Vanilla-Glazed Fluted Shortbread Cookies

A buttery classic with a touch of charm and a whole lot of heart


There’s something undeniably timeless about a good shortbread cookie. With their delicate crumb, buttery richness, and whisper of sweetness, they feel like a quiet nod to a simpler time. These Vanilla-Glazed Fluted Shortbread Cookies are the kind of treat that looks right at home on a silver tea tray, nestled inside a holiday tin, or waiting on a kitchen counter beside a fresh pot of coffee.


And the best part? They’re just as lovely to make as they are to share.


I shaped mine using a small fluted-edge cookie cutter, something about those scalloped edges makes them feel extra special, even if the dough itself couldn’t be simpler. Each one is topped with a silky vanilla glaze that sets to a gentle sheen, creating that perfect melt-in-your-mouth moment as soon as you take a bite.


These cookies remind me of the kinds of sweets our mothers and grandmothers would make, not fussy, just familiar and filled with love. They're a beautiful little pause in the day, whether you're slipping one onto a saucer or wrapping up a batch for a neighbor.

Shortbread is a lesson in less-is-more. With just five pantry staples, you’re left with a dough that’s supple, fragrant, and easy to roll. The butter does most of the talking here, so be sure to use a good quality, unsalted variety. And don’t skip the chilling time, it helps the cookies keep their shape and lends to that melt-away texture.


The icing is equally straightforward: powdered sugar, vanilla, and a splash of milk (or cream, if you’re feeling indulgent). You can spoon it over or gently dip the tops. Let them sit until that glossy glaze firms up into a soft, snowy finish.


Whether you make these for a spring brunch, a bridal shower, or just because the kitchen feels quiet and you need a little something sweet, they never disappoint.

Vanilla-Glazed Fluted Shortbread Cookies


prep time: 20 minutes
CHILL TIME: 30 minutes
cook time: 8-12 minutes 
servings: About 2 Dozen Small Cookies


Ingredients:

FOR THE SHORTBREAD COOKIES

1 cup (2 sticks) unsalted butter, at room temperature  

2/3 cup powdered sugar  

1 teaspoon pure vanilla extract  

2 cups all-purpose flour  

1/4 teaspoon salt


FOR THE VANILLA ICING

1 cup powdered sugar  

2–3 tablespoons milk (or cream for extra richness)  

1/2 teaspoon pure vanilla extract

Instructions:


FOR THE SHORTBREAD COOKIE


Cream the butter and sugar  

  • In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (about 2-3 minutes).

Add vanilla

  • Stir in the vanilla extract and mix until incorporated.

Add dry ingredients

  • In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing just until combined. The dough should be soft but not sticky.

Chill the dough

  • Shape dough into a disk, wrap in parchment or plastic wrap, and refrigerate for at least 30 minutes. Chilled dough will hold its shape better when baked.

Preheat oven

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll and cut 

  • On a lightly floured surface, roll dough to about 1/4-inch thickness. Use a fluted round cookie cutter to shape your cookies and place them 1 inch apart on the prepared baking sheet.

Bake

  • Bake for 8–12 minutes, or until the edges are just beginning to turn golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the Vanilla Icing


  • In a small bowl, whisk together powdered sugar, vanilla, and 2 tablespoons of milk until smooth. Add more milk, a teaspoon at a time, until the icing reaches a thick but pourable consistency.
  • Once cookies are completely cool, spoon or dip the tops in icing, allowing the excess to gently drip down the sides. Let icing set at room temperature for about 30 minutes or until firm to the touch.

These cookies have a way of starting conversations and stirring up memories. They're the kind of bake you return to season after season, year after year, whether you're hosting tea on the porch or simply stealing a quiet moment for yourself.


Let me know if you make them, I always love seeing your take on my recipes. Tag me on social @homeandfeast, and don’t forget to pour a little extra glaze for the one who licks the spoon. 

Reviews & Questions


Did you try this recipe? I’d be so grateful to hear how it turned out for you. Whether it brought back an old memory or made a new one, your thoughts mean so much. Leave a review to help others find something special, or if you’ve got a question, send a little note (just be sure to add the recipe name in the subject line.) Thanks for bringing American Country Living into your home.


From My Kitchen to Yours,

Stasia

Stasia Wimmer Boschetti

Stasia Wimmer Boschetti, founder of American Country Living By The Home & Feast Co., celebrates the essence of American cooking and slow living with farm-to-table, seasonal, and classic recipes. With over 30 years in the culinary world, Stasia’s expertise transforms home kitchens into havens of rustic elegance. Educated at Flintridge Preparatory School, Woodbury University, and The Protocol School of Washington, D.C., she brings a formal dining touch to her comforting dishes. Now settled in North Texas, Stasia is a dedicated wife, mother, and fur-mom to five rescues. She’s also an avid reader, passionate knitter, coffee enthusiast, and unapologetic homebody. Discover her heartwarming creations on social media @homeandfeast or visit www.americancountryliving.com.