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–+ servings
Three Christmas Shortbread Cookies on a wooden plate.
Print Recipe
5 from 7 votes

Christmas Cutout Shortbread Cookies

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.
Prep Time1 hour
Cook Time30 minutes
Chill and Decorating2 hours
Total Time3 hours 30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 24 cookies
Calories: 225kcal
Author: Callan Wenner

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: 225kcal | Carbohydrates: 29g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 26mg | Potassium: 18mg | Fiber: 1g | Sugar: 19g | Vitamin A: 355IU | Calcium: 6mg | Iron: 1mg