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These Christmas Shortbread Cookies are so easy and delicious! Fill the middle with anything from strawberry jam to Nutella! Enjoy!
There once was a lady named June. June was friends with my Mom and made amazing shortbread cookies.
Once day, my Mom asked June for the recipe. June said “ok” and my family has been making this ever since.
Since I can remember, my Mom has been making this recipe for Christmas every year. She made it for my teachers at school. She made it for Christmas parties. She made it for cookie exchanges. She made it because we would request it. Why? Because everyone who tried this angelic shortbread cookie recipe loves it and then proceeds to ask for June’s recipe.
So, I decided to share this recipe for June’s shortbread today because it’s a fool-proof recipe with 4 main ingredients that will blow.your.minds. Who knew shortbread could be so delicious? Not this girl. But I grew up eating this for 29+ years, soooo all shortbread cookies in comparison can’t hold its own.
Even my husband who HATES shortbread cookies loves {and will eat all of} this shortbread. It’s probably a 50 year old tried and true family favorite recipe that you too can make and enjoy with the ones you love.
Here’s how to make it:
Stir very soft, room-temperature butter together with vanilla, sugar and flour. If you’re using unsalted butter, add in 1/2 teaspoon salt. After a quick mix with a hand-mixer, it’ll look like this isn’t much of a dough at all; just crumbles. NEVER FEAR!
If you grab a handful and squeeze it together, it should stay put.
Now, form the dough into 4 even, skinny logs the length of your cookie sheets. I use parchment paper, but that’s totally optional.
Using your finger, push an indentation down the center of each log to create a valley.
Once all these logs are formed, bake 12-15 minutes at 325 degrees. Mine were done right at 14 minutes.
They will spread a little, but that’s totally normal! Let these cool completely.
Now comes the fun part!! Fill each log with whatever you like. I used strawberry jam because that is what I had, but I’ve used peach preserves, blackberry jam and even nutella before. It’s all delish.
And then if you feel so inclined, drizzle over an easy icing made from powdered sugar, milk and vanilla.
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I like to let the icing set up a little bit before slicing into pieces, but that is totally optional. These are pretty addicting, so I won’t judge if you happen to snarf one or two of these logs immediately.
Enjoy this little taste of home from me to you!! Merry Christmas, friends!
Christmas Shortbread Cookies
Ingredients
- 1 cup butter room temperature, very soft
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 1/4 cups all purpose flour
filling:
- 2/3 cup jam preserves or nutella
icing:
- 1/2 cup powdered sugar
- 1-2 teaspoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees.
- Line baking sheet with parchment paper and set aside.
- In a large bowl, mix butter, sugar, vanilla and flour together until incorporated. Dough should hold its shape when squeezed together. Divide dough into 4 equal portions and form into logs down the length of the cookie sheet. Press your finger into the center to create an indent all down each log. Bake 12-15 minutes. Cool completely.
- Fill each log with jam.
- Mix all ingredients together for the icing until its the constancy of white school glue. Drizzle over each log generously. Cut into diagonal pieces once icing has set for 20 minutes or so.
Video
Nutrition
Other christmas cookie recipes you might like:
Soft & Chewy Gingerdoodle Sandwich Cookies
These look wonderful! How long are your making these? Everyones baking sheets are a different size.
Delicious! I added finely grated lemon peel to the dough, it really compliments the raspberry jam in the middle.
Holy smokes these are GOOD! Melt in your mouth shortbread perfectly paired with jam. This has been on my list to make for a long time and I’m glad I finally got to it. So worth it!
Excellent! My family loves them and has requested them again! Thank you!
They were delicious. I baked one batch for work using strawberry preserves and baking another one, as I type, for my neighbors using raspberry. This is a keeper.
I made this recipe and I love it
These were ok. I made exactly as described except i cooked the jam. The tast was great but they spread a lot larger and took very long to cook.
How did you measure your flour? Sounds like you needed a little more. That would have solved the spreading problem.
Can you freeze good
Made these today with my homemade Christmas jam for a Christmas open house we are attending. I don’t know if they are going to make it there! They are delicious! Thanks for the easy yet awesome recipe!
One of the very first recipes of yours I’ve ever made! Happy 10 years!
I want to try making these. I’m pretty sure I made these years ago in my home ec class, and then I went and made them at home … and my family devoured them!
[…] Christmas Shortbread Cookies […]
I made these for Christmas. I used strawberry, raspberry, Carmel (with sea salt) and a local candy shop sells orange hot fudge. I put orange zest and orange juice in glaze for fudge. They were delicious.
I tried making these but the dough wouldn’t stay together to form into logs. I even added more butter but they kept crumbling. Any advice. A total fail to do with my nine-year-old. 😔
How did you measure your flour? Sounds like there was too much!
Love this recipe! Thanks for sharing! Looking forward to making these cookies again this Christmas! They have been a hit with friends and family as well as at our church cookie walk.
I WILL try these verrrrry soon! Mmmmmmm!
[…] June’s Shortbread–shortbread log cookies filled with jam. The epitome of easy Christmas Cookies! […]
I hope you like how these cookies look.
These have become a staple in my holiday baking gifting! I fill them with Nutella! Thanks for such a fantastic recipe!
Could I bake them with the jam so it sets up like thumbprints?
I actually have a shortbread thumbprint recipe! Try this one: https://laurenslatest.com/vanilla-shortbread-thumbprint-cookies/
These are addicting! I made them for a get together with friends. I also used 4 different fillings- blackberry, apricot, strawberry rhubarb, and nutella! So so good 🙂
ooh, I’ve had these many times when Shayna has made them and they are heavenly! Thanks for the recipe, now I don’t have to bug your sister for it. 🙂
Lauren,
This recipe looks delicious. Pinned.
Hope you had a wonderful Christmas!
Annamaria
This is just gorgeous, it’s going on my list for next year!
I’ve been making this exact recipe for 30 years, with a different name: Raspberry Ribbons. The only difference is that you put the preserves in before baking, then ice when cool, and cut into 1″ bars. They make gorgeous cookies for neighbor Christmas gifts.
I made these today and besides being so quick and easy to make, they are simply delicious! Thanks so much for sharing this recipe.
I measure flour by spooning it into the measuring cups then leveling the top with a straight edge knife. I used a stand mixer. They are absolutely delicious but would love them to look like yours!!!
Wow, these look sooo good! I love shortbread!
I love how simple this is. I hate shortbread, but Josh adores it. I think I’ll have to make him this and then he will love me forever and ever!
Making these now. Will let you know how mine turn out!
Can these be made into cookies?
These look heavenly and soo easy to make! Can’t wait to try them myself!
I like the way strawberry jam sets in thumbprint cookies when it is baked. Do you think it is preferable (necessary) to add the jam to these shortbread cookies after baking? These cookies look lovely!
This sounds awesome! Can’t wait to try this. Probably this afternoon when I get home.
I had alot of difficulty rolling these thin enough because they just wanted to crumble. I ended up laying them out short ways, they of course got very wide. What did I do wrong here? The taste is good but they crumble.
How did you measure your flour? Also, did you use a stand mixer, hand mixer or stirred by hand?
I measure flour by spooning it into the measuring cups then leveling the top with a straight edge knife. I used a stand mixer. They are absolutely delicious but would love them to look like yours!!!
Sorry I replied in the wrong posts 🙁
Can you tell me how many grams is once cup of butter? I often see “sticks” or cups” but I need to know grams.
Wonderful – that you
I measure flour by spooning it into the measuring cups then leveling the top with a straight edge knife. I used a stand mixer.
Scooped in flour with spoon to cups then leveled with knife. Used a stand mixer.
I want to give these another try. Was it the stand mixer where I went wrong?
Shouldn’t the jam etc be baked?
My mom never baked these with the jam, so I don’t. I don’t know that it’s super necessary.
These look so good, Lauren! So pretty!
This looks so easy! Do you think peanut butter would work as a filling?