Brown Sugar Shortbread Holiday Cookies

This year, celebrate the holidays with a stack of delicious brown sugar shortbread cookies. With the right presentation and a little bit of icing, these Christmas tree-like cookies will taste just as good as they look. When you prepare these shortbread cookies on a sheet of Reynolds® Parchment Paper, you can enjoy the process of holiday baking with no need to worry about cleanup.

  • Cook Time

    8 - 10 minutes

  • Course




Heat oven to 325F and place rack in center.

Line two baking sheets with Reynolds® Parchment Paper. On a floured work surface, using a floured rolling pin, roll out dough to about 1/8 inch thick, occasionally running a spatula under dough to keep from sticking to work surface.

Using 1-1/4-, 1-3/4-, 2-1/2- and 3-inch star cookie cutters, cut out ten 1-1/4-inch and 20 of each of the other sizes; transfer to prepared sheets.

Bake, one sheet at a time, until just golden around edges, 8 to 10 minutes.

Transfer sheets to a wire rack and let cool completely. Transfer icing to a decorating bag fitted with a small plain. Secure end of bag with a rubber band, squeezing out air. (When not using, place, tip side down, in a tall glass with a damp paper towel in bottom so icing doesn't harden in tip.)

Working with one cookie at a time, pipe icing around rim of each star and sprinkle with sanding sugar. Let stand until set, about 30 minutes.

For each tree, using a dab of icing to adhere, stack 2 large, 2 medium, 2 small and 1 tiny star; top with a gumdrop.