Name: Glazed Snowflake Shortbread Cookies {a Recipe}
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 30
Ingredients: Two Sticks Softened Butter; 1/2 Cup Powdered Sugar; 1 Teaspoon Vanilla Extract; 1/4 Cup Cornstarch; 1 3/4 Cup All Purpose Flour; 2 Cups Powdered Sugar; 4 Tablespoons Milk; 1/4 Teaspoon Vanilla Extract

Looking for a delicious and impressive shortbread cookie recipe for the holidays? These Glazed Snowflake Shortbread Cookies will tick all your cookie wish list boxes and are sure to become a family favorite!

While at a theme park with my family the other week, I tasted the most amazing shortbread cookies.

They were buttery, light, crisp and not overly sweet, and I knew I could come up with something similar. And if I could incorporate glaze and sprinkles, all the better!

These cut out shortbread cookies can be made in any shape you want. I chose a small snowflake shape, and added sparkly sprinkles in shades of white and silver.

If you want to skip the glaze and sprinkles, you can do that, too (though, honestly, why would you?)

A few notes on these cookies:

Mine were done after 13 minutes. Keep a close eye on them. Burnt cookies are no fun.
I add my sprinkles to the cookies over a bowl. This helps catch the excess and keeps the sprinkles from rolling all over the kitchen.
If you want to quickly cool your cut out cookies, instead of placing in the refrigerator, place in the freezer for about 15 minutes.
Glaze is super forgiving. If it’s too thick, simply add more milk. If it’s too thin, add more powdered sugar.
For the glaze, you can substitute peppermint or almond extract for the vanilla for a slightly different flavor.

Yield: approximately 30

Glazed Snowflake Shortbread Cookies {a Recipe}

A buttery, light, and not-too-sweet shortbread cookie covered with vanilla glaze and sprinkles.

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

Ingredients

Two Sticks Softened Butter
1/2 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
1/4 Cup Cornstarch
1 3/4 Cup All Purpose Flour

For the Glaze

2 Cups Powdered Sugar
4 Tablespoons Milk
1/4 Teaspoon Vanilla Extract

Instructions

Line two baking sheets with parchment paper. Set aside.
Place softened butter and sugar into a mixing bowl. Using a wooden spoon, mix together until smooth.
Add in vanilla. Continue stirring until well incorporated.
Add in your cornstarch and flour, stirring together until your dough forms.
Turn dough out onto a well-floured surface and knead several times.
Form into a disc, and roll out until your dough is about 3/8 inch thick.
Cut out your cookies and place on pans.
Place in refrigerator for about an hour.
Preheat oven to 350 degrees.
Bake for 12-15 minutes.
Rotate pans halfway to ensure even baking. Cool completely.
For glaze, combine all ingredients until smooth.
Take each cookie and dip into glaze letting the excess glaze run off.
Immediately cover with sprinkles and place on parchment to set.