shortbread cookies stacked in a lineup
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Shortbread Cookies

Course Dessert
Keyword christmas, christmas baking, Holiday Baking
Total Time 30 minutes
Servings 30 Cookies
Author Jessica


  • 2 cups All Purpose Flour + more for dusting
  • 1 ½ cups Butter softened
  • ¾ cup Confectioners Sugar
  • 2 teaspoons Pure Vanilla Extract
  • ¼ cup Cornstarch
  • ¼ teaspoon Cream of Tartar
  • Sprinkles or Turbinado Sugar for topping (optional)


  • Preheat oven to 350°F
  • In a medium sized bowl sift together flour, confectioners sugar, cornstarch, and cream of tartar. Stir to combine and set aside.
  • In the bowl of a stand mixer with the paddle attachment attached add the butter. On medium speed, beat the butter until it has begun to go fluffy and creamy.
  • Scrape down sides of bowl and add in vanilla extract. Beat for 30 seconds until incorporated.
  • Add half of the dry mixture into the butter mixture. Mix until a sticky dough forms. Scrape down sides of bowl and add in the remaining dry mixture. Beat on medium speed until a thick dough forms. The dough may be a little crumbly, but to test it, pinch a bit of it between two fingers, if it sticks together it is ready to go!
  • Gather up the dough and form it into a ball. Let rest and chill in the refrigerator for 15 minutes.
  • Lightly dust a large surface with flour and roll out the dough to ½”-¼” thickness.
  • Using a round cookie cutter (or any cookie cutter of choice) cut out the cookies.
  • Place the cookies on a baking sheet, leaving at least 1” spacing between them. Top with sprinkles or turbinado sugar (optional)
  • Bake for 12 minutes, just until edges start to turn golden brown.
  • Remove from the oven and let the cookies sit on the baking tray for one extra minute. Transfer cookies to a wire cooling rack.