Description
This 4-Ingredient Christmas Shortbread Cookies recipe is a simple and festive treat perfect for the holiday season. Made with just butter, powdered sugar, flour, and maraschino cherries, these classic shortbread cookies are buttery, tender, and have a delightful cherry topping, making them a charming addition to any cookie platter.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
Topping
- Maraschino cherries, halved
Instructions
- Prepare the dough: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy. Gradually add the all-purpose flour to the mixture, stirring until the dough forms a smooth and homogeneous consistency.
- Shape the cookies: Preheat your oven to 325°F (165°C). Roll the dough into small balls and place them on a baking sheet lined with parchment paper, leaving some space between each ball. Flatten each ball slightly with your hand or the bottom of a glass.
- Add cherry topping: Press a halved maraschino cherry firmly in the center of each flattened dough ball to give each cookie a festive look and a burst of sweetness.
- Bake the cookies: Place the baking sheet in the preheated oven and bake the cookies for 18 to 22 minutes, or until the edges just begin to turn a light golden brown. Be careful not to overbake to maintain their tender shortbread texture.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy these buttery, festive treats.
Notes
- Ensure the butter is softened but not melted for the best dough consistency.
- You can substitute maraschino cherries with other dried or candied fruits if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- For a different flavor, add a teaspoon of vanilla extract to the dough.
