Do you ever notice how December sneaks up on you? One moment you’re finishing leftover Halloween candy, and the next — boom — every shop window is glowing, your calendar fills up, and suddenly you have this overwhelming urge to bake cookies. Not just any cookies… the buttery, delicate, beautifully cut ones that look like they came straight from a bakery window.
That’s exactly how this recipe was born. I wanted a cookie that was:
buttery, crisp ,light, melt-in-your-mouth soft and still strong enough for cookie cutters.
And most importantly — a cookie that felt special enough for December, but easy enough to bake on a weekday.
These cookies check every single box. They hold their shape, they’re stunning dipped in white chocolate and pistachios, and they taste like holiday magic.
Why These Cookies Are So Good
They actually hold their shape.
No spreading, no blobby gingerbread people… your edges stay clean and sharp.
That melt-in-your-mouth texture.
Thanks to powdered sugar + cornstarch, these cookies have that perfect, delicate bite.
They’re festive without effort.
Dip them in white chocolate, sprinkle pistachios, and suddenly they look like Christmas gift-shop treats.
They store extremely well.
You can make them ahead for holiday gatherings, cookie boxes, neighbors, or teachers.
Tips for Success
- Using powdered sugar ensures a softer, meltier texture
- Cornstarch keeps them light and crisp
- Always chill the dough for clean edges
- Bake just until set, not golden
- Use good-quality white chocolate for dipping
They stay fresh for 5–7 days, which makes them perfect for giving out to friends, colleagues, teachers, or neighbors.
Let’s get baking.
The Best Melt-in-Your-Mouth Cut-Out Cookies (White Chocolate + Pistachios)
Ingredients
Cookie Dough
- 250 g unsalted butter softened
- 120 g powdered sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 300 g all-purpose flour
- 40 g cornstarch
- ¼ tsp fine salt
Decorating
- 200 g white chocolate chopped
- 40-60 g pistachios chopped
Instructions
Cream the butter
- Beat the butter and powdered sugar until it’s smooth and creamy — not fluffy, just blended. This helps the cookies stay tender.
Mix in flavor + egg
- Add the vanilla and egg yolk, mixing just until combined.
Add the dry ingredients
- Whisk together the flour, cornstarch, and salt. Add this to your butter mixture and stir until a soft dough forms.
Chill the dough
- Wrap the dough and refrigerate for at least 1 hour.
- December baking rule: cold dough = perfect cookies.
Roll + cut
- Roll the dough between baking paper to 5–6 mm thickness.
- Cut out shapes and chill again for 10–15 minutes before baking.
Bake
- Bake at 170°C (fan 160°C) for 10–12 minutes.
- You want them pale — not brown — for the best melt-in-your-mouth texture.
- Allow the cookies to cool off completely.
Decorate
- Add the chopped white chocolate to a microwave safe bowl. Now melt the chocolate stirring every 15-30 seconds until smooth.
- Dip each cookie halfway into melted white chocolate.
- Sprinkle with chopped pistachios and let them set.
- Once set, store the cookies in an airtight container. These cookies will last for +/- 7-10 days.
They look like luxury bakery treats & they taste even better.
Hungry for more?
