Description
These frosted shortbread cookies offer a buttery, melt-in-your-mouth texture with a sweet, customizable frosting. They are a nostalgic treat perfect for holidays, celebrations, or any occasion.
Ingredients
- For the Cookies:
- 1 cup salted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- For the Frosting:
- 1/4 cup salted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- Food coloring (optional)
Instructions
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract.
- Add the flour: Gradually add the flour to the mixture, stirring until the dough starts to come together. The dough will be slightly crumbly.
- Shape and bake: Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/4-inch thickness. Cut into desired shapes. Place on a parchment-lined baking sheet and bake for 10–12 minutes, or until the edges are just turning golden.
- Let them cool completely: Transfer the cookies to a wire rack and let them cool fully before frosting.
- Make the frosting: Beat together the softened butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk as needed to reach your desired consistency. Add food coloring if desired.
- Frost and decorate: Use a butter knife or offset spatula to frost the cookies. Add sprinkles or colored sugar for extra charm.
Notes
- Double the recipe for a larger batch.
- Store leftover frosting in the fridge for up to a week.
- Sandwich two cookies together with frosting for a decadent twist.
- Unfrosted cookies can be frozen for 2–3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 18g
- Protein: 1g
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