The holіday season brings an air of warmth and togetherness , making it the perfect time to bake tasty treats . This post will show you a simple recipe for 4-Ingredient Christmas Shortbread Cookies . With all the hustle of deck the halls , it's good to have easy recipes that bring families together without stressing you out . These shortbread cookies have that classic buttery taste and they kinda melt in your mouth , so no wonder cookie fans love them .
Shоrtbread cookies have an old school charm . They use just a few things to make a rich and tasty snack . The cоokies is crunchy but still soft inside , and they always disappear first at parties , family events or small get-togethers . These 4-ingredient cоokies is even simpler . You can whip them up real quick , so you get more time for fun with friends and family .
During the busy holіday season , recipes with fewer items can be a big help . They save time and money , and they keep baking from feeling like a chore . With just four ingredients you can make a yummy treat that feels like Christmas without the extra work . So let's dive in and see how these cookies can add some magic to your holіday fun .
The History of Shortbread Cookies
Shortbread cookies started in Scotland way back in the 12th century . Back then they were made of flour , sugar and butter and called a "biscuit bread" . It wasn't until the 1500s that cooks added cornstarch to make them lighter and crumbly . Soon the fancy people loved them at parties and big celebrations .
Over the years shortbread changed from a bread-like thing into the rich cookies we know today . People from all over added their own twist and new flavors . The classic round shape that you cut into wedges is still super popular , especially at Christmas .
Shortbread cookies are more than just food . They mean love , sharing and being kind . In Scotland they serve them at Christmas , New Year's and other big events . You even gift a box of them to friends and family as a way to say you care .
Why 4 Ingredients?
Using only four ingredients keeps baking easy . If you're new or you make cookies all the time , fewer things to measure means less chance to mess up . You get tasty cookies without stress .
Another good part is saving time . With so many holіday tasks , you don't want to spend hours baking . These cookies take a short time so you can do more fun stuff like singing carols or wrapping presents .
And it helps you save money too . During Christmas bills can pile up fast . With a simple recipe you spend less but still get that tasty holіday feel . These 4-Ingredient Christmas Shortbread Cookies are perfect if you want a yummy treat without going broke or burning out .
Ingredients for 4-Ingredient Christmas Shortbread Cookies
Here's what you need :
- Unsalted Butter : gives a rich and creamy flavor .
- Granulated Sugar : adds sweetness and helps the texture .
- All-Purpose Flour : makes the cookies hold together .
- Cornstarch : makes the cookies light and melts in your mouth .
Use fresh , good quality ingredients for best results . Keep the butter at room temperature so it's easy to mix , and get fresh flour and sugar for a better taste .
Step-by-Step Recipe for 4-Ingredient Christmas Shortbread Cookies
Tools Needed
- Mixing Bowl
- Measuring Cups
- Baking Sheet
- Parchment Paper
- Wooden Spoon or Electric Mixer
Directions
- Preheat your oven to 325°F (165°C) .
- Prep Sheet : line it with parchment paper .
- Cream the butter and sugar until light and fluffy .
- Mix in the flour and cornstarch until a dough forms .
- Shape the dough into balls or press into cookie shapes .
- Bake for 12–15 minutes or until the edges are a light gold .
- Cool on a wire rack before eating .
Tips & Tricks
- Chill Dough : keep it in the fridge 30 mins before shaping to get a better texture .
- Flavor Boost : add a splash of vanilla or almond extract .
- Decorate : dust with powdered sugar or add festive sprinkles .
Storing and Freezing Shortbread Cookies
To keep cookies fresh :
- Store in an airtight container at room temp up to a week .
- Freeze by layering with parchment paper in a container for up to 3 months .
- Thaw at room temp when you want to eat them .
- Shelf Life : best within the first week , but they last a few weeks .
Serving Suggestions
These cookies go great with drinks and can look cool on platters .
- Pair with tea , coffee or hot chocolate for a cozy treat .
- Platter : add them to dessert tables or gift boxes with chocolates , fruit and nuts .
FAQs
- Origin : Shortbread cookies come from Scotland back in the 12th century .
- Flavors : try vanilla , almond extract or citrus zest .
- Storage : keep leftovers in an airtight container at room temp .
- Gluten-Free : swap the flour for a gluten-free blend .
- Decorating : a little powdered sugar or sprinkles makes them festive .
Conclusion
Making these 4-Ingredient Christmas Shortbread Cookies is a fun way to get in the holiday mood and share something tasty . The simple steps let you spread joy without the stress , so go ahead and give it a try .
4-Ingredient Christmas Shortbread Cookies
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 baking sheet
- 1 parchment paper
- 1 rolling pin optional
- 1 cookie cutter optional
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Gradually add the all-purpose flour and salt to the butter mixture. Mix until the dough begins to come together.
- If desired, roll out the dough on a lightly floured surface to about ¼ inch thickness. Use cookie cutters to cut out shapes, or simply roll the dough into small balls and flatten them slightly.
- Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 18-20 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
