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I am so excited to share this fun shortbread cut out cookies! They are buttery, creative, and come out so beautiful no matter what holiday you make them for. Dip them in chocolate and add some pretty sprinkles and you have the perfect holiday cookie!
This classic shortbread cutout cookie recipe is a favorite of mine. They’re like making regular cut out sugar cookies but they’re shortbread cookies instead. Shortbread is super buttery and rich, and when they’re dipped in chocolate they’re even better!
Most cut-out cookies spread because of the leavening (baking powder or soda). This shortbread recipe is specifically designed with no leavening agents. By relying on the 3:2:1 ratio of flour, butter, and sugar, these cookies hold their sharp edges perfectly from the cutter to the cooling rack. They won’t puff up or lose those intricate heart details (or any shape you want to make – they’d be great for Christmas or Easter too!)
3 Ingredient Shortbread Base
- Butter is a main ingredient in shortbread – use unsalted butter for best results, and use good quality butter (not margarine or any substitutes). The butter must be softened (NOT melted) to maintain the air pockets needed for a light and crispy texture.
- This recipe calls for granulated sugar but you can also use powdered sugar.
- Flour: be sure to measure the all-purpose flour exactly so they aren’t too dense and the dough comes together.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Storing and Freezing Shortbread Cutouts
- To keep your shortbread cut out cookies fresh for several days, store them in an airtight container.
- You can also freeze shortbread cookies for up to 3 months in an airtight container. Layer between paper towels to absorb condensation as they thaw.
Dorothy’s Expert Shortbread Tips
- Chilling dough is the #1 way to combat spreading, but also allows the cookie dough to rest and the flavors to develop.
- For a nice thick shortbread cutout cookie, make them 1/4-inch thick. Use a rolling pin with guides so they’re the perfect thickness. You can go as thin as 1/8-inch but not any thinner or they will brown too fast.
- How to know when shortbread cookies are done baking: Shortbread is unique because it doesn’t brown significantly. Look for the cookies to lose their glossy sheen in the center. Once the edges are just barely a light golden color and the surface is matte, pull them out! They will still be soft but will firm up into a buttery, crisp cookie as they cool for 10 minutes on the pan.
- This valentine cookie recipe can be easily doubled or tripled to make an extra big batch of cookies.
- If your melted chocolate is too thick you can add 1/2 teaspoon of vegetable oil to thin it out.
Shortbread Cut Out Cookies Recipe
Ingredients
- ½ cup unsalted butter , softened
- ⅓ cup granulated sugar
- 1 cup all-purpose flour
- ½ cup candy melts (any flavor)
- Sprinkles for decorating
Instructions
- Add the butter and sugar to a large mixing bowl and beat until light and creamy.
- When the butter is creamy, add the flour and beat on a low speed until a dough is formed (about 30 seconds).
- Place the dough between two sheets of wax or parchment paper and roll out to ¼ inch thick. Chill dough at least 30 minutes (or up to overnight) to develop the flavors.
- Preheat oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.
- Take the dough from the refrigerator and remove the sheets of wax paper.
- Using a cookie cutter, cut the dough desired shapes. Re-roll the dough as many times as needed to use it all up, chilling it before cutting and baking.
- Bake for 10-15 minutes, or until they lose their glossy sheen and are just light golden around the edges. Once baked, the cookies will still be soft so leave them to cool for 10 minutes on the baking sheets before transferring them to a cooling rack.
- When the cookies are cool, melt the chocolate in a microwave-safe bowl on 50% power, stirring every 30 seconds until melted and smooth. Dip the cookies in, coating half of the cookie with chocolate. Add the sprinkles. Place on baking parchment to set.
Recipe Notes
- If your melted chocolate is too thick you can add 1/2 teaspoon of a vegetable oil to thin it out.
- Cookies should be stored in an airtight container where they will keep for several days.
- You can freeze cookies for up to 3 months.
- This cut out cookie recipe is great for any holiday – just change up the shape
Recipe Nutrition
FAQs
Don’t overstir the shortbread cookie dough and strain your flour before mixing to avoid any lumps. Then, when you’re cutting your shapes with the cookie cutter, do it while the dough is warm. That way you get finly cut edges for a perfect shape.
They should be a little crumbly with a buttery, smooth bite.
Yes! These Valentine Heart Cookies are freezer friendly and can remain fresh for up to 3 months when frozen.
How to make Shortbread Cut Out Cookies Step-by-Step
- Cream the softened butter and sugar to a large mixing bowl and beat until creamy. Add the flour and beat until the dough is formed.
- Place the dough between two sheets of wax or parchment paper and roll out on a lightly floured surface.
- Chill the cookie dough for at least 30 minutes. You can also chill the dough overnight!
- Preheat oven to 350°F and line cookie sheets with parchment paper. Then take the dough from the refrigerator and remove the sheets of wax paper.
- Cookie cut the shortbread cookie dough into 24 hearts. Re-rolling the cookie dough as many times as needed to use it all up.
- Transfer the cookies onto the baking sheets. Since these cookies don’t spread, you can place them closely together. Bake for 10-15 minutes, or until they lose their glossy sheen and are lightly golden around the edges.
- Cool for 10 minutes on the baking sheets
- Melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip the cookies in, coating half of the cookie with chocolate. Add the sprinkles. Place on baking parchment to set.
