Frosted Shortbread Cookies
These Frosted Shortbread Cookies are buttery, soft, and finished off with a sweet vanilla frosting. These cookies are effortless, which means they are perfect for weekends, holidays, parties, or whenever the shortbread craving hits.
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This recipe combines just a few simple ingredients into a sweet, handheld dessert that is sure to be a crowd favorite. Plus, did I mention that they are really easy to make?
If you’re into easy dessert recipes or love holiday cookie trays, you’ll absolutely love my Copycat Berger Cookies, Marble Sugar Cookies, or Smore’s Blossom Cookies.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Butter & powdered sugar – Room temp unsalted butter (makes your cookies light and smooth), and powdered sugar gives you that tender crumb.
- Vanilla extract – Or swap in almond if you’re feelin’ fancy. Adds a little depth of flavor.
- Flour & salt – Plain ol’ all-purpose flour with just a pinch of salt to balance the sweetness.
- Frosting: Powdered sugar, milk, extract – a classic combo. Full-fat milk or half-and-half works too, if you’ve got it. Start small with milk to control consistency.
- Food coloring & sprinkles (optional) – Totally up to you. Food coloring turns this into a party—go pastel for spring, bold for holidays, or skip it and stay classic.
See the recipe card below for quantities.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Beat softened butter with powdered sugar till smooth and fluffy. Stir in vanilla.
- Add flour and salt, mix just until it forms a soft dough. Don’t overbeat.
- Shape into a ball, wrap it tight in plastic, refrigerate for about 30 minutes.
- Preheat oven to 350°F (175°C). Roll dough to about ¼‑inch thickness on lightly floured surface. Cut your shapes.
- Bake 12–15 minutes until edges are lightly golden. Let them cool completely on a rack before frosting.
- Whisk powdered sugar, milk, and your extract of choice till smooth; thin with more milk if needed. Color if you like. Spread or pipe on cooled cookies, add sprinkles while frosting’s tacky, then let it set.
Variations
- Almond Joy: Add a drop of almond extract to the cookie dough and crush up some toasted almonds for sprinkles.
- Citrus Twist: Swap in lemon or orange extract for a bright, zesty frosting that’s unexpected and delightful.
- Chocolate Dip: Instead of frosting, dip half of each cookie in melted chocolate and let set—rich and fancy.
Storage
- Storing: Pop leftovers into an airtight container. They’ll stay soft for up to 4 days in the fridge.
- Make Ahead: You can make and chill the dough up to 2 days ahead. Or bake cookies a day before and frost them the next—so fresh they’ll think you made ’em that morning.
What to Serve With
- This cookies go great with a mug of hot chocolate or coffee—cozy and classic.
- Make for school parties, afternoon snack with kids, or a quick gift in a festive tin.
- Serve with other small cookies like Chocolate Crinkles or Peanut Blossoms. (Link placeholders for your site)
- Garnish with edible shimmer or sugar pearls when you want a bit of sparkle.
- Perfect for Valentine’s Day trays, Easter baskets, or holiday cookie swaps.
Wendys Tips
- Chill: Chill the dough well. Really. It keeps your shapes clean and prevents them from spreading too much.
- Frosting: If your frosting becomes too thick, add milk a drop at a time, unless you prefer a super-stiff sugar paste for piping.
- Bake time: Slightly underbake them. They firm up while cooling, stay tender, and won’t dry out.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, to turn them into Christmas cookies. Just add red and green sprinkles to the top, or add food coloring to the frosting.
Yes, I like to wrap them individually in plastic wrap and then store them in a freezer bag. Allow them to thaw for an hour or two.
Yes, just reduce the salt that you add to the dough by half.
If your frosting is too thin just adding more powdered sugar in small amounts until you get the texture desired
Frosted Shortbread Cookies
Equipment
- Large Mixing Bowl
- hand mixer
- plastic wrap
- circular cookie cutter
- Parchment Paper
- baking sheet or cooking sheet
- Medium bowl
- piping bar
Ingredients
Cookies:
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Frosting:
- 2 cups powdered sugar
- 2-3 tablespoons milk more for desired consistency
- ½ teaspoon vanilla
- Food coloring optional
- Sprinkles optional
Instructions
- In a large bowl, beat butter and powdered sugar until smooth and creamy.
- Add vanilla extract, then mix in the flour and salt until just combined.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
- Use cookie cutters to cut shapes, then place on a parchment-lined baking sheet.
- Bake for 12–15 minutes, until the edges are lightly golden. Let the cookies cool on a wire rack.
- In a medium bowl, whisk together powdered sugar, milk, and extract until smooth.
- Adjust milk as needed to reach a spreadable consistency, and add food coloring if desired.
- Spread or pipe frosting over each cooled cookie, and add sprinkles if desired. Let the frosting set before serving.
Notes
- Chill the dough so shapes hold up better.
- Use piping bags or resealable plastic bags—just snip a corner for neater frosting.
- Double the frosting if you know you’re gonna get generous (and trust me, you will).
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
