Straight from the bookshelf of my great-auntie (the same one who gifted us my favourite blueberry muffin recipe) is an even simpler recipe for cutout shortbread cookies! With just three ingredients (four if you add the optional chocolate) these buttery cookies are perfect for creating fun cookie shapes with your favourite cookie cutters and are a timeless treat for any season.

Whether you’re baking for the holidays or simply craving a classic, this recipe is a beloved family favourite you that may also return to again and again.

Favourite Takeaways:

1. Very minimal spreading, so cookie cutter friendly!
2. Freezes well and can be prepared ahead of time
3. The chocolate drizzled on top hides any cookie imperfections

My auntie makes these cutout shortbread cookies all year round and in a variety of ways. Today I am sharing my favourite version, which happens to be in a simple cutout shape with chocolate drizzle that ends up looking a bit like lace.

Normally what I do, is make half of the batch drizzled with chocolate and then leave the other half as-is. Either versions of these cutout shortbread cookies continue to be immensely popular! Plus you get a nice little variety out of one recipe!

alteration notes:

• Used gluten free AP flour   

approximate times:

• Prep: 20 minutes
• Bake: 8-12 minutes (depending on your oven)

ingredients

cookies

• 1 cup unsalted butter (cold)
• 1/2 cup berry sugar
• 2 cups gluten free AP flour

drizzle (optional)

• 1 bar of unsweetened melting chocolate

cookie directions

1. Preheat oven to 325 F.
2. Line 2-3 cookie sheets with parchment paper
3. In a large bowl (or stand mixer with paddle attachment) add the butter and berry sugar – cream until combined
4. Add flour – stir on low speed until a dough forms 
5. Transfer dough onto a lightly floured surface
6. Form into a ball, flatten slightly with hands
7. Roll out to about 1/8-1/4 inch thick
8. Use  a cookie cutter to cut out shapes
9. Place cookies on the lined cookie sheet
10. Pop into the freezer for about 5 minutes *
11. Let the sheet climatize for about 2 minutes *
12. Bake 1 sheet at a time for 8-12 mins – should remain light coloured & hardly browned on the bottoms
13. Cool slightly (1-2 mins) before transferring onto a cooling rack

* you may omit these steps depending on your oven and the time of year

chocolate drizzle directions

1. Once cookies are completely cool, place the cooling rack on top of parchment paper (this will help catch any chocolate drizzle drippings) 
2. Arrange cookies to be about 1/8 of an inch apart on the cooling rack, if not already 
3. Simmer water on low heat using a double boiler (I fill a small saucepan with about 1.5 inches of water and then place a ceramic or stainless steel mixing bowl on top of the saucepan)
4. Break pieces of melting chocolate into the top part of your double boiler (I usually end up using a whole bar)
5. Stir chocolate as it melts with a spatula or wooden spoon 
6. Once the chocolate is melted with a smooth consistency, remove the double boiler from the heat (I keep my mixing bowl on top of the saucepan of water to keep the chocolate melted and prevent it from hardening)
7. Take a dessert fork or small whisk, dip it into chocolate, and drizzle it onto your shortbread cookies – add as much chocolate as you wish.
8. Have fun and expect a bit of a chocolate mess!
9. Let chocolate completely cool and harden before transferring to airtight containers lined, with parchment paper

further insights:

• berry sugar is significantly finer than granulated sugar
• if the cookies spread out, it should be very minimal
• cookie sheets and ovens vary, so test a very small batch in the oven first
• recipe serves about 3-dozen mini cookies (GF flour tends to yield less)
• choose a cookie cutter less than 1.5 inches
• chose a Gluten Free flour with Xanthan Gum
• used a medium cookie scoop
• can be made ahead and stored in airtight container – about 2 days prior
• freezes well in airtight container

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

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