Shortbread Cookies with Icing That Hardens

These buttery shortbread cookies are rolled out mess-free inside a zippered plastic bag, then cut and decorated with a simple vanilla or almond icing that hardens as it dries. Perfect for holidays, parties, or cookie trays.

24 3 bite-sized cookies

cookies arranged on a plate with a napkin underneath.

Prep Time 29

Cook Time 12

Total Time 32

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 (½ teaspoon) vanilla or almond extract
1-2 drops pink food coloring

Instructions

Mix the Dough: Beat 1 cup unsalted butter, room temperature and 3/4 cup confectioners' sugar until fluffy. Add 1 tablespoon vanilla extract and mix. In a separate bowl, whisk 1 teaspoon baking powder with 2 cups 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 powdered sugar, 3-4 tablespoons milk and 1/2 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

Storage Tips for Iced Cookies

Place the cookies in an airtight container at room temperature, where they will stay fresh for up to 1 week. For longer storage, wrap them tightly in aluminum foil or plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.

Nutritional Information