There was this bakery when we were kids that made the most beautiful iced shortbread cookies. Whenever we were anywhere near it, we begged our mom to take us inside to see which shape of cookies they created. The town the bakery is in is known for the monarch butterfly population so the cookies were often rainbow colored butterflies. Other times of year it was pumpkins or hearts, but our favorite were the iced snowman cookies.
The iced snowman cookies were extra delicious because they still had the thick, beautiful glaze topping the lightly golden, buttery shortbread, but with each bit there were also little dots of dark chocolate. Whether it was the buttons or the nose, the iced snowman cookies were dotted with dark chocolate throughout the icy white glaze. When mom bought a couple of the cookies, the four of us would always fight over who got the bite with the most chocolate.
These iced snowman cookies were one of our favorite treats. The cookie was soft, golden and buttery. The icing was a generous layer of vanilla scented icing, and each little snowman had dots of dark chocolate to give them a signature holiday look. We loved opening the white bakery box to unveil these snowmen so much each year that whenever we make iced holiday cookies, we create them in this style.
Our iced snowman cookies are just like the ones you find in a bakery. They are thick, golden, and soft in the center. Each snowman is coated in a generous layer of vanilla glaze and detailed with simple chocolate markings. The best part is they are so simple to make. It is just a few ingredients for the cookies and glaze. Once the cookies are baked, we dip glaze them in icing and use a Ziploc to make a few colored markings on each snowman. They could not be simpler to make or more delicious!
Making the iced snowman cookies:
Step 1 – Making the dough – Cream together butter, almond extract, and sugar for 3-5 minutes until the mixture is light and fluffy. Once the butter mixture is creamed, add in the flour, cornstarch, baking powder, and salt, and pulse until just combined. For the easiest storing and rolling method, place the mixture into a Ziploc bag and roll it into an even layer (½” inch thick). The half quart bag size is perfect for this but you can also place it in the bottom half of a gallon bag. The dough will be quite thick which is just how we like these shortbread cookies.
Place the dough in the fridge for 2 hours (or overnight) to chill. Once the mixture is chilled, cut out shapes and bake immediately. If the cookies are baked while they are cold, they are more likely to hold the shape. Bake the cookies at 350 degrees F for 25 minutes (if they are ½ inch thick). The edges should be golden brown and the center slightly puffed. Cool the cookies before glazing.
Step 2 – Make the glaze – Add powdered sugar, half and half, and vanilla into a bowl. Mix until evenly combined. Take each cookie and dip it face down in the glaze. Once they are all coated with the white glaze, color a small bowl of the leftover glaze orange (for the nose) and another red or green (for the scarf).
Step 3 – Decorate – Place the orange and red/green icings into Ziplocs and cut off a corner making a 1/16” circle in the bottom. Pipe on little carrot noses and scarfs. For the buttons and eyes, melt chocolate and place it into a Ziploc and cut off a corner making a 1/16” circle in the bottom. Pipe on little buttons and eyes. (note: instead of ziplocs, piping bags can also be used)
Notes:
- Dough thickness: We like a bakery style cookie which is why we roll the dough into a ½” thick rectangle. To make a thinner cookie, simply roll the dough out to a thinner rectangle and bake for about half the time. Note: because we like a thick dough, this does not make many cookies. To make more while keeping the bakery style thickness, double to dough.
- Glaze: We like a thick, creamy vanilla glaze on our cookies. To create this bakery style creamy top, we use half and half and very little liquid. This makes a thick icing perfect to dip glaze
- Snowman: These cookies can of course be made into any shape for any holiday! From Valentine’s hearts to other winter shapes, we love making these festive cookies all year round
Iced Shortbread Cookies
Ingredients
Cookies
- 2 sticks butter
- 1 tablespoon vanilla
- ½ teaspoon almond extract
- ½ cup powdered sugar
- 1 3/4 cups flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
Glaze
- 2 cups powdered sugar
- 3 tablespoons half and half or milk
- 1/2 teaspoon vanilla extract
- Food coloring
Instructions
- Cream together the butter, vanilla, almond extract, and sugar until light and fluffy (3-5 minutes)
- Once the butter mixture is creamed, add in the flour, cornstarch, baking powder, and salt, and pulse until just combined
- Place the mixture into a Ziploc bag and roll it into an even layer (½” inch thick). The half quart is the perfect size for this but you can also place it in the bottom half of a gallon bag. The dough will be quite thick which is just how we like these shortbread cookies.
- Place in the fridge for 2 hours (or overnight) to chill. Once the mixture is chilled, cut out shapes and bake immediately
- Bake at 350 degrees F for 25 minutes (if ½ inch thick). The edges should be golden brown and center slightly puffed
- Cool cookies and dip face down into glaze
Glaze:
- Add powdered sugar, half and half, and vanilla into a bowl. Mix until even
- Dip cooled cookies face down into the glaze. Once they are all coated with the white glaze, color a small bowl orange and another red or green
Decorating:
- Place the orange and red/green icings into Ziplocs and cut off a corner making a 1/16” circle in the bottom. Pipe on little carrot noses and scarfs
- For the buttons and eyes, melt chocolate and place it into a Ziploc and cut off a corner making a 1/16” circle in the bottom. Pipe on little buttons and eyes
Entertainer’s Note:
These make a fun addition to a holiday party. Simply leave the un-iced cookies on a table with the glaze and allow people to decorate themselves. Other shapes and decorations (like sprinkles) will make this even more festive!
