These melt in your mouth cutout shortbread cookies are perfect to make during the holidays! They're made in just 1 bowl and only need 6 simple ingredients. Plus, there are so many ways you can decorate these Christmas cookies!
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This recipe was originally published in December 2020. It has since been updated with a new recipe and new images.
This soft and buttery cut-out shortbread cookie recipe is so versatile! Use it to make linzer style cookies, make jam thumbprint cookies, or ice them with my favorite cookie icing from my no spread sugar cookies.
I also used this recipe base for my soft double ginger shortbread cookies!
I love taking out my big box of cookie cutters and making a batch of these cutout shortbread cookies for holiday parties and cookie exchanges. Plus, you can make the dough a few days ahead of time!
If you're looking for more holiday cookies to make for a cookie box, try out these cocoa blossom cookies, German gingerbread cookies, chocolate dipped butter cookies, and browned butter snickerdoodles!
Why you'll love this recipe!
- Easy to customize - you can easily customize this shortbread recipe depending on your tastes! Swap out vanilla extract for almond extract, add some orange zest or spices, add jam to make these thumbprint cookies, or cover in icing and sprinkles.
- Simple Ingredients - you only need a handful of simple pantry ingredients to make these shortbread cookies.
- Melt in your mouth - these cookies are so soft and buttery, that they literally melt in your mouth!
Ingredients Needed
- Butter: unsalted butter is what gives these cookies that moist and buttery base!
- Flour: I have only tested this recipe with all purpose flour.
- Cornstarch: adding a bit of cornstarch is going to keep these cookies soft and help them keep their shape.
- Vanilla Extract: try and use a high quality vanilla extract if you can!
- Confectioners' Sugar: instead of granulated sugar, we're going to use confectioners' sugar or powdered sugar. This really gives us that soft texture that we want!
See the recipe card for full information on ingredients and quantities.
How to make these cookies!
Step 1: Whisk all of the dry ingredients together in a bowl.
Step 2: In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, mix the softened butter with the confectioners' sugar. Beat on medium speed until light and fluffy. Add the vanilla extract, then slowly pour in the dry ingredients. Beat until a dough forms.
Step 3: Take the shortbread cookie dough out of the bowl and place it on a large piece of clingfilm. Tightly wrap up the cookie dough and place in the fridge for at least 2 hours, but preferably overnight.
Step 4: The next day, roll out the cookie dough on a lightly floured surface until it is ¼-inch thick. Use whatever cookie cutters you like to cut out shapes. Place on a parchment lined baking sheet and freeze for 15-20 minutes - this is going to help them keep their shape!
Preheat the oven to 350°Fahrenheit/175°Celsius. Place the chilled cookies on 2 parchment lined baking trays and bake, one sheet at a time, for 10-12 minutes. While one sheet is baking, keep the other in the fridge or freezer so the cookies don't get too warm.
Variations
Thumbprint Jam Cookies
Use a thumbprint cookie stamp to cut out the cookie dough. Once baked and cooled, place your favorite jam or spread in a piping bag with a round tip. Gently pipe the jam into the cavity of the cookie. If your jam or spread is too firm, you can microwave it for 5-10 seconds before placing it into the piping bag.
Linzer Cookies
Use a linzer cookie cutter to cut out the shortbread. Spread your favorite jam, frosting, chocolate spread or lemon curd on one half of the cookie, then place the second cookie with the shape cut out of it on top.
Frosted Cookies
Use your favorite cookie cutters! I then used my hard icing recipe from my no spread sugar cookies and sprinkled over sparkling sugar. You can also use a classic buttercream frosting from my buttercream cookies to frost the cookies!
Pinwheel Cookies
Want to turn these cookies into gorgeous pinwheels? Follow my candy cane shortbread cookie recipe which uses the same shortbread base!
Expert Tips & Tricks
- Kitchen Scale - I always recommend using a kitchen scale when it comes to baking, it's so easy to add too much flour if you use measuring cups, giving you dry and crumbly shortbread!
- Chill Time - the chill time here is really important to keep the cookies from spreading too much in the oven.
- Cooled Cookies - make sure the cookies are completely cool before you start frosting them.
Try these Christmas cookies next!
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Thank you!
Ella
Recipe
Cutout Shortbread Cookies
Ingredients
- 1 cup (227 grams) unsalted butter room temperature
- ½ cup (56 grams) confectioners' sugar
- 1 ½ teaspoons vanilla extract
- 2 cups (240 grams) all purpose flour
- ¼ teaspoon kosher salt
- ¼ cup (28 grams) cornstarch
Instructions
- In a stand mixer or in a large bowl with a handheld mixer, beat the butter and the confectioners sugar until light and fluffy, on medium speed.1 cup (227 grams) unsalted butter, ½ cup (56 grams) confectioners' sugar
- Add the vanilla extract and mix to combine.1 ½ teaspoons vanilla extract
- In a separate bowl, whisk the flour with the salt and cornstarch.2 cups (240 grams) all purpose flour, ¼ teaspoon kosher salt, ¼ cup (28 grams) cornstarch
- Slowly add in the dry ingredients mixing on low speed. Combine until a dough forms, it might start off dry but will come together to form a large ball.
- Take the cookie dough out of the bowl and tightly wrap in clingfilm. Place the cookie dough in the fridge for at least 2 hours, but preferably overnight.
- Roll the cookie dough out onto a lightly floured surface until it is ¼-inch thick. Cut out your shapes. You can reroll any scraps.
- Place the cookies on a parchment lined baking sheet or plate and place in the freezer for 15-20 minutes.
- Preheat your oven to 350℉/175℃ and line another baking sheet with parchment paper.
- Place the chilled cookies 2 inches apart on the two baking sheets and bake one sheet at a time for 10-12 minutes. While one sheet is baking, place the other in the fridge so the cookies stay cold.
- Let the cookies cool completely before decorating.
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Nicola says
So fun to make especially to give as a gift. Super easy & very cute.
Nicole says
We filled our Christmas cookie box 2023 using several of your cookie recipes. All were easy and a success.
Thank you