These Christmas shortbread cookies are shaped like snowflakes for the perfect Christmas cookie! Plus all my tips and tricks for cutout cookies and simple royal icing!
Using a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy.
Then add in the vanilla extract and mix until fully combined.
Mix in the flour and salt until just combined. The dough should come together into a soft but not sticky ball.
Divide in half and press the dough into discs. Wrap tightly in plastic wrap and refrigerate overnight (or a minimum of at least 2 hours).
Line 2 baking sheets with parchment paper and set aside.
On a lightly floured surface, roll out the dough to your desired thickness (I like between ¼ and ½ inch thick). Then cut out the cookies into your desired shapes.
Place the snowflake cookies 1-2 inches apart on your lined baking sheet. Place the baking sheet in the fridge or freezer for a minimum of 20 minutes before baking. This ensures the cookies keep their shape.
While the cookies are chilling, preheat your oven to 350°F.
Bake for 8-12 minutes or until the edges are set. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results.
Let the shortbread cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack.
Let the cookies cool completely before decorating.
Simple Royal Icing
In a small bowl, mix together the powdered sugar meringue powder. Slowly drizzle in the water a little bit at a time until the icing flows slightly but still holds its shape. For these cookies I used icing that was pretty thick and would just barely fall of a spoon (think super thick honey).
Transfer to a piping bag fitted with a small round tip and decorate the snowflake shortbread cookies as desired.
Store cookies in an airtight container at room temperature for up to a week.
Notes
Is the meringue powder necessary? Meringue powder helps stabilize the royal icing and allows it set quickly, but is totally optional! Especially if you're making cookies that will be eaten the same day or you don't really care if they get smudged. Aka if this is just a fun activity for kids, skip the meringue powder. Just know that the icing won't fully set without it, so you won't be able to stack the cookies and they'll look a lot more messy.Can I freeze shortbread? Yes! You can freeze either the dough or the baked cookies! To freeze the dough, wrap tightly and then place in a freezer safe bag for 2-3 months. Let thaw in the fridge overnight before using. Baked shortbread cookies can be stored in the freezer for up to 3 months (I like to freeze them before decorating).