Heavenly Shortbread Sugar Cookies with Royal Icing
Indulge in the perfect union of buttery shortbread and sweet sugar cookies with these Heavenly Shortbread Sugar Cookies! These tender, melt-in-your-mouth delights are topped with a glossy royal icing that hardens to form a beautiful candy-like shell, making each cookie visually stunning and irresistibly delicious. Ideal for festive occasions, cookie swaps, or simply for satisfying your sweet tooth, these cookies can be stored in an airtight container for up to a week. If you’re feeling adventurous, consider adding almond extract for a delightful flavor twist. The unbaked dough can also be refrigerated for up to a week, though who could possibly wait that long to bake these beauties?
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
unsalted butter
2 cups (at room temperature)
powdered sugar
1 1/2 cups (for dough)
vanilla extract
2 tablespoons (for dough)
all-purpose flour
4 cups (sifted)
baking powder
2 teaspoons (none)
powdered sugar
2 cups (for icing)
milk
1/4 cup (none)
vanilla extract
1 teaspoon (for icing)
food coloring
to taste (optional)
Instructions
1
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or generously spray with nonstick cooking spray.
2
In a large mixing bowl, using a hand mixer or stand mixer, cream together the unsalted butter and 1 1/2 cups powdered sugar until the mixture is light and fluffy.
3
Add the vanilla extract to the butter mixture and beat until fully incorporated.
4
In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients on low speed, mixing just until the flour is incorporated; do not overbeat.
5
Form the dough into a large ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes to firm up.
6
Once chilled, roll out the dough to a thickness of about 1/4 inch on a floured surface. Use cookie cutters to cut out shapes, or use a pizza cutter to create squares or rectangles. Alternatively, roll the dough into a log and slice it into 1/4-inch thick rounds.
7
Transfer the cut cookies to the prepared baking sheets, leaving about 1/2 inch of space between each one.
8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
9
While the cookies are cooling, prepare the icing by whisking together the remaining 2 cups powdered sugar, milk, and 1 teaspoon vanilla until smooth. Add food coloring if desired.
10
Once the cookies are completely cool, dip each cookie into the icing or use a spatula to spread the icing on top. Use the back of a spoon to smooth the icing if needed.
11
Allow the icing to set completely before storing. These cookies are so delicious that doubling the recipe is highly recommended!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe name?
Heavenly Shortbread Sugar Cookies with Royal Icing
What temperature should the oven be preheated to?
350°F (175°C)
How should I prepare the baking sheets?
Line them with parchment paper or spray generously with nonstick cooking spray.
How do I cream the butter and sugar?
Using a hand or stand mixer, cream the unsalted butter and 1.5 cups of powdered sugar until light and fluffy.
When do I add the vanilla extract to the dough?
Add it to the butter mixture after creaming and beat until fully incorporated.
How should the flour and baking powder be added?
Whisk them together first, then gradually add to the wet ingredients on low speed without overbeating.
Should the dough be chilled?
Yes, wrap the dough in plastic and refrigerate for at least 30 minutes to firm up.
How thick should I roll the cookie dough?
Roll it out to a thickness of about 1/4 inch.
What can I use to cut the dough shapes?
You can use cookie cutters, a pizza cutter for squares, or slice a log of dough into rounds.
How much space should be between cookies on the baking sheet?
Leave about 1/2 inch of space between each cookie.
How long do the cookies need to bake?
Bake for 10-12 minutes until the edges are lightly browned.
How long should cookies cool on the baking sheet?
Allow them to cool for 10 minutes before moving them to a wire rack.
What are the ingredients for the royal icing?
2 cups powdered sugar, milk, 1 teaspoon vanilla, and optional food coloring.
How do I prepare the icing?
Whisk together the powdered sugar, milk, and vanilla until smooth.
Can I add color to the icing?
Yes, food coloring can be added to the icing if desired.
When should I apply the icing?
Only once the cookies are completely cool.
What is the best way to apply the icing?
You can dip the cookie into the icing or use a spatula to spread it on top.
How can I smooth the icing on the cookies?
Use the back of a spoon to smooth it out if needed.
Does the icing need time to set?
Yes, allow the icing to set completely before storing the cookies.
How should I store these cookies?
Store them in an airtight container.
How long will these cookies stay fresh?
They can be stored for up to a week.
Can the unbaked dough be stored?
Yes, the unbaked dough can be refrigerated for up to a week.
What is a recommended flavor variation?
You can add almond extract for a different flavor twist.
Is the butter used salted or unsalted?
The recipe calls for unsalted butter at room temperature.
What type of flour is required?
All-purpose flour, preferably sifted.
How many ingredients are in this recipe?
There are 9 ingredients total.
Is it okay to double the recipe?
Yes, doubling the recipe is highly recommended because they are very popular.
What makes the icing special?
It hardens to form a beautiful candy-like shell.
What texture do these cookies have?
They are tender, melt-in-your-mouth delights that combine shortbread and sugar cookie textures.
Are these cookies good for gifts?
Yes, they are ideal for festive occasions and cookie swaps.