Description
These Shortbread Cutout Cookies are a delightful holiday treat featuring a tender, buttery dough that is perfect for rolling and cutting into festive shapes. The cookies are decorated with a smooth vanilla icing, white chocolate accents, and seasonal garnishes like rosemary sprigs and colorful sprinkles, making them ideal for Christmas celebrations or any special occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter room temperature
- 3/4 cup powdered sugar
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon salt
- 2 cups all purpose flour (gluten free if needed)
- 1 tablespoon cornstarch
Icing
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Decorations
- 4 ounces white chocolate
- Rosemary sprigs, sprinkles, sanding sugar for decorating
- Red food coloring oil-based
Instructions
- Prepare the Butter and Sugar: Add the butter to the bowl of a stand mixer or a large bowl if using an electric mixer, and beat on medium-high speed for 1 to 2 minutes until the butter is smooth and creamy. Scrape down the sides of the bowl, then add the powdered sugar and beat again for 1 minute until well combined.
- Add Vanilla, Salt and Flour: Mix in the vanilla bean paste and salt, beating until incorporated. Scrape down the sides and bottom of the bowl as needed. Add the all-purpose flour and cornstarch, then beat on medium-low speed until just combined and the dough starts to pull away from the bowl sides. It may seem dry at first; continue scraping and beating until a cohesive dough forms. Cover the dough with plastic wrap and refrigerate for 30 minutes to chill.
- Roll and Cut the Dough: Line a large baking sheet with parchment paper. Flour a clean work surface generously, then roll the chilled dough to 1/4 inch thickness. Using a floured round cookie cutter, cut out half the cookies, and use a scalloped round cutter and small cutter to create wreath shapes. Gather any scraps, re-roll, and repeat until all dough is used. Arrange cookies 1 inch apart on the baking sheet, then chill again for 15 to 30 minutes before baking.
- Bake the Cookies: Preheat the oven to 350°F. Bake the cookies for 10 minutes, rotating the baking sheet halfway through, until the edges are set and just starting to turn golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Icing: In a shallow dish or bowl, whisk together powdered sugar, vanilla extract, and milk until smooth and lump-free. Dip the cooled cookies upside down into the icing carefully to avoid breakage, then allow excess icing to drip off.
- Decorate Wreath Cookies: While the icing is still wet, place rosemary sprigs on the cookies and sprinkle sanding sugar and red sprinkles as desired to resemble wreath decorations.
- Decorate Santa Hat Cookies: Let the remaining iced cookies set on the baking sheet. Melt white chocolate and fill a pastry bag to pipe the white embellishments. Mix remaining white chocolate with red oil-based food coloring to desired color, place in another piping bag, and pipe the shape of Santa hats. Add white chocolate trim and top, then sprinkle with sanding sugar. Optionally, use green food coloring for Christmas tree designs.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For extended storage, freeze baked and undecorated cookies for up to 3 months; thaw completely before decorating.
- You can also roll out cookie dough and freeze for up to 3 months; bake directly from frozen for convenience.
- Use oil-based food coloring when mixing with white chocolate to prevent seizing; water-based colors like gel can cause the chocolate to seize.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 30 mg
