Buttery Christmas Shortbread Cutout Cookies
Make buttery Christmas shortbread cutout cookies with just butter, sugar and flour plus vanilla. Chill, cut, bake and decorate with jam or chocolate.
Shortbread is one of those recipes where good butter really matters, and I love how few ingredients it needs. The cookies come out tender, buttery and pale gold. Cutting them into shapes is a nice activity for everyone in the kitchen.
Saúl’s Tip
Dip your cookie cutters in flour between cuts. After you cut, put the whole tray in the fridge for 10 minutes before baking, because cold dough holds sharp edges and does not spread.
Tips for Success
- Soften the butter on the counter, not in the microwave. It should dent easily but not look greasy.
- Chill the dough fully so the cutouts keep sharp edges.
- Roll to an even ¼ inch so every cookie bakes at the same pace.
- Pull the cookies when the edges barely color. Shortbread should stay pale.
Make-Ahead and Storage
Keep the dough in the fridge for up to 3 days or in the freezer for up to 8 weeks. Store baked cookies in an airtight container at room temperature for up to 3 days. Add jam or chocolate shortly before serving for the best texture.
Variations
- Add 1 tablespoon of orange zest to the dough.
- Press crushed peppermint candy into the tops before baking.
- Swap 2 tablespoons of the flour for cornstarch for an even more delicate bite.
Buttery Christmas Shortbread Cutout Cookies
Ingredients
Instructions
- Take the butter out of the fridge about 1 hour ahead. It should be soft enough to press a dent into with your finger, but not greasy or melted.
- In a large bowl, beat the butter, powdered sugar and salt with an electric mixer on high speed for about 3 minutes. Beat until pale and fluffy; this is called creaming.
- Mix in the vanilla.
- Add the flour. Mix on low speed just until the dough comes together. Overmixing makes tough cookies.
- Shape the dough into a flat disc and wrap it in plastic wrap.
- Chill in the fridge for at least 1 hour so the cookies keep their shape when baked.
- Heat the oven to 325°F. Line two baking sheets with parchment paper.
- Dust your counter and rolling pin lightly with flour. Roll the dough out to ¼ inch thick.
- Cut shapes with festive cookie cutters. Press the scraps together and roll them out again.
- Place the cookies about 1 inch apart on the lined sheets. Add sprinkles now if you like.
- Bake for 20 to 24 minutes, until very lightly golden at the edges. Turn the sheets around halfway through for even baking.
- Let the cookies cool on the sheets for 5 minutes. They are soft and break easily when hot.
- Move the cookies to a wire rack and cool completely.
- To finish, dip cooled cookies halfway into the melted chocolate, or sandwich two together with a dab of jam.
- Set the chocolate-dipped cookies on parchment paper and let the chocolate set, about 30 minutes.
Frequently Asked Questions
Why is my shortbread dough crumbly?
Shortbread dough is naturally dry. Let it sit for 5 minutes at room temperature, then press it together with your hands before rolling.
Can I freeze shortbread cookie dough?
Yes. Wrap the dough tightly and freeze it for up to 8 weeks. Thaw it in the fridge overnight before rolling.
Why use powdered sugar in shortbread?
It dissolves fully into the butter, so the cookies come out smooth and melt-in-your-mouth tender instead of sandy.
