Description
These classic shortbread cookies are buttery, crisp, and delicately tender with a smooth sweet glaze that makes them perfect for decorating. Ideal for holidays, cookie exchanges, or everyday treats, they are simple to make and always comforting.
Ingredients
8 ounces very soft butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup cornstarch
1/2 teaspoon salt
2 cups powdered sugar
4 tablespoons half and half or milk
1/2 teaspoon vanilla extract
Instructions
- Line two sheet pans with parchment paper and set aside.
- In a medium mixing bowl, stir the softened butter until completely smooth.
- Add the powdered sugar and vanilla extract, mixing until light and fluffy.
- Stir in the flour, cornstarch, and salt until fully incorporated and a shaggy dough forms.
- Transfer the dough to a lightly floured surface and gently knead until smooth. Shape into a ball and flatten into a disk.
- Roll the dough to about 3/8-inch thickness on a lightly floured surface.
- Cut into desired shapes and place on the prepared baking sheets. Reroll scraps as needed.
- Refrigerate the cutout cookies for at least 1 hour or up to 24 hours.
- Preheat the oven to 375°F.
- Bake the cookies for 12-14 minutes until the edges begin turning lightly golden, rotating pans halfway through baking.
- Allow the cookies to cool completely.
- For the glaze, mix the powdered sugar, half and half, and vanilla extract until smooth and pourable.
- Dip the tops of the cooled cookies into the glaze, allowing excess glaze to drip off.
- Decorate with sprinkles while the glaze is still wet.
- Let the glaze dry for at least 30 minutes before serving or stacking.
Notes
Use almond extract instead of vanilla for a nuttier flavor.
Add lemon or orange zest for a citrus variation.
Tint the glaze with food coloring for seasonal decorations.
Drizzle melted chocolate over the cookies for extra richness.
Roll the dough slightly thicker for softer cookies.
Store in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 2 months.
Layer parchment paper between stacked cookies once the glaze has dried.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
