Chocolate Shortbread Cookies with Icing

Votes: 5

How to Make Chocolate Shortbread Cookies with Frosting

Time: 30 min plus setting time
Complexity: easily
Quantity: 18 cookies

Iced cookies are a favorite children's treat. They're perfect for any family celebration, from birthdays to New Year's. Gingerbread cookies are often icing, but this recipe is based on shortbread cookies. To properly mix the shortbread dough, you need to thoroughly beat the butter. This step is crucial when making shortbread cookies—if the butter and sugar are thoroughly beaten, the cookies will melt in your mouth. The icing process itself is so captivating that you'll want to repeat it again and again!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

115 g of butter at room temperature
1/4 cup granulated sugar
1/4 cup sifted powdered sugar
3/4 cup premium flour
2 tbsp cocoa powder
1/4 teaspoon salt

Royal icing

3 tbsp. dry egg white
4 cups sifted powdered sugar
6 tablespoons of warm water
Food coloring

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, powdered sugar, cocoa

Cooking the dish according to the recipe:

For shortcrust pastry, beat butter with granulated sugar and powdered sugar until white, about 3 minutes.

In a separate bowl, sift the flour, cocoa, and salt. Add the flour mixture to the butter and mix until smooth. Form the dough into a ball, flatten it, wrap it in plastic, and refrigerate for an hour (the dough should firm up).
Preheat oven to 160°C and line a baking tray with parchment paper.

Unroll the dough and knead it slightly to make it softer and easier to roll out. On a floured surface, roll the dough out to a thickness of 3-5 mm. Cut out cookies using pastry cutters (preferably 5-6 cm corrugated ones) and place them on a baking sheet. Knead and roll out the remaining dough, then shape the cookies.
Bake the cookies for 13-15 minutes, until they come out easily when pried out with a spatula. Cool the cookies on the baking sheet before serving.
For royal icing: Combine all ingredients in a stand mixer fitted with the paddle attachment and beat until combined, about 5 minutes.

To make the icing thinner and allow it to spread smoothly over the cookies, thin it slightly with water. You can adjust the thickness of the icing by adding water or powdered sugar as needed. Add a little food coloring, if desired.
Spoon the icing into a pastry bag with a narrow tip or a parchment-lined cone. Draw an outline on the surface of the cookie and then fill it with icing. Alternatively, draw dots of different colors and use a toothpick to mix them together. Let the icing set for 2-3 hours. In an airtight container, cookies will keep well for up to 5 days.. You can make some cookies from this one sandwiches.