Christmas Butter Cookies
These Christmas butter cookies are soft, delicate, and perfect for decorating with festive colors and sprinkles. Part of the dough is colored red, then both colors are piped through a star tip to create pretty cookies that look beautiful on a holiday tray.
💛 Genesis made these festive butter cookies for us at La Cocina de Keesha Studio. I love how such a simple dough can be turned into something so pretty just by playing with the colors and shapes.
If you are planning more festive treats, try our Rudolph Oreo Balls, Christmas Teddy Bear Oreo Pops, and Mini Christmas Pancakes too.
Tips & Tricks
- Do not overmix the flour: Mix only until the dough comes together so the cookies stay tender.
- Use a sturdy piping bag: Butter cookie dough is thicker than frosting, so a strong bag works best.
- Keep the cookies similar in size: This helps them bake evenly.
- Check the dough consistency: It should be soft enough to pipe easily but firm enough to hold its ridges. If it feels too warm, chill it briefly before piping.
Why Add Cornstarch?
Cornstarch helps give these cookies their delicate, tender texture. Combined with the butter and powdered sugar, it creates a cookie that feels lighter and softer than a regular sugar cookie.
For a cozy holiday pairing, serve these cookies with our Homemade Creamy Hot Chocolate, Horchata de Arroz, or Christmas Smoothie.
How to Store
Keep the cooled cookies in an airtight container at room temperature for up to 1 week. Make sure they are completely cool before stacking them.
FAQs about Christmas Butter Cookies
Christmas Butter Cookies
Ingredients
For Christmas Butter Cookies
- ½ cup unsalted butter, softened 110 g
- ½ cup Scant powdered sugar 50 g
- 1 large egg white
- 1 teaspoon vanilla extract
- Pinch of salt
- ¾ cup + 1 tablespoon all-purpose flour 100 g
- ½ cup cornstarch 60 g
- Red food coloring as needed
- Colorful sprinkles for decorating
Instructions
- Prep: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cream the Butter: Beat the softened butter with the powdered sugar until smooth and creamy.
- Add the Egg White: Mix in the egg white, vanilla, and salt until everything is well combined.
- Add the Dry Ingredients: Add the flour and cornstarch and mix just until a smooth, pipeable cookie dough forms.
- Color the Dough: Divide the dough into two portions. Leave one plain and mix a little red food coloring into the other.
- Fill the Piping Bags: Transfer each dough to a piping bag fitted with a star tip.
- Shape: Pipe the cookies directly onto the prepared baking sheet in your favorite shapes. Add colorful sprinkles as desired.
- Bake: Bake for about 15 minutes, or until the cookies are set. Keep an eye on them so the lighter dough does not become too brown.
- Cool: Let the cookies cool briefly on the baking sheet before transferring them to a rack to cool completely.
