
- 6Bake Until Edges Golden — Bake for 18-22 minutes, until edges are lightly golden and centers look set. Rotate the sheet halfway through. The cookies will firm up as they cool.
- 7Cool and Serve — Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.
