There’s something delightfully old-fashioned about the crisp, buttery taste of homemade cookies. These Shortbread Cookie Cutouts with Icing Recipe bring a perfect balance of tender crumb and irresistible sweetness that’s fun to make and even better to share with friends and family.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Shortbread Cookie Cutouts with Icing Recipe
- Top Tip
- How to Serve Shortbread Cookie Cutouts with Icing Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Shortbread Cookie Cutouts with Icing Recipe
Why You'll Love This Recipe
I’m genuinely excited about this Shortbread Cookie Cutouts with Icing Recipe because it captures the nostalgic magic of classic shortbread with a little modern decorating twist. The dough handles beautifully, and the icing gives you a canvas for endless creativity.
- Perfect texture: The cookies have that tender crumble that melts in your mouth, thanks to the balance of butter and cornstarch.
- Simple ingredients: No fancy or hard-to-find stuff here — just basics that combine like a dream.
- Fun to decorate: The icing is straightforward, and the decorating options are what make these cookies festive and delightful.
- Great for sharing: Make a batch for holidays, gifts, or just a cozy afternoon snack — everyone loves these.
Ingredients & Why They Work
Each ingredient in this Shortbread Cookie Cutouts with Icing Recipe plays a specific role — from buttery richness to just the right amount of sweetness and texture. Here’s a bit about why these ingredients work so well together and a few tips on picking them out.
- Unsalted butter: Use room temperature butter for the creamiest dough. This controls the salt and keeps the shortbread delicate.
- Powdered sugar: Finer than granulated sugar, it ensures the cookies stay tender without crunch.
- Vanilla bean paste: This adds that rich vanilla flavor with specks of real bean for a bakery-like touch.
- Salt: Just a pinch to balance the sweetness and bring out all the flavors.
- All-purpose flour: The base of the cookie, providing structure. Gluten-free works too if you need it!
- Cornstarch: Adds tenderness by lightening the gluten in the flour, giving a delicate crumb.
- Milk (for icing): Keeps the icing smooth and easy to dip your cookies in.
- White chocolate and red food coloring: Perfect for vibrant, smooth decorating. Remember oil-based coloring to avoid seizing chocolate!
- Rosemary and sprinkles: Simple but beautiful natural and festive decoration options.
Make It Your Way
One of the things I love about this Shortbread Cookie Cutouts with Icing Recipe is how easily you can make it your own. I often switch up the decorations depending on the season or occasion. It’s great for experimenting!
- Variation: For a nutty twist, I’ve added finely chopped almonds right into the dough before chilling — it’s a subtle boost in flavor and crunch that really surprised me.
- Dietary tweak: Using gluten-free flour works beautifully here, just make sure to chill the dough well for easier handling.
- Seasonal decorating: Swapping rosemary for mint and green sprinkles turns these cookies into fun, fresh treats for summer parties.
Step-by-Step: How I Make Shortbread Cookie Cutouts with Icing Recipe
Step 1: Cream the butter and sugar until luscious
I start by beating the room temperature unsalted butter on medium-high speed for a minute or two until it’s super smooth and creamy. Then I add the powdered sugar and beat it again—this step is key for a silky texture. Scrape the bowl well so everything blends evenly.
Step 2: Mix in vanilla and salt, then add dry ingredients
Next comes the fragrant vanilla bean paste and a pinch of salt. I mix those in until smooth. Then I switch to a medium-low speed and gradually add the flour and cornstarch. The dough looks crumbly at first — don’t worry, just keep scraping the sides and mixing gently until it starts to come together in a dough ball.
Step 3: Chill the dough before rolling
Pop the dough into plastic wrap and chill in the fridge for at least 30 minutes. This step makes rolling out easier and helps maintain the cookie shape when baking.
Step 4: Roll, cut, and chill again
I flour my surface generously and roll the dough to about ¼ inch thickness. Using a floured round cutter and a scalloped cutter, I cut out my cookies and wreath shapes. The trick I learned is to gather scraps, re-roll gently, and avoid overworking the dough so it stays tender. Place the cookies on parchment-lined trays and chill again for 15 to 30 minutes before baking.
Step 5: Bake to a delicate golden edge
Bake at 350°F (175°C) for 8-10 minutes, turning the sheet halfway through for even color. Look for edges that just barely tint golden—this means they’re baked through but still tender in the center. Let them cool on the tray for five minutes, then transfer to a wire rack to cool fully.
Step 6: Make and dip in the icing
Whisk powdered sugar with vanilla extract and milk until smooth—no lumps! I dip the cooled cookies upside down into this simple icing, letting excess drip off. This step takes a bit of patience to avoid breaking the delicate bases, but it’s worth it for that glossy, sweet finish.
Step 7: Decorate your way
For wreath cookies, I arrange rosemary sprigs while the icing is still wet, adding sprinkles for festive pops of color. For Santa hats, melting white chocolate and coloring a portion red creates a smooth, pipable frosting perfect for detailed designs. I use a small tip to swirl the red and white chocolate, then add sparkling sugar on top for extra flair.
Top Tip
From my kitchen to yours, these tips helped me nail the perfect Shortbread Cookie Cutouts with Icing Recipe after a few tries. I think they’ll save you some troubleshooting and make this project more fun!
- Keep your butter soft but not melting: Too cold and the dough won’t come together; too warm and it’s sticky and hard to handle.
- Chilling dough is non-negotiable: It firms up the fats and prevents cookies from losing shape during baking.
- Use oil-based food coloring for chocolate: Regular gels make the white chocolate seize — oil-based works smoothly every time.
- Don’t overwork dough when re-rolling: Handle it gently and minimally to keep the cookies tender and flaky.
How to Serve Shortbread Cookie Cutouts with Icing Recipe
Garnishes
I adore using fresh rosemary sprigs on my wreath cutouts — they add a lovely pine aroma and contrast with the sweet icing. For extra sparkle, sanding sugar and festive sprinkles bring color and texture that brighten up the cookies visually and in your taste buds.
Side Dishes
Pair these cookies with a hot cup of spiced tea or a rich coffee for cozy afternoons. For holiday gatherings, serving alongside a cheese board with nuts and dried fruit provides a fun sweet-savory combo.
Creative Ways to Present
For gift-giving, I stack these cookies with parchment paper between layers inside a clear box or tin, tied with twine. Another favorite is arranging them on a festive platter shaped like a wreath, surrounded by fresh holly or pine cones — instant holiday wow factor!
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies fresh in an airtight container at room temperature, and they usually last about five days without losing texture. Keeping them separate from strong-smelling foods helps preserve their delicate flavor.
Freezing
Freezing is a lifesaver. I freeze baked but undecorated cookies in layers separated by parchment. When ready, I thaw them fully before adding decorations. You can also freeze rolled-out dough wrapped tightly and bake straight from frozen—just add a minute or two to the baking time.
Reheating
To gently revive cookies if they’ve softened, I pop them in a 300°F (150°C) oven for 5 minutes. Let them cool; the heat refreshes the crispness. Be cautious not to heat too long or the icing might melt.
Frequently Asked Questions:
Absolutely! Swap the all-purpose flour for a gluten-free blend that’s suitable for baking. Just be sure to chill the dough longer to help with handling since gluten-free dough can be a bit more delicate.
Whisk the powdered sugar with vanilla and milk thoroughly until there are no lumps and the mixture is fluid but not too runny. The consistency should be thin enough to dip cookies but thick enough to coat them without running off entirely.
It’s best to avoid gel or water-based colors when mixing with white chocolate because they can cause the chocolate to seize and become grainy. Oil-based food coloring blends smoothly and keeps the chocolate silky for piping decorations.
You can prepare the dough and chill or freeze it up to three months in advance. Baked cookies can also be frozen for a couple of months undecorated. This makes it easy to plan for special occasions well ahead of time.
Final Thoughts
This Shortbread Cookie Cutouts with Icing Recipe holds a special place in my kitchen because it blends nostalgia with the joy of decorating — a simple recipe with so many possibilities. Whether you’re crafting holiday gifts or an afternoon treat, I truly hope these cookies bring warmth and smiles like they do for me. Go on, give it a try and make some memories with your own sweet creations!
Print
Shortbread Cookie Cutouts with Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these classic Shortbread Cutout Cookies, tender and buttery with a smooth vanilla flavor. Perfectly rolled and cut into festive shapes, then decorated with a simple vanilla icing and charming holiday accents like rosemary sprigs and white chocolate Santa hats. Ideal for sharing during the holidays or anytime you crave a comforting, crumbly cookie.
Ingredients
Cookie Dough
- 1 cup unsalted butter room temperature
- ¾ cup powdered sugar
- 1 Tablespoon vanilla bean paste
- ¼ teaspoon salt
- 2 cups all purpose flour gluten free if needed
- 1 Tablespoon cornstarch
Icing
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 Tablespoons milk
Decorations
- 4 ounces white chocolate
- Rosemary sprigs, sprinkles, sanding sugar for decorating
- Red food coloring oil-based
Instructions
- Prepare the butter and sugar: Add the butter to the bowl of a stand mixer or a large bowl with an electric mixer, and beat on medium-high speed for 1-2 minutes until smooth. Scrape down the sides of the bowl and add the powdered sugar, then beat again for 1 minute.
- Mix vanilla and dry ingredients: Add the vanilla bean paste and salt and beat until incorporated, scraping down the bottom and sides as needed. Add the flour and cornstarch and beat on medium-low until just combined, scraping down the sides to ensure the dough pulls together into a firm dough. Cover the bowl with plastic wrap and chill for 30 minutes in the refrigerator.
- Roll and cut the dough: Line a baking sheet with parchment paper. Generously flour a clean surface and roll the dough to ¼ inch thickness. Use a floured round cookie cutter to cut half the cookies, a scalloped round cookie cutter and small cookie cutters to form wreath shapes. Gather scraps, re-roll, and cut until all dough is used. Arrange cookies 1 inch apart on the prepared sheet and chill for another 15-30 minutes.
- Bake the cookies: Preheat oven to 350°F. Bake cookies for 10 minutes, rotating halfway through, until edges are set and just barely golden. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.
- Make the icing: Whisk powdered sugar, vanilla extract, and milk in a shallow dish until smooth and lump-free. Dip the cooled cookies upside down into the icing, handling carefully to avoid breakage when lifting them out.
- Decorate wreath cookies: On the iced wreath cookies, arrange rosemary sprigs and add 3 small red sprinkles under each wreath, with additional sprinkles around the cookie before the icing sets.
- Create Santa hats: Melt the white chocolate and put a small portion into a pastry bag. Mix remaining white chocolate with red oil-based food coloring and load into a piping bag. Using small tips or cut bag tips, pipe hat shapes onto remaining cookies, adding white chocolate to rim and top areas, then sprinkle with sanding sugar. Optionally, use green food coloring to pipe Christmas trees in a similar fashion.
Notes
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies (undecorated) for up to 3 months; thaw completely before decorating.
- You can also freeze rolled cookie dough for up to 3 months and bake directly from frozen.
- Use oil-based food coloring for coloring white chocolate; water-based or gel food coloring will cause the chocolate to seize.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 65 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
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