The Sweet Cucina

Easy Everyday Food

Shortbread Santas

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Shortbread Santas might just be my new favorite Christmas cookie! These easy to make buttery shortbread cookies are a holiday staple!

Shortbread Santas on a wire rack on top of a wooden cutting board

Ingredients Needed for Shortbread Santas

Kitchen Tools Used In This Recipe

How To Make Shortbread Santas

In a large bowl, beat the softened butter with a hand mixer for about 30 seconds until creamy. Next, add granulated sugar and vanilla extract, mix until combined. Beat in flour, dough might be crumbly. If so, mold together with a spatula or by hand and then place in clear wrap.

Wrap dough in clear wrap and chill dough for about 30 minutes. If you happen to refrigerate the dough longer it’s ok, you may need to let the dough sit out for a few minutes before rolling.

When ready to bake the cookies, preheat oven to 325 and line a cookie sheet with parchment.

Working with one half of the dough at a time, roll out dough to about 1/4 – 1/2 inch thick between 2 sheets of parchment paper. Use the round cookie cutter to press out shapes, place on parchment lined sheet pan. Leaving about 2 inches between cookies.

Bake for 10 minutes, cool on wire rack. Continue rolling and pressing remaining dough.

Once cool, decorate using the red decorating icing and white decorating icing. Top the nose with a red candy coated chocolates. Store in an airtight container.

Enjoy!

Shortbread Santas on a wire rack on top of a wooden cutting board

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Shortbread Santas

  • Author: The Sweet Cucina
  • Total Time: 60 minutes
  • Yield: 24 servings 1x
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Ingredients

Units Scale

Instructions

  1. In a large mixing bowl, beat butter for about 30 seconds until creamy.
  2. Add granulated sugar and vanilla extract, mix until combined.
  3. Beat in flour, dough might be crumbly. If so, mold together with a spatula or by hand and then place in clear wrap.
  4. Wrap dough in clear wrap.
  5. Chill dough for about 30 minutes.
  6. Preheat oven to 325.
  7. Work with one half at a time (keep the other half refrigerated).
  8. Roll out dough to about 1/4 – 1/2 inch thick between 2 sheets of parchment paper.
  9. Use cookie cutter to press out shapes, place on parchment lined sheet pan. Leaving about 2 inches between cookies.
  10. Bake for 10 minutes, cool on wire rack.
  11. Continue rolling and pressing remaining dough.
  12. Once cool, decorate using the red decorating icing and white decorating icing. Top the nose with a red candy coated chocolates.
  13. Enjoy!

Equipment

  • Prep Time: 10 mins
  • Chill Time: 30 mins
  • Cook Time: 20 minutes
  • Category: Dessert, Cookies
  • Method: Baking

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