The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Christmas Shortbread Cookie Recipe is perfect for embossed rolling pins. The designs from the rolling pin come out clear and crisp every time!
This recipe costs $2.21 to make. However, it makes thirty-six cookies for only $0.06 per cookie.
I love baking up a storm during the holidays and creating holiday trays for gifting. My favorite recipes to make along with these Embossed Shortbread Cookies include Cranberry Bliss Bars, these Caramel Pretzel Turtles, and these Gingerbread Oreo Truffles.
Christmas Shortbread Cookies
Shortbread Cookies are a fabulous addition to any cookie tray. But when you take the extra step of using an embossed rolling pin to stamp a design on top of the dough, the cookies look amazing with a beautiful pattern.
This one little step will step up your shortbread cookie game! And what I love about this recipe is that you don’t have to chill the dough!
After mixing the dough, you do right into rolling it out and then embossing and cutting the dough! How easy is that?!
An embossed rolling pin is similar to a regular rolling pin but with a design on it. It allows you to make these pretty cookies with minimal effort.
It truly is a fun way to decorate cookies. You can begin to collect a few different designs and get creative with your cookie baking.
These cookies are perfect on a tray for gifting during the holiday season, but when you add them to your cookie stamps collection, you can make them year-round. Butter-based with a slight crunch and a beautiful design, make these the perfect cookie!
INGREDIENTS AND COST
Per Serving Cost: $0.06
Recipe Cost: $2.21
- ¾ cups unsalted butter – $1.20
- ¾ cups powdered sugar – $0.21
- 1 large egg – $0.10
- ½ teaspoon vanilla extract – $0.15
- ½ teaspoon almond extract – $0.06
- 2 ½ cups all-purpose flour – $0.48
- ¼ teaspoon salt $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, preheat the oven and line cookie sheets with parchment paper.
- Next, make the shortbread dough.
- Form the dough into a ball.
- Divide the dough in half, and roll the dough out on a floured surface until it is ¼ inch think.
- Use the embossed rolling pin to roll over the dough.
- Cut the dough into circles using a 2-inch round cookie cutter.
- Place the cookies on the baking sheets and bake for 6-10 minutes.
- Finally, let the cookies cool completely before serving.
- If you don’t like almond extract, then you can use 1 teaspoon of vanilla extract instead.
- Please don’t use anything but butter in this Shortbread Cookie recipe. To get the proper shortbread texture, you need real butter. Please don’t use margarine or vegetable shortening or anything else.
- The same goes for the sugar. To get that fine crumb that just melts in your mouth, you need to use powdered sugar.
SERVE: Serve the cookies once they have cooled.
STORE: Store the Embossed Shortbread Cookies in an airtight container at room temperature for 4-5 days.
FREEZE: Once the cookies have cooled, transfer them to a freezer-safe container. Freeze for 1-2 months.
DEFROST: Defrost the Christmas Shortbread Cookies at room temperature for 1-2 hours before serving.
- Embossed Rolling Pin
- 2-inch round cookie cutter
- Baking sheets
- Stand mixer or handheld mixer
- Wire racks
- Measuring cups and spoons
Sugar cookies are a lighter dough that is better for cutting and decorating. We all love decorating Christmas Cookies, and sugar cookie dough is best for that. Shortbread cookies, on the other hand, are denser.
Sugar cookies are traditionally sweeter tasting than Shortbread cookies. Shortbread cookies are made with more butter, so they have a richer taste. The essential ingredients are the same for both cookies, but the ratios are different, producing two different cookies, but both are delicious!
Shortbread cookies are not soft and chewy like other cookies. Instead, they have a buttery and crunchy texture when they are done baking.
- Chocolate Meringue Cookies
- Red Velvet Cookies with White Chocolate Chips
- Cut Out Sugar Cookies
- Christmas Wreath Cookies
- Pecan Snowball Cookies
- Christmas Chocolate Chip Cookies
- Soft Gingerbread Cookies
- Easy Peppermint Bark Cookies
- Hanging Gingerbread Cookies
Shortbread Cookie Recipe
- ¾ cups unsalted butter softened
- ¾ cup powdered sugar
- 1 large egg
- ½ teaspoon vanilla extract ***see note
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
PREP OVEN AND COOKIE SHEETS:
- Move the oven rack to the middle position and preheat the oven to 375 degrees F.
- Line cookie sheets with parchment paper or silicone mats.
MAKE SHORTBREAD DOUGH:
- In a large bowl, cream together butter and powdered sugar until fluffy.
- Add egg and extracts, and cream until well combined.
- In another bowl whisk together salt and flour.
- Gradually add flour mixture to butter mixture, beating well.
ROLL OUT DOUGH:
- Form dough into a ball, and divide it in half.
- Lightly flour your work surface and roll the dough with a standard rolling pin to about ¼ inch thick.
EMBOSS AND CUT DOUGH:
- Using the embossed rolling pin, gently press and roll over dough.
- Cut dough into circles using a 2-inch round cookie cutter.
- Place the shortbread rounds on the prepared baking sheet spacing them 1 inch apart.
BAKE AND COOL:
- Bake one cookie sheet at a time for 6-10 minutes or until the shortbread is light golden brown.
- Remove the cookie sheet from the oven and cool on a wire rack for 5 minutes. Then transfer the shortbread to a wire rack to cool completely.
- Store in an airtight container at room temperature for 4-5 days.
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These look so beautiful.
These cookies turned out perfect. It was the perfect batter to roll out.
As a person who is not a frosted cookie fan, these are perfect. Beautiful and delicious!
This is perfect for gifts! I will save this recipe for Christmas, thanks for sharing!
I’ve seen these rollers in the stores. Now after seeing your cookies, I have to get one to make them!
Thank you!! The cookies came out perfectly and look beautifully! I really appreciated the easy to follow instructions.
Really easy, delicious shortbread cookies.
I would like to make these with chocolate, do you know how much cocoa I would need to add?
Hi Brenda, I haven’t tried this recipe yet with cocoa powder (but it’s been on my list to do), but when I do try it, I plan on taking out 1/2 cup of flour and replacing it with 1/2 cup of dark cocoa powder (like Hershey’s).
Deb Thomas says
Great recipe but cookies were dry and crumbly before baking. I moistened my hands to add some moisture to the dough which helped. When baked, the embossment turned out great which I am very pleased with. Not much flavor, a bit on the bland side. Next time I will add more extract than called for which will probably help with the dry dough as well. I will use this recipe again.
Can I make ahead and freeze?
You bet. In my “Storage Tips” section, I have instructions for freezing.
Elizabeth Anderson says
I have an embossing rolling pin, and this recipe was perfect! The small designs came out very clearly. I was wondering if there is any type of a thin glaze that could be applied before or after baking to give then some shine and a little added flavor? Thanks!
Hi Elizabeth, great question! The glaze on either of these cookies would be delicious:
I’m going to try this with a springerle mold I just purchased. I’m hoping it works!
Do you think the design will still stand out if I dip the cookies in chocolate?
It will depend on how deep the grooves are and how thin the chocolate dip is. But my gut is telling me you’re definitely going to lose a lot of the definition fo the design. If you try it out, come back and let me know how it goes!