Back to Shortbread Cutouts

Print Options


Card Sizes

Shortbread Cutouts Recipe

Shortbread Cutouts Recipe

I found this recipe in a magazine over 30 years ago and have made the cutouts for Christmas ever since. Four ingredients make them an oh-so-simple recipe to whip up during the hectic holidays. —Jean Henderson, Montgomery, Texas
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch YIELD:24 servings


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2-1/2 cups all-purpose flour
  • Colored sugar, optional


  • 1. Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in flour. Transfer dough to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.)
  • 2. Divide dough in half. Roll each portion between two sheets of waxed paper to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored sugar.
  • 3. Bake 20-25 minutes until golden brown. Remove from pans to wire racks to cool. Yield: about 2 dozen.

Reviews for Shortbread Cutouts

Sort By :
Reviewed Apr. 27, 2016

"First time making , was not impress , in the future will use less flour"

Reviewed Dec. 18, 2015

"Awesome cookies! I only needed about 2 cups of flour though, and added a glob of vanilla (probably about a tsp, I didn't measure) Also only needed 18 minutes in the oven"

Reviewed Dec. 15, 2012

"Good recipe, I did the same and cut the flour down to 2 1/4 cups since rolling it out in flour adds more. Also added a tsp of vanilla to add a tad bit more moisture. Make sure you kneed the dough thoroughly and roll it out while it's at room temp. Does not work well chilled! Cookies came out great and tasted just like the ones I used to make with my mom when I was a kid... Everyone loved them!"

Reviewed Oct. 31, 2012

"The dough is a little too dry, so I cut the flour down to 2 cups. I have no trouble rolling and cutting them out, and have used both colored sugar and glaze to decorate them. They are delicious, and wildly popular with everyone who gets them."

Reviewed Apr. 2, 2012

"Didn't care for this recipe. Shortbread dough really shouldn't be rolled out."

Reviewed Jul. 29, 2011

"I have made these several times love them, we frost them too . I have never had trouble with mixing."

Reviewed Oct. 19, 2010

"YUM! I made these tonight, a little worried after reading the earlier reviews. Shouldnt have worried, no problem in rolling them out. I use parchment for rolling and wish I would have found this magic solution many many years ago. It would have made me look so good. The cookies are delicious of course how can you go wrong with a simple shortbread. I made these with a 2 inch flower and sprinkled brown and orange jimmies on them for a Halloween flair. And oh my house smells like a bakery! Try these if you like a rich cookie! So good."

Reviewed Mar. 17, 2010

"I found that the dough was a little dry and would not hold together, but I then realized it needed to be kneaded together to form a ball. It then was able to be rolled out. I used shamrock cutters and colored sugar for sme, others I piped around the shapes. The only lasted one day and then they were gone."

Reviewed Dec. 12, 2009

"I used my paddle and let mix until it formed a ball. It cut out very well. I used a seashell cutout frosted with a thin coat of royal icing sprinkled with glitter and put a black chocolate pearl on. Spectacular!"

Reviewed Nov. 5, 2009

"This recipe is just not good for cutouts."

Reviewed Jan. 10, 2009

"OK.I tried to make the short bread cutouts but they don't work like it say's on the recipe.So,I had to go one step forward and add milk and eggs.If you do it like it say's on the recipe is to dry and it won't stay together at all you can't work with it."

Loading Image