Simple Iced Shortbread Cookies with a Clever Roll-Out Trick
Sneak Preview: These Simple Iced Shortbread Cookies have a thin layer of icing that hardens slightly as it dries—no mess. The clever dough-rolling trick makes these treats irresistible and easy to shape.
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Sticky dough, messy counters, shapes that won’t transfer, and endless cleanup—ugh! And if that’s not enough, these cookies practically demand frosting, with kids eager to pile on sprinkles and decorations. It’s enough to make anyone sigh, “Calgon, take me away!”
But then, I found a game-changing idea in Dorie Greenspan’s Baking cookbook (paid link). It’s pure genius—and it makes cut-out cookies a joy, not a chore!
Happy Bakers Speak Up:
I’ve made this recipe 3x in 3 days. Totally in love. My very picky eater may actually gain weight with these in the house as a reward. Delicious! — HEATHER
Ingredients and Substitutions
- BUTTER:
- Salted or unsalted butter is the best
- Margarine not recommended
- POWDERED SUGAR:
- Powdered sugar (aka confectioner’s or icing sugar) makes the melt-in-your-mouth texture
- In a pinch, make your own powdered sugar with granulated sugar and a blender.
- VANILLA EXTRACT:
- Substitute a tiny amount of almond extract for vanilla extract.
- Maple extract has fans, too
- BAKING POWDER:
- Baking powder has no substitute
- Don’t use baking soda instead
- FLOUR:
- Unbleached all-purpose flour
- Substitute bleached all-purpose flour
- MILK:
- Whole milk works best in icing
- Reduced-fat milk is OK, too.
- FOOD COLORING: (optional)
- Use paste or liquid food coloring
- Start with only a drop or two in the beginning
📌Kitchen Secret📌–A Simple Roll-Out Hack for Iced Shortbread Cookies
Open the bag on three sides and let your cookie-cutter go wild. Because the dough has been thoroughly chilled, the cut-out cookies are easy to pick up or peel off the plastic before transferring to a cookie sheet, ready to bake.
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!
Variations
Irish Shortbread Cookies with green icing are perfect for St. Patrick’s Day next March.
Try these heart-shaped shortbread cookies for a Valentine’s party or as a special gift. I guarantee the recipient will be thrilled.
Parting Words: 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!
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Iced Shortbread Cookie Recipe
Video
Ingredients
COOKIE DOUGH
- 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: In a large bowl, beat 1 cup (227 g) unsalted butter, room temperature and 3/4 cup (85 g) confectioners’ sugar with an electric mixer on medium speed until fluffy. Add 1 tablespoon vanilla extract and mix until combined.
- In a separate bowl, whisk together1 teaspoon baking powder and 2 cups (240 g) all-purpose unbleached flour. Gradually add this flour mixture to the butter mixture, mixing on low speed. Stop as soon as the flour is fully incorporated to avoid over-beating, which can make the cookies tough.
- Chill and Roll: Form the dough into a slightly flattened ball and chill for 30 minutes. Place the chilled dough into a one-gallon plastic zipper storage bag. With the bag slightly open to release air, roll out the dough evenly within the bag. Chill again until firm, at least 30 minutes or up to 2 days. (You can also freeze the dough at this point.)
- Prepare for Baking:Preheat the oven to 350˚F (180˚C). Line baking pans with parchment paper, silicone mats, or spray with cooking oil.
- Cut Out Cookies:Remove the dough from the fridge and cut two sides of the bag with scissors, leaving one side intact. Open the ziplocked top and pull back the top plastic layer and cut shapes using cookie cutters. The firm dough should peel easily from the plastic. Place the cut-outs on prepared baking sheets. Gather scraps, re-roll them in the plastic bag, and refrigerate briefly before cutting more shapes. Repeat until all dough is used.
- Bake:Bake cookies for 10–12 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Making the Icing
- Whisk together 2 cups (240 g) powdered sugar, 3-4 tablespoons (42-57 g) milk, and 1/2 teaspoon (½ teaspoon) vanilla or almond extract. If too thick, add more milk, a few drops at a time. If too thin, add more powdered sugar or let sit for a while. Use 1-2 drops pink food coloring (or whatever you like) to tint the icing.
- Decorate:When the cookies are cooled, frost and decorate as desired. Once the cookies are iced, allow the icing to fully dry before storing.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.