Looking for a festive and elegant holiday cookie? I love making these Snowflake Shortbread cookies every December. With a buttery base, a light sprinkle of sugar, and intricate icing details, they look as magical as freshly fallen snow. They’re perfect for gifting, cookie swaps, or just enjoying with a cup of hot cocoa by the fire.

Why You’ll Love This Recipe

I find these snowflake cookies irresistible because they combine the rich, melt-in-your-mouth texture of classic shortbread with the visual charm of winter. The dough is simple to work with, and decorating them can be as easy or intricate as I like, making it a fun baking project. Plus, they hold their shape beautifully, which makes them ideal for cookie cutters.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup butter, softened
1 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 pouch (7 oz) white cookie icing
Coarse white sparkling sugar

Directions

I start by preheating the oven to 325°F and lining my cookie sheets with parchment paper.
In a large bowl, I beat the butter with an electric mixer on medium speed until creamy. Gradually, I add the powdered sugar and mix until it’s fully incorporated.
In a separate bowl, I stir together the flour and salt, then slowly add it to the butter mixture, beating until everything is well combined.
On a lightly floured surface, I roll the dough out to 1/8-inch thickness. Using a 2-inch snowflake cookie cutter, I cut out shapes and place them about an inch apart on the cookie sheets.
I bake the cookies for 11 to 13 minutes or until the edges are just turning golden. After letting them cool for 5 minutes on the pan, I transfer them to a cooling rack and let them cool completely (about 15 minutes).
Once cooled, I decorate them with white icing and sprinkle them with sparkling sugar for that frosty touch. I store them between sheets of waxed paper in a tightly sealed container at room temperature.

Servings and timing

This recipe makes about 90 cookies, depending on the size of your cookie cutter.

Prep Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: Approximately 90 small cookies

Variations

I sometimes add 1/2 teaspoon of vanilla or almond extract to the dough for a subtle flavor twist.
Colored sugar or edible glitter gives these cookies a more whimsical, festive look.
For a chocolate version, I swap out 1/4 cup of the flour with cocoa powder.
I’ve also tried using royal icing for more detailed decorating—it works beautifully if I want a more professional finish.

Storage/Reheating

I store these cookies at room temperature in an airtight container, layered with waxed paper to protect the decorations. They stay fresh for up to one week. While I don’t reheat these cookies, I’ve found they freeze well. I place them undecorated in a freezer-safe container, thaw them at room temperature, then decorate them before serving.

FAQs

How do I keep the shortbread from spreading in the oven?

I make sure the dough is chilled if the kitchen is warm and avoid overworking it when rolling. Keeping the butter from getting too soft helps the cookies hold their shape.

Can I freeze the dough ahead of time?

Yes, I often make the dough in advance, wrap it tightly in plastic wrap, and freeze it. When I’m ready to use it, I thaw it in the fridge overnight before rolling and cutting.

What’s the best way to decorate these cookies?

I prefer using a pouch of white cookie icing for ease and neatness. It sets nicely and makes the sugar stick well. Royal icing also works if I want to do intricate piping.

Can I make these gluten-free?

Absolutely. I use a 1:1 gluten-free flour blend that contains xanthan gum for structure. The texture comes out very close to the original.

Why is my shortbread tough instead of tender?

This usually happens if the dough is overmixed or too much flour is added. I always measure carefully and stop mixing as soon as the dough comes together.

Conclusion

Snowflake Shortbread is one of those recipes I turn to year after year during the holidays. It’s easy, elegant, and endlessly customizable. Whether I’m baking a big batch for a party or creating a quiet moment with a cup of tea and a couple of cookies, these buttery bites never disappoint.