11 Shortbread Christmas Cookies Buttery Classics

Classic Buttery Shortbread

Classic buttery shortbread cookies are a delightful and elegant treat, perfect for the holiday season or any occasion. This simple recipe highlights the rich flavor of butter, offering a melt-in-your-mouth texture that pairs beautifully with a cup of tea or coffee. These cookies can also be cut into festive shapes and decorated to enhance their festive spirit.

Cooking Steps:

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer or a wooden spoon, beat the mixture until it becomes light and fluffy, which usually takes about 2-3 minutes.
3. Add Vanilla and Salt: Stir in the vanilla extract and salt, mixing well to incorporate these flavors into the butter-sugar mixture.
4. Incorporate the Flour: Gradually add the all-purpose flour to the mixture. Mix on a low speed (or by hand) until the dough begins to come together. Be careful not to overmix; the dough should be crumbly but hold together when pressed.
5. Form the Cookies: Transfer the dough onto a lightly floured surface. Use your hands to shape it into a disc about 1 inch thick. You can also roll it out with a rolling pin if you prefer thinner cookies.
6. Cut the Shapes: Use cookie cutters to cut out your desired shapes, or simply slice the dough into squares or rectangles. Place the cut-out cookies onto the prepared baking sheet, spacing them about 1 inch apart.
7. Chill the Dough: For best results, chill the shaped cookies in the refrigerator for about 15-20 minutes before baking. This helps maintain their shape during baking.
8. Bake the Cookies: Once chilled, bake them in the preheated oven for about 12-15 minutes or until the edges start to turn a light golden color. Keep an eye on them as baking times may vary.
9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy or Decorate: Once cooled, your classic buttery shortbread cookies are ready to enjoy! Optionally, you can dust them with powdered sugar or dip them in chocolate for an extra festive touch. Enjoy this wonderful treat throughout the holiday season!

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Peppermint Bark Shortbread Cookies

Peppermint Bark Shortbread Cookies are a festive twist on the classic buttery shortbread, combining the rich, melt-in-your-mouth texture of traditional shortbread with the invigorating flavor of peppermint and a delightful layer of chocolate. These cookies are not only delicious but also visually appealing, making them a perfect addition to your holiday cookie platter.

Cooking Steps:

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to safeguard the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar using an electric mixer or a wooden spoon until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Vanilla and Salt: Mix in the vanilla extract and salt, making sure they are well incorporated into the butter-sugar mixture.
4. Incorporate the Flour: Gradually add the all-purpose flour to the mixing bowl. Stir on low speed or mix by hand until the dough begins to form. The dough should be crumbly but stick together when pressed.
5. Add Peppermint Candies: Gently fold in the crushed peppermint candies, making sure they are evenly distributed throughout the dough.
6. Form the Cookies: Turn the dough out onto a lightly floured surface. Shape it into a 1-inch thick disc, or roll it out to about 1/4 inch thickness if you prefer thinner cookies.
7. Cut the Shapes: Use cookie cutters or a knife to cut out shapes from the dough. Arrange the cut-out cookies on the prepared baking sheet, leaving about 1 inch of space between each.
8. Chill the Dough: Chill the cut cookies in the refrigerator for 15-20 minutes. This step helps the cookies maintain their shape while baking.
9. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. Monitor the cookies closely, as baking times can vary.
10. Cool the Cookies: After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Melt the Chocolate: While the cookies are cooling, melt the semi-sweet and white chocolate chips in separate bowls using a microwave or a double boiler. If using a microwave, heat in 30-second intervals, stirring between each, until smooth.
12. Decorate the Cookies: Once cooled, drizzle the melted semi-sweet chocolate over the cookies and sprinkle additional crushed peppermint on top. Allow the chocolate to set before serving or storing.

Enjoy your Peppermint Bark Shortbread Cookies, a delightful and festive addition to your holiday celebrations!

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Almond Joy Shortbread Squares

Almond Joy Shortbread Squares are a delightful holiday treat that brings together the classic flavors of chocolate, coconut, and almonds. These buttery shortbread squares are rich in texture, with a soft center and a chocolatey top, reminiscent of the beloved candy bar. Perfect for a holiday cookie platter or as a sweet gift, these squares are sure to be a hit among family and friends.

Cooking Steps:

1. Prepare Your Oven and Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper for easy removal of the squares after baking.
2. Cream Together Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Use an electric mixer or a wooden spoon to beat the mixture until it is pale and fluffy, approximately 2-3 minutes.
3. Add Vanilla and Salt: Mix in the vanilla extract and salt until fully incorporated.
4. Incorporate the Flour: Gradually add the all-purpose flour into the mixture, mixing at a low speed or by hand until a soft dough forms.
5. Press the Dough into the Pan: Take about two-thirds of the dough and press it evenly into the bottom of the prepared baking pan. Aim for an even layer, ensuring the dough reaches the edges of the pan.
6. Add the Toppings: Sprinkle the sweetened shredded coconut evenly over the pressed dough layer. Then, scatter the chopped almonds on top, followed by the semi-sweet chocolate chips.
7. Prepare the Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the chocolate chips, coconut, and almonds. This will help bind the layers together during baking.
8. Spread the Remaining Dough: Take the remaining one-third of the dough and crumble it over the top of the condensed milk layer. It doesn’t need to completely cover the surface, but aim for an even distribution.
9. Bake the Squares: Place the pan in the preheated oven and bake for 25-30 minutes. The edges should turn golden brown, and the center should appear firm.
10. Cool and Cut: Once baked, remove the pan from the oven and let it cool in the pan on a wire rack for about 30 minutes. Once cooled, cut into squares and serve. Enjoy your Almond Joy Shortbread Squares!

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Cranberry Orange Shortbread

Cranberry Orange Shortbread cookies are a vibrant and festive treat perfect for the holiday season. The combination of tart cranberries and zesty orange creates a delightful flavor profile that complements the buttery richness of the shortbread. These cookies not only look beautiful on a dessert platter but also offer a rejuvenating contrast to the traditional cookie flavors typically found during the holidays.

Cooking Steps:

1. Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make for easier cleanup.
2. Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer or a wooden spoon, beat the mixture until it is light and fluffy, approximately 2-3 minutes.
3. Add Vanilla and Orange Zest: Mix in the vanilla extract and the zest of one orange. Confirm that the zest is well incorporated into the mixture, adding to the aroma and flavor.
4. Incorporate the Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing at low speed until just combined. Be careful not to overmix; the dough should be soft and crumbly.
5. Add Dried Cranberries: Gently fold in the chopped dried cranberries with a spatula, confirming they are evenly distributed throughout the dough.
6. Shape the Dough: Take a portion of the dough and form it into a flat disc. Wrap it in plastic wrap and refrigerate for about 30 minutes. This will help the dough firm up, making it easier to cut into cookies.
7. Roll and Cut the Dough: After chilling, remove the dough from the refrigerator and lightly flour your work surface. Roll out the disc to about 1/4 inch thickness. Use cookie cutters to cut out shapes, or simply cut the dough into squares or rectangles.
8. Place on Baking Sheet: Arrange the cut-out cookies on the prepared baking sheet, leaving a small space between each cookie to allow for spreading as they bake.
9. Bake the Cookies: Bake in preheated oven for 12-15 minutes, or until the edges of the cookies begin to turn a light golden brown. Keep an eye on them to prevent over-baking.
10. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Serve and Enjoy: Once the cookies have cooled, enjoy them with a cup of tea or coffee, or package them as a thoughtful holiday gift for friends and family.

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Maple Pecan Shortbread

Maple Pecan Shortbread cookies are a delightful twist on the classic shortbread, combining the rich, buttery flavor of traditional shortbread with the nutty crunch of pecans and the sweet warmth of pure maple syrup. These cookies are perfect for holiday gatherings and provide a comforting, homey flavor that is bound to please everyone.

Cooking Steps:

1. Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and guarantee easy clean-up after baking.
2. Cream Butter and Sugar: In a large mixing bowl, whip together the softened unsalted butter and granulated sugar using an electric mixer or wooden spoon. Beat the mixture until it is light and fluffy, which should take about 3-4 minutes.
3. Add Maple Syrup and Vanilla: Pour in the maple syrup and vanilla extract, continuing to mix until fully incorporated. The mixture should have a smooth consistency.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture. Mix at low speed until just combined, being careful not to overmix. The dough will be soft yet slightly crumbly.
5. Fold in Chopped Pecans: Add in the chopped pecans and use a spatula to gently fold them into the dough, ensuring they are evenly distributed throughout.
6. Shape the Dough: Divide the dough into two equal portions. Roll each portion into a log shape, about 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour, or until firm.
7. Slice the Dough: Once the dough is chilled, remove it from the refrigerator. Unwrap the logs and use a sharp knife to slice the logs into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, spacing them slightly apart.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for about 12-15 minutes, or until the edges turn lightly golden. Be careful not to overbake.
9. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer the cookies to a wire rack to cool completely. Enjoy these delightful Maple Pecan Shortbread cookies with a hot cup of tea or coffee!

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Lavender Infused Shortbread

Lavender Infused Shortbread cookies are a delicate and aromatic treat that elevate traditional shortbread with the subtle and fragrant infusion of culinary lavender. These cookies are perfect for an elegant tea party or as a charming addition to holiday cookie boxes, offering a soothing taste experience that is both unique and delightful.

Cooking Steps:

1. Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and guarantee easy removal of the cookies.
2. Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using either an electric mixer or a wooden spoon, mix until the mixture becomes light and fluffy, which should take about 3-4 minutes.
3. Add Lavender and Vanilla: Gently fold in the dried culinary lavender and vanilla extract into the butter-sugar mixture. Mix until evenly combined, making sure no lavender sprigs are clumped together.
4. Incorporate Dry Ingredients: Gradually sift the all-purpose flour and salt into the wet ingredients. Stir on low speed or fold gently with a spatula until the mixture forms a cohesive dough, being cautious not to overmix.
5. Shape the Dough: Turn the dough out onto a clean, floured surface. Gather it into a ball and then flatten it into a disk about 1-inch thick. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up.
6. Roll and Cut the Dough: After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll it out to about 1/4-inch thickness. Use a cookie cutter of your choice to cut out shapes from the dough and place them onto the prepared baking sheet, spacing them apart.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges of the cookies are lightly golden. Keep an eye on them to prevent overbaking.
8. Cool and Serve: After baking, remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes. Then, carefully transfer the cookies to a wire rack to cool completely. Serve them as a delightful treat with a cup of tea or coffee.

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Chocolate-Dipped Shortbread Cookies

Chocolate-Dipped Shortbread Cookies are a delightful twist on the classic shortbread recipe. These cookies are not only buttery and crumbly but also feature a rich layer of chocolate that adds decadence and sweetness, making them an irresistible treat for any occasion, especially during the holiday season. Whether enjoyed on their own or as part of a cookie platter, these cookies are bound to be a favorite.

Cooking Steps:

1. Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to guarantee easy cookie removal.
2. Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer or a wooden spoon, mix until the texture is light and fluffy, which should take about 3-4 minutes.
3. Add Vanilla and Dry Ingredients: Stir in the vanilla extract. Then, gradually sift in the all-purpose flour and salt. Mix until the dough comes together but be careful not to overmix.
4. Shape the Dough: Transfer the dough onto a floured surface. Shape it into a ball, then flatten it into a disk approximately 1 inch thick. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm it up.
5. Roll and Cut: Once chilled, take the dough out of the refrigerator. On a lightly floured surface, roll the dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheet, spacing them evenly.
6. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges turn lightly golden. Check closely to avoid overbaking.
7. Cool the Cookies: After baking, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Melt the Chocolate: In a microwave-safe bowl, microwave the dark chocolate chips in 30-second intervals, stirring in between, until fully melted and smooth.
9. Dip the Cookies: Once the cookies are completely cool, dip half of each cookie into the melted chocolate. Allow excess chocolate to drip off before placing the cookies back on the parchment-lined baking sheet.
10. Add Sprinkles: If desired, sprinkle the tops with festive sprinkles while the chocolate is still wet.
11. Set the Chocolate: Let the chocolate harden completely at room temperature or place the cookies in the refrigerator for a quicker set.
12. Serve: Once the chocolate has set, your chocolate-dipped shortbread cookies are ready to be enjoyed!

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Gingerbread Shortbread

Gingerbread Shortbread is a delightful holiday treat that combines the rich, buttery flavor of traditional shortbread with the warm spices characteristic of gingerbread cookies. The result is a soft yet crunchy cookie that captures the essence of the season, perfect for sharing with family and friends, or for enjoying with a hot cup of cocoa.

Cooking Steps:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or using a silicone baking mat.
2. Cream Butter and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer or a whisk.
3. Incorporate Molasses and Vanilla: Add the molasses and vanilla extract to the butter-sugar mixture, mixing until fully combined.
4. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, and salt. Whisk together until evenly mixed.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently until a soft dough forms. Be careful not to overwork the dough.
6. Shape the Dough: Turn the dough out onto a floured surface. Form it into a ball, then flatten it into a disk about 1 inch thick. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
7. Roll and Cut: Once the dough is chilled, remove it from the refrigerator and roll it out on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheet, spacing them evenly.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them to avoid overbaking.
9. Cool the Cookies: After taking the cookies out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Gingerbread Shortbread cookies are perfect for holiday gatherings or as a sweet gift, encapsulating festive flavors and a delightful texture that everyone will enjoy!

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Eggnog Shortbread

Eggnog Shortbread is a festive twist on traditional shortbread cookies, infused with the warm flavors and aromas of eggnog. These buttery treats are perfect for the holiday season, offering a delightful melt-in-your-mouth experience. Finished with a sprinkle of nutmeg or a drizzle of glaze, they’re certain to be a hit at your holiday gatherings!

Cooking Steps:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer or a whisk, until the mixture is light and fluffy. This should take approximately 3-4 minutes.
3. Combine Eggnog and Egg: Add the eggnog and the lightly beaten egg to the butter-sugar mixture. Mix until well combined, guaranteeing that the mixture is smooth and creamy.
4. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, ground nutmeg, ground cinnamon, baking powder, and salt. This ensures that the dry ingredients are evenly distributed.
5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon until a soft dough forms. Be cautious not to overmix.
6. Shape the Dough: Turn the dough out onto a floured surface and pat it into a rectangle about 1 inch thick. Wrap the dough in plastic wrap and refrigerate for 30 minutes to make it easier to handle.
7. Roll and Cut: Once chilled, remove the dough from the refrigerator. Roll it out on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters or a knife to cut the dough into desired shapes.
8. Bake the Cookies: Place the cut-out shapes onto the prepared baking sheet, spacing them evenly apart. Bake in the preheated oven for 10-12 minutes, or until the edges are gently golden.
9. Cool and Garnish: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, sprinkle a little extra ground nutmeg on top for garnish once cooled.
10. Enjoy: These delicious Eggnog Shortbread cookies can be enjoyed on their own, or paired with your favorite holiday beverages!

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Pistachio and Rose Water Shortbread

Pistachio and Rose Water Shortbread is a delightful and unique take on traditional shortbread cookies, elegantly infused with the fragrant essence of rose water and the rich, nutty flavor of pistachios. These cookies are not only visually appealing with their vibrant green specks, but they also offer a sophisticated taste that is perfect for special occasions or holiday gatherings. It’s a treat that blends classic and exotic flavors, making it a memorable dessert option.

Cooking Steps:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 3-4 minutes. This will create a smooth base for your cookies.
3. Add Rose Water and Vanilla: Pour in the rose water and vanilla extract, mixing until well incorporated into the butter-sugar mixture.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and ground pistachios. This guarantees an even distribution of the dry ingredients and the pistachios throughout the dough.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, gently mixing with a spatula or wooden spoon until a soft dough forms. Avoid overmixing to keep the texture tender.
6. Form the Dough: Transfer the dough to a floured surface and shape it into a rectangle about 1 inch thick. Wrap the dough in plastic wrap and refrigerate it for about 30 minutes, making it easier to handle during cutting.
7. Roll and Cut: After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters or a sharp knife to cut the dough into your desired shapes.
8. Prepare for Baking: Place the cut-out cookies onto the prepared baking sheet, making sure to space them evenly apart. If desired, sprinkle a few chopped pistachios on top of each cookie for added decoration and flavor.
9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times can vary slightly based on your oven.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Pistachio and Rose Water Shortbread cookies with a cup of tea or coffee!

Spirited Bourbon Shortbread

Spirited Bourbon Shortbread cookies are a delectable twist on classic shortbread, incorporating the rich, warm flavors of bourbon for a delightful adult treat. These cookies perfectly balance the buttery, crumbly texture of traditional shortbread with the deep, aromatic notes of bourbon, making them an excellent choice for holiday gatherings or festive celebrations. With a hint of sweetness and a touch of sophistication, these cookies are certain to impress your friends and family.

Cooking Steps:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to guarantee the cookies don’t stick during baking.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, around 3-4 minutes. This aeration will create tender cookies.
3. Incorporate Bourbon and Vanilla: Add the bourbon and vanilla extract to the creamed butter and sugar mixture. Mix well to confirm everything is nicely combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. This step guarantees the dry ingredients are evenly mixed, helping to achieve a uniform texture in your cookies.
5. Mix Wet and Dry Mixtures: Gradually add the dry ingredient mix to the wet mixture, using a spatula or wooden spoon to combine until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
6. Shape the Dough: Transfer the dough onto a lightly floured surface and shape it into a flat rectangle, approximately 1 inch thick. Once shaped, wrap the dough tightly in plastic wrap and refrigerate for about 30 minutes. This will make it easier to cut later.
7. Roll and Cut: After chilling, remove the dough from the refrigerator and unwrap it. On a floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters or a knife to cut out shapes as desired.
8. Prepare for Baking: Arrange the cut-out cookies on the prepared baking sheet, leaving some space between each cookie. If desired, sprinkle the tops lightly with coarse sugar for added texture and sweetness.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 15-18 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking, as shortbread should remain tender.
10. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your spirited bourbon shortbread cookies either plain or with a festive cup of coffee or tea!