Christmas Spiced Brown Sugar Shortbread

Christmas Spiced Shortbread | Butter Baking

Hey everyone?

It’s Christmas!

Seriously, how did that happen so fast?!

Christmas Spiced Shortbread | Butter Baking

It’s Christmas Eve here today.

I spent the entire afternoon baking various Christmassy and non-Christmassy baked goods for, well, Christmas.

Christmas Spiced Shortbread | Butter Baking

There are homemade Baci chocolates, espresso ice cream, a ridiculously amazing new version of this cake and the best passionfruit tart ever.

All of those recipes will be coming to you in the new year!

Christmas Spiced Shortbread | Butter Baking

But today, I have a gorgeously simple (but delicious) Christmas cookie for you.

I’m loving the depth of flavour the brown sugar adds to this buttery, crumbly, melt-in-your-mouth shortbread.

And I’ve added some traditional Christmas flavours, which result in an easy, Christmas spiced cookie you can whip up last minute, so more time can be spent drinking eggnog!

Christmas Spiced Shortbread | Butter Baking

I hope you have a Merry Christmas everyone. Filled with joy and laughter, good food and drink, great friends and family, and lots of love and cookies.

Enjoy :-)

Christmas Spiced Shortbread | Butter Baking

CHRISTMAS SPICED BROWN SUGAR SHORTBREAD
 
Ingredients
  • 225g unsalted butter, softened (1 cup)
  • ½ cup brown sugar, packed
  • 2 cups plain flour
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
Method
  1. Preheat the oven to 170 C (325 F) and line 2 trays with baking paper.
  2. Cream the butter and sugar until light and fluffy using an electric mixer.
  3. Add the flour, spices and salt and mix on a low speed until just incorporated.
  4. Bring the dough together into a ball. Roll out between two sheets of baking paper until the dough is ½ inch thick.
  5. Refrigerate the rolled out dough for about 15 minutes. This allows for easy cutting and prevents spreading in the oven.
  6. Cut the dough into 3 x 1 inch rectangles.
  7. Place on lined baking trays, allowing room for spreading. Prick each a few times with a fork.
  8. Bake for 15 - 20 minutes, until lightly golden. Makes 35 shortbread cookies.


Adapted from the amazing Bakergirl.

 

Leave me a comment:

  1. These look so tasty! I love that you used brown butter; it really has such a great, nutty taste and I’ll bet it added some great depth of flavor to these cookies.
    Sounds like you were super busy in the kitchen on Christmas Eve! You made all of those goodies and still had time to write this post?! How do you do it? Seriously!
    You’re treats always look fantastic. :) Merry Christmas!

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  4. I made the Christmas Spiced Shortbread this morning and they where yummy. A nice treat to give my visitors with there cuppa. Thank you.

  5. I cooked half batch of those wonderful shortbread last evening and they tasted so good! Will double the amount next time!
    One question, this one doesn’t taste so sweet as most of shortbread I used to had. Is it supposed to be a not so sweet cookies?

    • Thanks Maggie, happy you liked it!
      Shortbread is typically more buttery than it is sweet. I haven’t had a super sweet one before. Was it shop bought or covered in sugar? This is a pretty classic ratio :-)

      • The one I had was Walkers Shortbread from supermarket… A bit sweeter but not too much. I definitely like your recipe. The cinnamon and nutmeg made this one tasted savory than pure buttery.
        Already finished my half batch and gonna make double amount this weekend! :)

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