Easy Pan Shortbread Cookies with Almond Extract
Buttery shortbread with almond extract and festive sprinkles, baked in a sheet pan and cut into squares. Light, crispy, and simple enough for holiday baking with kids. The almond extract adds subtle flavor depth to classic shortbread, while colorful sprinkles provide instant festive appeal. Perfect for Christmas cookie trays, gift boxes, or casual entertaining.
Ingredients
- 1 cup unsalted butter, softeneddairy-free butter1:1dietaryFull guide →
- ⅝ cup granulated sugar
- ½ teaspoon almond extract
- ½ teaspoon saltdairy-free butter1:1dietaryFull guide →
- 2 cups all-purpose flourrice flour1:1texturegluten-free
creates more crumbly texture, adds:cornstarch 1 tbsp for structure
- ¼ cup Christmas sprinklescocoa nibs1:1topping
removes festive look
Instructions
- 1
Preheat oven to 325 F.
- 2
Combine butter and sugar in stand mixer bowl. Beat on high until light and fluffy, about 2 to 3 minutes.
- 3
Stir in almond extract and salt.
- 4
Add half the flour and mix until just combined.
- 5
Add remaining flour and sprinkles, mixing until dough just holds together.
- 6
Pat dough into 9x9-inch pan. Prick all over with fork to create pattern.
- 7
Bake until golden brown on edges, 30 to 35 minutes.
- 8
Cool completely in pan, then remove and cut into squares.
Tips
For even baking, use room-temperature butter; cold butter won't cream properly and warm butter produces greasy dough.
Prick the dough in rows or a decorative pattern before baking to prevent puffing and create traditional shortbread texture.
Don't overmix after adding flour; overworking develops gluten and toughens the cookies.
Good to Know
Airtight container at room temperature up to 10 days.
Dough can be patted into pan, covered, and refrigerated up to 2 days before baking.
Room temperature. Pairs with coffee, tea, or milk.
Common Mistakes
Overmix after flour addition to avoid tough, dense cookies
Skip fork pricking to avoid puffed, cake-like texture instead of crisp shortbread
Underbake to avoid dry, crumbly results; edges should be just golden
Substitutions
Gluten-Free Swaps
creates more crumbly texture, adds:cornstarch 1 tbsp for structure
Full guide →Nut-Free Alternatives
General Alternatives
removes festive look
FAQ
Can I make this without a stand mixer?
Yes. Cream butter and sugar by hand with a wooden spoon for 5-7 minutes until pale, then proceed. Hand mixing takes longer but works fine.
What if I don't have almond extract?
Omit it or use vanilla extract instead. Both work. The cookies are still buttery and delicious without any flavoring extract.
How long do these keep?
10 days in an airtight container at room temperature. They harden slightly over time but stay flavorful. Store in cool, dry location away from heat and humidity.