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5 from 1 vote

Slice-and-Bake Design Cookies

No-spread shortbread cookie recipe that can be used for slice-and-bake design cookies.
Prep Time10 minutes
Cook Time20 minutes
Resting Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, cut out cookies, decorated cookies, lemon cookies, roll and cut cookies, shortbread, slice-and-bake, sugar cookies
Calories: 226kcal
Author: Tyler April Townley

Equipment

Ingredients

  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg room temperature
  • 1 ½ teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • gel food coloring

Instructions

  • Whisk dry ingredients (flour and cornstarch) together and set aside.
  • Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
  • Add egg and extract and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
  • Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
  • Divide dough and dye with gel food coloring. Be careful not to overwork your dough. You can also make several batches of dough, and add food coloring when you add your eggs.
  • Turn out dough onto cling wrap, wrap tightly, and refrigerate overnight (or at least 4 hours).
  • Knead, roll, cut out center designs, stack together, and return freezer until firm. 
  • Fill indentations around frozen center design with dough color of your choice. If dough becomes too soft, return to freezer.
  • Continue adding dough around center design until it is fully surrounded. Roll log to smooth out, roll in sprinkles or sanding sugar, tightly wrap in cling wrap, and return to freezer until firm.
  • Slice ¼" slices from frozen log, and place on silicone lines baking sheets 1" apart.
  • Bake at 350° for ~15 minutes, turn pan, and bake for another 1-5 minutes until edges are starting to turn a golden brown.
  • Remove from oven and allow to fully cool on cookie sheet before handling.
  • Cookies will stay fresh at room temperature in an airtight container for up to 1 week.

Notes

 
 
 

Nutrition

Serving: 1cookie | Calories: 226kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 7mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg