Tested till perfect Shortbread Cookie Cutouts
Shortbread Cookie Cutouts
Photography by Matthew Kimura

Shortbread Cookie Cutouts

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 3 ratings.
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  • Portion size 40


    1 cup (250 mL) butter, softened
    1/4 cup (50 mL) granulated sugar
    3 tbsp (45 mL) cornstarch
    1 3/4 cups (425 mL) all-purpose flour
    Icing Paint:
    3 cups (750 mL) icing sugar
    1/4 cup (50 mL) water (approx)
    Food colouring

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In bowl, beat butter with sugar until fluffy. Beat in cornstarch; stir in flour. Gather into ball; flatten into disk. Wrap and refrigerate for 1 hour.

Between waxed paper, roll out dough to 1/4-inch (5 mm) thickness. Using 2- or 3-inch (5 or 8 cm) decorative cookie cutter, cut out shapes. Freeze on parchment paper–lined rimless baking sheets for 10 minutes or until firm.

Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, until firm to the touch and bottoms are light golden, 40 to 50 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely.

Icing Paint: Whisk sugar with water until spreadable, adding more water if necessary. Divide among small bowls; tint with colouring as desired. Using palette or small knife, spread thin coat on cookies. Let dry about 4 hours. Meanwhile, scoop remaining icing into separate resealable plastic bags; seal and set aside.

Snip small opening off corner of each icing bag. Pipe patterns onto cookies. Let dry, about 4 hours.

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