Servings
Font
Back
5.0 from 252 votes

Shortbread Christmas Cookies with Icing

Looking for the ultimate Christmas cookie? These Shortbread Christmas Cookies with Icing are perfect to make with your family this holiday season.

Prep Time
30 mins
Cook Time
30 mins
Chill Time
1 hr
Total Time
1 hr 40 mins
Servings: 48
Calories: 154 kcal
Course: Dessert , Snacks
Cuisine: American , International

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

    Cup of Yum
  1. In a KitchenAid standing mixer, mix together ROOM TEMPERATURE butter and cane sugar for 5-8 minutes or until combined.
  2. Still mixing, add room temperature eggs, almond extract, and vanilla extract.
  3. Stop the mixer. Then, add flour, baking powder, and salt.
  4. Let the cookie dough mix until everything is combined. Then, chill for 1 hour.
  5. 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.
  6. Preheat oven to 350°F.
  7. Using festive cookie cutters, cut out cookies. Then, place them on an ungreased baking sheet.
  8. 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.
  9. 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.
  10. Allow the cookies to chill for 15-20 minutes in the fridge or outside. (Keep them away from animals! )
  11. While the cookies cool, make the icing. This is where a KitchenAid standing mixer is REALLY helpful.
  12. 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.
  13. Place icing into piping bags. NOTE: If you want to add food coloring to the icing, do it before adding to the piping bags.
  14. 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

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

% 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.