Iced Shortbread Cookies – a delicious recipe with unsalted butter, powdered sugar, vanilla, flour, kosher salt, sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter and sugar with an electric mixer on medium speed until well combined, about 1 minute. Add vanilla, and beat just to combine, about 15 seconds. Whisk together flour and salt in a medium bowl. With mixer remaining on low speed, add flour mixture to butter mixture slowly, stopping mixer just before all flour is incorporated. Turn dough out onto a large sheet of parchment paper, and work gently by hand to pull mixture together to form a 1/2-inch-thick disk. Dough will be a little sandy. Fold parchment over disk, wrap in plastic wrap, and chill 1 hour.
2
Preheat oven to 350u00b0F. Turn dough out onto a lightly floured surface, and roll dough to about 1/4-inch thickness. Using cookie cutters, cut out cookies, and place on 2 parchment paper-lined baking sheets.
3
Bake in preheated oven until cookies are just beginning to brown around edges, about 13 minutes, rotating pans top to bottom halfway through baking. Remove pans to wire racks, and cool 5 minutes. Remove cookies with a spatula to wire racks, and let cool completely, about 30 minutes. Spread Snowy White Icing on cooled cookies, and decorate with sprinkles as desired.
1174
kcal
Calories
70
g
Fat
126
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups (12 oz.) unsalted butter, softened, 1 1/2 cups (about 6 oz.) powdered sugar, 2 teaspoons vanilla extract, 3 1/2 cups (about 14 7/8 oz.) all-purpose flour, plus more for work surface, and more.
Yes, Iced Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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