Snowflake Shortbread Cookie

It’s cookie day! It’s the perfect day to start your Christmas baking. I know some people may have started a while ago, but I think it’s the perfect time to make some baked goods to nibble during the lead up to Christmas. You can also make them ahead of time and freeze them for gifts or for Santa and Christmas day celebrations.

Shortbread cookies are one of the traditional Christmas cookies. I have always done the circular ones with the fork indents on the top, but today we are making a bit fancier shortbread. We are making snowflake shaped cookies and some we’ll leave plain, but some will get a little chocolate surprise on them!

Shortbread Cookie Recipe:

This is a really easy recipe. All you need is butter, berry sugar, and flour.

Start off by creaming 2 cups of butter/margarine.

Add in the 1 cup of sugar slowly.

Now add in almost 4 cups of flour, gradually. When I say almost 4 cups I mean almost. Add in the 3 cups and then on the last cup, don’t quite fill it to the top. A full cup would be too much.

Since we’re making the cookies into snowflakes (we tried a few other shapes too), knead the dough and make it into two separate balls, and wrap in plastic wrap. Refrigerate overnight. If you don’t plan on using a cookie cutter to cut out shapes, roll the dough into “logs” and wrap in plastic.

On a floured surface, roll out the dough and cut into shapes. If you made the “logs” then slice them into cookies.

Place on a cookie sheet lined with parchment paper and bake at 300 degrees for 20-23 minutes.

Once they have cooled a bit, you can leave them as is and serve or package them up or you can take them to the next level and dip and drizzle with the chocolate(s) of your choice. 

Allow the chocolate to harden before serving or putting away.