Shortbread Cookie Cutouts with Icing Recipe

There’s something truly special about making Shortbread Cookie Cutouts with Icing Recipe from scratch — the buttery scent fills the kitchen, and decorating them is a super fun way to get creative. Trust me, once you try these, they’ll become a holiday staple or your go-to treat for anytime you want a little sweetness with charm.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Shortbread Cookie Cutouts with Icing Recipe
• Top Tip
• How to Serve Shortbread Cookie Cutouts with Icing Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Shortbread Cookie Cutouts with Icing Recipe

Ingredients & Why They Work

The magic of this Shortbread Cookie Cutouts with Icing Recipe really comes down to choosing ingredients that create that perfect crumbly yet buttery texture. A few tips on what to look for when shopping and how each element plays its part:

• Unsalted Butter: Using unsalted lets you control the saltiness and ensures a rich, creamy base for the shortbread.
• Powdered Sugar: This dissolves beautifully and creates a tender, melt-in-your-mouth cookie crumb.
• Vanilla Bean Paste: I love this for authentic vanilla flavor with little flecks of vanilla beans — it gives a homemade vibe.
• Salt: Just a pinch helps balance the sweetness and enhances the buttery flavors.
• All-Purpose Flour: The backbone of the dough; if you need gluten free, just swap in a gluten-free blend.
• Cornstarch: This is my secret for that delicate, tender texture without being crumbly or dry.
• Milk: Adds just the right moisture to the icing, making it smooth and perfect for dipping.
• White Chocolate & Food Coloring: Essential for creating those fun festive decorations like Santa hats or colorful wreaths.
• Rosemary & Sprinkles: Don’t underestimate the power of fresh rosemary sprigs and sprinkles — they turn simple cookies into elegant treats.

Make It Your Way

One of the things I adore about this Shortbread Cookie Cutouts with Icing Recipe is how easy it is to tweak depending on your mood or occasion. I often switch up the decorations or add my own twist to the icing colors.

• Variation: Last Christmas, I swapped red food coloring for green and piped tiny Christmas trees instead of Santa hats — my kids loved helping, and it made the cookie exchange stand out.
• Dietary tweaks: Using gluten-free flour blend works perfectly if you need it — just keep an eye on flour type as some blends absorb more liquid.
• Flavor boost: Try adding a little lemon zest to the dough or a dash of almond extract to the icing for a fresh seasonal flair.

Step-by-Step: How I Make Shortbread Cookie Cutouts with Icing Recipe

Step 1: Cream the Butter and Sugar

Start by beating the room temperature unsalted butter in your stand or electric mixer on medium-high speed. I like to do this for about 1-2 minutes until it’s smooth and creamy. Don’t forget to scrape the bowl down! Then, add your powdered sugar and beat again for another minute. This step is crucial — it sets the texture tone for the whole dough, making it tender and smooth.

Step 2: Add Flavor and Dry Ingredients

Next, mix in the vanilla bean paste and salt until combined. Then, switch your mixer to medium-low and slowly add the flour and cornstarch. At first, the dough seems dry and crumbly, but keep scraping down the bowl — it'll come together after a minute or two. Once it pulls away from the sides and forms a dough, cover it tightly with plastic wrap and chill for 30 minutes. This chilling step helps the dough hold its shape when rolling.

Step 3: Roll, Cut, and Chill Again

Flour your work surface generously, then roll the dough out gently to about ¼ inch thick. I like to dust the cookie cutters with flour too, so the shapes come out clean. Use your favorite cutters — round and scalloped ones are perfect for making wreaths and Santa hats. After cutting, gather the scraps, re-roll, and repeat until the dough is all used. Place the cutouts at least an inch apart on a parchment-lined baking sheet, then pop them back in the fridge for another 15-30 minutes. This extra chill reduces spreading in the oven.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 8-10 minutes, rotating halfway, until the edges are just set and starting to turn a pale golden. I keep a close eye here — you want to avoid overbaking so they stay tender and buttery, not crisp and dry. Let them cool on the sheet for about 5 minutes, then transfer to a wire rack to cool completely before decorating.

Step 5: Whisk and Dip the Icing

Mix the powdered sugar, vanilla extract, and milk in a shallow bowl until smooth and lump-free. This is your glossy icing that’s perfect for dipping. I find that dipping cooled cookies upside down gives the best smooth coating. Just be gentle lifting them so they don’t break — shortbread can be delicate. Place cookies on parchment to let the icing set before adding decorations.

Step 6: Decorate Your Masterpieces

For wreaths, I arrange small rosemary sprigs and sprinkle red sugar or tiny red sprinkles while the icing is still wet so they stick well. For Santa hats, I melt white chocolate and put a portion into a piping bag, then mix the rest with oil-based red food coloring for a vibrant color. Use small tips and pipe the hat shape, adding white chocolate trims and sparkling sugar for that festive wow factor. If you want, swap the red for green to make Christmas trees — the kids will love helping!

How to Serve Shortbread Cookie Cutouts with Icing Recipe

Garnishes

I love to keep it simple yet festive for garnishes — fresh rosemary sprigs add a lovely piney aroma that pairs well with the buttery shortbread, while colorful sanding sugar and tiny sprinkles add just the right sparkle. Sometimes I even toss on edible glitter for extra holiday magic.

Side Dishes

Pair these cookies with a warm cup of spiced tea or rich hot chocolate — it really complements the buttery sweetness. They also make a charming addition to any dessert board alongside nuts, dried fruit, or a light fruit compote for contrast.

Creative Ways to Present

One of my favorite presentations was setting these Shortbread Cookie Cutouts with Icing Recipe on a wooden board lined with fresh evergreen branches and cranberries — it made them look straight out of a magazine! For parties, I arrange them in colorful tins or wrap them individually in clear bags tied with ribbon for sweet gifts.

Make Ahead and Storage

Storing Leftovers

Once decorated and dry, store these cutout cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to 5 days. In my experience, they actually taste better a day after baking once all those flavors settle in, so don’t rush to eat them right away!

Freezing

I often freeze the baked cookies before decorating, especially during busy holidays. Just pop them into airtight containers or freezer bags, and they keep for up to 3 months. When ready to use, thaw completely at room temperature before adding icing and decorations to avoid condensation issues.

Reheating

Shortbread cookies are best enjoyed at room temperature, so I don’t usually reheat them. If you want to freshen them up, just let frozen cookies thaw fully. For a touch of warmth, a 5-10 second zap in the microwave can soften them slightly, but be careful not to melt the icing or decorations.

Final Thoughts

Making these Shortbread Cookie Cutouts with Icing Recipe has become one of my all-time favorites, especially around the holidays. There’s something joyful about mixing the simple dough, rolling out the shapes, and then bringing them to life with colorful icing and decorations that feels both nostalgic and creative. I hope you’ll enjoy the process as much as the result — whether you’re baking with kids, prepping for a party, or just treating yourself, these cookies bring happiness in every bite.

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