Buttery cookie dough combines with a delicious icing to make these the best ever cut out shortbread cookies. They’re a staple recipe and are perfect for any occasion!

The Best Cut Out Shortbread Cookies

Shortbread will forever go down in my head as a classic. I think everyone can agree, the combination of a buttery shortbread cookie and a tall mug of hot coffee is truly an unbeatable combination. It’s truly hard to beat my favorite chocolate chip cookie recipe – but this one is close. There’s something about the buttery texture of shortbread that gives off such a nostalgic flavor.

This is such a staple cookie recipe because, as evidenced by the photos in this post, you can customize them for any holiday. They’re different from most shortbread cookies because they are cut out shortbread cookies. Meaning, you can use cookie cutters at any time of the year to tailor them to that specific holiday (but circles work just fine for any buttery cookie craving).

What are Shortbread Cookies?

Shortbread cookies or “shorties” are traditionally a Scottish cookie. My dad’s side of the family is actually from Scotland – maybe that’s why I love shortbread so much!

Typically, shortbread is 1 part sugar, 2 parts butter, and about 3 parts flour. Most cookie recipes have what’s called a “leavening agent” mixed into the ingredients – this is typically baking soda or baking powder – and this is what gives a cookie/cake/bread it’s rise when it hits the heat of the oven. Shortbread, on the other hand, does not require a leavening agent, simply because we don’t want the cookies to puff up. This creates a very “short” texture – what gives the cookie its name.

Why this recipe works

If you read any shortbread recipe, chances are you’ll cream the butter and sugar together in a stand mixer, add the flour, salt, and any other mix-ins, chill the dough, and bake the cookies off. I decided to go with a little bit of a different route with this cookie and do more of a “shortcrust” cookie. Don’t let this confuse you – shortcrust is what’s used in a lot of tarts and pastries – but they’re so similar that you can really make it into cookie form as well – which is what we’re doing here.

So, while the method may look a little bit different than most (we’re processing the ingredients in a food processor – kind of like pie crust), we’re still rolling out the dough (like in my classic sugar cookie recipe), and maintaining that flavor of a shortbread cookie.

I’m also adding some orange zest to these cookies because I think the combination of orange and the buttery cookie flavor is absolutely stunning!

Some equipment you may need…

• Food processor: this is the one I have and I love it! I’ve had it for years now and I’ve never had any trouble with it. You definitely don’t “need” a stand mixer for these cut out shortbread cookies, but it sure does make life a lot easier.
• Rolling pin: I love using my dowel-style rolling pin for most recipes, and it’s a great tool to use for these cut out shortbread cookies. Many people use French style rolling pins, and honestly it’s just up to personal preference!
• Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but way cheaper).
• Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography and these best ever shortbread cookies.
• Wooden spoon: I only use wooden spoons and rubber spatulas when I’m baking, and I love these!

Ingredients for Cut Out Shortbread Cookies

• All-purpose flour – I use King Arthur flours to test ALL of my recipes. I think it’s important to stay consistent because flour brands can differ so much. That way, you as the reader always know what you’re gonna get with King Arthur!
• Unsalted butter – any brand will do, just make sure you’re using unsalted if you’re adding in extra salt. If you want to use salted butter, just reduce the salt to 1/4 tsp.
• Powdered sugar – I like using powdered sugar here because we’re skipping the creaming process and moving straight to incorporating the ingredients together
• Egg yolks – here’s a quick tip: separate your eggs when they’re cold. It will be much easier! Then just let your yolks come to room temperature and use the egg whites for this pavlova!
• Orange zest
• Vanilla bean paste – I love when you can see the little specks of vanilla bean in these cookies, but you’re welcome to use pure vanilla extract in place of paste
• Kosher salt – I always use Diamond Crystal Kosher salt in my recipes
• White chocolate melts – they’re perfect and truly beat any store-bought brand

Possible ingredient substitutions

Orange Zest

If you don’t have any fresh oranges on hand for these cut out shortbread cookies, or you just aren’t a fan of the orange flavor – you can substitute for the zest of any other citrus. Think lemons, limes, even grapefruit. Or, leave out all together and just make plain butter shortbread cookies!

White chocolate

You can use a dark chocolate here instead of white chocolate, and I actually tend to prefer the dark over the white. The reason I went with white chocolate in these cut out shortbread cookies is because you can use food coloring to tint the color for any holiday. In this case, I obviously made them pink – but for regular cravings for butter shortbread cookies, I prefer dark chocolate!

If you’d like to make the icing a little bit more interesting for these butter shortbread cookies, think about adding a simple buttercream icing instead of white chocolate, like I’ve done in these Fluffy Sugar Cookies and these No-Chill Cut-Out Sugar Cookies. Both options are delicious, but just be aware that frosting cookies is a little bit more labor-intensive than just dipping in melted chocolate.

How to Make The Best Cut Out Shortbread Cookies

Step 1 – Pulse ingredients in the food processor

We’re going to start by combining the flour and butter in a food processor, and pulsing them together until the mixture resembles the texture of wet sand (the butter granules should be very small and fine).

You’ll then add the sugar, egg yolks, orange zest (if using), vanilla, and salt, and continue to pulse until it forms one ball. This happens relatively quickly, and once it combines you can’t really do anymore mixing!

Step 2 – Chill the dough

You’ll then turn the dough out onto the counter and flatten it into a disc. I like to do this so everything chills evenly in the refrigerator. Wrap the entire thing in plastic wrap and chill for at least 30 minutes.

Step 3 – Roll out the dough and cut out shortbread cookies

When everything has been adequately chilled, you’ll want to roll out the dough on a floured surface until it’s about 1/4-inch thick. Then, use cookie cutters (you can use holiday cutters or just plain circle cutters) to cut out shortbread cookies and place on a parchment paper-lined baking sheet.

Step 4 – Bake!

We’re going to bake these cookies at 350°F for about 20 to 25 minutes.

Tip: don’t wait for the edges to turn brown like you would for a typical cookie recipe – if the edges turn brown on these butter shortbread cookies, they will be overdone! The best way to tell these are finished is when the tops are no longer glossy.

You can then dip your cookies in either melted white or dark chocolate, whichever you prefer!

My Kitchen Tips for Cut Out Shortbread Cookies

Use a food processor!

I know you’d typically be making your dough in a stand mixer, but this is a great time to put your food processor to good use. It makes the whole process so much easier, and it helps because you can remove the dough from the bowl at just the right time – when it forms a ball on one side.

Chill the dough

I always chill my dough when it comes to sugar cookies, shortbread, anything that isn’t going to spread all that much. This helps the dough relax so you can have the perfect texture in your cookie.

Melt your chocolate in a high-walled glass or bowl

Nothing is more frustrating than when you’re dipping a cookie in chocolate and the bowl isn’t deep enough to get it where you need it to be. For this reason I always use a liquid measuring cup… makes things so much easier!

Cut Out Shortbread Cookies Recipe FAQs

How do I store these cut out shortbread cookies?

You can store these best ever shortbread cookies in an airtight container at room temperature for up to 5 days. Ideally, serve them immediately, but in a pinch they store great as well.

Other favorite cookie recipes?

Here are a few of my other cookie favorites on the site:

• Fluffy Sugar Cookies
• Chewy Brown Butter Brown Sugar Cookies
• Funfetti Sugar Cookies

These are the perfect shortbread cookies to make for any holiday, birthday party, or other fun get-together. I hope you all love this recipe, and if you make it be sure to tag me @sarahsdayoff so I can see them!

Love and cookies,

Sarah