Shortbread Cookie Cutouts Recipe

There’s just something magical about those buttery, melt-in-your-mouth shapes fresh from the oven — and that’s exactly why I’m so excited to share this Shortbread Cookie Cutouts Recipe with you. It’s perfect for making festive cookies that look as good as they taste, all while being super straightforward to whip up.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Shortbread Cookie Cutouts Recipe
• Top Tip
• How to Serve Shortbread Cookie Cutouts Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Shortbread Cookie Cutouts Recipe

Ingredients & Why They Work

Every ingredient in this Shortbread Cookie Cutouts Recipe plays a starring role in delivering that classic buttery flavor and tender crumb. I recommend using good-quality butter—it really makes all the difference!

• Unsalted Butter: Provides richness and a creamy base; using unsalted lets you control the salt level precisely.
• Powdered Sugar: Offers a finer texture than granulated sugar, giving the cookies a smoother, melt-in-your-mouth feel.
• Vanilla Bean Paste: Adds a deep, aromatic vanilla flavor—feel free to substitute with extract if needed, but bean paste really elevates the taste.
• Salt: Balances the sweetness and enhances flavor complexity.
• All-Purpose Flour: Forms the structure; you can swap in gluten-free flour blends for a gluten-free version.
• Cornstarch: Helps create a tender and delicate crumb by softening the flour’s structure.
• For Icing - Powdered Sugar, Vanilla Extract, Milk: These simple ingredients come together for a smooth, glossy glaze that sets perfectly on the cookies.
• Decorations - White Chocolate, Rosemary Sprigs, Sprinkles, Red Oil-Based Food Coloring: White chocolate is easy to color and pipe to create festive accents; rosemary adds a fresh, piney touch that’s unexpected but delightful.

Make It Your Way

I love how this Shortbread Cookie Cutouts Recipe invites you to make it uniquely yours. Whether it’s customizing the shapes, decorations, or even flavor tweaks, these cookies are a playground for creativity.

• Flavor Variations: I’ve tried adding a touch of citrus zest to the dough—lemon or orange adds a fresh twist that’s incredible with the classic vanilla.
• Dietary Tweaks: You can substitute gluten-free flour blends one-to-one to make this gluten-free, and even swap the butter for a dairy-free margarine for a vegan twist (though texture may vary slightly).
• Seasonal Shapes: Beyond holiday wreaths and hats, I enjoy switching cookie cutters seasonally—pumpkins for fall, flowers in spring—which makes the process fun year-round.

Step-by-Step: How I Make Shortbread Cookie Cutouts Recipe

Step 1: Cream the Butter and Sugar Until Silky Smooth

Start by beating your room-temperature butter on medium-high speed. I usually set a timer for 1-2 minutes, which gets it super smooth and creamy—key for that tender texture. Scrape the bowl sides, then add the powdered sugar. Beat again until everything blends into a fluffy, pale mixture. This step is where the magic begins!

Step 2: Add Vanilla, Salt, and Gradually Incorporate Dry Ingredients

Mix in the vanilla bean paste and salt thoroughly. Then add the flour and cornstarch slowly while mixing on medium-low. At first, the dough will look crumbly and dry, but keep scraping and mixing—it’ll come together nicely, pulling away from the bowl sides. Resist the urge to overmix here, or the cookies can get tough.

Step 3: Chill the Dough Before Rolling

Cover your dough with plastic wrap and chill it in the fridge for about 30 minutes. This step is crucial—it lets the dough firm up, making it easier to roll out and cut, and helps the cookies keep their shape in the oven.

Step 4: Roll, Cut, and Chill Again for Perfect Shapes

Lay parchment on your baking sheet and flour your workspace generously. Roll your dough to about ¼ inch thickness. Use your favorite cookie cutters—I love mixing scalloped rounds and classic circles for a festive look. Gather scraps, reroll gently, and cut again. Place cookies 1 inch apart on the sheet, then pop them back in the fridge for 15-30 minutes to chill again. This second chill really helps avoid spreading during baking.

Step 5: Bake to Just-Set Edges

Preheat your oven to 350°F (175°C). Bake the cookies for 8-10 minutes, rotating the sheet halfway through baking for even color. The edges should be firm and only just turning a light golden brown—keeping the centers pale ensures that classic shortbread softness.

Step 6: Let Them Cool and Prepare the Icing

After baking, let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. For the icing, whisk powdered sugar, vanilla, and milk until smooth. I like to dip the cookies upside down into this glaze—it creates a nice, even coating that sets shiny and sweet.

Step 7: Decorate Your Cutouts with Festive Flair

For the wreath cookies, gently press fresh rosemary sprigs into the wet icing and sprinkle with red sanding sugar or tiny red sprinkles. For Santa hats, melt white chocolate and tint some with oil-based red food coloring. Pipe the red "hat" with one bag and the white edging and bobble with another, topping with sparkling sugar. This step turns your cookies into little edible works of art!

How to Serve Shortbread Cookie Cutouts Recipe

Garnishes

I’m a sucker for simple, elegant garnishes—fresh rosemary sprigs bring a subtle pine aroma that pairs beautifully with the sweetness. Red sanding sugar adds festive sparkle without overpowering the cookie’s flavor.

Side Dishes

These cookies shine alongside a hot cup of tea, spiced cider, or your favorite coffee. I’ve also paired them successfully with a creamy hot chocolate during cozy winter afternoons.

Creative Ways to Present

For holiday gatherings, I like arranging the decorated cookies on a rustic wooden board with sprigs of fresh rosemary and cranberries scattered around for a festive touch. You can also package them in clear cellophane bags tied with twine for charming edible gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay fresh for up to 5 days. Keeping them in a single layer with parchment paper helps protect the icing and delicate decorations.

Freezing

You can freeze the baked cookies undecorated for up to 3 months—just thaw completely before adding icing and decorations. I also freeze rolled-out dough wrapped tightly in plastic wrap, which you can bake directly from frozen, saving prep time later.

Reheating

I usually enjoy these cookies at room temperature, but if you'd like a slight warmth, pop them in a 300°F oven for 5 minutes—just enough to soften but not melt the icing or decorations.

Final Thoughts

This Shortbread Cookie Cutouts Recipe holds a special place in my kitchen because of its perfect simplicity and endless potential for creativity. Sharing these cookies has brought so much joy over the years—whether fully decorated with holiday cheer or dusted simply with powdered sugar, they never disappoint. I can’t wait for you to try making them, and I’m confident they’ll become a treasured treat in your recipe collection, too!

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