Decorated Shortbread Cut-out Cookies
Try this quick and easy shortbread cut-out cookie recipe from Bake with Anna Olson.
- 40 minutes
- 25 minutes
- 18 servings
- Chocolate Shortbread:
- ½ cup unsalted Butter at room temperature
- ¼ cup granulated Sugar
- ¼ cup Icing sugar, sifted
- ¾ cup All-purpose Flour
- 2 tablespoons Cocoa powder
- ¼ teaspoon Salt
- Standard Royal Icing Recipe:
- 3 tablespoons Meringue powder
- 4 cups Icing sugar, sifted
- 6 tablespoons warm Water
- Food colour paste (optional)
- For the shortbread, beat the butter with the granulated and icing sugars until light and fluffy, about 3 minutes
- It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away
- In a separate bowl, sift the flour, cocoa powder and salt
- Add this to the butter mixture and stir until evenly blended. Shape the dough into a disc, wrap in plastic and chill until firm, about an hour
- Preheat the oven to 325 °F and line a baking tray with parchment paper
- Unwrap the dough and knead a little just to soften, making it easier to roll.
- Roll the dough out on a lightly floured work surface until it is just over 1/8 inch thick
- Cut out cookies using a 2 1⁄2 inch fluted cutter and place carefully on the baking tray, re-rolling the dough if needed
- Bake the cookies for 13-15 minutes until they lift easily when lifted with a spatula
- Cool the cookies on the tray before removing.
- For the royal icing, mix all ingredients in a stand mixer fitted with the paddle attachment and beat until it comes together, and is fluffy, about 5 minutes
- To make a ‘flood’ style of icing, that spread over the surface of the cookie, add just a little more water until it is a consistency that spreads on its own but does completely cover the cookie (thicker than glaze)
- You can always adjust by adding more water or icing sugar, as needed
- Add food colour paste in small amounts, as desired
- Spoon the icing in a piping bag with a small plain tip or a parchment paper cone.
- Pipe an outline on the cookie and then fill it in with icing, or pipe dots and use a toothpick to swirl colours
- Allow 2 to 3 hours for the icing to dry.
- The cookie will keep for up to 5 days in an airtight container
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