Name: Cutout Shortbread Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 105 min
Ingredients: 2 cups all-purpose flour (use fresh, spooned-and-level for best results); 1/2 cup cornstarch (gives a tender, short crumb); 3/4 cup powdered sugar (finely sifted for smooth dough); 1 cup unsalted butter, room temperature (use real butter for best flavor); 1 teaspoon vanilla extract (or use almond extract for a different note); 1/4 teaspoon fine sea salt; 1 cup powdered sugar; 2-3 tablespoons milk or lemon juice (to thin add 1 teaspoon at a time until glaze is pourable); Food coloring (as desired); Sprinkles or sanding sugar (for texture)

Spread the love

Jump to Recipe

Introduction

I first fell in love with cutout shortbread cookies one snowy afternoon when my kids and I decided to bake something simple but festive. The kitchen filled with the warm, buttery scent of baking, and pressing cookie cutters into the smooth dough felt almost like making little memories. I remember the soft crunch as I bit into a cookie dusted with sugar and the bright smiles around the table.

These cookies are special because they are both nostalgic and forgiving. They hold their shapes beautifully, so every star and mitten comes out clean, and the flavor is pure, buttery comfort. If you enjoy classic, melt-in-your-mouth treats that are perfect for decorating and sharing, you will love this recipe. For a different cookie to try another day, I sometimes compare shapes and textures with my almond chocolate cookies found here: Almond Chocolate Chip Cookies.

What Makes This Recipe Special

This cutout shortbread recipe is simple enough for kids to help and sturdy enough for elaborate decorating. It uses pantry staples and yields cookies that are crisp at the edge and tender inside. The dough is low in sugar so the buttery flavor shines, and the addition of cornstarch keeps the texture delicate while still allowing clean outlines from cookie cutters. Make them plain, dust them with sugar, or top with a light glaze for color.

Ingredients You’ll Need

For the Dough

2 cups (240 g) all-purpose flour use fresh, spooned-and-level for best results
1/2 cup (60 g) cornstarch gives a tender, short crumb
3/4 cup (90 g) powdered sugar finely sifted for smooth dough
1 cup (227 g) unsalted butter, room temperature use real butter for best flavor
1 teaspoon vanilla extract or use almond extract for a different note
1/4 teaspoon fine sea salt

For Decorating (optional)

1 cup (120 g) powdered sugar
2–3 tablespoons milk or lemon juice to thin add 1 teaspoon at a time until glaze is pourable
Food coloring as desired
Sprinkles or sanding sugar for texture

Ingredient notes

For a richer flavor, use European-style butter.
To make gluten-free cookies, swap the all-purpose flour for a 1:1 gluten-free blend and add 1–2 tablespoons extra cornstarch if needed.
For dairy-free, use a firm vegan butter stick that is designed for baking.

How to make Cutout Shortbread Cookies

Step 1: Cream the butter and sugar (5 minutes)

In a large bowl, beat the room temperature butter and powdered sugar until light and fluffy, about 3 to 5 minutes. The mixture should look pale and slightly airy. This aeration helps the cookies be tender.

Step 2: Add flavor and dry ingredients (2 minutes)

Mix in the vanilla extract. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture on low speed until a smooth dough forms. The dough will be soft but not sticky.

Step 3: Chill the dough (1 hour or overnight)

Gather the dough into a disk, wrap it tightly in plastic, and chill for at least 1 hour or up to 48 hours. Chilling firms the butter and makes the dough easier to roll without losing shape.

Step 4: Roll and cut (15–20 minutes)

Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the dough to about 1/4 inch thickness. Use cookie cutters to cut shapes and place them 1 inch apart on a baking sheet lined with parchment. If the dough becomes too soft, chill cut cookies on the sheet for 10–15 minutes before baking.

Step 5: Bake (8–12 minutes)

Bake for 8 to 12 minutes, depending on size and thickness. The cookies are done when the edges are just set and bottoms are a light golden hue but the tops remain pale. Shortbread should not brown deeply.

Step 6: Cool and decorate (10–20 minutes plus set time)

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If glazing, whisk powdered sugar with milk or lemon juice to a pourable consistency, tint as desired, and drizzle or flood the cookies. Allow glaze to set 20 to 60 minutes before stacking.

Expert Tips & Ideas

Use cold cookie cutters: chill metal cutters in the freezer for cleaner edges.
Roll dough between two sheets of parchment to avoid excess flour and for easy transfer.
Keep dough thickness consistent at about 1/4 inch for even baking and sturdy cookies for decorating.
Re-roll scraps only once to avoid tough cookies; overworking the dough develops gluten.
For sturdier decorated cookies, slightly underbake by 1 minute so the base stays pale and firm but not brittle.
Variations: add 1 teaspoon lemon or orange zest for a citrus twist; fold in 1/2 cup finely chopped toasted nuts for texture; swap vanilla for almond extract.
Storage: store baked cookies in an airtight container at room temperature for up to 5 days, or freeze cooled baked cookies up to 3 months. To freeze dough, wrap tightly and freeze up to 2 months; thaw in the fridge before rolling.

How to Serve

Pair with hot tea, coffee, or a glass of cold milk. The buttery cookie complements strong black tea or a vanilla latte.
For holiday platters, arrange assorted shapes on a large tray with fresh rosemary sprigs or edible glitter for color.
For parties, create a decorating station with small bowls of colored icing and sprinkles so guests can personalize cookies.
Nutrition note: a typical medium cookie contains roughly 120 to 160 calories depending on thickness and decoration. Serve 2 to 3 cookies per person as a sweet treat.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Dough can be chilled for up to 48 hours or frozen up to 2 months. Baked cookies keep up to 5 days at room temperature.

Q: Can I use salted butter instead of unsalted?

A: Yes. Reduce added salt to a pinch or omit completely to avoid over-salting.

Q: Why did my cookies spread too much?

A: Dough that is too warm or overworked will spread. Chill the dough well and avoid rolling when the butter is too soft.

Q: How do I keep the shapes crisp when decorating?

A: Let cookies cool completely before decorating. Use a thicker outline of glaze to support flood icing if doing detailed designs.

Q: Can I make these dairy-free or gluten-free?

A: Yes. Use a vegan butter suitable for baking and a 1:1 gluten-free flour blend with added xanthan gum if needed.

Blockquote Review

“These cutout shortbread cookies are my new holiday staple. They hold their shapes perfectly, taste like butter and vanilla, and the kids loved decorating them. Simple to make and impossible to stop eating.” – A delighted baker

Conclusion

I hope these cutout shortbread cookies bring the same cozy smiles to your kitchen that they bring to mine. They are a simple, buttery canvas for creativity and a lovely way to gather family and friends. If you want another trusted shortbread method or extra tips on perfecting texture, check this excellent guide to the best shortbread cookie recipe: Shortbread Cookie Recipe – Sugar Spun Run. Happy baking and please share how your cookies turned out or any fun decorations you tried.