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Shortbread Cookie Cut Outs

  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes*
  • Cook Time: 18 Minutes
  • Total Time: 33 Minutes
  • Yield: About 3 dozen 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


The best shortbread cookie decorating recipe, I know! These simple shortbread cookies are easy to roll out and taste so good!


Units Scale

3/4 lb sweet butter softened (three sticks) If your butter is really chilled each
stick can be put in the microwave for about 10 seconds to soften it.

1 c confectioners sugar

3 c unbleached all purpose flour

1/2 t salt (If you have salted butter you may not want to add salt)

1/2 t vanilla

Royal Icing

1 large egg white

1 c confectioners sugar


Cream butter and confectioners sugar together until light.

Sift flour and salt together and add to creamed mixture. Add vanilla and blend well.

Gather dough into ball or make two logs, and wrap in saran wrap or wax paper. Chill in fridge for 4-6 hours.

Roll out chilled dough to 3/8” thickness on a floured surface with a floured rolling pin. Cut out cookies with your favorite cookie cutter. If you are not icing these sprinkle them with granulated sugar. Place cut out cookies on ungreased cookie sheets and refrigerate for 45 minutes before baking. (If it is cold outside, I just place them on the deck!)

Preheat oven to 325 degrees.

Bake for 15-20 minutes depending on how thick you made your cookies. They should be pale and not brown at all. Makes at least 3 dozen.

Royal Icing

Blend powdered sugar and egg white with a mini whisk in a 2 c measuring cup. You should not have any lumps. It helps to sift your sugar or to stir it well with a fork. You may dye this or leave it as
is. I usually leave it white and then frost each cookie one at a time, and then dipping into the colored sugars as I go.


Make sure to let dough chill.

Cookie yield depends on size of cookie cutters and the thickness rolled.

*Prep Time does not include chilling, rolling or decorating time.

Thanks Silver Palette

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