Festive Ornament Cookies
Ingredients
Shortbread Cookies
1 cup (2 sticks) unsalted butter, room temp
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
Burgundy Dipping Icing
2 cups powdered sugar
2 tablespoons milk
1 tablespoon corn syrup
Tiny bit of red food dye
Small pinch of cocoa powder (to deepen the color)
White Piping Icing
2 cups powdered sugar
2 tablespoons milk
1 tablespoon corn syrup
Instructions
1. Prepare the Cookies
Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the flour and salt gradually, mixing until a soft dough forms. Stir in the vanilla extract.
Shape the dough into a ball, wrap it tightly, and refrigerate for 30 minutes to firm up for rolling.
On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. Cut into desired shapes and transfer to the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are just beginning to turn golden. Allow cookies to cool completely on a wire rack before decorating.
2. Burgundy Dipping Icing
In a medium bowl, whisk together the powdered sugar, milk, and corn syrup until smooth. Add red food dye until you reach your preferred shade, then whisk in a tiny pinch of cocoa powder to transform the color into a rich burgundy.
Adjust consistency as needed: add a splash of milk to thin or more powdered sugar to thicken.
Dip each cooled cookie into the icing or pipe them by outlining and flooding for a more detailed look. I just dipped mine! Place cookies on parchment and allow them to dry overnight so the surface sets completely.
3. White Piping Icing
Just before decorating, whisk together the powdered sugar, milk, and corn syrup until smooth. The corn syrup helps the icing dry with a soft sheen and prevents cracking. The icing should be a toothpaste consistency to make detailed piping simple!
Transfer the icing to a piping bag fitted with a fine tip and pipe designs over the dried burgundy surface. Allow cookies to set before serving or packaging.
A Recipe by Madeline May
Festive Ornament Cookies
Classic buttery shortbread cookies decorated with rich burgundy icing and delicate white piping for elegant ornament-inspired holiday cookies.
Ingredients
Shortbread Cookies
Burgundy Dipping Icing
White Piping Icing
Instructions
- Prepare the cookies Preheat the oven to 325°F and line a baking sheet with parchment paper. Cream the butter and sugar until light and fluffy. Gradually mix in the flour and salt, then stir in the vanilla. Wrap the dough and chill for 30 minutes. Roll to 1/4-inch thick, cut into shapes, and bake for 12–15 minutes until the edges are lightly golden. Cool completely.
- Make the burgundy icing Whisk together the powdered sugar, milk, and corn syrup until smooth. Tint with red food coloring, then whisk in a tiny pinch of cocoa powder to create a deep burgundy color. Adjust with more milk or powdered sugar as needed.
- Dip the cookies Dip each cooled cookie into the burgundy icing, or outline and flood if preferred. Place on parchment paper and allow the icing to dry overnight until completely set.
- Make the white piping icing Whisk together the powdered sugar, milk, and corn syrup until smooth. The icing should be about the consistency of toothpaste for detailed piping.
- Decorate Transfer the white icing to a piping bag fitted with a fine tip and pipe ornament-inspired designs over the dried burgundy icing. Let the cookies dry completely before serving or packaging.
Storage
Store in an airtight container at room temperature for up to 1 week, separating layers with parchment paper.
Make Ahead
Bake the cookies 2 days ahead and decorate once completely cool. The fully decorated cookies also package beautifully for gifts.
A Note from Madeline May
Let the burgundy icing dry overnight before adding the white details for the cleanest ornament designs.
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