Description
Cut out shortbread cookies are soft, buttery, and melt in your mouth. Made with a simple 5-ingredient cookie dough and decorated with optional royal icing.
Ingredients
For the shortbread cookies:
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
For the royal icing:
- 3 cups confectioners' sugar
- 2 tablespoons meringue powder
- 1/4 cup room temperature water
- 1/2 teaspoon vanilla extract
- gel food coloring
- sprinkles (if using)
Instructions
Make the Shortbread Cookies:
- Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
- Use your hands to shape the dough into a disc and wrap it tightly in plastic cling wrap. Chill for 30 minutes.
- Remove the dough from refrigerator and transfer to a lightly floured surface. Use a rolling pin to roll the dough out until it is 1/4-inch thick. Use Christmas cookie cutters (or other cookie cutters) to cut out different the cookies.
- Transfer the cookies to a large cookie sheet lined with a silicone baking mat or parchment paper, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.
- Preheat the oven to 350 F. While the oven is preheating, transfer the cookie sheet into the refrigerator to chill (about 10 minutes).
- Bake cookies for 10-12 minutes, until the edges start to turn golden brown. Leave the cookies on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.
Prepare the Royal Icing:
- In medium mixing bowl, whisk together confectioners' sugar and meringue powder. Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (a teaspoon at a time). If you find the icing too thin, add a little more sugar.
- To colour the icing, add gel food colouring. You can also use liquid food colouring, but this will have a slight effect on the consistency of the icing. You may need to add a little more sugar to get the consistency right.
Decorate the Cookies:
- Transfer the icing into a piping bag fitted with a no.3 round piping tip (up to a no.5 round tip). Outline the base colour of the cookie, leaving about ⅛-inch from the edge, and fill in the inside. Allow the base to dry and set so that when you add icing on top, it won't smudge or blend into each other, about 20-30 minutes.
- Use the same piping tip (or you can use a finer tip such as a no. 1 round tip) to add finer details such as lines and dots.
Notes
When to ice the shortbread cookies: Be sure to wait until the cookies are cooled completely. Rushing this process could turn into a melty, sticky mess if your shortbread cookies are still warm.
Use softened butter: The consistency of the butter is important. You want softened butter. Not microwaved butter. Not melted butter. Not hard butter. Give your butter about 1 hours to sit at room temperature for it to become soft.
How to store shortbread cookies: Keep shortbread cookies in a cookie tin at room temperature for up to one week. The refrigerator can extend the shelf life to 10 days. You can also freeze them for up to 3 months.
How to freeze: Shortbread cookies also freeze really well. Place them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
How to store shortbread cookie dough: Once you have shaped the dough into a disc and wrapped with plastic cling wrap, you can store it in the fridge for up to 3 days before rolling and cutting out the cookies. When ready to use, set the dough on the kitchen counter for 20-30 minutes to soften a little and make it easier to roll.
- How to freeze cookie dough: Place the plastic wrapped cookie dough disc into a freezer bag or airtight container and store in the freezer for up to 2 months. When ready to use, allow it to thaw overnight in the refrigerator, and then let it sit at room temperature for 20-30 minute before rolling.
- Prep Time: 1 hour 10 minutes
- Chill Time: 40 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American