Almond Shortbread Cutout Cookies
These almond shortbread cutout cookies are buttery, delicate, and melt-in-your-mouth delicious. Made with almond extract for a hint of nutty sweetness, they’re simple to roll, cut, and decorate for any occasion.
If Gremlins taught us anything, it’s that the holidays can get a little out of hand—but these almond shortbread cutout cookies keep things sweet and simple.
Just like Gizmo, these almond shortbread cutout cookies are irresistible and guaranteed to bring holiday cheer (just don’t eat them after midnight).
The cookies are easy to make with a few simple ingredients to create the perfect buttery, melt-in-your-mouth shortbread covered in sweet royal icing and colorful nonpareil sprinkles.
Whether you shape them into circles, stars, snowflakes or even little Mogwai, these cookies are pure Christmas nostalgia.
If you need a little Christmas right this very minute, check out my gingerbread cookies, Christmas sprinkle cookies, and Christmas frosted funfetti cookies.
How to Make Almond Shortbread Cutout Cookies
Step 1: Make and chill the cookie dough. Cream the butter, powdered sugar, and extracts. Add in the flour and salt and mix until the cookie dough forms. Form the cookie dough into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Step 2: Roll and cut out the cookies. Use a rolling pin to roll out the cookie dough to ¼ inch thick. Cut out the cookies with your favorite cookie cutters.
Step 3: Bake the cookies. Preheat the oven and prepare baking sheet pans with silicone baking mats or parchment paper. Place the cookies on the pan and bake for 10 to 12 minutes.
Step 4: Make the royal icing. Whip the egg whites, powdered sugar, and extracts until stiff peaks form. Add a little water to the icing to create a flooding consistency.
Step 5: Decorate the cookies. Fill a piping bag fitted with a Wilton #2 round piping tip with the royal icing. Pipe the icing over the tops of the cooled cookies and decorate with holiday nonpareil sprinkles.
Courtney’s Expert Cookie Baking Tips
- Use a rolling pin with thickness rings to help you roll out the cookie dough evenly.
- After cutting out the cookies, form the dough scraps into a ball and re-roll the cookie dough. I recommend doing this only once because the cookies can become tough.
- For easy rolling and clean up, roll out the dough on a flour-dusted parchment sheet. You can easily move the dough around or re-chill it, if needed.
- If the dough becomes too warm and difficult to work with, roll out the cookie dough and then chill the rolled out dough in the refrigerator on a parchment-lined baking sheet pan for 10 minutes to firm it up.
- Thin out the royal icing with a little water so it spreads out on the cookie more evenly. Add a few drops of water at a time and mix until you reach a consistency where the icing will spread but also maintain shape.
- Make sure the royal icing is completely dry before stacking or storing the cookies.
Frequently Asked Questions
For this recipe, I used a 2-inch round cookie cutter, but you can use larger or smaller cookie cutters. The yield of the recipe and the baking times may vary depending on the size of the cookie cutter you use. If the cookies are larger, you may need to add a minute or two onto the baking time and if the cookies are smaller, reduce the baking time by one or two minutes. The cookies are done baking when they are slightly puffed in the center, set on the edges, and remain a pale color.
Yes, it is safe to eat as long as you use a pasteurized egg. If you prefer, you can check out my easy royal icing recipe which is made with meringue powder rather than egg whites.
Yes, for this recipe, you don’t want to skip on chilling the cookie dough. Chilling the dough not only helps the rolling and cutting of the cookies, but helps to control spreading as the cookies are baking.
Yes! If you would like to tint the royal icing, I recommend using gel food coloring for the best results. Add the gel color to royal icing before you add any water to thin it out.
If you try this recipe, please leave a comment with a star rating below! Follow Cake Me Home Tonight on Instagram and Pinterest for the sweetest recipes!
click the stars to rate!
Almond Shortbread Cutout Cookies
Ingredients
Almond Shortbread Cutout Cookies
- 1 cup (227 g) unsalted butter (room temperature)
- ½ cup (60 g) powdered sugar
- 1 tsp (1 tsp) almond extract
- 1 tsp (1 tsp) vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ tsp (0.5 tsp) salt
Royal Icing
- 2 (2) large egg whites (room temperature)
- 2 ½ cups (300 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
- ½ tsp (0.5 tsp) almond extract
Instructions
Almond Shortbread Cutout Cookies
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, powdered sugar, almond extract, and vanilla extract for a few minutes until smooth and creamy. Add in the all-purpose flour and salt and mix on low speed until the cookie dough forms. The cookie dough will be crumbly at first. Continue to mix until the dough comes together.
- Form the dough into a disc and wrap in plastic wrap. Chill the cookie dough for 30 minutes.
- While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Use a rolling pin to roll out the cookie dough about 1/4 inch thick on a lightly floured surface. Cut out the cookies with cookie cutters and place the cookies on the prepared pans. (For this recipe, I used 2-inch round cookie cutters).
- Bake the cookies for about 10 to 12 minutes until the centers are puffed up slightly and the edges are set. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Royal Icing
- In the bowl of a stand mixer fitted with a whisk attachment or a medium mixing bowl with an electric hand mixer, add the large egg whites. Mix the egg whites on medium speed for 1 minute until it starts to froth.
- Add in the powdered sugar, vanilla extract, and almond extract, and mix on medium speed until combined. Scrape the sides and bottom of the bowl as needed. Turn the mixer to medium-high speed and whip the icing until stiff peaks form.
- To thin out the royal icing to flood the cookies, add about ¼ tsp of water at a time, stirring in between each addition, until you reach the desired consistency.
Decorating the Cookies
- Fill a piping bag fitted with a Wilton #2 round piping tip with the royal icing. Pipe the icing onto the cooled almond shortbread cookies and decorate with colorful holiday nonpareil sprinkles.
Notes
- Room temperature: Store the cookies in an airtight container or in a resealable storage bag at room temperature for up to 4 days. Make sure the royal icing is fully dried before stacking the cookies.
- Refrigerator: Store the cookie dough disc in the refrigerator for up to 2 weeks. Roll and bake as directed.
- Freezer: Store the cookie dough disc in the freezer for up to 3 months. Thaw for 1 to 2 hours and then roll and bake as directed. Store the baked and unfrosted cookies in an airtight container or freezer-safe storage bag for up to 3 months.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Never Miss A Sweet Recipe!
Subscribe get the latest recipes, baking tips and more sent straight to your inbox!
Did you make this recipe or want to see more? Make sure to leave your review below and tag me on Instagram @CakeMeHomeTonight so I can see your creations!
One Comment