Easy Shortbread Cutout Cookies Recipe
Buttery, tender shortbread cutout cookies that hold their shape and bake up with crisp edges and a melt-in-your-mouth crumb. Perfect for decorating and gifting.
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Servings:
Calories: 120kcal
Ingredients
Main 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
Instructions
Preparation Steps
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat softened butter with powdered sugar on medium speed until smooth and creamy, about 2 minutes.
- Mix in vanilla extract and salt until combined.
- Whisk together flour and cornstarch. Add to the bowl in 2 additions, mixing on low just until a soft dough forms and clumps.
- Flatten dough into a disc, wrap, and chill for 20 to 30 minutes to make rolling easier.
- Lightly flour your work surface. Roll dough to 0.25 inch thickness. Cut shapes with cookie cutters, re-rolling scraps as needed.
- Place cookies 1 inch apart on prepared sheets. For the cleanest edges, chill the cutouts on the sheet for 10 minutes before baking.
- Bake 10 to 13 minutes, until edges are set and just barely golden on the bottom. Cool 5 minutes on the sheet, then transfer to a rack to cool completely before decorating.
Notes
For cookies that hold their shape, avoid overmixing once the flour is added and keep the dough cool. Roll between sheets of parchment to reduce sticking. Store in an airtight container at room temperature for up to 1 week or freeze baked cookies (undecorated) for up to 2 months.