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Frosted Shortbread Holiday Cookies
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
245 minutes
Festive holiday shortbread cookies with vanilla frosting and crushed peppermint candy canes.
Ingredients:
  • 3 cups cake flour
  • 1.5 teaspoons baking powder
  • 1 cup unsalted butter, at room temperature
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 (16 ounce) package vanilla frosting
  • 1 cup crushed peppermint candy canes
Instructions:
  • Combine the flour, baking powder, baking soda, and salt by sifting them into a large mixing bowl.
  • In a separate large mixing bowl, blend together butter and sugar until creamy. Mix in eggs, followed by vanilla. Slowly incorporate dry ingredients until mixed. Shape dough into a ball, wrap in plastic wrap, and chill in the refrigerator for a minimum of 3 hours.
  • Preheat the oven to 350 degrees F (175 degrees C) and line 2 cookie sheets with parchment paper.
  • Take the dough out of the refrigerator and roll it to your preferred thickness on a lightly floured surface. Sprinkle additional flour on top and underneath the dough, as well as on the rolling pin as required to prevent sticking. Cut out cookies using a round cookie cutter and arrange them 2 inches apart on the cookie sheets.
  • Bake the cookies until firm to the touch, approximately 10-12 minutes. Then, allow them to cool on a wire rack for around 30 minutes.
  • Spread a lavish amount of frosting over the cooled cookies using a butter knife, then generously sprinkle crushed candy canes on top.

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