Shortbread Cut Out Cookies • Food Folks and Fun (2024)

This Shortbread Cut Out Cookies Recipe is perfect for embossed rolling pins. The designs from the rolling pin come out clear and crisp every time!

This recipe costs $2.21 to make. However, it makes thirty-six cookies for only $0.06 per cookie.

Beautiful Shortbread Christmas Cookies

Shortbread Cookies are a fabulous addition to any cookie tray. But when you take the extra step of using an embossed rolling pin to stamp a design on top of the dough, the cookies look amazing with a beautiful pattern.

This one little step will step up your shortbread cookie game! And what I love about this recipe is that you don’t have to chill the dough!

After mixing the dough, you do right into rolling it out and then embossing and cutting the dough! How easy is that?!

Using an embossed rolling pin for Christmas Shortbread Cookies

An embossed rolling pin is similar to a regular rolling pin but with a design on it. It allows you to make these pretty cookies with minimal effort.

It truly is a fun way to decorate cookies. You can begin to collect a few different designs and get creative with your cookie baking.

These cookies are perfect on a tray for gifting during the holiday season, but when you add them to your cookie stamps collection, you can make them year-round. Butter-based with a slight crunch and a beautiful design, make these the perfect cookies!

Why you’ll love this Christmas Shortbread Cookie Recipe:

• Shortbread cookies are a classic Christmas treat.They are delicious and easy to make, and you can decorate them in various ways to make them festive.
• Shortbread cookies are a great gift for friends and family.They are a delicious and personal gift that is sure to be appreciated.
• Shortbread cookies are the perfect canvas for embossed designs.Shortbread dough is firm and easy to roll out, making it ideal for imprinting with a rolling pin.

Shortbread Christmas Cookie Recipe Tips

• If you don’t like almond extract, then you can use 1 teaspoon of vanilla extract instead.
• Please don’t use anything but butter in this Shortbread Cookie recipe. To get the proper shortbread texture, you need real butter. Please don’t use margarine, vegetable shortening, or anything else.
• The same goes for the sugar. To get that fine crumb that just melts in your mouth, you need to use powdered sugar.

Tools you’ll need for this Shortbread Christmas Cookie Recipe

• Embossed Rolling Pin
• 2-inch round cookie cutter
• Baking sheets
• Stand mixer or handheld mixer
• Wire racks
• Measuring cups and spoons

Shortbread Cut Out Cookies Recipe FAQs:

More Cookies:

• Chocolate Meringue Cookies
• Red Velvet Cookies with White Chocolate Chips
• Gingersnaps
• Cut Out Sugar Cookies
• Christmas Wreath Cookies
• Pecan Snowball Cookies
• Christmas Chocolate Chip Cookies
• Soft Gingerbread Cookies
• Easy Peppermint Bark Cookies
• Hanging Gingerbread Cookies

4.03 from 68 votes

Shortbread Cut Out Cookies

Author Jillian – a Food Folks and Fun original!

Recipe Cost $ $2.21

Serving Cost $ $0.06

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

36 cookies

See Also

The Classic Soup Combination You'll Riff on 100 Times This Winter

This Christmas Shortbread Cookie Recipe is perfect for embossed rolling pins. The designs from the rolling pin come out clear and crisp every time!

Equipment

• Embossed Rolling Pin

• 2-inch round cookie cutter

• baking sheets

• stand mixer or handheld mixer

• wire racks

• measuring cups and spoons

Ingredients

• ▢ ¾ cups unsalted butter softened
• ▢ ¾ cup powdered sugar
• ▢ 1 large egg
• ▢ ½ teaspoon vanilla extract ***see note
• ▢ ½ teaspoon almond extract
• ▢ 2 ½ cups all-purpose flour
• ▢ ¼ teaspoon salt

Instructions

PREP OVEN AND COOKIE SHEETS:

• Move the oven rack to the middle position and preheat the oven to 375 degrees F.

• Line cookie sheets with parchment paper or silicone mats.

MAKE SHORTBREAD DOUGH:

• In a large bowl, cream together butter and powdered sugar until fluffy.

• Add egg and extracts, and cream until well combined.

• In another bowl whisk together salt and flour.

• Gradually add flour mixture to butter mixture, beating well.

ROLL OUT DOUGH:

• Form dough into a ball, and divide it in half.

• Lightly flour your work surface and roll the dough with a standard rolling pin to about ¼ inch thick.

EMBOSS AND CUT DOUGH:

• Using the embossed rolling pin, gently press and roll over dough.

• Cut dough into circles using a 2-inch round cookie cutter.

• Place the shortbread rounds on the prepared baking sheet spacing them 1 inch apart.

BAKE AND COOL:

• Bake one cookie sheet at a time for 6-10 minutes or until the shortbread is light golden brown.

• Remove the cookie sheet from the oven and cool on a wire rack for 5 minutes. Then transfer the shortbread to a wire rack to cool completely.

• Store in an airtight container at room temperature for 4-5 days.

Video

Notes

If you don’t like almond extract, then you can use 1 teaspoon of vanilla extract instead.

Nutrition

Serving: 1cookie | Calories: 78kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 19mg | Potassium: 13mg | Fiber: 1g | Sugar: 2g | Vitamin A: 126IU | Calcium: 3mg | Iron: 1mg

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