Christmas Cutout Shortbread Cookies

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, and 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 the inside, just like in these pistachio shortbread cookies and cookie sticks!

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
• Cookie Butter Cookies
• Brown Butter Chocolate Chip Cookies
• Classic Thumbprint Cookies

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.

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!

Cutout Shortbread Cookies

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

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

Three: Continue mixing until a smooth dough ball forms.

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.

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.

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

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

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

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.

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

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

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.

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

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.

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

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

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!

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