Description
This Shortbread Cutout Cookies recipe features buttery, tender cookies perfect for holiday decorating. The dough is easy to work with and can be shaped into festive designs like wreaths and Santa hats. Decorate with homemade icing, white chocolate, rosemary sprigs, and sprinkles for a delightful holiday treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter room temperature
- 3/4 cup powdered sugar
- 1 Tablespoon vanilla bean paste
- 1/4 teaspoon salt
- 2 cups all purpose flour gluten free if needed
- 1 Tablespoon cornstarch
Icing
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoons milk
Decorations
- 4 ounces white chocolate
- Rosemary sprigs, sprinkles, sanding sugar for decorating
- Red food coloring oil-based
Instructions
- Cream 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, add the powdered sugar, and beat again for 1 minute.
- Add Flavorings and Flour: Mix in the vanilla bean paste and salt, beating until incorporated. Scrape down the bowl as needed. Add the flour and cornstarch and beat on medium-low until the dough just comes together and pulls away from the sides. The dough will seem dry initially; continue to scrape and mix until it forms a cohesive dough. Cover and chill for 30 minutes.
- Roll and Cut Dough: Line a baking sheet with parchment paper. Generously flour your work surface, roll dough to 1/4 inch thickness. Use floured cutters to cut out cookies and wreaths. Gather scraps and re-roll until all dough is used. Arrange cookies 1 inch apart on the baking sheet and chill for 15-30 minutes.
- Bake Cookies: Preheat oven to 350°F. Bake cookies for 10 minutes, rotating halfway through, until edges are set and just turning golden. Cool on pan 5 minutes, then transfer to wire rack to cool completely.
- Prepare Icing: Whisk powdered sugar, vanilla extract, and milk in a shallow bowl until smooth and lump-free.
- Ice Cookies: Dip cooled cookies upside down in icing carefully to avoid breakage. For wreath cookies, decorate with rosemary sprigs and sprinkles before icing sets.
- Decorate Santa Hats: Let remaining cookies set on baking sheet. Melt white chocolate and fill a pastry bag. Mix remaining white chocolate with red oil-based food coloring and fill another bag. Pipe red chocolate in the shape of hats, add white chocolate rim and top, then sprinkle with sanding sugar. Alternatively, use green food coloring for Christmas tree shapes.
- Final Step: Allow all decorated cookies to set fully before serving or packaging.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked undecorated cookies for up to 3 months; thaw completely before decorating.
- Cookie dough can also be rolled and frozen for up to 3 months; bake directly from frozen.
- Use oil-based food coloring with white chocolate to prevent seizing; water-based colors like gels may cause chocolate to seize.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
