I’m so ready for all the great cookies that come with the winter months guys. Let’s consider this my first Christmas cookie of the season!
Shortbread cookies are one of my favorites, and this is a great recipe to make with your family. Since there’s no eggs in it, you can technically eat the dough, so if you’ve got kiddos who like to sneak bites of raw cookie dough, this is a perfect recipe. Plus, they hold their shape while baking really well, so you can use cookie cutters and do whatever you’d like!
This is a super buttery, lightly sweet cookie that is perfect with just about anything. I’ve decided to dip these ones in chocolate or icing and coat them with yummy things, but they are really good plain as well. I chose some wintry-sprinkles with snowflakes, some red sugar, and crushed peppermint-chocolates.
You can also flavor these however you’d like. A little lemon extract and zest tastes amazing, and you can even just coat the cookies in powdered sugar.
Honestly, on top of being super delicious, these cookies are one of the easiest recipes I’ve got. With so few ingredients, you’ve probably got everything you need in your pantry already.
I hope you guys enjoy! More Christmas cookies and holiday recipes are soon to come!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!