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These shortbread cutout cookies are buttery, tender, and perfect for holiday celebrations! Made with real vanilla bean paste for an elevated flavor, this recipe is as simple as it is impressive. The best part—they don’t spread at all! So shape them with your favorite cookie cutters and get create with decorations.
Love shortbread? Try millionaire cookies, hazelnut shortbread cookies, or chocolate shortbread cookies next.
This recipe captures the essence of traditional shortbread with a festive twist. The vanilla bean paste gives the cookies a rich, aromatic flavor that pairs beautifully with the buttery base. Just like my gluten free dairy free sugar cookies, the dough is versatile and easy to work with, making it perfect for cutting into your favorite holiday shapes.
Decorating these cookies is half the fun! Dip them in icing and decorate them with sprinkles, white chocolate, royal icing, or your favorite frosting.
Whether you’re baking with kids or creating edible gifts, these cookies (along with hot cocoa cookies) will bring joy to your holiday season.
Need more Christmas cookies? Try peanut butter Ritz cookies, peanut butter snickerdoodles, or gluten-free chocolate crinkle cookies next.
Ingredients You Need
Here are the simple ingredients you need to make this shortbread cookies for cutouts. Skip to the recipe card for exact measurements.
- Unsalted butter: Adds rich, creamy texture.
- Powdered sugar: Creates a tender crumb and makes them spread less than regular cookies.
- Vanilla bean paste: Enhances flavor; substitute with extract if needed.
- All-purpose flour: Use gluten-free for dietary preferences.
- Cornstarch: Adds a delicate, melt-in-your-mouth texture.
- Powdered sugar: The base for smooth icing.
- Milk: Adjust for consistency; non-dairy milk works too.
- White chocolate: to decorate the santa hats, if desired.
- Rosemary sprigs and sprinkles: Perfect for festive wreaths.
- Oil-based food coloring: Ensures smooth mixing with melted white chocolate.
Need another iced cookie? Try soft gingerbread cookies, Italian sprinkle cookies, or Taylor Swift chai cookies next.
How to Make Shortbread Cutout Cookies
Here are the simple steps, with photos, to make these cutout shortbread cookies. Skip to the recipe card for the printable version.
Step 1. Prepare the Dough: Beat butter and sugar until fluffy. Add vanilla, then dry ingredients. Chill dough for 30 minutes.
Step 2. Cut and Bake: Roll dough, cut into shapes, and chill for another 15–30 minutes.Bake at 350°F for 8–10 minutes.
Set 3. Decorate. Dip the cooled cookies in icing and immediately add the rosemary and sprinkles to the wreaths. Let the icing set and pipe white chocolate and red-died white chocolate into santa hats and sprinkle with sanding sugar. You can do any holiday designs you like!
Expert Tips
- Chilling Is Key: Prevents cookies from spreading and helps hold their shape.
- Roll Evenly: Use guides to ensure consistent cookie thickness.
- Oil-Based Food Coloring: Necessary for smooth chocolate decorating.
- Rotate Baking Sheets: For even browning.
- Storage Tips: Let decorations set fully before storing.
Recipe FAQs
Absolutely! Store it in the fridge for up to 2 days before rolling and baking.
They stay fresh in an airtight container at room temperature for up to 5 days.
Vanilla extract works well, but the paste adds a richer flavor and visible vanilla flecks. You could also scrape the beans out of a vanilla bean pod.
Storage Tips
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies (undecorated) for up to 3 months. Thaw completely before decorating.
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Shortbread Cutout Cookies
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Ingredients
- 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
- Add the butter to the bowl of a stand mixer, or in a large bowl with an electric mixer, and beat on medium-high speed for 1-2 minutes, until smooth. Scrape down the sides of the bowl and add the powdered sugar and beat again for 1 minute.1 cup unsalted butter, 3/4 cup powdered sugar
- Add the vanilla bean paste and salt and beat until incorporated, scraping down the bottom and sides of the bowl as needed. Add the flour and cornstarch and beat on medium-low until just combined and the dough starts to combine together and pull away from the sides of the bowl. It will seem dry at first, but scrape down the sides of the bowl and continue to beat until it forms a dough. Cover the bowl with plastic wrap and chill for 30 minutes in the refrigerator.1 Tablespoon vanilla bean paste, 1/4 teaspoon salt, 2 cups all purpose flour, 1 Tablespoon cornstarch
- Line a large baking sheet with parchment paper. Generously flour a clean work surface and roll the dough out into 1/4 inch thick. Use a floured round cookie cutter to cut out half of the cookies and a scalloped round cookie cutter and small cookie cutter to cut out the wreaths. Gather the scrapes and re-roll the dough until it’s all gone. Arrange the cookies 1 inch apart on the baking sheet and chill for another 15-30 minutes.
- Preheat the oven to 350°F. Bake the cookies for 8-10 minutes, rotating halfway through, until the edges are set and just barely turning golden brown. Allow them to cool for 5 minutes then transfer to a wire rack to cool completely.
- To make the icing, whisk the powdered sugar, vanilla, and milk in a shallow dish or bowl until the lumps are gone. Dip the cooled cookies upside down in the icing, being careful that the cookies don’t break when you lift them out.1 cup powdered sugar, 1/2 teaspoon vanilla extract, 2 Tablespoons milk
- Wreaths: Arrange the rosemary pieces on the cookie and sprinkle before the icing sets. Place 2-3 small pieces of rosemary on each side and sprinkle 3 small red sprinkles underneath. Arrange more sprinkles around the cookie.Rosemary sprigs, sprinkles, sanding sugar
- Santa Hats: Let the remaining cookies set on the baking sheet for the santa hats. Melt white chocolate and put a small portion of it in a pastry bag. Mix the remaining chocolate with red food coloring until it reaches your desired color. Add it to a piping bag. cut the tips of the bags or use a very small baking tip. Swirl it back and forth in the shape of a hat. Add the white chocolate to the rim and top then add sparkling sugar. You could do a similar style with green food coloring and a Christmas tree.4 ounces white chocolate, Red food coloring
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
