Shortbread Cutout Cookies

Shortbread Cutout Cookies

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Baking and decorating cutout cookies has been a family tradition for as long as I can remember. I remember baking cookies and decorating them with Mother, Mamaw, and my sisters. And then with our children in Mother's kitchen and then in my kitchen. I love shortbread! But in a hurry, I've been known to use Pillsbury refrigerated sugar cookie dough with 1/2 cup of flour kneaded in.
Recipe Image

Prep Time: minutes Cooking Time: minutes Total Time: minutes

Yields: 24 small to medium cookies Serves: 24

Recipe Ingredients

  • 1 cup salted butter softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Recipe Instructions

  1. Preheat over to 350°F with the rack in the middle of the oven.
  2. Line 2 baking sheets with parchment paper.
  3. Beat softened butter in a bowl with an electric mixer until soft and fluffy.
  4. Add powdered sugar and vanilla and beat until smooth.
  5. Add flour and salt.
  6. Beat just until all flour is incorporated making sure there is no dry flour at the bottom of the bowl.
  7. Place dough onto a piece of plastic wrap and form into a disk.
  8. Wrap well and refrigerate for 15 minutes.
  9. If refrigerated for more than 15 minutes let the dough sit out and warm up a bit before rolling.
  10. Remove the dough and unwrap.
  11. On a lightly floured surface roll out the dough into a 3/8 inch thick circle. use 1/4 inch for a thinner cookie.
  12. Cut into shapes using a lightly floured cookie cutter.
  13. Place on prepared baking sheets and place in refrigerator for about 15 minutes.
  14. Bake for 15-18 minutes or until cookies are lightly browned around the edges.
  15. Cool cookies on a wire rack.
  16. Decorate with Royal Icing

Recipe Notes

  1. I use a rolling pin with adjustable thickness rings for evenly flattened dough. I love it! So easy.
  2. If your oven does not bake evenly switch the trays halfway through.
  3. Shortbread cookies will keep in an airtight container for about a week or they can be frozen.
  4. I use Royal Icing to decorate these cookies on holidays.
  5. Heart-shaped cookies are delicious partially dipped in chocolate.

Recipe Credit: Chris Scheuer The Café Sucre Farine

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