Name: Easy Shortbread Cutout Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup unsalted butter (softened); 0.75 cup powdered sugar (sifted); 1 teaspoon vanilla extract; 0.25 teaspoon fine sea salt; 2.25 cups all-purpose flour (spooned and leveled); 0.25 cup cornstarch (for tenderness and clean edges); 0.25 cup all-purpose flour (for dusting, as needed)

These shortbread cutout cookies are buttery, tender, and keep their cute little shapes without melting into mystery blobs. They’re the kind of cookie you can make when you want something pretty but not fussy—no eggs, no drama, just a soft, delicate crumb that snaps gently and melts away. The dough rolls like a dream, the edges stay sharp, and they’re perfect for sprinkles or a quick icing if you’re feeling extra. If you’ve ever wanted a cookie that tastes like a hug and also behaves like a well-trained golden retriever… this is it.

My little crew goes feral for these. The first time I made them, I pulled a tray out of the oven and my husband casually “taste-tested” six in a row like it was his job. Our kid picks the shapes, I manage the flour storm, and we end up with crooked stars and slightly chaotic trees that somehow look perfect once they’re dusted in sugar. Bonus: they’re our go-to for neighbor gifts because the cookies stay crisp around the edges and don’t crumble in the tin on the walk over.

Why You’ll Love This Easy Shortbread Cutout Cookies Recipe

– They keep their shape. No sad, spread-out snowmen here.
– The dough is forgiving. If it tears, mash it back together. It’s fine.
– Not too sweet. Which means you can decorate without getting a sugar headache.
– Pantry-friendly. Butter, sugar, flour, tiny pinch of salt—done.
– They freeze like champs. Bake now, ice later, look like a hero.

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How to Make It

Okay, here’s the vibe: buttery dough that rolls easy, chills quick, and bakes up with those clean, tidy edges. You’ll need:
– 1 cup (2 sticks/226 g) unsalted butter, room temp
– 2/3 cup (80 g) powdered sugar
– 2 cups (240 g) all-purpose flour
– 2 tablespoons (16 g) cornstarch
– 1/2 teaspoon fine sea salt
– 1 teaspoon vanilla extract (and 1/4 teaspoon almond extract if you like)
– Sprinkles or a quick icing, totally optional

Cream the butter and powdered sugar for 2–3 minutes till it looks fluffy and pale. Stir in vanilla (and almond if you’re doing it). Whisk the flour, cornstarch, and salt, then add to the bowl and mix just till it clumps up. It will look a little sandy—squeeze it, it comes together. Dump it, press into a smooth dough, split into two discs, and chill 30 minutes so it behaves. Roll between parchment to 1/4 inch thick, cut shapes, pop the tray in the freezer for 10 minutes (trust me), then bake at 325°F for 10–12 minutes until the bottoms are pale gold. Yields about 24–30 cookies depending on your cutters. Prep: ~15 minutes, Chill: ~30 minutes, Bake: ~10–12 per tray. Decorate, or just shower with sugar and live your life.

✔Ingredient Notes

– Unsalted butter: Room temp means soft enough to dent with a finger, not shiny or melty. Too warm = spread city.
– Powdered sugar: Gives that delicate, meltaway crumb. You can use granulated in a pinch, but they’ll be a bit crisper.
– All-purpose flour: Spoon and level so you don’t pack it in. Too much = dry, crumbly dough.
– Cornstarch: Secret tenderness. Skipping it won’t ruin anything, but it really helps the texture and clean edges.
– Vanilla + almond extract: Almond is optional but wildly good with a simple glaze. Don’t go overboard; it’s potent.
– Fine sea salt: Just enough to keep the flavor from reading flat. If using salted butter, dial it back or skip.

✔Recipe Steps

1. Preheat oven to 325°F and line two baking sheets with parchment.
2. Cream 1 cup butter and 2/3 cup powdered sugar until light and smooth, 2–3 minutes.
3. Whisk 2 cups flour, 2 tablespoons cornstarch, and 1/2 teaspoon salt; add to the bowl with 1 teaspoon vanilla (and optional almond), and mix just until a soft dough forms.
4. Divide dough into two discs, chill 30 minutes; roll each between parchment to 1/4 inch thick.
5. Cut shapes, place on trays, and freeze 10 minutes to lock the edges.
6. Bake 10–12 minutes until set with pale golden bottoms; cool completely before decorating.

What to Serve It With

– Hot coffee or a milky tea—classic.
– A scoop of vanilla ice cream for dessert people who “don’t like cake.”
– A bowl of berries and whipped cream if you’re feeling fancy but lazy.
– Cocoa with extra marshmallows because we are adults and can.

✔Tips & Mistakes

– Don’t overmix after the flour goes in. Stop when it clumps and you can squeeze it smooth.
– If the dough cracks while rolling, it’s just cold—let it sit 2–3 minutes and try again.
– Chill the cutouts before baking. Ten minutes in the freezer = sharp edges.
– Use parchment, not a greased sheet. Grease encourages spread.
– Rotate pans halfway through if your oven has hot spots.
– If they’re tough, you likely added too much flour or mixed too long.

✔Storage Tips

Keep baked cookies in an airtight tin at room temp for 5–7 days. They actually taste dreamy on day two—flavor settles in. Freeze baked cookies up to 2 months; thaw uncovered so they don’t get tacky. Freeze unbaked dough as flat discs, well wrapped, for 2 months; thaw overnight in the fridge before rolling. And yes, you can eat them cold straight from the freezer. Also yes, breakfast cookies are a thing in this house. No shame.

✔Variations and Substitutions

– Citrus twist: Add 1–2 teaspoons lemon or orange zest to the dough.
– Spice it: 1/2 teaspoon ground cardamom or cinnamon is cozy without taking over.
– Chocolate edge: Dip cooled cookies halfway in melted dark chocolate; add sprinkles if you must.
– Extract swap: Skip almond, try 1/2 teaspoon peppermint for holiday vibes.
– Gluten-free: Use a 1:1 GF baking flour with xanthan gum; chill well and handle gently.
– Sugar swaps: Powdered sugar is best here. Maple or honey won’t behave (too much moisture). Granulated works but gives a crisper bite.
– Dairy-free: Use a high-fat plant butter that stays firm; skip ultra-soft spreads.

Frequently Asked Questions

My cookies spread. What did I do wrong?

Usually the butter was too warm or the dough didn’t chill. Freeze the cut shapes for 10 minutes before baking and make sure your oven is truly at 325°F.

Can I use salted butter?

Yep. Just skip the added salt or use a tiny pinch. Different brands salt differently, so taste a smidge of dough if you’re nervous.

Do I have to chill the dough?

For clean edges, yes. Even a 20–30 minute chill makes the dough easier to roll and helps cutouts hold their shape in the oven. Worth it.

How thick should I roll the dough?

About 1/4 inch. Thinner gets brittle, thicker stays pale and underbaked in the center. Use two wooden skewers as guides if you don’t have spacers—janky but it works.

Can I make the dough ahead?

Absolutely. Keep discs wrapped in the fridge up to 3 days or freeze up to 2 months. Let fridge-cold dough sit 5–10 minutes so it rolls without cracking.

How do I decorate without making them too sweet?

Whisk a quick glaze (1 cup powdered sugar + 1–2 tablespoons milk + pinch salt) and keep it thin, or just dust with powdered sugar. Pretty, not cloying.

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