I can’t wait to share my Cut Out Shortbread Cookie Recipe that reveals a simple trick for flawless shapes and edges.

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I love making Cut Out Shortbread Cookies. I treat this like my Shortbread Cutout Cookie Recipe because they hold their shape, melt in your mouth and still let you go wild with decorations.

What hooks me first is unsalted butter and a hint of vanilla extract, thats what keeps them tender and not blah. The Cut Out Shortbread Cookie Recipe I ended up perfecting has a few accidental hacks I don’t always tell people, they make designs stick better and the cookies keep their crisp edges.

If you like decorating youll wanna try these.

Ingredients

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Butter gives richness and melt-in-your-mouth texture, mostly fat and calories.
Powdered sugar sweetens and smooths dough, pure carbs no fiber, quick energy crash.
Flour gives structure and carbs, some protein but not much, not exactly whole grain.
Cornstarch lightens dough, makes cookies tender, it’s almost pure starch so low nutrition.
Vanilla adds aroma and depth, almost no calories but flavor feels fancy and grownup.
Salt boosts flavor and balances sweetness, tiny amount but big impact on taste.
Sanding sugar or sprinkles add crunch and sparkle, if you wanna make em pretty.

Ingredient Quantities

1 cup (226 g) unsalted butter softened

1/2 cup (60 g) confectioners sugar sifted

2 cups (260 g) all purpose flour

1/2 cup (60 g) cornstarch

1 tsp (5 ml) vanilla extract

1/4 tsp fine salt

Optional: sanding sugar or sprinkles for decorating, if you wanna make em pretty

How to Make this

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1. Preheat oven to 325 F (163 C) and line baking sheets with parchment paper.

2. In a large bowl cream 1 cup (226 g) softened unsalted butter with 1/2 cup (60 g) sifted confectioners sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl once.

3. Mix in 1 tsp (5 ml) vanilla extract until combined, dont overbeat.

4. Whisk together 2 cups (260 g) all purpose flour, 1/2 cup (60 g) cornstarch and 1/4 tsp fine salt in a separate bowl, then add to the butter mixture and stir on low until the dough just comes together, it will look a bit crumbly but holds when pressed.

5. Turn dough onto a lightly floured surface and gently press into a disk, wrap in plastic or cling film and chill at least 1 hour, or 30 minutes if youre in a rush. Chilling firms the butter so shapes hold.

6. Roll the chilled dough between two sheets of parchment to about 1/4 inch thickness, flour the paper lightly if it sticks, and cut shapes with cutters. Keep scraps chilled and reroll once.

7. Transfer cut cookies to prepared sheets using a thin spatula, spacing about 1 inch apart. For cleaner edges chill the cut cookies on the sheet 15 to 30 minutes before baking. Sprinkle sanding sugar or sprinkles now if you want them glittery.

8. Bake at 325 F for 12 to 15 minutes until the edges are just barely golden, rotate the pans halfway if your oven runs uneven. Dont let them brown too much or theyll lose that shortbread melt in your mouth texture.

9. Let cookies cool on the baking sheet 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 5 days or freeze for longer.

Equipment Needed

1. Oven, preheat to 325 F
2. Two rimmed baking sheets plus parchment paper or silicone baking mats, youll want two so you can rotate pans
3. Large mixing bowl for creaming the butter and sugar
4. Electric mixer (stand or hand) or a sturdy wooden spoon if youre doing it by hand
5. Measuring cups and spoons and a kitchen scale for accuracy (grams are in the recipe)
6. Whisk and a small sieve or handheld sifter for the confectioners sugar and flour if needed
7. Rolling pin and extra sheets of parchment for rolling the dough out cleanly
8. Assorted cookie cutters and a bench scraper or thin offset spatula to lift shapes onto the sheet
9. Plastic wrap or cling film for chilling the dough disk
10. Cooling rack to cool cookies completely before decorating or storing

FAQ

Q: How long should I chill the dough before rolling it out and why?

A: Chill at least 1 hour so the butter firms up and the dough is less sticky. Overnight is even better for cleaner edges and less spreading. If youre in a hurry, stick the rolled cookie sheet in the freezer for 10 to 15 minutes before cutting shapes.

Q: How do I stop the cookies from spreading or losing their shape?

A: Keep the dough cold, handle it as little as possible, and roll between two sheets of parchment so you dont overflour the surface. After cutting, chill the tray for 10 minutes before baking. Use the oven at 325 F for a gentle bake so edges stay sharp.

Q: Can I substitute the cornstarch or use a different flour?

A: Cornstarch gives that tender, melt in your mouth shortbread texture. You can try a cup for cup gluten free blend that already has starch, but results vary. If you swap cornstarch out, the cookies will be less delicate and more cakey.

Q: How long do they bake and what should they look like when done?

A: Bake about 12 to 16 minutes at 325 F. They should be just set and only the tiniest hint of color on the edges. If they brown too much theyll be dry and crumbly.

Q: How do I decorate without ruining the shape or texture?

A: For simple pretty cookies press sanding sugar or nonpareils gently into the dough right after cutting so they stick while baking. If you want to pipe icing, wait until cookies are completely cool. For glittery shine try brushing with a light egg wash then sprinkle, but egg wash will change surface texture a bit.

Q: Best way to store or freeze dough and baked cookies?

A: Baked cookies keep in an airtight container at room temp for up to a week. Freeze baked cookies between sheets of parchment for up to 3 months. For dough, form into a disk, wrap tight and freeze for up to 3 months. Thaw in the fridge overnight before rolling.

Cut Out Shortbread Cookies Recipe Substitutions and Variations

Unsalted butter → Salted butter, 1:1. If you only have salted butter, use the same amount but skip the 1/4 tsp salt, cookies will be fine, maybe a touch saltier.
Confectioners sugar → Homemade powdered sugar: blitz 1 cup granulated sugar with 1 tbsp cornstarch in a blender until powdery, then use 1:1. Works great if youre out of store-bought powdered sugar.
All purpose flour → Pastry flour, 1:1. Gives a softer, more tender shortbread; cake flour also works in a pinch but texture may be even more delicate.
Cornstarch → Arrowroot powder or potato starch, 1:1. Both keep the cookie tender; arrowroot is slightly clearer, potato starch can feel a bit silkier in the mouth.

Pro Tips

1. Measure flour the right way. Weighing is best but if you dont have a scale spoon the flour into the cup then level it off with the back of a knife. Too much flour makes the cookies dense and dry.

2. Chill more than once. Chill the dough after you make it and chill the cut shapes on the sheet before baking for cleaner edges, and if youre rushed stick the sheet in the freezer for 15 to 20 minutes to firm them up so they dont spread.

3. Dont overwork the dough. Stir the flour in just until it comes together, and dont keep beating after you add the vanilla, youll lose that tender melt in your mouth texture if you overmix.

4. Little tricks for finish and storage. Add sanding sugar or sprinkles right before baking so they stick, use a thin metal spatula to transfer shapes, and store cooled cookies in an airtight container with parchment between layers or freeze the dough for later.

Cut Out Shortbread Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can't wait to share my Cut Out Shortbread Cookie Recipe that reveals a simple trick for flawless shapes and edges.

Servings

servings

Calories

126

kcal

Equipment: 1. Oven, preheat to 325 F
2. Two rimmed baking sheets plus parchment paper or silicone baking mats, youll want two so you can rotate pans
3. Large mixing bowl for creaming the butter and sugar
4. Electric mixer (stand or hand) or a sturdy wooden spoon if youre doing it by hand
5. Measuring cups and spoons and a kitchen scale for accuracy (grams are in the recipe)
6. Whisk and a small sieve or handheld sifter for the confectioners sugar and flour if needed
7. Rolling pin and extra sheets of parchment for rolling the dough out cleanly
8. Assorted cookie cutters and a bench scraper or thin offset spatula to lift shapes onto the sheet
9. Plastic wrap or cling film for chilling the dough disk
10. Cooling rack to cool cookies completely before decorating or storing

Ingredients

1 cup (226 g) unsalted butter softened
1/2 cup (60 g) confectioners sugar sifted
2 cups (260 g) all purpose flour
1/2 cup (60 g) cornstarch
1 tsp (5 ml) vanilla extract
1/4 tsp fine salt
Optional: sanding sugar or sprinkles for decorating, if you wanna make em pretty

Directions

Preheat oven to 325 F (163 C) and line baking sheets with parchment paper.
In a large bowl cream 1 cup (226 g) softened unsalted butter with 1/2 cup (60 g) sifted confectioners sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl once.
Mix in 1 tsp (5 ml) vanilla extract until combined, dont overbeat.
Whisk together 2 cups (260 g) all purpose flour, 1/2 cup (60 g) cornstarch and 1/4 tsp fine salt in a separate bowl, then add to the butter mixture and stir on low until the dough just comes together, it will look a bit crumbly but holds when pressed.
Turn dough onto a lightly floured surface and gently press into a disk, wrap in plastic or cling film and chill at least 1 hour, or 30 minutes if youre in a rush. Chilling firms the butter so shapes hold.
Roll the chilled dough between two sheets of parchment to about 1/4 inch thickness, flour the paper lightly if it sticks, and cut shapes with cutters. Keep scraps chilled and reroll once.
Transfer cut cookies to prepared sheets using a thin spatula, spacing about 1 inch apart. For cleaner edges chill the cut cookies on the sheet 15 to 30 minutes before baking. Sprinkle sanding sugar or sprinkles now if you want them glittery.
Bake at 325 F for 12 to 15 minutes until the edges are just barely golden, rotate the pans halfway if your oven runs uneven. Dont let them brown too much or theyll lose that shortbread melt in your mouth texture.
Let cookies cool on the baking sheet 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 5 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.