I perfected my Cutout Shortbread Cookies technique so the shapes stay crisp and the decorations remain precise, even when baking in large batches.

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I won’t pretend these are just ordinary cookies, I get weirdly proud of how simple they look but taste like something else. The base sings of unsalted butter and a hint of vanilla extract, the kind that makes people ask what your secret is.

This Cut Out Shortbread Cookie Recipe is my go-to when I need shapes that hold up for sprinkles or royal icing, and yeah I sometimes call it my Shortbread Cookie Recipe For Decorating because it behaves. They break with a delicate snap, crumbs that melt, and somehow every holiday plate looks better with them.

Ingredients

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Butter: provides fat richness, protein trace, lots of calories, gives tender crumb and buttery flavor.
Powdered sugar: mostly carbs, very sweet, no fiber, dissolves smooth for fine texture.
All purpose flour: carbs and some protein, gluten gives structure, not much micronutrients.
Cornstarch: adds tenderness, cuts gluten strength, mostly starch carbs, almost no nutrients.
Vanilla extract: tiny flavor boost, no calories to matter, makes cookies taste homemade.
Fine salt: enhances flavor balance, not for nutrition in cookies, tiny mineral trace only.

Ingredient Quantities

1 cup (226g) unsalted butter softened

1/2 cup (60g) powdered sugar (confectioners sugar)

2 cups (240g) all purpose flour

1/2 cup (60g) cornstarch

1 teaspoon vanilla extract

1/4 teaspoon fine salt

How to Make this

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1. Preheat oven to 325F (163C). Line baking sheets with parchment and set aside, or chill the sheets for crisper bottoms later.

2. In a large bowl beat 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes, then stir in 1 teaspoon vanilla.

3. In another bowl whisk together 2 cups all purpose flour, 1/2 cup cornstarch and 1/4 teaspoon fine salt so there are no lumps.

4. Add the dry mix to the butter mixture a little at a time and mix on low until it just comes together into a soft, slightly crumbly dough, don’t overmix or the cookies get tough.

5. Turn dough onto a piece of parchment, press into a disk about 1/2 inch thick, wrap and chill at least 30 minutes until firm, you can chill longer if you want.

6. Roll dough between two sheets of parchment to about 1/4 inch thickness, use cookie cutters to cut shapes and transfer shapes to the prepared sheet with a thin spatula, re roll scraps once.

7. For sharper edges chill the cut cookies on the sheet for 10 to 15 minutes before baking, a quick 10 minute stint in the freezer helps too but don’t forget them.

8. Bake 10 to 15 minutes until edges are set but not browned, ovens vary so start checking at 10 minutes, let cool on the sheet 5 minutes then move to a rack to cool completely.

9. If a cookie cracks when rolling just press the dough back together with your finger then chill again, and if the dough feels too soft to handle keep it chilled between rolls.

Equipment Needed

1. Oven set to 325 F (163 C)
2. Baking sheets (2)
3. Parchment paper (extra sheets for rolling and lining)
4. Electric hand mixer or stand mixer with a large mixing bowl
5. Small bowl and whisk for the dry mix
6. Measuring cups and spoons
7. Rolling pin (use extra parchment to roll between)
8. Cookie cutters and a thin offset spatula or bench scraper to transfer shapes
9. Cooling rack and plastic wrap for chilling the dough

FAQ

Q: Can I use salted butter instead of unsalted? A: Yes, you can, but leave out the added 1/4 teaspoon salt or cut it back, since salted butter varies in saltiness. If you only have salted butter just taste the dough before baking if you can.

Q: How thick should I roll the dough and how long do they bake? A: Roll to about 1/4 inch thick. Bake on a parchment lined sheet at 325 F (163 C) for 12 to 15 minutes or until the edges are just turning pale gold. Let cool on the sheet a few minutes so they set.

Q: My dough is too crumbly, how do I fix it? A: Press the crumbs together with your hands, add 1 teaspoon cold milk or water at a time until it holds, then chill 20 minutes. Overworking makes it tough so be gentle.

Q: How do I stop the cookies from spreading or losing shape? A: Chill shaped cookies on the baking sheet for 10 to 15 minutes before baking, keep dough cold while cutting, and dont overcream the butter when mixing. Also bake on a cool sheet not one just used for hot cookies.

Q: Can I freeze the dough or baked cookies? A: Yes. Wrap dough disks tightly in plastic and freeze up to 3 months. Thaw in the fridge before rolling or roll from slightly frozen. Baked cookies freeze well up to 3 months in an airtight container.

Q: Best way to decorate without soggy icing? A: Let cookies cool completely. Use a firmer glaze or royal icing and pipe a thin outline first, let it set then flood. Or use sifted powdered sugar glaze and let it dry on a wire rack, dont stack until fully set.

Cut Out Shortbread Cookies Recipe Substitutions and Variations

Unsalted butter (1 cup / 226g): swap with salted butter 1:1 but skip or cut back the 1/4 tsp fine salt; or use half butter + half vegetable shortening 1:1 for crisper edges and less spreading; solid coconut oil can be used 1:1, expect a bit of coconut flavor and a firmer bite.
Powdered sugar (1/2 cup / 60g): make your own by pulsing 1/2 cup granulated sugar in a blender/food processor until super fine, then stir in about 1/8 tsp cornstarch to mimic store bought — or just use store-bought icing sugar 1:1; using straight granulated sugar will make cookies grainier so avoid unless you really want crunch.
All purpose flour (2 cups / 240g): use pastry flour 1:1 for a more tender, melt-in-your-mouth shortbread; for gluten free, a cup-for-cup GF flour blend works 1:1 but add 1/4 tsp xanthan gum if your blend doesn’t already have it.
Cornstarch (1/2 cup / 60g): swap with arrowroot or potato starch 1:1 for the same tenderizing effect; alternatively you can replace the cornstarch plus 1/2 cup of AP flour with 1 cup cake flour to get a similar, delicate texture.

Pro Tips

– Keep the dough cold, seriously. If it warms up while you roll, it will stick and lose its crisp edges, so chill the sheet or pop the cut shapes in the freezer for a few minutes before baking — helps them hold shape much better.

– Weigh your flour or spoon and level the cup, dont scoop straight from the bag. Too much flour makes the cookies dry and crumbly, a small difference in volume changes texture a lot.

– For ultra tender, almost melt-in-your-mouth cookies try swapping 1 to 2 tablespoons of the flour for extra cornstarch, or just add a tablespoon more cornstarch to the mix. It softens the bite without changing flavor.

– Use a thin offset spatula or bench scraper to lift shapes, and re-roll scraps as little as possible so they stay tender. Once cooled, store cookies in an airtight container with parchment between layers so they dont stick or get soggy.

Cut Out Shortbread Cookies Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

I perfected my Cutout Shortbread Cookies technique so the shapes stay crisp and the decorations remain precise, even when baking in large batches.

Servings

servings

Calories

123

kcal

Equipment: 1. Oven set to 325 F (163 C)
2. Baking sheets (2)
3. Parchment paper (extra sheets for rolling and lining)
4. Electric hand mixer or stand mixer with a large mixing bowl
5. Small bowl and whisk for the dry mix
6. Measuring cups and spoons
7. Rolling pin (use extra parchment to roll between)
8. Cookie cutters and a thin offset spatula or bench scraper to transfer shapes
9. Cooling rack and plastic wrap for chilling the dough

Ingredients

1 cup (226g) unsalted butter softened
1/2 cup (60g) powdered sugar (confectioners sugar)
2 cups (240g) all purpose flour
1/2 cup (60g) cornstarch
1 teaspoon vanilla extract
1/4 teaspoon fine salt

Directions

Preheat oven to 325F (163C). Line baking sheets with parchment and set aside, or chill the sheets for crisper bottoms later.
In a large bowl beat 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes, then stir in 1 teaspoon vanilla.
In another bowl whisk together 2 cups all purpose flour, 1/2 cup cornstarch and 1/4 teaspoon fine salt so there are no lumps.
Add the dry mix to the butter mixture a little at a time and mix on low until it just comes together into a soft, slightly crumbly dough, don't overmix or the cookies get tough.
Turn dough onto a piece of parchment, press into a disk about 1/2 inch thick, wrap and chill at least 30 minutes until firm, you can chill longer if you want.
Roll dough between two sheets of parchment to about 1/4 inch thickness, use cookie cutters to cut shapes and transfer shapes to the prepared sheet with a thin spatula, re roll scraps once.
For sharper edges chill the cut cookies on the sheet for 10 to 15 minutes before baking, a quick 10 minute stint in the freezer helps too but don't forget them.
Bake 10 to 15 minutes until edges are set but not browned, ovens vary so start checking at 10 minutes, let cool on the sheet 5 minutes then move to a rack to cool completely.
If a cookie cracks when rolling just press the dough back together with your finger then chill again, and if the dough feels too soft to handle keep it chilled between rolls.

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.