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This shortbread recipe is my absolute favorite for rolling out and cutting out fun shapes. I know most people probably go for a sugar cookie recipe for cutout cookies, but to be honest, sugar cookies just don’t wow me with flavor. Shortbread’s buttery goodness wins me over every time. I based this recipe off my Honolulu Cookie Co. Copycat shortbread, so go give that one a try too!
What Makes These Shortbread Cut-out Cookies the Best
I mentioned this in the Honolulu Cookie Company post, but a traditional shortbread only has butter, sugar, flour, and maybe some flavorings like salt and extract. My slice and bake cookies are made that way. However, that kind of dough is difficult to roll and cut shapes out of without it crumbling to pieces. The trick to make a shortbread more rollable is to add egg yolks, so that’s why you’ll see it in this recipe.
Abstract Buttercream Painted Cookies
Of course you can eat these cookies plain, but I decided to paint them with buttercream for the #spatulizeitcollab on Instagram. According to the rules of the baking challenge, I needed to make a baked good and decorate it using ONLY a spatula – no palette knives or piping bags allowed! If you guys have seen my Instagram you probably know I love me a good spatula painted cake. But being that I’m kind of busy these days (#momlife) I decided painting cookies would be a tad easier.
I used a super basic American buttercream for the frosting and dyed it using Americolor gel food color. The best part about doing abstract designs is that you can literally slap it on the cookie and call it good. No need to get super precise. And pretty much everything looks good no matter what you do.
How to Paint Cookies with Buttercream and a Spatula
I decided to try out three different styles of painting with my spatula. I did some abstract swipes on the left, more consistent strokes in the middle, and then some crazy painted flowers on the right. Which one is your favorite?
If you liked these spatula decorated treats, go check out the other bakers on Instagram who participated in this challenge by searching the hashtag #spatulizeitcollab! And if you make some yourself, definitely tag me so I can see your designs. Happy baking!
Best Roll Out Shortbread Cookie
Ingredients
- 1 cup unsalted butter (two sticks)
- 1 tsp salt
- 1 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/2 cups bread flour
- 2 egg yolks
Instructions
- Beat room temperature butter, salt, powdered sugar, and vanilla extract with an electric mixer until mixture is very pale and fluffy.
- Add egg yolks and beat until mixture is homogenous again.
- Add flour and mix until fully incorporated.
- Roll out dough into discs approximately 1/4" thick. Cover with plastic and chill in the refrigerator at least 30 minutes but up to overnight.
- When ready to bake, preheat oven to 350 degrees F.
- Take the dough out of the fridge and cut out your desired shapes. Leftover dough can be rerolled a couple times for more cookies.
- Bake for 15-20 minutes, depending on the size of your cookies. The longer you bake, the crispier your cookie will be, but be careful not to it burn. If you prefer a softer crumb, bake until just barely golden.
- Let cookies cool and frost with icing or buttercream of your choice, or eat plain! Cookies will save in an airtight container at room temperature (without frosting).
Basic Vanilla American Buttercream
Ingredients
- 2 sticks room temperature unsalted butter (1 cup)
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Instructions
- Beat the butter until fluffy.
- Add powdered sugar and beat until well combined.
- Add cream, salt, and vanilla extract. Beat until well combined.
- If using a stand mixer, switch the paddle attachment for a whisk attachment and whip for a few minutes to get a lighter, fluffier frosting.