Shortbread Christmas Cookies with Icing
User Reviews
5.0
252 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Chill Time
1 hr
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Total Time
1 hr 40 mins
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Servings
48
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Calories
154 kcal
-
Cuisine
American, International
Shortbread Christmas Cookies with Icing
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Looking for the ultimate Christmas cookie? These Shortbread Christmas Cookies with Icing are perfect to make with your family this holiday season.
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Ingredients
For the cookies
- 1½ cups butter room temperature
- 1½ cups cane sugar
- 2 eggs room temperature
- 1½ tbsp vanilla extract
- 1 tsp almond extract
- 1 tsp baking powder
- ½ tsp salt
- 4½ cups all purpose flour
For the icing
- 4 cups powdered sugar
- 5 tbsp warm water
- 3 tbsp meringue powder
- ½ tsp almond extract
- ½ tsp lemon extract
Instructions
- In a KitchenAid standing mixer, mix together ROOM TEMPERATURE butter and cane sugar for 5-8 minutes or until combined.
- Still mixing, add room temperature eggs, almond extract, and vanilla extract.
- Stop the mixer. Then, add flour, baking powder, and salt.
- Let the cookie dough mix until everything is combined. Then, chill for 1 hour.
- Next, flour a flat surface. Use a rolling pin to flatten chilled cookie dough, rolling until it's about ⅛” - ¼” thick. It's important to make sure the dough is even for the best bake.
- Preheat oven to 350°F.
- Using festive cookie cutters, cut out cookies. Then, place them on an ungreased baking sheet.
- Bake for 10-12 minutes. NOTE: Baking times may vary depending on your oven and cookie sheet. Keep a close eye on the cookies so they don't burn.
- Remove baking sheet from the oven. Then, transfer cookies to a plate, cooling rack, or another baking sheet. They should be firm enough to slide off the pan with a little assistance from a flat spatula.
- Allow the cookies to chill for 15-20 minutes in the fridge or outside. (Keep them away from animals! )
- While the cookies cool, make the icing. This is where a KitchenAid standing mixer is REALLY helpful.
- Add powdered sugar, warm water, meringue powder, and almond and lemon extract to the bowl of your standing mixer. Mix for 7-10 minutes or until very fluffy.
- Place icing into piping bags. NOTE: If you want to add food coloring to the icing, do it before adding to the piping bags.
- Now it's time to ice the cookies! Have fun with it! Add as much or as little to each cookie as you'd like. There will be enough icing to cover at least 50% of each cookie. Enjoy!
Notes
- This cookie recipe is in honor of my sister, Emily, who is my heavenly angel. Em, you are missed beyond measure and forever will make these cookies "the best." Thank you for sharing this recipe with us. In her memory, I am also naming these cookies Emmy's Angel Cookies. ❤️️
- This recipe makes 48 cookies. If you don't need this many, feel free to half the recipe.
- These cookies freeze and ship very well. If you put them in plastic bags and pad the box with some tissue paper, they arrive nicely.
- You must use the meringue powder. It makes a HUGE difference by allowing the icing to harden so you don't get smudgy cookies. I've read that you can substitute egg whites, but I haven't tried it myself.
Nutrition Information
Show Details
Serving
1cookie
Calories
154kcal
(8%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
13mg
(4%)
Sodium
63mg
(3%)
Potassium
16mg
(0%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 154kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 63mg | 3% |
| Potassium | 16mg | 0% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
252 reviews
Excellent
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