These cut-out shortbread cookies are soft, buttery, and melt-in-your-mouth crumbly. This simple, classic recipe requires just five ingredients, and the optional homemade royal icing adds a pop of color and extra sweetness. They hold their shape perfectly with no spreading, making them ideal for cutting into any shape to create festive treats for any holiday. These cookies are a must-have for any holiday cookie box or cookie exchange!
INGREDIENTS
For the shortbread cookies:
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
For the royal icing:
- 3 cups confectioners’ sugar
- 2 tablespoons meringue powder
- ¼ cup room temperature water
- ½ teaspoon vanilla extract
- Gel food coloring
- Sprinkles (optional)
INSTRUCTIONS
Make the Shortbread Cookies:
- Cream butter and sugar together using a stand mixer 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 extract and mix until incorporated. Gradually add the flour and mix on low speed until combined. Turn the mixer to high speed and beat for 1-2 minutes until the dough resembles breadcrumbs and is no longer dry (you should be able to shape the dough into a ball with your hands).
- Shape the dough into a disc using your hands, wrap it tightly in plastic wrap, and chill for 30 minutes.
- Remove the dough from the refrigerator and transfer it to a lightly floured surface. Roll the dough out to ¼-inch thickness using a rolling pin. Use cookie cutters to cut out shapes.
- Place the cookies on a large baking sheet lined with a silicone mat or parchment paper, spacing them 1 inch apart. Re-roll any scraps and repeat.
- Preheat the oven to 350°F. Chill the cookie sheet in the refrigerator for about 10 minutes while the oven preheats.
- Bake for 10-12 minutes, until the edges start to turn golden brown. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Royal Icing:
- In a 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 the icing is too thick, add water a teaspoon at a time. If it’s too thin, add more sugar.
- Add gel food coloring to the icing. If using liquid food coloring, note it may slightly affect the consistency, so you may need to add more sugar to adjust.
Decorate the Cookies:
- Transfer the icing into a piping bag fitted with a No. 3 round piping tip (up to a No. 5 tip). Outline the base color of each cookie, leaving about ⅛ inch from the edge, and fill in the inside. Let the base icing dry for 20-30 minutes so it doesn’t smudge when you add further details.
- Use the same piping tip (or a finer No. 1 round tip) to add details like lines and dots.
NOTES
- When to ice the cookies: Make sure the cookies are completely cooled before icing. If they’re still warm, the icing can melt and become a sticky mess.
- Softened butter: Ensure the butter is softened at room temperature for the best texture. Avoid using microwaved or melted butter.
- Storage: Store shortbread cookies in a cookie tin at room temperature for up to a week. In the refrigerator, they can last up to 10 days, and they can be frozen for up to 3 months.
- Freezing cookies: Place cookies in an airtight container with parchment paper between layers and freeze for up to 3 months.
- Storing dough: Once shaped into a disc and wrapped in plastic, the dough can be stored in the refrigerator for up to 3 days. Let it soften on the counter for 20-30 minutes before rolling out.
- Freezing dough: Wrap the dough in plastic and place it in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator and let it sit at room temperature for 20-30 minutes before rolling.
