Cookie cutter shortbread cookies are by far THE most requested Christmas cookie I make, particularly this kind. What starts as a crispy cookie, melts in your mouth as soon as it hits your tongue. It’s incredible how such a simple and humble cookie can define Christmas in one bite. Of course there are fun variations like lemon shortbread, maple shortbread, or even chocolate shortbread.
Welcome to day #4 for the 12 Days of Easy Christmas Cookies! I decided to share some my family’s favorite traditional cookie recipes like Thimble Cookies (aka Bird’s Nests) and Sugar Cookies, and also try out some new recipes like Chocolate Covered Oreos and Hugs & Kisses Cookies. If you’re not already signed up to receive email updates, might I suggest you do? You don’t want to miss out! You can also follow along on Facebook, Twitter, Pinterest and Instagram!
Do you have a favourite flavour of shortbread? I also make a Whipped Shortbread Cookie that melts in your mouth, they are so good. It’s always difficult to decide which shortbread cookie recipe to make so I usually end up making both. (can we say spoiled??)
Warning: You should never make just one batch of these cookies. If I’m not careful my family will (and have) eat an entire batch of these shortbread cookies. I used to sell Christmas Cookies and there was one Christmas I made over 1,000 shortbread cookies! That’s a lot of butter. That may be pretty typical for some bakers but I was doing this for friends out of my home kitchen. I sure enjoyed my glass of wine that night with a side of shortbread cookies.
Cookie Cutter Shortbread
- 1 cup Butter
- ½ cup Sugar
- ¼ tsp Salt
- 2 cups Flour
Heat oven to 350° F. Beat butter in a medium mixing bowl for 30 seconds. Gradually add sugar and salt, beating until well combined. Beat in as much flour as you can; mix in remaining flour.
Roll dough on a lightly floured surface till ¼ inch thick. Or a trick here is to use two pieces of waxed paper and roll dough between sheets. To make things easier, I tape down the bottom piece with masking tape so it doesn’t move around on me. This dough is quite delicate so I like to use a smaller cookie cutter; a scalloped 2 inch cookie cutter works beautifully
Place cutouts 1 inch apart on an ungreased cookie sheet; prick each cutout 3 or 4 times with a fork. If desired, sprinkle with colored sugar.
Bake about 10 – 12 minutes, until edges are lightly browned. Transfer cookies to wire rack to cool.
To store, place in layers separated by waxed paper in an airtight container. Store at room temperature for up to 1 week or freeze up to 3 months.