Cinnamon Shortbread Christmas Cookies
These shimmery and glittery shortbread cookies are deliciously crispy and adorned with all the silver and white you could possibly want on your holiday cookies. Or, try them in pinks, reds, greens and whites for festive Christmas colors!
Equipment
- Christmas Tree Cookie Cutter (I found this whimsical tree cookie cutter on Amazon and the link is in “notes” below the recipe.)
- edible silver shimmer glitter or shimmer dust, sparkles, sprinkles, sugars and edible metallic silver paint (can purchase on Amazon, Michael’s or Hobby Lobby)
Ingredients
- 1 cup unsalted butter, at room temperature (8 oz. or 2 sticks)
- 3/4 cup powdered sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
Royal Icing
- 3 cups powdered sugar (+/-) as needed
- 3 tsp. milk or cream (+/-) as needed
- 1 tbsp. vanilla powder (Cook’s Pure Vanilla Powder is what I use)
Instructions
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat butter with powdered sugar until creamy. Add cinnamon, salt, and vanilla and mix well. Finally, blend in flour. Form dough into a ball and wrap with plastic wrap. Refrigerate for about 20 minutes, or until fairly firm.
- Roll dough out onto a floured cloth or board, to a thickness of approximately 1/4-inch. Cut out with Christmas tree-shaped cookie cutters and place onto the prepared baking sheet, about 1 inch apart.
- Bake for 20-25 minutes, or until slightly browned on edges.
- Cool completely. Once cooled, spread icing on top of cookie using an off-set spatula and add sprinkles right away while icing is still soft. If you want to use teh paint, then wait until the icing has hardened before painting with your edible paint using a decorating paintbrush.
Vanilla Icing
- Place all ingredients in a large mixing bowl and stir well to blend until smooth.
- Tint with food coloring, if desired. (If you don’t use the frosting right away, cover completely either with plastic wrap or a damp towel over the top of the bowl, so it does not dry out.
