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    The Cozy Plum » Recipes » Cookies

    Christmas Cutout Shortbread Cookies

    Published: Dec 6, 2022 by Callan Wenner · This post may contain affiliate links · 2 Comments

    171 shares
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    Jump to Recipe
    Three Christmas Shortbread Cookies on a wooden plate.

    The best cutout shortbread cookies that are no spread and full of buttery, soft, yet crispy textures. The perfect shortbread cookie for decorating, these specific cookies use an easy technique using standard buttercream rather than finicky royal icing.

    Why You'll Love This Recipe

    Easy shortbread cutout cookies - These are classic and traditional shortbread cutout cookies. It's a dough that is very forgiving and easy to work with, and any pieces that crack or fall apart before baking can just be squished up and re-rolled. This version uses almond extract in both the cookie and icing, but can be omitted or substituted with a preferred flavor.

    Classic texture - The true base of the recipe is a 3-ingredient shortbread: butter, sugar, flour. The vanilla and almond extracts (and salt) are added strictly for flavor. All of these lend to a crispy outside, and toothsome bite on on the inside.

    Simple shapes and decorating technique - While these are made in the shape of Christmas trees (the printable template is included below), you can cut these into any shape you'd like and use the same decorating technique. Special tools aren't needed, and even kids can do this decoration!

    This cookie recipe comes from a near and dear family friend, Lisa Vasco, who is an OG cookie decorator. She was making and decorating cookies with royal icing before it was cool! Thanks so much for letting me share this, Lisa.

    For more holiday cookie recipes, try:

    • Dark Chocolate Almond Cookies
    • Slice and Bake Shortbread Cookies
    • Cookie Butter Cookies
    • Brown Butter Chocolate Chip Cookies
    • Classic Thumbprint Cookies
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Suggested Tools
    • Substitutions and Variations
    • How to Make This Recipe
    • Making the Buttercream
    • Expert Tips
    • Other Ways to Shape the Shortbread Dough
    • Storage
    • Recipe FAQs
    • More Cookie Recipes You'll Love
    • 📖Recipe
    • Come Bake With Us!

    Ingredients

    • Unsalted butter. For both the cookies and icing, and at a true room temperature.
    • Sugars. Granulated for the shortbread and powdered sugar for the icing.
    • All-purpose flour. Use a digital kitchen scale if you have one, or be sure to measure your flour correctly!
    • Extracts. Almond and vanilla, but other flavors can be substituted. See the Substitutions and Variations section for more ideas.
    • Heavy whipping cream. For the frosting, but you could also use milk or water.
    • Food coloring. I use Wilton gels so it doesn't add extra liquid to the icing. Adding too much coloring can sometimes split buttercream.
    • Sprinkles. I like to use edible stars and non-pareiles, but use whatever makes you feel festive.

    Suggested Tools

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    Substitutions and Variations

    • Extracts - orange, spice, lemon, peppermint, mint, or coconut are all good options to use in place of almond extract.
    • Brown the butter and allow it to re-solidify to room temperature for an extra level of flavor.
    • Add a ¼ cup of colored nonpareils to the dough during the making process for a fun sprinkled dough.
    • Use any shape of cookie cutter or template to make various cookie shapes.
    • Use a zip top bag instead of a piping bag to decorate, if you don't have piping bags. No piping tips necessary!

    How to Make This Recipe

    The recipe makes about 24-30 cookies. Feel free to only use one disc of dough (and half the icing recipe) if you'd like closer to a dozen.

    Cutout Shortbread Cookies

    Creamed butter and sugar in a bowl.

    One: Cream together the butter and sugar and salt until light and fluffy. Add the extracts, then scrape down the sides.

    Crumbly stage of the shortbread making.

    Two: Add the sifted flour and mix until crumbles form.

    Finished dough in the bowl.

    Three: Continue mixing until a smooth dough ball forms.

    Dough being wrapped in plastic wrap.

    Four: Cut the dough in half and add each piece to a sheet of plastic wrap. Wrap completely, press into a disc, then refrigerate.

    Hot tip! The dough should be very firm after the refrigeration stage. If it's still soft in the center, allow it to chill for longer.

    Tree-TemplateDownload
    A hand cuts out Christmas tree cookies from the template

    Five: Use a rolling pin on a lightly floured surface to roll out the dough until it's ¼" thick. Use a cookie cutter or template and cut out the desired shapes from the shortbread dough. Squish the scraps, re-roll, and cut out more trees.

    Tree cookies on a baking pan before baking

    Six: Use an offset spatula to transfer the cookies to a parchment lined baking sheet, then bake until lightly browned. Allow the cookies to cool completely on the baking sheet before trying to remove them, otherwise, they will fall apart!

    Hot tip! Use a microplane to gently shave the edges after baking and cooling if you want them to be very clean and sharp.

    Making the Buttercream

    Heavy cream being added to the buttercream.

    One: Cream the butter, then add the sifted powdered sugar until a thick paste forms. Then, drizzle in the liquid and extracts while beating.

    Fluffy, finished buttercream in the mixing bowl.

    Two: Beat the buttercream until it's light and fluffy, scraping down the sides once during the process.

    Dark green, light green, and white frosting in bowls.

    Three: Separate the icing into three separate bowls. Keep one white, then add small amounts of green to the other two bowls, mixing until the desired colors are formed - one light green, and one darker green.

    Dark green, light green, and white frosting in piping bags

    Four: Add the piping bags (or zip top bags) to a drinking glass and fold the tops over, then add each color to the glass.

    Hot tip! Use a small amount of white, medium amount for the light green, and the largest amount for the dark green. For a slightly muted color, add a very tiny amount of brown.

    How to Decorate the Shortbread Cutout Cookies

    Dollops of icing to start the decorating.

    One: Snip off a ½cm piece from the tip of the piping bag, and add 5 small dollops to the base of the tree.

    Offset spatula making the design in the icing.

    Two: Use an offset spatula to gently push down in the center of the dollop, then pull toward you to smooth out the frosting.

    Hot tip! Have the point of the tree facing your body as you decorate, as this is the way the swipes will need to go.

    Offset spatula making the design in the icing.

    Three: Add an additional row of dark green, followed by two rows of light green.

    Offset spatula making the design in the icing.

    Four: End with one dollop of white. Run the side of the offset spatula on the edges of the cookies to remove any excess icing that may have fallen over the edges.

    Hot tip! Have a few pieces of paper towel next to your decorating area so you can wipe off the offset spatula after each section.

    Star being added to the top of the cookie

    Five: Add a star to the top of the tree, I find that tweezers allow for the best control.

    Three Christmas Shortbread Cookies on a wooden plate

    Six: Sprinkle on any additional stars or sprinkles you'd like, then enjoy!

    Expert Tips

    • Use a digital scale to measure the flour for best results.
    • Flour the knife or cooke cutter if it begins to stick as you're cutting out the dough.
    • Bake the cookies one sheet at a time in the center rack of the oven.
    • Allow them to cool completely on the pan before moving them, otherwise, they'll crack.
    • Use a microplane to shave off any lumpy edges to make very clean cookies.
    • Have your decoration station set up before beginning.
    • Use a zip top bag if you don't have a piping bag. No piping tips necessary!
    • If you don't have an offset spatula, use a popsicle stick or butter knife to create the decoration.

    Other Ways to Shape the Shortbread Dough

    • Use your hands to pat out the dough into the desired thickness.
    • Shape the cookie dough with your hands into a log, then wrap tightly in plastic wrap and twist the edges. Refrigerate, then slice with a serrated knife.
    • Use any shaped cookie cutter or printable cutout to make a variety of shapes. Snowflakes, ornaments, or even circles and rectangles are great.

    Storage

    Store the cookies uncovered at room temperature for 2 days. Any longer and the cookies will need to go into the fridge. In total, they will last for about 5 days. If you used water in the icing (rather than milk or cream), they do not need to be refrigerated at all.

    Freezing

    You can also freeze the cutout shortbread cookies in a few different phases:

    • The discs of dough can be frozen for 2 months, thawed in the fridge, then rolled out.
    • The cut and pre-baked cookies can be frozen by flash freezing on a baking pan and then adding to a bag or container to freeze for 1 month. They can be baked straight from frozen, but you will need a few extra minutes of bake time.
    • The baked cookies can be frozen in a bag or airtight container for 3 months. Uncover and thaw at room temperature, then decorate.
    • The full baked, iced, and decorated cookies can be frozen in a zip top bag or airtight container for 3 months (layer between slices of parchment paper). Leave at room temperature (uncovered) to thaw, then eat!

    Recipe FAQs

    What is the difference between a shortbread cookie and sugar cookie?

    Shortbread cookies contain just butter, sugar, and flour while sugar cookies also include eggs. There is also a bit more butter in shortbread cookies, making them slightly more crumbly and sugar cookies more chewy.

    What's the secret to good shortbread?

    Good quality butter! Because there is so much butter in shortbread, you really do taste it, so the quality of the butter can make a difference.

    How do you know if shortbread is cooked?

    You'll want to use visual cues and look for the edges of the cookies to be very lightly browned.

    How to keep cookies from spreading?

    The best way to keep cutout shortbread cookie dough from spreading is to be sure it's completely chilled prior to rolling and baking.

    More Cookie Recipes You'll Love

    • Dark Chocolate Almond Cookies
    • Eggnog Oatmeal Creme Pie Recipe
    • Slice and Bake Shortbread Cookies
    • Graham Cracker Cookies

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    Three Christmas Shortbread Cookies on a wooden plate.

    Christmas Cutout Shortbread Cookies

    Callan Wenner
    The best cutout shortbread cookies that are no spread and full of buttery, soft, yet crispy textures. The perfect shortbread cookie for decorating, these specific cookies use an easy technique using standard buttercream rather than finicky royal icing.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 30 mins
    Chill and Decorating 2 hrs
    Total Time 3 hrs 30 mins
    Course Dessert, Snack
    Cuisine American
    Servings 24 cookies
    Calories 225 kcal

    Equipment

    • Digital scale optional, but recommended
    • Stand mixer with paddle attachment, or handheld mixer
    • Plastic wrap
    • Rolling Pin
    • Sharp paring knife or cookie cutter
    • Piping bags (or ziptop bags)
    • Offset spatula or butter knife

    Ingredients
      

    Shortbread Cookie

    • 1 cup unsalted butter room temperature (226g)
    • ½ cup granulated sugar 100g
    • ¼ teaspoon kosher salt
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 2½ cups all-purpose flour sifted (300g)

    Almond Buttercream

    • ½ cup unsalted butter room temperature (113g)
    • 3 cups powdered sugar 360g
    • ½ teaspoon vanilla extract
    • ½ teaspoon almond extract
    • 2-4 tablespoons heavy cream, milk, or water
    • Food coloring green, or color of choice
    • Edible sprinkles and stars optional

    Instructions
     

    Shortbread Cookie

    • Cream the butter, sugar, and salt on medium high speed for 2 minutes until lighter in color and fluffy. Add the almond and vanilla extracts and mix again, then scrape down the sides. Spoon in the sifted flour until the dough comes together.
      1 cup unsalted butter, ½ cup granulated sugar, 1 teaspoon almond extract, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 2½ cups all-purpose flour
    • Split the dough in half and form into discs. Wrap completely in plastic wrap and chill in the fridge for 45 minutes.
    • Remove from the fridge and allow the chill to come off for 10-15 minutes. Place on a floured surface and roll it out to ¼" thick (it can be any shape, just keep it even).
    • Use the template to carefully cut out the cookies with a sharp paring knife. Squish the scraps back together and roll out again, repeating the same process. Place the cookies on parchment lined cookie sheets.
    • Bake at 325℉/163℃ for 12 minutes then rotate pan and continue cooking additional 10 minutes until the edges are lightly golden brown. If baking 2 pans, also switch racks at half.
    • Leave the cookies on the pans until completely cool. Moving them before cooled will cause them to crack.

    Almond Buttercream

    • Beat the butter on medium speed for 1-2 minutes. Sift the powdered sugar into a separate bowl.
      ½ cup unsalted butter, 3 cups powdered sugar
    • Slowly add in the powdered sugar, then add in the vanilla and almond extracts and mix on medium high speed for about a minute.
      ½ teaspoon vanilla extract, ½ teaspoon almond extract
    • On medium speed, drizzle in the cream/milk/water by tablespoon until the mixture becomes light, soft, and spreadable. If it feels too thick, add more liquid. If too thin, add more powdered sugar.
      2-4 tablespoons heavy cream, milk, or water
    • If coloring the buttercream, separate into bowls and mix in the coloring by hand to desired shades.
      Food coloring
    • Transfer to piping bags or ziptop bags.

    Decorating the Cookies

    • Starting with the darkest color, pipe 5 dollops at the base of the tree, then use an offset spatula to press halfway into each dollop and pull down to smear. Wipe off the icing and move on to the next row.
    • The next rows will be 4 dollops dark green, 3 dollops light green, 2 dollops light green, 1 dollop white.
    • Finish the decorating by adding edible stars and other sprinkles of choice.

    Notes

    *See the post write up for a printable tree template.
    Store the cookies uncovered at room temperature for 2 days. Any longer and the cookies will need to go into the fridge. In total, they will last for about 5 days. If you used water in the icing (rather than milk or cream), they do not need to be refrigerated at all.
    Store the cookies at room temperature for up to two days, then in the fridge for an additional 5 days. Separate the cookies with a sheet of parchment paper, if necessary.
    You can also freeze the cookies in a few different phases:
    • The discs of dough can be frozen for 2 months, thawed in the fridge, then rolled out.
    • The cut and pre-baked cookies can be frozen by flash freezing on a baking pan and then adding to a bag or container to freeze for 1 month. They can be baked straight from frozen, but you will need a few extra minutes of bake time.
    • The baked cookies can be frozen in a bag or airtight container for 3 months. Uncover and thaw at room temperature, then decorate.
    • The full baked, iced, and decorated cookies can be frozen in a zip top bag or airtight container for 3 months (layer between slices of parchment paper). Leave at room temperature (uncovered) to thaw, then eat!
    Tips:
    • Use a digital scale to measure the flour for best results.
    • Flour the knife or cooke cutter if it begins to stick as you're cutting out the dough.
    • Bake the cookies one sheet at a time in the center rack of the oven.
    • Allow them to cool completely on the pan before moving them, otherwise, they'll crack.
    • Use a microplane to shave off any lumpy edges to make very clean cookies.
    • Have your decoration station set up before beginning.
    • Use a zip top bag if you don't have a piping bag. No piping tips necessary!
    • If you don't have an offset spatula, use a popsicle stick or butter knife to create the decoration.

    Nutrition

    Calories: 225kcalCarbohydrates: 29gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 26mgPotassium: 18mgFiber: 1gSugar: 19gVitamin A: 355IUCalcium: 6mgIron: 1mg
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      Comments

      1. Ana

        December 07, 2021 at 11:51 pm

        5 stars
        These cookies are so delicious or in the words of a cookie recipient "fantabulous"! The shortbread is so buttery and the buttercream is heavenly. My only modification was a pinch of salt in the buttercream. The almond flavor throughout is perfectly balanced and not overwhelming. I used a Christmas tree cookie cutter, but recommend using Callan's template to get more even color distribution. A wonderful and festive bake!

        Reply
        • The Cozy Plum

          December 09, 2021 at 8:18 pm

          Fantabulous is the best descriptor! Great tips here - thanks so much for sharing and baking!

          Reply

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      About Callan

      I'm Callan, and welcome to The Cozy Plum! A photographer and recipe developer of all things sweet, savory, and delicious, I help cooks and bakers of any level gain the confidence to create restaurant-quality recipes in their own kitchen!

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