This post may contain affiliate links. For more information, see our privacy policy.
Everyone falls in love with these melt-in-your-mouth, buttery crisp, shortbread cookies with a beautiful (and delicious!) glaze.
If you type “shortbread” into The Café search bar (over on our sidebar), you might just get the idea I’m a shortbread fanatic when you see the results. Guess what? You’d be right!
I flipped over shortbread as a child, with my first taste of the famous Girl Scout Shortbread Cookies. Later, when I became more sophisticated at 10 or 11 (haha!), it was the wonderful Scottish cookies in the red plaid package that had me smitten. When I got older and learned how easy this delicious concoction was to make, well, let’s just say I was thrilled. And I’ve never quite gotten over it .
I love the simplicity of shortbread ingredients – just butter, sugar and flour. But I’m also quite taken with the many variations and flavors shortbread can take on. I’ve made Lemon-Blueberry, Pumpkin, Candy Cane, Valentine, Salted Caramel, London Fog, Peppermint Bark, Rosemary, Orange-Pecan, Vanilla Bean.,.. I’ve patted shortbread dough into pans and cut it in wedges, rolled it out and used it for crusts for tarts and bars. I’ve done French, Italian and Scottish versions and lots more. I’ve even decoupaged pansies onto shortbread cookies! See what I mean? A bit of a shortbread nut!
With Valentine’s right around the corner I thought I’d share a delicious cutout shortbread recipe with an easy glaze (that looks anything but easy). It’s a technique you’ll be able to use again and again throughout the year, for special occasions, as well as gift giving. A little bag or box of these pretty cookies would be a perfect way to say, “Welcome to the neighborhood.”, “Thanks for caring.” or “A job well done!”.
The cookie dough comes together really quickly with an electric mixer. You then chill the dough for 15 minutes, which also allows the glutens in the flour to relax a bit, making the dough easier to roll out. The dough needs to be rolled fairly thick so it’s nice and even for a pretty finished product. That’s not always so easy to do (definitely not one of my fortes). But I have a little trick that makes it a breeze. Just pick up a 3/8 or 1/4-inch dowel. You can find these at most hardware and big box stores like Home Depot or Lowes. They’re also readily available at craft stores. They come in 36-inch lengths, but will need to be cut in half so each one is 18 inches. Home Depot will cut them for you right at the store, but you can also cut them yourself with a small saw.
So what do you do with the dowels? I was hoping you’d ask! You use them to roll the dough to a perfect even thickness by placing them along side the dough on either side, as you roll. Scott was kind enough to take a few pics while I was rolling out my dough to demonstrate exactly how it’s done. The dowels keep the rolling pin at the perfect height.
We also took a few pictures of the easy icing process because… well just because pictures speak a thousand words. They say that seeing is believing and I wanted you to know just how simple this technique is!
I’ve never been much of an artist when it comes to drawing or painting. My kids and grandkids laugh, because years ago, I mastered how to draw a super simple pig – and that is my artistic claim to fame! But I feel like quite the artiste (and you will too) when I pull each cookie out of the swirly bowl of icing. Each one is truly a masterpiece!
This would be a wonderful project to do with kids. Let them have fun with the dough and pretty glaze. Bag up a few and send them to a neighbor or friend who could use a bit of encouragement. Take a picture of your cookies and post it on Instagram with the hashtag #cafesucrefarine. I can’t wait to see your crazy beautiful creations!
Happy Valentine’s Day from the two love bugs here at The Café!
For you Pinning pleasure:
Lots of people ask what kind of appliances, utensils and serving dishes I use. Here’s what I used to make this recipe:
- For the cookies:
- 1 cup butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- For the glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 4 tablespoons milk maybe a little more
- gel food coloring
- For the cookies, preheat oven to 350˚F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
- Beat softened butter in the bowl of an electric mixer until soft and fluffy. Add powdered sugar and vanilla and beat until smooth.
- Add flour and salt. Beat just until all flour is incorporated. Make sure there’s not dry flour at the bottom of the bowl.
- Place dough onto a piece of plastic wrap and form into a disk. Wrap well and place in refrigerator for 15 minutes. (If you end up refrigerating more than 15 minutes, let dough sit out and warm up a bit before rolling. Otherwise it will crack when you try to roll it.)
- Remove dough and unwrap. On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. I like to use 3/8 or 1/4-inch dowels on either side of my dough as I roll it (pictured above in the post, the 1/4 inch will be thinner). This keeps the dough at a perfect even thickness.
Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape better when baked.) Bake for 15-18 minutes, or until cookies are lightly browned at the edges. If your oven does not bake evenly, exchange the pans on the racks half way through baking time. Cool cookies on a wire rack.
- Shortbread cookies with keep in an airtight container for about a week or they can be frozen.
- To make the glaze, combine powdered sugar, vanilla, almond extract and 3 tablespoons of the milk in a medium large bowl. Mix well and add more milk, one teaspoon at a time until a thick but drizzle-able glaze is formed. Transfer half of the glaze to a small bowl (like a soup size bowl). With a toothpick, add a small amount of gel food coloring and stir all through the icing in circular movements to form a swirly pattern. Don’t stir too much or the icing will become a solid color. Use a light hand with the gel food coloring. A little goes a long way!
- Dip one cookie at a time into the glaze. Let the cookie sit on the top of the glaze and gently push down at all the edges to ensure the surface of the cookie is covered with the glaze. With your thumb and forefinger, pull the cookie out of the glaze and allow the excess icing to drip off. Then quickly flip the cookie right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface. Repeat with remaining cookies. Add more of the white glaze to the bowl when needed (stir well before adding). Use a toothpick to swirl more food coloring through the glaze any time the swirly effect is getting lost. You may need to add a few more drops of milk if the glaze gets too thick. Just stir it in well and add a little more food coloring to restore the swirly effect.
- Allow the cookies to sit on a wire rack for a least one hour to “set” the icing. Once the icing is set, cookies can be stacked in an airtight container with wax paper or parchment paper between the layers.
* If you like to bake you might be like me and get tired of trying to cut parchment paper to the right size. I discovered these pre-cut parchment paper sheets several years ago and have never looked back. They're the perfect size for a half sheet pan and a pack lasts forever. (Unless you're a crazy cook like me - I just ran out but I must say, even for me, they lasted a long time!)
Connie says
I made these cookies with a disasterous outcome. I followed your instructions to a “t”, but they ended up completely flat…..no shape whatsoever and had to throw them all out!!!! I am very disappointed. I am no stranger to baking and never had this happen before. What do you think the problem was?
Chris Scheuer says
Hi Connie, first of all, let me say that I’m so sorry your cookies did not turn out. I hate wasting good ingredients. It’s really hard to say what could have gone wrong though without being right there in the kitchen with you. If you read the comments, there are people who have had wonderful results with this recipe as have I. Again, sorry you are disappointed.
Lauren Dwane says
Hello,
I’m hoping to make these for Thanksgiving! Do you use salted or unsalted butter? Thank you!
Chris Scheuer says
Hi Lauren, I use salted butter.
Chelsie says
Hello again! I made a batch of both recipes and both are delicious! I tried with the lemon juice and lemon zest, but they didn’t have a strong lemon flavor. Would lemon extract be better do you think?
Chelsie says
Could these be turned into lemon shortbread just by substituting the vanilla for lemon juice?
Chris Scheuer says
Hi Chelsie, yes you could do this. Use an equal amount of lemon juice but I would also add the finely grated zest of one lemon.
Chelsie says
Okay! Thank you! I’ve noticed some recipes for shortbread use cornstarch, do you know what the difference is when you use it? Also, if I am planning on making 100+ of these cookies, is it best to do many small batches?
Chris Scheuer says
That’s funny you ask. My recipes are ever-evolving as I’m always trying to make them better. I love the recipe above but I have started adding cornstarch to my shortbread cookies and I like them even better. I think the cornstarch helps them to keep their shape better and stay crisper. This is my latest shortbread recipe: https://thecafesucrefarine.com/easy-decorated-shortbread-cookies/#wprm-recipe-container-31133
Chelsie says
Oh I’ll check that one out too! Thank you! I appreciate you getting back to me.
miriam says
wow these are beautiful! How hard does the glaze dry? I am looking to be able to stack as gifts but don’t want super hard icing.
I apologize if the answer is in the post somewhere.
Thanks
Miriam
Chris Scheuer says
Hi Miriam, they are fairly stackable. I wouldn’t send them in the mail (they might stick other if they got too hot) but I’ve definitely put them in bags and given them as gifts.
Jacquie Helt says
Hi Chris
Although some of the technique and process looks similar, this shortbread recipe is significantly different than the others you have posted this one uses a handmixer, chill the dough for 15 minutes prior to cutting out the cookies, a shorter chill time in the fridge after cutting and no cornstarch in this recipe
Just curious, is this your new ‘go to’ shortbread cookie recipe? how does it compare to the original you have posted numerous times Thanks
Chris Scheuer says
Hi Jacquie, my recipes are always in the process of evolution 🙂 This is a recipe I posted before the ones that you’re talking about. I find the newer recipe (the one with the longer chill time and cornstarch) tends to spread less and I really like the end results. You’re very observant!
Anne Paulsen says
These are the best cookies I have ever made! I made them for a baby shower and again for Easter. Everyone loved them and couldn’t believe I had made them, Thank you for the recipe and directions for the glaze.
Chris Scheuer says
You’re welcome Anne, I’m so happy you’ve enjoyed them!
Sophia says
Can I use royal icing on these cookies? 🙂
Chris Scheuer says
Hi Sophia, you definitely could although this icing is tastier.
Joanie says
These are yummy I have made them, my question is do they freeze well after glazing? Help
Chris Scheuer says
Hi Joanie,
Yes, these cookies freeze beautifully! I usually freeze them on a sheet pan in a single layer, then after an hour or so (once they are frozen) place them in an airtight container.
DIANA MILLER says
Hello there from cold toronto canada! I LOVE YOUR BLOGS AND CITE! You have class! and your photos are amazing! as are your recipies please keep doing them! I have a question I bought the 1/4″ dowels from micheals craft store as you suggested and since your the shortbread queen I have to ask you that the thickness on your photos seems more than a 1/4 inch arent they too thin! I am worried about cooking times . I have a samsung convection oven Please advise thank you diana
Chris Scheuer says
Hello Diana! Thanks for you kind and encouraging words. We appreciate them! As far as the cookies go, if you’re using convection, I’d bake them a little less and check them frequently towards the end. For the dowels, I used the 3/8″ dowel for these particular cookies. Either one will work, that’s why I mentioned both in the post. The 1/4 inch will be thinner but still pretty!
Maria Jones says
These cookies are delicious! I am typically not a fan of iced cookies but these aren’t overwhelmingly sweet. The pictures showing the “icing technique” were very helpful as well. Thank you Chris. Happy Valentines!
Laura | Tutti Dolci says
So pretty in pink and just perfect for Valentine’s Day!
Mary Ann | The Beach House Kitchen says
Shortbread cookies are my all time fave Chris! I totally love the festive glaze for Valentine’s Day too! Bet the grandkids loved these!
Susan says
What a clever way to glaze cookies, Chris! I’ve never been very good at cookie decorating – I guess I’m just too impatient to spend that much time on one cookie 🙂 I love this idea and can’t wait to try it. Shortbread fanatic here too! They are my all-time favorite cookie in their flavor, texture and simplicity.
Jennifer @ Seasons and Suppers says
What great Valentine’s treats! Love the glaze and of course, shortbread is always good 🙂
Angie@Angie's Recipes says
I love how you did with that glaze…so simple yet so stunning, Chris.
Chris Scheuer says
I loved how easy it was Angie, you know me and easy!
dorothy says
These cookies are beautiful, and I love shortbread. Love the dowel tip. I have two rulers that I lay down with my dough between and roll. Probably about 1/4 inch. been doing that forever. Will have to give the dowels a try…. Its also a great idea for rolling piecrust..
Sandra Garth says
Easy peasy and these beauties look like you spent hours on them. I like the idea of using dowels to maintain the thickness of the dough. I bought rubber rings in several sizes but they don’t fit well on the rolling pins that I have.
Liz says
What a fun technique! And who doesn’t love a simple (gorgeous) iced cookie???!
Vicki G says
I have GOT to try these! Love shortbread! 😍
Chris Scheuer says
The shortbread, combined with the glaze, is the perfect amount of sweetness, without going overboard Vicki!
Sharon says
These are dreamy. I am severally allergic to almonds do you have an alternative to the almond extract? Could I just use vanilla instead?
Chris Scheuer says
Hi Sharon, you could definitely use a little more vanilla but any other extract flavor that you like would be good too. Lemon, peppermint, orange… Hope you enjoy them!
Tricia @ Saving Room for Dessert says
Oh these are absolutely adorable! I had no idea that your beautiful icing would be so easy – it’s brilliant! I love rolling out cookie dough this way – it really works. Hope you and Scott have a great Valentine’s Day!
Charlotte Moore says
WOW!! These are too pretty to eat. HA!! Of course them being PINK makes them even more beautiful.
sue | theviewfromgreatisland says
Such a fun and pretty cookie project, I love it Chris! I think kids of any age would love this ~ I love how each cookie is unique 🙂 Pinning and sharing <3
Chris Scheuer says
You know with our “herd” of six grand kids, we’re always looking for fun cooking and baking projects, Sue!
Ginny Hartzler says
These are absolutely gorgeous! And I bet they melt right in your mouth!
Chris Scheuer says
They really do Ginny! Scott can hardly keep his hands off them!