Instructions
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Combine butter, powdered sugar, vanilla, flour, cornstarch, and salt in a bowl. Mix until a smooth shortbread dough forms.
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Divide the dough as follows: 200 g for the piped version, 100 g for gingerbread, and keep the remainder for plain shortbread variations.
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For the piped dough, blend the 200 g portion with 10 g milk until well incorporated.
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For the gingerbread dough, stir the 100 g portion with cinnamon, ginger, a pinch of clove, an extra tablespoon of flour, and molasses until evenly mixed.
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Shape or pipe each dough batch into the desired cookie forms (e.g., shortbread bars, Santa bears, gingerbread shapes). Place on a half‑sheet pan.
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Bake all cookies at 350°F (176°C) for 10–15 minutes, or until the edges are lightly golden.
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Allow cookies to cool completely, then decorate with the optional toppings such as marshmallows, sprinkles, nuts, chocolate, or jam to create the ten distinct holiday designs.
Video
“Make 10 Christmas Cookies from One Dough!🎄🎁 - The Ultimate Christmas Cookie Box” by Pastry Living with Aya, watch on YouTube.
About this recipe
This recipe creates a versatile shortbread dough that can be split into several flavored batches, letting you produce a festive assortment of ten holiday cookies. The base dough is buttery and lightly crisp, providing a perfect canvas for sweet, spicy, and chocolatey variations. Once baked, each cookie can be decorated with marshmallows, sprinkles, nuts, or chocolate to match classic Christmas themes.
Serve the finished cookies on a decorative box, gift bag, or platter for a joyful holiday treat that’s sure to impress friends and family.
