Shortbread Cut Out Cookies
Indulge in the buttery goodness of Shortbread Cut Out Cookies. These delightful treats are perfect for any occasion and easy to customize. With a crispy edge and a soft center, they’re a hit at gatherings. Make them today for an unforgettable treat!
Equipment
- Wooden Spoon
- Baking Sheet
- Oven
- Mixing Bowl
Ingredients
- ½ cup Unsalted Butter softened
- ⅓ cup Granulated Sugar
- 1 cup All-Purpose Flour
- ½ cup White Candy Melts or Chocolate Chips
- ½ cup Milk or Semi-Sweet Candy Melts or Chocolate Chips
- 1 cup Sprinkles for decorating
Instructions
- Start by adding the butter and sugar to a large mixing bowl. Beat them together until the mixture is light and creamy. This usually takes about 2 to 3 minutes. You want to ensure the butter is softened to room temperature for the best texture.
- Once your mixture is creamy, it’s time to incorporate the flour. Add it gradually while mixing on low speed. You’ll want to beat it until a smooth dough forms – this should take around 30 seconds. Be careful not to overmix, as this can toughen the cookies.
- Now, prepare your workspace by placing the dough between two sheets of wax or parchment paper. Roll it out gently to about ¼ inch thick. To prevent sticking, you can dust your rolling pin with a bit of flour. After rolling, wrap the dough and chill it in the refrigerator for at least 30 minutes, or overnight if you have the time.
- While the dough is chilling, preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking and makes for easy cleanup.
- After chilling, remove the dough from the refrigerator. Unwrap it and peel off the top sheet of wax paper. Use a cookie cutter to cut the dough into your desired shapes. I love using hearts, but stars or flowers are fun too!
- As you cut out the shapes, re-roll the remaining dough as needed. If it becomes too warm, chill it again to make cutting easier. Spread the cookies on the prepared baking sheets, leaving some space between each one.
- Don’t worry about spreading; these cookies are designed to hold their shape. Bake them in the preheated oven for 10 to 15 minutes, just until the edges turn a light, golden brown and the tops lose their glossy sheen.
- Once they’re done baking, remove the cookies from the oven and allow them to cool on the baking sheets for about 10 minutes. This will help them firm up before you transfer them to a cooling rack to cool completely.
- While the cookies cool, it’s time to prepare the chocolate coating. In a microwave-safe bowl, melt the chocolate on 50% power, stirring every 30 seconds until it’s smooth and fully melted. This should take about 2 to 3 minutes. Be patient and stir well!
- Dip the cooled cookies halfway into the melted chocolate, allowing the excess to drip off. Then, sprinkle your choice of decorations on top. Finally, place them back on the parchment paper to set. They’ll be ready to enjoy in no time!
Notes
- Storage: Keep your cookies in an airtight container at room temperature. They should stay fresh for several days, allowing you to enjoy them longer!
- Freezing: These cookies can be frozen for up to 3 months. Just be sure to wrap them tightly in plastic wrap or in an airtight container to prevent freezer burn.
- Doubling the Recipe: If you’re planning a big event, consider doubling or tripling the recipe. They’re perfect for parties!
- Chocolate Options: Using different types of chocolate can change the flavor profile completely. Experiment with dark or flavored chocolates for variety.
- Festive Variations: Change up the shapes and decorations for different holidays. From pumpkins to snowflakes, the possibilities are endless!