Cutout Shortbread Cookies
These buttery, melt-in-your-mouth cutout shortbread cookies are as delicate as they are delicious, making them perfect for any occasion.
Servings: 20 cookies
Cost: $15
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.
Nutrition
Calories: 161kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 61mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 286IU | Calcium: 10mg | Iron: 0.5mg