Shortbread cookies are a timeless treat loved for their buttery flavor and crumbly texture. Whether you’re preparing for a festive occasion or simply looking for a sweet treat, these 4-ingredient cutout shortbread cookies are a perfect choice. We dipped them in chocolate after to make a beautiful holiday themed cookie!
What are cutout shortbread cookies?
Shortbread cookies date back to the 12th century. The cookies were often made with leftover bread dough. Now shortbread cookies have evolved to be made from sugar, butter and flour. These cookies look complicated but they are actually simple and easy to make.
Some of our other elegant simple cookies we like making are our stained glass cookies, red velvet cookies with white chocolate buttercream, and our peanut butter white chocolate no bake cookies. If you're a cookie lover, you need to put them on your list to make!
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Ingredients
Our shortbread recipe is made from a few simple ingredients:
- Flour
- Powdered Sugar
- Butter
- Chocolate melts
Instructions
- In your mixer, beat the butter and sugar for several minutes until light and fluffy. Add in the flour and stir until just mixed.
- Roll out the dough ¼ inch thick onto a lightly floured surface. Wrap and place in freezer for 10 minutes or refrigerator for 20 minutes.
- Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper.
- Remove from refrigerator or freezer and cut dough with cookie cutters. Place dough on the cookie sheet, then place cookie sheet in oven. Bake at 35o degrees for 9-12 minutes. Roll and cut dough while cookies are baking. Place rolled and cut dough in refrigerator. Cookies are done when lightly browned.
- Remove cookies from oven and leave on cookie sheet for several minutes before moving to a cooling rack to finish cooling completely.
- Melt chocolate and dip cooled cookies in chocolate, draining off excess. Place cookies on wax paper and allow to cool and harden. Decorate as desired.
Substitutions
You can make several substitutions to this recipe for dietary preferences or needs:
- Gluten free shortbread cookies: You can make these cookies gluten free easily by substituting gluten free flour. This is my favorite flour to use and yields the perfect shortbread cookie!
- Vegan shortbread cookies: To make these cookies vegan, you will want to use vegan butter. You will also want to use vegan chocolate melts (if using).
- Dairy free shortbread cookies: Making these cookies dairy free is pretty easy too! You will want to substitute dairy free butter and dairy free chocolate melts (optional, if using).
Storage
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months. Thaw at room temperature before serving. Please note that the chocolate may change color or texture slightly when refrigerated or frozen.
Tips
- For extra flavor, add a splash of vanilla extract or almond extract when creaming the butter and sugar.
- You can use any shape cookie cutter you like! These are the perfect cookies to make for any holiday!
- If you don't have a mixer, you can cream the butter and sugar together by hand using a wooden spoon or an electric hand mixer.
- Since butter is the star ingredient, using high-quality unsalted butter will significantly impact the flavor and texture of your cookies.
- Handle the dough gently to avoid activating the gluten in the flour, which can make the cookies tough.
- If your dough becomes too warm and sticky, chilling it briefly will make it easier to handle and cut out.
- Keep an eye on baking time! Cutout shortbread cookies should be pale with just a hint of golden edges. Set a timer to prevent overbaking.
FAQ
Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator. You can also freeze the dough for up to 3 months. Let it thaw in the fridge overnight before rolling and cutting.
Powdered sugar makes a nice, light airy cookie, but granulated sugar can be substituted. Just know it might change the texture of the cookie slightly.
If your dough is too crumbly, it might need more moisture. Add a teaspoon of milk or water and knead gently until it comes together.
We decorated ours with melting chocolate, but you can use royal icing for detailed designs, melted chocolate for drizzling, or sprinkle with coarse sugar before baking for a sparkling effect.
4 Ingredient Cutout Shortbread Cookies
Equipment
- Cookie sheet
- Rolling Pin
- mixer optional
- cookie cutters
Ingredients
- 1 cup salted butter softened
- ½ cup powdered sugar
- 2 cups all purpose flour see notes on substitutions
- melting chocolate, sprinkles, sugar sprinkles, royal icing optional for decorating
Instructions
- In your mixer, cream together butter and sugar until light and fluffy.
- Gradually add flour and mix until just combined.
- Roll out the dough to ¼-inch thickness on a lightly floured surface.
- Wrap and chill the dough in the freezer for 10 minutes or the refrigerator for 20 minutes.
- Preheat your oven to 350°F (175°C). Grease a cookie sheet or line it with parchment paper.
- Cut out cookies using your desired shapes.
- Place cookies on the prepared sheet.
- Bake for 9-12 minutes, or until lightly golden brown.
- While baking, roll out and cut more dough. Chill the cut shapes.
- Remove cookies from the oven and let them rest on the sheet for a few minutes.
- Transfer to a cooling rack to cool completely.
- Melt chocolate and dip cooled cookies in it, allowing excess to drip off.
- Place decorated cookies on wax paper to set.
- Once hardened, add any desired decorations.
burntapple
So good and they turn out everytime!