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Almond Shortbread Cutout Cookies
Yield: 28 cookies
These almond shortbread cutout cookies are buttery, tender, and perfectly sweet with a light almond flavor. Made with just a few simple ingredients, they’re easy to roll, cut, and bake into any shape you like. Elegant, melt-in-your-mouth, and endlessly customizable, they’re a festive favorite for any occasion.
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
Storing & Serving:
- 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
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 46mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 203IU | Calcium: 4mg | Iron: 0.4mg
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