Holiday Shortbread Cookies
15 Minutes
Prep Time
15 Minutes
Cook Time


  • 1 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon Western Family Pure Madagascar Vanilla Extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/4 cup red and green sprinkles


  1. Preparation:
    • Soften the butter at room temperature until easily mixable but not melted.
    • Sift powdered sugar to remove any lumps.
    • Line a baking sheet with parchment paper.
  2. Mixing the Dough:
    • In a large bowl, cream together the softened butter and powdered sugar until fluffy.
    • Add vanilla extract and salt, mixing until well combined.
    • Gradually add the flour, stirring until a soft dough forms. Avoid overmixing.
    • Gently fold in the red and green sprinkles until evenly distributed.
  3. Shaping and Baking:
    • Divide the dough in half and shape each half into a log using plastic wrap or parchment paper to help mold and compact the dough.
    • Wrap the logs tightly and refrigerate for at least 1-2 hours until firm.
  4. Preheat and Bake:
    • Preheat your oven to 350°F (175°C).
    • Remove the chilled dough from the refrigerator and unwrap.
    • Using a sharp knife, slice the dough into approximately 1/4-inch thick rounds
    • Place the cookies onto the prepared baking sheet, leaving space between each cookie.
    • Bake in the preheated oven for 12-15 minutes or until the edges of the cookies turn lightly golden.
  5. Cooling and Serving:
    • Once done, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes.
    • Transfer the cookies to a wire rack to cool completely before serving or storing.