Glazed Shortbread Cookies

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  • 1 cup sugar
  • 2 cups unsalted butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • Zest of 1 lemon (optional)


  1. Cream sugar and butter in mixing bowl with paddle attachment
  2. Add eggs, vanilla extract and lemon zest, and mix on low speed
  3. Slowly add the flour and mix until the dough has come together
  4. Place the ball of dough in plastic wrap and refrigerate for 30 minutes
  5. Once dough is chilled, roll it out to 1/8 inch thick and cut into 2-inch squares or other desired shape
  6. Bake cookies at 350 F for 12-15 minutes or until light golden on the edges
  7. Allow cookies to cool completely before glazing and decorating.


  • Royal Icing
  • 6 cups powdered sugar
  • 3 egg whites
  • ½ teaspoon vanilla extract
  • Make royal icing by combining powdered sugar and egg whites in mixer on medium speed for 5 minutes
  • Icing will become very smooth and glossy. (Add more powdered sugar if you want it to be thicker and cover icing if not using immediately, or it will get hard)
  • Draw a border around each cookie with royal icing
  • Once the border is dry, cover the entire cookie with icing
  • Allow the base icing to dry completely, and then stencil or draw letters onto the cookies
  • Allow cookies to dry before serving or packaging
  • *Note: If you do not want to make a traditional royal icing with egg whites, you can replace the egg whites with meringue powder (follow directions on the container)