Name: Shortbread Cookies with Festive Decorations Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup unsalted butter room temperature; 3/4 cup powdered sugar; 1 tablespoon vanilla bean paste; 1/4 teaspoon salt; 2 cups all purpose flour gluten free if needed; 1 tablespoon cornstarch; 1 cup powdered sugar; 1/2 teaspoon vanilla extract; 2 tablespoons milk; 4 ounces white chocolate; Rosemary sprigs; Sprinkles; Sanding sugar for decorating; Red food coloring oil-based

There’s something truly magical about homemade classic treats, and this Shortbread Cookies with Festive Decorations Recipe really brings that cozy holiday spirit to life. Crisp edges, buttery richness, and those fun festive embellishments make these cookies a total crowd-pleaser every time.

The image shows a close-up of round cookies with white icing, arranged on a white marbled surface dusted with powdered sugar. There are two types of cookies: some are solid circles decorated with red icing shaped like a Christmas hat with white sugar sprinkles for the hat’s fur, and others are ring-shaped with white icing decorated with small red and white candy balls and tiny green rosemary sprigs. The cookies have a light golden-brown edge, and the overall look is festive and wintery with green pine needles and a white Christmas ornament placed around the cookies for decoration. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shortbread Cookies with Festive Decorations Recipe
Top Tip
How to Serve Shortbread Cookies with Festive Decorations Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shortbread Cookies with Festive Decorations Recipe

Why You'll Love This Recipe

These shortbread cookies are one of my all-time favorites because not only do they taste incredible, but decorating them is half the fun. You can get really creative with simple ingredients, turning your kitchen into a festive cookie workshop.

Buttery Perfection: The dough uses a perfect balance of butter and powdered sugar for that melt-in-your-mouth texture you crave.
Easy To Customize: The decorations let you play with colors and shapes, making the cookies uniquely yours every time.
Kid-Friendly Fun: Decorating these cookies is a great family activity that draws everyone into the kitchen.
Freezer Friendly: You can prep dough ahead or store baked cookies without losing any of that fresh-baked deliciousness.

Ingredients & Why They Work

Each ingredient in this recipe plays an important role in creating the classic crumbly yet sturdy shortbread base that’s ideal for decorating. Here’s a little rundown so you can nail it in your own kitchen.

Flat lay of a small block of unsalted butter, a small white ceramic bowl filled with powdered sugar, a small white ceramic bowl holding vanilla bean paste, a few grains of salt scattered near a small pinch of fine salt, a mound of all-purpose flour, a small white ceramic bowl containing cornstarch, another small white ceramic bowl with smooth white powdered sugar, a small white ceramic bowl with creamy milk, a small white ceramic bowl with vanilla extract, a few fresh rosemary sprigs with bright green needles, a small pile of red sprinkles, a small heap of sparkling sanding sugar crystals, and a small cluster of smooth, whole white eggshells, all arranged with perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Using room temperature butter gives you the creamiest dough and controls the salt in the recipe.
Powdered sugar: It blends smoothly into the butter, making the texture soft and tender, unlike granulated sugar.
Vanilla bean paste: Adds a real vanilla kick with little flecks of vanilla bean, making the flavor rich and authentic.
Salt: Just a pinch to balance the sweetness and bring out all the other flavors.
All-purpose flour: The main structure builder, choose gluten-free flour if needed to suit dietary needs.
Cornstarch: Helps keep the cookies tender yet firm enough to hold their shape when cut and baked.
Powdered sugar (for icing): Creates that glossy smooth coating that sets nicely on the cookies.
Vanilla extract: Lends subtle depth to the icing's sweetness.
Milk: Just enough to thin the icing for dipping without making it runny.
White chocolate: Perfect for piping details and adding that extra festive flair.
Rosemary sprigs, sprinkles, sanding sugar: Natural and colorful touches that make these cookies pop with holiday spirit.
Red oil-based food coloring: Essential for coloring white chocolate without it seizing up.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Shortbread Cookies with Festive Decorations Recipe depending on the occasion or who I'm baking for. You should absolutely make it your own, adding twists that fit your style and taste buds.

Variation: One year, I swapped out vanilla bean paste for almond extract to give the cookies a cozy, nutty aroma—so good with coffee!
Dietary tweak: I've made this with gluten-free all-purpose flour, and it still baked up lovely and tender.
Seasonal shapes: Try autumn leaves or Easter eggs if you want to change the theme while keeping the basic recipe.

Step-by-Step: How I Make Shortbread Cookies with Festive Decorations Recipe

The image shows a stack of round cookies with a hole in the center, each cookie decorated on top with smooth white icing. The icing is sprinkled with small red and white round candy beads and small green rosemary sprigs, giving a festive look. The cookies are light golden brown with a slightly crumbly texture and are stacked in the center of the image on a white marbled surface. Around the stack, there are other cookies decorated with similar white icing and some have red and white shapes on top. Festive greenery and white ornamental acorns are scattered nearby, adding to the holiday feel. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar

Start by beating the room temperature butter on medium-high speed until it’s smooth and creamy, about 1-2 minutes. This air incorporation is key for tender cookies. Then, add powdered sugar and beat again for about a minute until fluffy. Remember to scrape down the sides to keep everything even.

Step 2: Add Flavor and Dry Ingredients

Mix in the vanilla bean paste and salt until well combined. Next, switch to medium-low speed and gradually add the flour and cornstarch. Initially, the dough will seem crumbly, but keep scraping and mixing until it starts pulling away from the bowl sides and forms a soft dough. This is the moment when you know you’re on the right track!

Step 3: Chill and Roll Out the Dough

Cover your dough with plastic wrap and pop it in the fridge for 30 minutes — this step firms up the dough, making it easier to roll. Once chilled, generously flour your surface and roll the dough out to about ¼ inch thick. Use your favorite cutters: classic rounds and scalloped shapes make beautiful wreaths. Don’t forget to flour the cutter to prevent sticking!

Step 4: Bake the Cookies

Place your cookie cutouts about an inch apart on a parchment-lined baking sheet. Chill again for 15-30 minutes to help cookies keep their shape. Preheat your oven to 350°F (175°C). Bake for 8-10 minutes, turning the sheets halfway through to ensure even baking. Look for edges that are just lightly golden—you want tender, not crunchy.

Step 5: Make the Icing and Decorate

While the cookies cool on a wire rack, whisk together powdered sugar, vanilla extract, and milk until smooth. For the wreath cookies, dip the cooled cookies upside down into the icing carefully—they’re fragile right after baking. Place rosemary sprigs on the icing before it sets, and sprinkle red sugar or sprinkles for that festive touch.

For Santa hats, melt white chocolate and fill a pastry bag for the white trim and pom-pom details. Then mix red oil-based food coloring into remaining white chocolate for that classic hat color, piping hats freehand right onto the cookies. Don’t forget a dust of sparkling sugar to mimic snow!

Top Tip

I’ve baked these cookies countless times and learned a few things that really make a difference. These tips will help you get the texture just right and decorate your festive cookies like a pro.

Butter Temperature Matters: Always use room temperature butter, not melted or cold, for that perfect creamy dough.
Don’t Skip the Chill: Chilling the dough before and after cutting helps prevent spreading and keeps your shapes crisp.
Oil-Based Food Coloring Only: Using water-based colors with white chocolate causes it to seize; I’ve learned this the hard way!
Handle Cookies Gently: When dipping or piping, work carefully since shortbread is delicate but rewarding once you master it.

How to Serve Shortbread Cookies with Festive Decorations Recipe

Festive Shortbread Cookies - Serving Suggestion

Garnishes

I personally love garnishing these cookies with fresh rosemary sprigs — they add that piney aroma that instantly feels festive. For a bit of sparkle, coloured sanding sugar or tiny red sprinkles elevate both flavor and appearance beautifully.

Side Dishes

These cookies are perfect with a warm cup of spiced tea or rich hot cocoa. A platter alongside soft cheeses and fresh fruit can also make for a charming holiday spread.

Creative Ways to Present

For special occasions, I often present these cookies tucked into festive boxes or stacked on a tiered cake stand. Adding a sprig of rosemary or a cinnamon stick with each plate makes the setup feel extra special and fragrant.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay deliciously fresh for up to 5 days. Just make sure they’re fully cooled and dry before storing to avoid sogginess.

Freezing

I like to freeze either the unbaked dough or the baked cookies separately. For dough, roll it out, wrap tightly, and freeze for up to 3 months — then bake straight from frozen, adding a minute or two to the bake time. For baked cookies, freeze plain, then decorate after thawing to keep them fresh.

Reheating

If you’re warming up stored cookies, a quick 5-minute blast in a 300°F oven restores that fresh-baked feel without drying them out. I avoid microwaving because it can turn them chewy or unevenly warm.

Frequently Asked Questions:

Can I use regular food coloring instead of oil-based for decorating?

I recommend using oil-based food coloring when mixing with white chocolate, as regular water-based or gel food colors can cause the chocolate to seize and get grainy. If you don’t have oil-based coloring, try tinting the icing instead for safer results.

How do I keep my shortbread cookies from spreading too much?

Chilling the dough both before rolling and after cutting your shapes helps the cookies hold their edges and not spread in the oven. Also, don’t overwork the dough once flour is added, and avoid using warm ingredients.

Can I make gluten-free shortbread cookies with this recipe?

Absolutely! Swap out the all-purpose flour for your favorite gluten-free blend. I’ve done this successfully, and the cookies come out just as tender and easy to decorate.

What’s the best way to store these cookies to maintain freshness?

Store your fully cooled and decorated cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the undecorated baked cookies and decorate them fresh after thawing.

Final Thoughts

Honestly, this Shortbread Cookies with Festive Decorations Recipe has become a treasured tradition in my holiday baking lineup. It’s approachable enough for everyone in the family to enjoy baking together, but the results are so elegant and delicious they impress everyone who tries them. Give this recipe a whirl—you might find yourself coming back to decorate another batch season after season.