Delight in these classic, melt-in-your-mouth shortbread cookies, perfect for festive celebrations! Their exceptional shape retention makes them ideal for decorating with vibrant frosting and dazzling edible glitter, adding a personal touch to your holiday treats.

Follow The Directions

01

Step

In a large bowl, whisk together the flour, white sugar, and salt until well combined. (2 minutes)

02

Step

Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. (5 minutes)

03

Step

In a separate small bowl, stir together the rum extract, almond extract, and cold water. (1 minute)

04

Step

Gradually add the liquid mixture to the flour mixture, stirring until the dough just comes together into a ball. Be careful not to overmix. (3 minutes)

05

Step

Place the dough on a lightly floured work surface. Sprinkle the top with a little more flour and gently roll out to a 1/4-inch thickness. (5 minutes)

06

Step

Use floured cookie cutters to cut out desired shapes. Place the cookies 1 inch apart on ungreased baking sheets. (10 minutes)

07

Step

Cover the baking sheets with plastic wrap and refrigerate for at least 30 minutes to help the cookies maintain their shape during baking. (30 minutes)

08

Step

Preheat the oven to 325 degrees F (165 degrees C). (10 minutes)

09

Step

Bake the cookies in the preheated oven until the edges are lightly golden brown, about 15 to 18 minutes. (15-18 minutes)

10

Step

Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. (2 minutes)

11

Step

Once the cookies are completely cool, prepare the frosting: In a bowl, whisk together the confectioners' sugar, 2 tablespoons of milk, and 2 teaspoons of milk until smooth. Add more milk, 1/2 teaspoon at a time, if needed to reach desired consistency. (5 minutes)

12

Step

If desired, divide the frosting into small bowls and tint each with food coloring. (3 minutes)

13

Step

Frost the cooled cookies and immediately sprinkle with edible glitter before the frosting sets. (15 minutes)

For best results, use very cold butter and avoid overmixing the dough. Overmixing will develop the gluten in the flour, resulting in tougher cookies.
Chilling the dough is crucial for preventing the cookies from spreading during baking and helps to maintain their intricate shapes.
If you don't have rum or almond extract, vanilla extract can be substituted. Start with 1/4 teaspoon and adjust to taste.
Store decorated cookies in an airtight container at room temperature to maintain their freshness.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 45 Ratings)

Total Reviews: (8)

Gilberto Schumm
Jun 16, 2025
This recipe is foolproof! Even I, a novice baker, was able to make these successfully. Thank you!
Jaclyn Tremblay
Mar 17, 2025
These cookies were a hit at our Christmas party! Everyone raved about how buttery and delicious they were.
Isaiah Pagac
Jan 12, 2025
My kids had so much fun decorating these. They are the perfect Christmas activity!
Colby Dach
Jan 8, 2025
I doubled the recipe, and they turned out great, perfect for my cookie exchange.
Beryl Durgan
Sep 26, 2024
I added a pinch of sea salt on top of the frosting, which balanced the sweetness beautifully. Highly recommend trying it!
Addison Nikolaus
Apr 17, 2024
Next time, I'll try adding some orange zest to the dough for a citrusy twist.
Irving Konopelski
Mar 11, 2024
I love how these cookies hold their shape perfectly. They made decorating so much easier and the results were stunning!
Magdalen Metz
Feb 2, 2024
The rum and almond extract combination is divine! It adds a subtle warmth and depth of flavor that sets these cookies apart.

Shortbread Christmas Cookies