Buttery, delicate, and melt-in-your-mouth cutout shortbread cookies! These cookies are so good they can be made into any shape and served year-round. I pair them with a vanilla bean glaze and decorate them with a few sprinkles to add charm!
There’s something magical about buttery shortbread cookies; this recipe is no exception. Adapted from my book Entertaining with Charm, these cookies are a delicate treat that will have everyone returning for more.
While my shortbread cookie recipe in my book uses brown sugar for added depth, I opted for granulated sugar to keep the flavor light and the texture irresistibly crisp yet tender. It’s almost like a sugar cookie, but SO much better! These cookies are perfect for holiday gatherings, tea parties, or simply indulging with a cup of coffee.
If you love shortbread cookies, try my lemon shortbread cookies and my shortbread cookie bars!
Why You’ll Love These Cookies
- Buttery Goodness: These cookies are rich and creamy, with a soft texture that practically melts in your mouth.
- Delicate and Delicious: Adding cornstarch gives them a light, crumbly texture that’s just right.
- Easy to Decorate: No complicated icings here – just sprinkles and a simple vanilla bean glaze make them stunning and fun.
- Perfect for Any Occasion: These cookies are versatile and tasty, working equally well for special celebrations or everyday treats.
Cutout Shortbread Cookie Ingredients
Here’s what you’ll need to make these delightful cookies:
Flour: The base of the recipe, giving structure to the cookies.
Cornstarch: Adds a delicate, crumbly texture.
Baking Powder: A small amount for a slight lift.
Salt: Enhances the buttery flavor.
Unsalted Butter: Unsalted and softened for that rich, creamy texture.
Sugar: Granulated sugar keeps the cookies light and sweet.
Vanilla: Pure vanilla extract for a touch of warmth and aroma.
Directions
Mix Dry Ingredients: In a medium bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
Cream Butter and Sugar: Using an electric mixer, beat the butter at medium speed until light and fluffy, for about 3 minutes. Add sugar and beat until fluffy, about 4 minutes.
Add Vanilla: Mix in the vanilla until incorporated.
Combine Ingredients: Slowly add the dry ingredients to the butter mixture on low speed until combined. Be sure to scrape down the bowl to avoid overmixing.
Chill the Dough: Shape the dough into a thick disk, wrap it in plastic, and refrigerate for 1 hour.
Roll and Cut: Preheat the oven to 325°F. Roll out the chilled dough ¼ inch thick on parchment paper dusted with flour and confectioners’ sugar. Cut shapes using cookie cutters and place them on a parchment-lined baking sheet.
Bake: Bake for 10–12 minutes, until the edges start to turn a very light, pale golden. Cool on a wire rack before decorating.
Recipe Tips and Variations
- Chill the Dough: Chilling helps the cookies hold their shape during baking.
- Flour Mixture for Rolling: To prevent sticking, dust the rolling surface with flour and confectioners’ sugar.
- Flavor Variations: Add citrus zest, almond extract, or a pinch of cinnamon for a fun twist.
Easy Vanilla Bean Glaze
Whipping up this vanilla bean glaze is as simple as it gets! With just three ingredients: powdered sugar, whole milk, and vanilla bean paste, you can create a silky, flavorful topping that complements the buttery shortbread perfectly.
Simply whisk the ingredients in a bowl until smooth, and you’re ready to drizzle or dip your cookies for a beautifully finished look.
How to Decorate
I used colorful sprinkles instead of additional icing for an easy yet festive touch. They’re simple to apply and add fun to these cookies – perfect for any occasion.
Storing Recommendations
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps fresh for up to 5 days.
- Freezing: Freeze in an airtight container for up to 3 months. Let thaw before enjoying.
Serving Recommendations
Serve these cookies alongside tea or coffee for a charming afternoon snack. They also make a beautiful addition to a dessert platter or as a gift wrapped in festive packaging.
Now that you have all the tips and tricks let’s bake these delightful cutout shortbread cookies and make memories with every bite!
More Cookie Recipes
- Rosemary Shortbread Cookies
- Gingerbread Cutout Cookies
- Sugar Free Cutout Christmas Cookies
- Spritz Cookies
- Christmas Wreath Cookies
- Raspberry Shortbread Cookies
These melt-in-your-mouth cutout shortbread cookies, paired with a luscious vanilla bean glaze, are the perfect treat for any occasion. Whether you’re making them for a holiday gathering, gifting them to friends, or enjoying them with a cozy cup of tea, they’re sure to impress.
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Cutout Shortbread Cookies
Ingredients
Cutout Shortbread Cookies
- 1 cup unsalted butter
- 1/3 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
Vanilla Bean Glaze
- 1 cup confectioners’ sugar
- 2 tbsp whole milk
- 2 tsp vanilla bean paste, Use vanilla extract if you don't have paste.
Instructions
- In a medium bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
- Using an electric mixer, beat the butter at medium speed until light and fluffy, for about 3 minutes. Add sugar and beat until fluffy, about 4 minutes
- Mix in the vanilla until incorporated.
- Slowly add the dry ingredients to the butter mixture on low speed until combined. Be sure to scrape down the
- Shape the dough into a thick disk, wrap it in plastic, and refrigerate for 1 hour.
- Preheat the oven to 325°F. Roll out the chilled dough ¼ inch thick on parchment paper dusted with flour and confectioners' sugar. Cut shapes using cookie cutters and place them on a parchment-lined baking sheet.
- Bake for 10–12 minutes, until the edges start to turn a very light, pale golden. Cool on a wire rack before decorating.
- Wait until they cool, then make the glaze.
- Add the glaze ingredients into a medium bowl and whisk with a fork until smooth.
- Dip each cookie face-down into the glaze, pull it straight up, and let the excess drip off for a second before placing it on a cooling rack to set. To keep things tidy, lay parchment paper under the rack to catch any drips!
- Decorate each cookie as you go since the glaze will harden.
Notes
- Chill the Dough: Refrigerating the dough helps it firm up, making it easier to roll out and hold its shape when baking.
- Dust for Rolling: Mix flour and confectioners’ sugar to dust your rolling surface to prevent sticking without altering the flavor.
- Don’t Overmix: Mix the dough until combined to keep the cookies tender and delicate.
- Set Up for Glazing: Place parchment paper under the cooling rack to catch drips and make cleanup a breeze when glazing.
