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Spiced Christmas Shortbread Cookies

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Buttery, crisp, and beautifully spiced shortbread cookies perfect for the holidays, with a melt-in-your-mouth texture.

Ingredients

Scale
  • 115 g unsalted butter softened (1 stick / ½ cup / 4oz)
  • 50 g caster sugar (superfine sugar) (1 ¾oz)
  • 130 g plain flour (all-purpose flour) (1 cup / ~4 ½)
  • 40 g rice flour (~1 ½)
  • 2 tablespoons caster sugar (superfine sugar)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • pinch ground nutmeg
  • pinch ground ginger
  • ½ teaspoon dark brown sugar
  • 1 tablespoon unsalted butter melted

Instructions

  1. Preheat your oven to 180°C / 350°F / 160°C fan forced.
  2. Line two cookie trays with baking paper.
  3. Place the softened unsalted butter and 50g caster sugar into a large mixing bowl.
  4. Beat the butter and sugar together until the mixture is lightened in color and fluffy.
  5. Sift the plain flour and rice flour together into a separate bowl.
  6. Add the sifted flours to the butter and sugar mixture.
  7. Beat until the flour is just incorporated and the dough starts to clump together.
  8. Transfer the dough onto a lightly floured surface.
  9. Pull the dough together with your hands to form a cohesive ball.
  10. Roll the dough out to an even thickness of about 5mm – 6mm.
  11. Use cookie cutters to cut out as many cookie shapes as possible.
  12. Gather any dough scraps, gently re-roll them, and cut out more cookies.
  13. Use a palette knife or thin spatula to carefully transfer the cut cookies to the prepared baking trays.
  14. Bake for approximately 15 minutes, or until the edges are just starting to turn golden.
  15. While the cookies are baking, prepare the spice mix.
  16. In a small bowl, combine the 2 tablespoons caster sugar, ground cinnamon, allspice, ground nutmeg, ground ginger, and dark brown sugar.
  17. Rub the spice mix ingredients together between your fingers to distribute everything well.
  18. Remove the cookies from the oven.
  19. Brush the warm baked cookies with the 1 tablespoon of melted butter.
  20. Flip each buttered cookie into the spice mix to coat both sides evenly.
  21. Allow the spiced cookies to cool completely on a wire rack.

Notes

Always weigh your ingredients for best shortbread results.
Do not overmix the dough after adding the flour to keep cookies tender.
Bake until just golden at the edges; over-baking leads to dry cookies.
Apply the melted butter and spice mix while cookies are still warm for best adhesion.

Find it online: https://homecookstudio.com/spiced-christmas-shortbread-cookies/