4 Ingredient Christmas Shortbread Cookies Recipe
I’ll never forget the first time I tried making these 4 Ingredient Christmas Shortbread Cookies. It was my third year hosting Christmas Eve, and I wanted to impress my in-laws with something homemade. I thought shortbread would be foolproof—how wrong I was. I overworked the dough, and the cookies came out like little hockey pucks. My sister-in-law, bless her, still ate three of them while saying, “They’re… sturdy!” Now, after years of trial and error (and a few more hockey puck batches), I’ve finally nailed it. These cookies are my go-to because they’re simple, buttery, and feel like Christmas in every bite.
Recipe Card
| Recipe Title | 4 Ingredient Christmas Shortbread Cookies Recipe |
|---|---|
| Servings | 24 cookies |
| Prep Time | 15 minutes |
| Cooking Time | 25 minutes |
| Calories | 120 per cookie |
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
The butter is everything here. One year, I used margarine because it was all I had, and the cookies spread into one giant, greasy blob. Lesson learned: real butter or bust. The sugar seems straightforward, but once I accidentally used powdered sugar, and the texture was weirdly sandy. Flour matters too—I tried whole wheat once for a “healthier” version, and let’s just say my kids called them “dirt cookies.” Stick to all-purpose.
Directions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 3 minutes).
- Gradually mix in the flour and salt until just combined. Don’t overmix!
- Roll the dough into 1-inch balls, place on the baking sheet, and gently flatten with a fork.
- Bake for 20-25 minutes, or until the edges are lightly golden.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
The biggest mistake I’ve made? Overmixing the dough. One time, I got distracted by a phone call and let my mixer go too long. The cookies were tough and dense—like eating sweet cardboard. Now, I stop as soon as the flour disappears. Also, don’t skip the parchment paper. I learned that the hard way when half my cookies stuck to the pan and crumbled into sad little pieces.
These cookies are my holiday lifesaver. They’re so easy I can make them while half-asleep (proven by last year’s 2 a.m. baking session). They’re buttery, melt-in-your-mouth good, and everyone always asks for the recipe—even after my hockey puck phase. The only thing I’d change next time? Maybe adding a sprinkle of cinnamon, but my husband insists they’re perfect as-is.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 120 | 12g | 8g | 1g |
Okay, yeah, these aren’t health food. But hey, it’s Christmas! I once tried cutting the butter in half to save calories, and the cookies were dry and sad. If you’re gluten-free, I’ve heard almond flour works, but I haven’t tried it myself. Let me know if you do!
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Unsalted butter | Salted butter (just skip the extra salt) |
| Granulated sugar | Caster sugar (texture will be finer) |
| All-purpose flour | Gluten-free flour blend (results may vary) |
I’ve tried a lot of swaps over the years. Salted butter works fine, but margarine was a disaster. Caster sugar makes them a bit more delicate, which is nice. My friend swears by coconut sugar, but to me, they tasted like caramel—not bad, just not classic shortbread. Gluten-free flour can work, but add a teaspoon of xanthan gum to help hold them together.
Tips
- Let the butter soften naturally—don’t microwave it! Melted butter makes greasy cookies.
- Use a fork to flatten the dough balls gently. Press too hard, and they’ll be too thin.
- Let them cool completely before eating. I know it’s hard, but warm shortbread crumbles everywhere.
Oh, the butter tip is from personal pain. One impatient Christmas, I nuked the butter to soften it and ended up with oily dough that spread into one giant cookie. My kids thought it was hilarious and broke off pieces like it was a cookie pizza. Not the vibe I was going for. And yes, waiting for them to cool is agony, but trust me, it’s worth it.
FAQ
Can I freeze the dough? Absolutely! I always make a double batch and freeze half. Just roll the dough into balls, freeze on a tray, then toss them in a bag. Bake straight from frozen—add 2-3 extra minutes.
Why are my cookies crumbly? Probably overbaked or overmixed. I did this last year when I got distracted by Home Alone on TV. Pull them out when the edges are just barely golden—they’ll firm up as they cool.
Can I add sprinkles or chocolate? Sure, but it’s not classic shortbread. I once added red and green sprinkles for the kids, and they loved it, but the purists (aka my dad) gave me side-eye.
That’s everything I know about making 4 Ingredient Christmas Shortbread Cookies! Hope you give them a try. And if you mess up, you’re in good company—I still do it sometimes. Happy baking!
4 Ingredient Christmas Shortbread Cookies Recipe
Simple, buttery shortbread cookies that melt in your mouth and capture the essence of Christmas.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
-
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
-
In a large bowl, cream the butter and sugar together until light and fluffy (about 3 minutes).
-
Gradually mix in the flour and salt until just combined. Avoid overmixing.
-
Roll the dough into 1-inch balls, place on the baking sheet, and gently flatten with a fork.
-
Bake for 20-25 minutes, or until the edges are lightly golden.
-
Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition (Per Serving)
