Shortbread Cookies with Icing That Hardens (Easy Cut-Out Recipe)
Sneak Preview: These shortbread cut-out cookies are topped with a simple powdered-sugar icing that dries firm enough to stack—no royal icing required. A clever roll-in-a-bag method keeps the dough easy to handle and the cleanup minimal.
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Cut-out cookies always seem like a fun idea—until the dough sticks, the shapes stretch out of shape, and your counter looks like a flour storm hit. And the icing? I wanted one that would dry firm enough to stack without using royal icing. This recipe delivers both a cleaner way to roll the dough and an easy icing that sets beautifully.
I discovered a clever tip in Dorie Greenspan’s Baking cookbook (paid link), and everything changed. With this method, you can roll, chill, and cut the dough without the usual mess—and decorating becomes the fun part again.
Why This Icing Works So Well on Shortbread Cookies
This powdered-sugar icing spreads easily and dries firm enough to stack like royal icing without smearing. It’s much simpler than royal icing and doesn’t require special ingredients like meringue powder, making it ideal for cookie trays, gifting, or packing cookies to travel.
Ingredients & Substitutions
BUTTER: Salted or unsalted; margarine not recommended
POWDERED SUGAR: For melt-in-your-mouth texture; DIY with granulated sugar in a blender
VANILLA EXTRACT: Swap with almond or maple extract if desired
BAKING POWDER: No substitute—don’t use baking soda
FLOUR: Unbleached or bleached all-purpose flour
MILK (for icing): Whole milk preferred; reduced-fat is fine
FOOD COLORING (optional): Paste or liquid; start with just a drop or two
The Ziplock Shortcut That Changes Everything
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Here’s the best part:
Clean-up is as simple as throwing the bag away. No flour to sweep up. No sticky dough to scrape from your counter or cutting board.
Dorie’s technique is adaptable to almost any roll-out-the-dough-and-cut-into-a-shape recipe–like these Homemade Oatmeal Pop-Tarts. Give it a try!
Shareworthy Twists
- Irish Shortbread Cookies with green icing are perfect for St. Patrick’s Day next March.
- Try the heart-shaped shortbread cookies pictured below for a Valentine’s party or as a special gift. I guarantee the recipient will be thrilled.
Shortbread Cookies with Icing That Hardens
Video
Ingredients
Cookies
- 1 cup (227 g) unsalted butter, room temperature
- ¾ cup (85 g) confectioners' sugar
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 2 cups (240 g) all-purpose unbleached flour
Icing
- 2 cups (240 g) powdered sugar
- 3-4 tablespoons (42-57 g) milk
- ½ teaspoon vanilla or almond extract
- 1-2 drops pink food coloring
Instructions
- Mix the Dough: Beat 1 cup (227 g) unsalted butter, room temperature and 3/4 cup (85 g) confectioners' sugar until fluffy. Add 1 tablespoon vanilla extract and mix. In a separate bowl, whisk 1 teaspoon baking powder with 2 cups (240 g) all-purpose unbleached flour. Gradually add flour to the butter mixture and mix just until combined.
- Chill and Roll: Form dough into a flat disc. Chill for 30 minutes. Transfer dough to a 1-gallon zippered plastic bag. Roll flat into corners. Chill until very firm (30 minutes to 2 days). Dough can also be frozen.
- Cut the Cookies: Use scissors to cut open three sides of the bag, leaving one edge attached. Peel back the top layer of plastic and cut shapes using cookie cutters. Lift and transfer cookies to a prepared baking sheet.Firm Dough = Sharp Edges: If the dough softens while cutting, pop the bag back into the freezer for 5–10 minutes. Firm dough peels away cleanly and keeps its shape when baked.
- Bake the Cookies: Bake at 350°F (180°C) for 10–12 minutes until edges are lightly golden. Let cool on the pan for 10 minutes, then transfer to a rack to cool completely.
- Make the Icing That Hardens: Stir 2 cups (240 g) powdered sugar, 3-4 tablespoons (42-57 g) milk and 1/2 teaspoon (½ teaspoon) vanilla or almond extract. Add food coloring if desired. Adjust consistency with more milk or sugar. Prevent Icing Mishaps: Let cookies cool completely before decorating, and make sure your icing is thick enough to spread—if it runs, it’s too thin.
- Decorate: Frost completely cooled cookies. This icing sets firm as it dries, so the cookies can be stacked or packaged once the surface is dry.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts:
These cookies are always a hit at holiday gatherings! I love cutting them into small hearts and piling them in a crystal bowl—like I do with M&M’s. Even after Thanksgiving dinner, they’re irresistible, with guests grabbing a couple every time they walk by.
While it means sacrificing a zippered plastic bag, the time and hassle saved make it totally worth it. Happy baking!
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
What is the best way to apply the frosting/glaze?
Hi Gina,
I like to use a pastry bag or a makeshift pastry bag made out of a small ziplock bag. Put the frosting in the bag and snip a tiny hole in one corner. Squeeze it onto the cookie. I make an outline with one strip of frosting and then fill it in.
If you are in a hurry, arrange all the cookies on a cooling rack with something like wax paper or a cookie sheet under it to catch all the drips. Then pour the icing over all of them at once. If your icing is too thick to do this, add a few more drops of milk.
I used an electric mixer, but unfortunately, my dose seems crumbly. The taste is delicious, but I can’t seem to get it to be smooth. Any ideas what happened?
Are you using a large stand mixer? Did you let the butter come to room temperature? Is your kitchen chilly? You might try using your hands to push the dough into a ball like you would pie crust. If that doesn’t work, set the bowl in a warm place to warm up the butter so the ingredients will stick together. Hope that helps.
Hi Nancy, I’m not sure if the measurements in grams are incorrect, or if shortbread dough is supposed to be so sticky, but I followed the measurements in grams and my dough was very sticky and greasy. I had to add quite a bit more flour to fix it, and with some Googling I found that shortbread dough is supposed to be crumbly. Could you please check the measurements again?
Hi Ashrita,
Even though I’m not Nancy, I can confirm those measurements are correct. Did you chill the dough? That is an important step. Adding extra flour shouldn’t hurt them too much. I hope they turn out delicious for you.
Easy way to roll it out for sure but you’re Wasting all that plastic. Tossing it and filling up land fills or oceans. You can do the same thing between 2 pieces of parchment paper and reuse them over and over many times.
Hi, I am looking for a glaze to put on top of shortbread cookies – is this icing more like a glaze rather than a thick icing? and does it harden just a bit after it has dried so that the cookies could be stacked on top of each other?
Thanks so much!
Hi Robin,
The icing is more like a glaze that hardens slightly.
Approximately how many cookies do you get per batch? I realize it probably varies depending on the size cookie cutters you use, but on average?
Nancy,
The original recipe predicted 20 cookies but that is a full-size cookie. It makes at least 2-3 times that many of the smaller cookies that I like.
I’ve made this receive 3x in 3 days. Totally in love. My very picky eater may actually gain weight with these in the house as a reward. Delicious!
Are we allowed to pin this? Your site has a follow me button, but not a button saying I can pin. Thanks
What a FANTASTIC idea you have given me … after ALL these years you can teach an old dog new tricks … Thanks
Look delicious and adorable. Do they freeze well?
Hi Jami,
Yes, these cookies freeze very well as long as your wrap them up good. pr
Love the plastic bag idea! I hate using a pastry cloth!
This sounds so easy! Haven’t made cut-out cookies in about 15 years b/c they’re such a pain to roll out, but now– must try! Thanks.
Bonnie, the idea of rolling out cookies on a floured surface doesn’t appeal to me either. Ziploc bags are my friends!
I just made this shortbread recipe. Not only was it the best method I’ve ever tried, it is also the most delicious I have ever tried. I might try a drizzle of chocolate on them next. Thank you!
Yes, yes….chocolate would be very tasty.
I just made some! Mine aren’t nearly as pretty as yours, but they sure do taste good. I went all out and bought the almond extract for the icing. I think it’s great. Happy Valentine’s Day!
Stress-free rolling sounds wonderful. Iced shortbread is my absolute favorite sweet treat.
How cute and pretty! I love shortbread!
These shortbread cookies look fabulous! All I would need is a good cup of coffee and a few of these tasty treats and I would be in a happy place.
Thanks for sharing.
nice colourful cookies…
Wow! Awesome idea about the plastic bag! I will definitely be trying that out! These cookies are delicious!!