There’s something quietly satisfying about taking a plain shortbread cookie and giving it that shiny, sweet finish that makes it feel special. I remember one afternoon when I was halfway through decorating a batch, and my cat decided the kitchen floor was the perfect spot for a nap—right under my feet. I had to pause, carefully balancing the icing bowl while trying not to step on him. Those little moments, the soft hum of the mixer, the faint scent of vanilla and almond extract mixing in the air, create a cozy rhythm. The icing slides on so smoothly—almost like silk—giving each cookie a delicate, glossy coat that’s just begging to be admired before it’s devoured. It’s the kind of treat that invites you to linger a little longer, even if the day’s a bit chaotic.
Why You’ll Love It:
- The icing comes together in just minutes, so you can decorate your cookies without fuss.
- It’s simple—and that’s kind of the point—letting your shortbread shine through while adding a sweet, polished touch.
- Adjusting the thickness is easy, so whether you want a thick coat or a delicate drizzle, it’s up to you.
- It sets at room temperature, no baking or complicated steps needed.
If you’re worried about the icing drying out, don’t stress. Leftovers can chill in the fridge and come back to life with a quick stir and a splash of milk.
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Shortbread Cookie Icing
- Total Time: 5 minutes
- Yield: 12 cookies 1x
Description
A simple and smooth icing perfect for decorating shortbread cookies, adding a sweet and glossy finish.
Ingredients
1 cup powdered sugar, sifted
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
Instructions
In a medium bowl, combine the sifted powdered sugar and milk.
Add the vanilla extract and almond extract if using.
Whisk the mixture until smooth and glossy, ensuring there are no lumps.
Adjust the consistency by adding more milk, a few drops at a time, if the icing is too thick, or more powdered sugar if too thin.
Use immediately to ice cooled shortbread cookies, spreading or piping as desired.
Allow the icing to set at room temperature for about 30 minutes before serving or storing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
Kitchen Notes:
Using a simple bowl and whisk works just fine here—no fancy gadgets required. When serving, these iced shortbread cookies pair beautifully with a cup of tea or coffee, especially during quiet mornings or afternoon breaks. I’ve sometimes tried swapping out the almond extract with a hint of lemon zest in the icing, which adds a bright twist, though I haven’t tested all variations thoroughly. If you’re feeling playful, try piping little patterns or letting the icing drip naturally for a rustic look.
FAQ:
Can I prepare the icing ahead of time? Yes, you can store it in the fridge for up to three days, but remember to stir and thin it out a bit before using.
What if my icing is too thick or too thin? Just add a drop or two of milk to thin, or a little more powdered sugar to thicken—easy to fix on the fly.
Is the almond extract necessary? It’s optional, but it adds a lovely depth; vanilla alone works perfectly well if you don’t have it on hand.
Once you try this icing on your shortbread, you might find yourself coming back to it again and again. It’s one of those small kitchen pleasures that turns everyday cookies into moments worth savoring.