Cut-out shortbread cookies are a timeless classic, and this cut-out version is perfect for any occasion. Whether you’re baking for a holiday, a special celebration, or simply craving something sweet, these cookies are a delightful choice. With just a few basic ingredients and straightforward steps, you can create buttery, melt-in-your-mouth treats that will surely become a favorite in your recipe collection.Jump to Recipe
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Ingredients for cutout shortbread cookies:
- 2 sticks (1 cup) butter, slightly softened
- 1 cup sugar (I use organic evaporated cane sugar)
- 2 cups all-purpose flour (I use half white and half whole wheat). The wheat flour adds more depth of flavor and a bit of chewiness to the texture.
- 2 teaspoons vanilla extract
- Mixer, I like a stand mixer
- Smooth rolling pin, I like the marble one
- Embossed rolling pin
- Rectangular cookie cutter I used the 3″ from this set.
- Preheat and Prepare: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). You will need a smooth rolling pin and an embossed one for this design. Also an offset spatula or something thin and smooth to transfer the cutout dough to the cookie sheet. You can line the cookie sheet with parchment to ensure they come off easily. I didn’t have any on hand so just placed them on an ungreased baking sheet.
- Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for achieving the perfect texture, so take your time to ensure the mixture is well combined.
- Add Vanilla: Incorporate the vanilla extract into the butter-sugar mixture. The vanilla enhances the flavor profile, giving your shortbread cookies a delightful aroma and taste.
- Gradually Add Flour: Slowly add the flour to the mixture, a little at a time, until it forms a smooth dough. Mix until all the ingredients are fully combined and you achieve a consistent texture.
- Roll and Cut: Lightly flour a clean surface and roll out the dough to 1/2 inch. Next using consistent pressure, roll the embossed rolling pin over the dough. Use a rectangular cookie cutter to cut out the shapes.
- Transfer: Carefully transfer the cut-out cookies to the prepared baking sheet, leaving space between each cookie.
- Chill: After carefully transferring the cutout cookies to the baking sheet, pop them in the fridge for about 30 minutes before you bake. This will ensure the design doesn’t just flatten out, and it keeps the cookies from spreading too much.
- Bake: in the preheated oven for 11-13 minutes or until the edges turn a light golden brown.
- Cool and Enjoy: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely before serving.
These delightful shortbread cookies are perfect on their own or with a cup of tea, coffee, or milk!
- For a more tender texture, avoid overmixing the dough. Mix until the ingredients are just combined.
- Chill the cookies for about 15-30 minutes after cutting and placing them on the sheet. This will help them to hold their shape and the embossing.
- If you love the look of embossing, try these embossed salt-dough ornaments
- Cookie molds also work well with this dough, if you love the look of molded cookies, you might give them a try. I have this mold but would really like to get some of these.
Cut Out Shortbread Cookies
- 2 sticks salted butter slightly softened
- 1 cup sugar
- 2 cups flour I use half wheat and half white
- 2 tsp vanilla extract
- Preheat the oven to 350℉Cream together the slightly softened butter and sugar, then add the vanilla. Gradually add the flour until it is completely incorporated. Don't overmix.Pat the dough into a rectangle. Roll the dough out onto a lightly floured surface. Roll it fairly thick with the smooth rolling pin, about 1/2" thick. Next, make sure both sides are floured well, and then press firmly and roll the embossed pin over the dough.After the dough is embossed, use a rectangular cookie cutter to cut the cookies. Carefully move the cookie shapes to a baking sheet. Once they are all on the sheet, place them in the fridge for about 30 minutes.Remove from the fridge place in the 350℉ oven and bake for 11-14 minutes or until golden around the edges. I think they are better slightly more brown on the bottom as it gives them a bit of a caramelized taste. Leave them on the cookie sheet to cool and set for a bit before transferring to a cooling rack.Enjoy!
These cut-out shortbread cookies are a wonderful treat for any occasion—be it a festive gathering, a cozy evening by the fireplace, or simply as a homemade gift for loved ones. They’re easy to make, deliciously buttery, and sure to bring joy with every bite.
So, what are you waiting for? I hope you love these cutout shortbread cookies!