Heirloom Scottish Shortbread Cutout
I started baking at Christmas for gift giving long ago, as an easy way to find something to do over Christmas break in college but also avoid the dreaded "What do I get for so and so at Christmas that’s NOT lotion?"
I tried my hand at icing and piping cookies a few years ago and realized the gear and patience in learning is only a small investment that pays off much from year to year.
I hope you enjoy making these cookies every year as much as I do!
Heirloom Cutout Sugar Cookies
Author: Alicia Sturdy | Category: Cookies | Occasion: Christmas & Holiday Baking
A timeless, buttery cookie perfect for decorating, gifting, and holiday traditions. This dough rolls beautifully and keeps its shape when baked — ideal for cutouts and icing fun.
Ingredients
- 2 sticks unsalted butter, softened at room temperature
- 1 tbsp shortening
- ½ tsp salt
- 1 large egg
- ½ cup sugar
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- ½ tsp almond extract
Instructions
- In a bowl or stand mixer, mix butter and shortening with the egg.
- Add sugar and extracts; cream until smooth, about 1 minute.
- Slowly add flour and salt, scraping down the sides as needed. Mix until just incorporated. If using a hand mixer, you may need to knead in the last cup of flour by hand.
- Divide dough into three portions. Roll each between two sheets of parchment paper to ¼-inch thickness.
- Cut into desired shapes and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Reduce to 325°F when baking.
- Bake 12–17 minutes, depending on cookie size, until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
These cookies bake up tender and hold their shape beautifully — perfect for royal icing, sugar glaze, or sprinkles with family.