Desserts > Cookies > Cut-Out Cookies > Shortbread Cookies Recipe

Classic Shortbread Cut-Out Cookies

These buttery and melt-in-your-mouth shortbread cookies are perfect for any occasion. Easy to make and endlessly customizable with your favorite cookie cutters and decorations. Get ready for a delightful baking experience!

Prep Time
20 minutes
Cook Time
8-12 minutes
Servings
About 24 cookies
Ingredients
  • 2 1/4 cups All-purpose flour
  • 1 cup (2 sticks) Unsalted butter, softened
  • 3/4 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt

Prepare the Dough

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. This step is crucial for achieving the signature shortbread texture. Don't rush it!

Add Flavorings

Beat in the vanilla extract and salt until well combined. The vanilla enhances the buttery flavor, while the salt balances the sweetness. Feel free to experiment with other extracts like almond or lemon.

Incorporate Flour

Gradually add the flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. The dough should be crumbly but hold together when pressed.

Chill the Dough

Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough prevents it from spreading too much during baking.

Roll and Cut

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes. Dip the cookie cutters in flour before each cut to prevent sticking.

Bake

Carefully transfer the cut-out cookies to the prepared baking sheets. Bake for 8-12 minutes, or until the edges are lightly golden brown. Keep a close eye on the cookies during the last few minutes of baking, as they can burn easily.

Cool and Decorate

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Decorate with your favorite icing, sprinkles, or sanding sugar. Royal icing is a classic choice for decorating shortbread cookies.

Nutrition Facts Estimated per 100g of product

Calories: 450-500, Carbohydrates: 50-60g, Fat: 25-35g, Protein: 4-6g. These are estimates and may vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

Shortbread cookies are high in fat and sugar. Consume in moderation as part of a balanced diet. Consider using whole wheat flour or reducing the amount of sugar for a healthier version. Adjustments to the recipe may alter the taste and texture.

← Classic Peanut Butter No-Bake Cookies Classic Sugar Cookies for Decorating →

FAQ

  • Why are my shortbread cookies spreading?

    The dough may not have been chilled long enough, or the oven temperature may be too low. Ensure the dough is properly chilled and the oven is accurately preheated. Also, avoid using softened (melted) butter.
  • Can I freeze the shortbread cookie dough?

    Yes, you can freeze the dough. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw the dough in the refrigerator overnight before rolling and cutting.
  • How do I prevent the cookies from sticking to the cookie cutters?

    Dip the cookie cutters in flour before each use. This will help prevent the dough from sticking and ensure clean cuts.