Cut out Shortbread Cookies are soft, buttery, and crumbly — they literally melt in your mouth. This easy classic shortbread Cookie recipe uses only five simple ingredients, and the optional homemade royal icing will add a splash of fun color and added sweetness. Plus, they hold their shape so well (no spreading here!), so you can cut them out into any shape and make festive cookies for any holiday. They are a must-have to any holiday cookie box or cookie exchange.

Why You'll Love Cut Out Shortbread Cookies

• The crumbly texture. Shortbread cookies originated in Scotland nearly 900 years ago, and it’s no surprise that they’re still around. As soon as you bite into one of these cut out shortbread cookies, you’ll know what I mean. They give the perfect crumble before nearly melting in your mouth. Shortbread cookies are among some of the most simple yet indulgent cookies you’ll ever taste.
• They’re so easy to make. Shortbread cookies only require five ingredients. Yes, five. Flour, butter, sugar, vanilla, and salt. And although this recipe technically takes 2 hours to make, 40 minutes of that is for your dough to chill in the fridge, and the another 1 hour of that is to decorate with royal icing (which you totally don't have to and can cut the time down by half!).
• The royal icing. Not all shortbread cookies are iced, but we iced ours because why not? A simple royal icing with a hint of vanilla brings a smooth sugary surface to these cookies to make your mouth water even more.

Ingredients and Substitutions

To make these easy cut out shortbread cookies, you will need the following ingredients (full quantities in recipe card below):

• butter
• confectioners' sugar - this gives the shortbread cookies that melt-in-your-mouth texture. You can replace with granulated sugar but the texture won't be as fine.
• vanilla extract
• salt
• all-purpose flour
• royal icing - made with confectioners' sugar, meringue powder (we prefer this instead of egg whites), room temperature water, vanilla extract, and gel food coloring.
• sprinkles (if using)

Kitchen Tools and Equipment

You will also need the following kitchen tools and equipment:

• measuring cups and spoons
• mixing bowls
• hand mixer or stand mixer
• rolling pin
• 3-inch cookie cutters
• half sheet baking pan and silicone baking mat (or parchment paper)
• wire cooling rack
• piping bags
• couplers - for securing the tips to the piping bag.
• no.3 round piping tip (or no. 5 round tip for the base and no. 1 round tip for details)

How to Make the Best Cut Out Shortbread Cookies

1. Make the cookie dough. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
2. Chill the dough. Use your hands to shape the dough into a disc and wrap it tightly in plastic cling wrap. Chill for 30 minutes.
3. Cut out the cookies. Remove the dough from refrigerator and transfer to a lightly floured surface. Use a rolling pin to roll the dough out until it is ¼-inch thick. Use Christmas cookie cutters (or other cookie cutters) to cut out different the cookies. Transfer the cookies to a large cookie sheet lined with a silicone baking mat or parchment paper, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.

1. Second chill. Transfer the cookie sheet into the refrigerator to chill while the oven is preheating (about 10 minutes).
2. Bake. Bake cookies in a 350 F preheated oven for 10-12 minutes, until the edges start to turn golden brown. Leave the cookies on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.

How to Make Royal Icing

1. In medium mixing bowl, whisk together confectioners' sugar and meringue powder.  Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (a teaspoon at a time). If you find the icing too thin, add a little more sugar.
2. To colour the icing, add gel food colouring. You can also use liquid food colouring, but this will have a slight effect on the consistency of the icing. You may need to add a little more sugar to get the consistency right.

How to Decorate Shortbread Cookies with Royal Icing

Transfer the icing into a piping bag fitted with a no.3 round piping tip (up to a no.5 round tip). Outline the base colour of the cookie, leaving about ⅛-inch from the edge, and fill in the inside. Allow the base to dry and set so that when you add icing on top, it won't smudge or blend into each other, about 20-30 minutes.

Use the same piping tip (or you can use a finer tip such as a no. 1 round tip) to add finer details such as lines and dots.

More Shortbread Recipes

• 50 Best Cookie Recipes
• Slice and Bake Pecan Shortbread Cookies
• Carrot Cake Shortbread Cookies
• Cranberry Orange Shortbread Cookies
• Raspberry and White Chocolate Heart Shortbread Cookies
• Christmas Shortbread Cookie Bites