Classic shortbread cookies during the holidays are a must! The buttery crumb, the soft sweetness, and the way every bite feels like it melts on your tongue makes it a treat everyone reaches for. This festive version brings that same timeless charm to your kitchen, only with a little holiday sparkle. You get to choose your flavor adventure, bright cranberries, jewel toned raspberries, or cool peppermint that feels fresh and merry. These cookies bake low and slow, keep their beautiful pale color, and make your kitchen smell like the start of something wonderful. Perfect for gifting, gatherings, or filling your home with a little joy.
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YOU WILL LOVE THIS HOLIDAY SHORTBREAD COOKIE RECIPE
This recipe delivers everything you love about traditional shortbread, tender crumb, rich butter flavor, and an elegant pale finish, with a festive twist that feels joyful and seasonal. Beginner friendly steps and flavorful mix in options make it easy to create a Holiday Shortbread Cookie Recipe that fits any holiday mood.
The low and slow bake keeps the cookies pale, delicate, and melt in your mouth soft, which is exactly what makes this classic shortbread feel extra magical during the holidays.
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INGREDIENTS FOR THE BEST FESTIVE SHORTBREAD COOKIES
These Festive Shortbread Cookies bake into the most tender, buttery bites that feel special without any fuss, perfect for holiday gifting or a cozy night in.
- Butter: Creates the signature tender crumb and rich buttery flavor shortbread is known for. Softened butter blends smoothly for an even-textured dough.
- Granulated sugar: Sweetens the cookies and helps create a smooth, cohesive dough. It keeps the crumb delicate rather than crisp.
- Unbleached all-purpose flour: Provides structure while allowing the cookies to stay soft and tender. Sifting it gives a more refined texture.
- Vanilla bean: Adds fragrant, pure vanilla flavor that enhances the butter and seasonal mix-ins. You can substitute ground vanilla for convenience.
- Dried cranberries: Bring pops of fruity sweetness and chewy texture that make these cookies feel festive. Their natural tartness balances the buttery dough.
- Freeze-dried raspberries: Add berry brightness and a pretty ruby speckle throughout the dough. They stay crisp and flavorful after baking.
- Crushed peppermint: Gives the cookies a cool holiday sparkle with refreshing mint flavor, pairs beautifully with a chocolate drizzle for decoration.
HOW TO MAKE THIS HOLIDAY SHORTBREAD COOKIE RECIPE
This Holiday Shortbread Cookie Recipe gives you three flavor paths, cranberry, raspberry, or peppermint, so you can match a cookie tin to the mood of the season.
- Prep Your Tools: Preheat your oven to 275°F (135°C). Line the pan with parchment paper for easy release.
- Mix the Dough: In a large mixing bowl, cream together the butter, sugar, and vanilla bean until light and fluffy. Gradually add the sifted flour and mix until a soft, cohesive dough forms.
- Add Your Festive Inclusion: Choose one festive ingredient from the list. Add the dried cranberries (218 g), freeze dried raspberries (40 g), or crushed peppermint (114 g) to the dough. Mix until just combined, and avoid overmixing.
- Shape Your Cookies: Roll the dough to ¼ to ½ inch thickness and cut with a cookie cutter. Or roll the dough in parchment to form a log and refrigerate for 30 minutes. This recipe makes two long logs or four shorter logs. You can freeze the logs for later use.
- Cut and Bake:
- For cut out cookies: Roll out the dough on a lightly floured surface or on parchment and cut into shapes. Place them on a parchment lined baking sheet.
- For slice and bake cookies: Cut the chilled log into ¼ to ½ inch thick rounds and place on a parchment lined baking sheet.
- Bake to Perfection: Bake prepared cookie for about 50 minutes. They should show a hint of golden color at the bottom edge while the tops and sides remain pale.
- Cool and Decorate: Let the cookies cool completely on the pan before decorating. Try these festive ideas:
- Dried Cranberries Cookie, criss-cross drizzle with Callebaut Ruby Chocolate. Allow to dry.
- Freeze Dried Raspberries Cookies – dip a ⅓ edge in white chocolate and crush freeze dried raspberries onto wet white chocolate. Allow to dry.
- Crushed Peppermint Cookies – drizzle with milk or dark chocolate and sprinkle with crushed peppermint. Allow to dry.
A Cozy Kitchen Moment with You
If you were here in my kitchen, I would start by handing you a square of Pecan Pie Bars, because they are everything we love about pecan pie without the fuss, gooey, toasty, and easy to share. Then I would teach you my favorite winter brownies, the Pecan Pie Brownies, since they are the perfect mix of fudgy chocolate and pecan pie richness that makes everyone go back for seconds.
While we chat, I would set out a bowl of Cranberry Whipped Feta. It is bright, creamy, and festive, the kind of appetizer that disappears first and makes you look like you worked far harder than you did. We would also learn together how to make my Chocolate Graham Crackers so we could dip them in milk or turn them into our next pie crust.
Equipment
- A large mixing bowl for creaming the ingredients.
- A sturdy hand mixer or stand mixer with a paddle attachment to cream the butter and sugar until light and fluffy.
- Baking Sheets
- Parchment Paper: Essential for lining pans or baking sheets to prevent sticking and ensure easy cleanup.
- Rolling Pin and Cookie Cutters (Optional): If making cut-out cookies, use a rolling pin for even thickness and cookie cutters for fun shapes.
- I love this small wooden rolling pin for easy handling
Festive Holiday Shortbread Cookies
Ingredients
Classic Shortbread Recipe
- 1 lb butter (454 g) salted and softened
- 1 cup granulated sugar (200 g)
- 4 ½ cups unbleached AP flour (565 g) sifted
- 1 vanilla bean pod scraped (optional)
Festive Inclusion (Pick One)
- 1 ½ cup Dried Cranberries (218 g)
- 1 ½ cup Freeze Dried Raspberries (40 g)
- ⅔ cup Crushed Peppermint (114 g)
Instructions
- Prep Your Tools: Preheat your oven to 275°F (135°C). Line the pan with parchment paper for easy release.
- Mix the Dough: In a large mixing bowl, cream together the butter, sugar, and vanilla bean until light and fluffy. Gradually add the sifted flour and mix until a soft, cohesive dough forms.1 lb butter, 1 cup granulated sugar, 1 vanilla bean pod, 4 ½ cups unbleached AP flour
- Add Your Festive Inclusion: Choose one festive ingredient from the list. Add the dried cranberries (218 g), freeze dried raspberries (40 g), or crushed peppermint (114 g) to the dough. Mix until just combined, and avoid overmixing.1 ½ cup Dried Cranberries, 1 ½ cup Freeze Dried Raspberries, ⅔ cup Crushed Peppermint
- Shape Your Cookies: Roll the dough to ¼ to ½ inch thickness and cut with a cookie cutter. Or roll the dough in parchment to form a log and refrigerate for 30 minutes. This recipe makes two long logs or four shorter logs. You can freeze the logs for later use.
Cut and Bake
- For cut out cookies: Roll out the dough on a lightly floured surface or on parchment and cut into shapes. Place them on a parchment lined baking sheet.
- For slice and bake cookies: Cut the chilled log into ¼ to ½ inch thick rounds and place on a parchment lined baking sheet.
- Bake to Perfection: Bake prepared cookie for about 50 minutes. They should show a hint of golden color at the bottom edge while the tops and sides remain pale.
- Cool and Decorate: Let the cookies cool completely on the pan before decorating. Try these festive ideas:
- Dried Cranberries Cookie, criss-cross drizzle with Callebaut Ruby Chocolate. Allow to dry.
- Freeze Dried Raspberries Cookies – dip a ⅓ edge in white chocolate and crush freeze dried raspberries onto wet white chocolate. Allow to dry.
- Crushed Peppermint Cookies – drizzle with milk or dark chocolate and sprinkle with crushed peppermint. Allow to dry.
Notes
Nutrition
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes, the kind that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
- EF = Egg-Free: there are no eggs in this recipe.
- NF = Nut-Free: there are no nuts in this recipe.
- VE = Vegetarian: Yes, all ingredients are vegetarian-friendly.
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