Cutout Shortbread Cookies
This cutout shortbread cookie recipe is buttery, crisp, and not overly sweet, making it the perfect match for a glossy vanilla icing. Based on my classic shortbread cookies, it comes together with a few pantry staples, chills quickly, and holds its shape beautifully.
Servings: 27 cookies
Calories: 226kcal
Equipment
- 3-inch Cookie Cutters
Ingredients
Shortbread Cookie Ingredients
- 4 ounces (114 grams) granulated sugar
- 8 ounces (227 grams) unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 12 ounces (340 grams) unbleached all-purpose flour
Icing Ingredients
- 3 cups (360 grams) powdered sugar sifted
- 4-6 tablespoons (60-90ml) water or milk
- 1 teaspoon of pure vanilla extract
- 2 teaspoons (14 grams) corn syrup
- 1/8 teaspoon kosher salt
Instructions
Make the Cookie Dough
- Place the sugar, butter, and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth about 2 minutes.
- Stop the mixer, scrape down the bowl, and add all the flour at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together.
- Turn the cookie dough out onto a lightly floured surface. You can turn it out onto a large piece of parchment paper or Silpat. Use your hands to shape the dough into a rectangle and lightly flour the top of the dough. Do not use too much flour, just enough to keep the rolling pin from sticking.
- Roll the cookie dough out to 1/4-inch thickness. Use your favorite Christmas cookie cutters to cut out the cookies. Gather the dough scraps, form them into a ball and reroll the cookie dough. Cut out the cookies, repeat these steps until almost all the dough is used up. Use the tines of a fork to poke holes in the center of each cookie.
- Chill the dough for 20 minutes. If chilling overnight cover the cookies with plastic wrap.
Bake the Cookies
- Preheat the oven to 300 degrees F. Place 12 cookies on a parchment lined cookie sheet. Bake for 20-22 minutes. Remove the cookies and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cookie rack to completely cool.
Make the Icing
- Note: If you want a whiter icing, don't use the vanilla extract.
- Place the powdered sugar, corn syrup, vanilla extract, and salt in a medium sized bowl. Add 4 tablespoons of water and stir the ingredients together. The icing should be thick but spreadable. If you want a slightly thinner icing, add additional water 1/2 teaspoon at a time.
Decorate the Cookies
- Method 1: Plain Icing. Dip the top flat side of each cookie (the side with the fork holes) into the icing, gently shake off the excess, and place iced-side up on a wire rack. Allow the icing to dry for at least 12 hours until completely hard.
- Method 2: Swirled Icing. Place a drop of gel food coloring into your prepared icing. Use a skewer or toothpick to gently swirl the color through the icing—don't mix it completely, you want to see distinct swirl patterns. Dip the top flat side of each cookie (the side with the fork holes) into the icing, lift it up, shake off the excess, and place iced-side up on a wire rack. The swirled pattern will be visible on the cookie surface. Allow to dry for at least 12 hours.
- Optional: Decorating Sugar. For either method, you can sprinkle decorating sugar over the wet icing immediately after dipping, before the icing begins to set.
Storage
- The cookies can be stored for up to 2 weeks in an airtight container.
Notes
Why 1/4-inch thickness? Thinner cookies bake more evenly and create a crisper, more delicate texture that's ideal for decorated cutout cookies. The thicker 1/2-inch version in the original recipe produces a more substantial, crumbly shortbread.
The importance of chilling: Chilling the cut cookies for 20 minutes firms up the butter, which helps the cookies hold their shape during baking. Without this step, the butter melts too quickly in the oven, causing the cookies to spread and lose their defined edges.
Why poke holes with a fork? Pricking the cookies releases steam as they bake, preventing the centers from puffing up or developing air bubbles. This ensures a flat, smooth surface that's perfect for decorating with icing.
Rerolling the dough: Shortbread dough is forgiving and can be rerolled multiple times without becoming tough. Unlike doughs with more gluten development, shortbread's high butter and low moisture content means rerolling won't significantly affect texture.
Nutrition
Calories: 226kcal | Carbohydrates: 40g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 56mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 30g | Vitamin A: 210IU | Calcium: 4mg | Iron: 1mg