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Cutout Shortbread Cookies

These cutout shortbread cookies are simple to make and perfect for decorating, yielding crispy edges and tender interiors with a buttery flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 140
Ingredients Method Notes

Ingredients
  

For the Dough
  • 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
For Decorating (optional)
  • 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

Method
 

Preparation
  1. Beat the room temperature butter and powdered sugar in a large bowl until light and fluffy, about 3 to 5 minutes.
  2. Mix in the vanilla extract and in a separate bowl, whisk together the flour, cornstarch, and salt.
  3. Gradually add the dry ingredients to the butter mixture on low speed until a smooth dough forms.
  4. Gather the dough into a disk, wrap it tightly in plastic, and chill for at least 1 hour or up to 48 hours.
Baking
  1. Preheat the oven to 350°F (175°C). Roll the dough to about 1/4 inch thickness on a lightly floured surface.
  2. Use cookie cutters to cut shapes and place them 1 inch apart on a baking sheet lined with parchment.
  3. Bake for 8 to 12 minutes, depending on size and thickness.
  4. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Decorating
  1. Whisk powdered sugar with milk or lemon juice to a pourable consistency, tint as desired, and drizzle or flood the cookies.
  2. Allow glaze to set 20 to 60 minutes before stacking.

Notes

Use cold cookie cutters for cleaner edges, and keep dough thickness consistent for even baking. Store baked cookies in an airtight container at room temperature for up to 5 days.