Frosted Shortbread Cookies

Three sugar cookies with white icing and colorful sprinkles on a white plate, with a bowl of sprinkles in the background.

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The Frosted Shortbread Cookies are sweet, buttery, and melt-in-your-mouth delicious. Topped with a simple frosting, they are great for parties and holidays or whenever the craving hits. b

Prep Time20

Cook Time15

Total Time35

Course: Cookies

Cuisine: American

Servings: Cookies

Calories: 160kcal

Author: Wendy

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).

Nutrition