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A classic, old-fashioned, glazed, star-shaped shortbread cookie, festively decorated and garnished with patriotic sprinkles.

Patriotic Glazed Shortbread Cookies

Any excuse I can find to dust off one of my favourite shortbread cookie recipes is an excuse I’m willing to look for! I love shortbread. I can honestly say that it’s my favourite cookie – like, ever! And, I’m sure I’m not the only one, so why do we only make shortbread at Christmastime? Personally, I make shortbread cookies throughout the year.

Patriotic Glazed Shortbread Cookies

Celebrating the Fourth of July with my readers to the south is no exception. These Patriotic Glazed Shortbread Cookies are adorably cute and a perfect way to show off some of that American pride. (Plus, I’ve been dying to use this sprinkle collection for the past six months!)

Patriotic Glazed Shortbread Cookies

I’ve mentioned before that about half of the readers and subscribers of Lord Byron’s Kitchen are from the United States. That’s quite a bit when you consider the fact that the other half of my readers are made up of everyone else around the world. I don’t try to over think my Google Analytics reports, so I can’t tell you why Americans seem to love food blogs, but I’m happy that they do!

That is why I have no issues with publishing recipes that celebrate America’s Independence Day. I’ve been asked on several occasions why I do it and the answer is simple. It’s food. Food is synonymous with celebrations and holidays and I’m a food blogger. If a particular cuisine is something that I feel comfortable with, I’ll work on a recipe which celebrates that part of the world.

In addition, no matter where you live, you can adapt these glazed shortbread cookies accordingly and put your own spin on it. You can cut them into shapes that coincide with the holiday or celebration you’re looking forward to. You can use sprinkles that work for that particular celebration.

This is a shortbread recipe that works every single time. If you’re looking to use a cookie cutter for your shortbread, then this recipe is for you! This shortbread dough maintains its shape very well when being baked. It does puff up and rise a little bit, but the details and fine lines from your cookie cutters remain true and very distinct.

Obviously, for this particular version of my shortbread cookie, I used a star cookie cutter. Actually, I used two stars – one very large and one very small. In typical Byron fashion, I like everything to be supersized, but not everyone does. John.e is the first person to point out that a cookie should be smaller or a piece of cake should be thinner if he thinks it’s too rich.

So, rather than re-roll the leftover shortbread dough to cut more large stars, I decided to use as much of the leftover dough as possible to cut smaller stars. That way, everyone has a choice – large with sprinkles, or small with just the glaze. (There’s really no way to please everyone, but at least this way, you have two preferences covered!)

Okay, let’s talk patriotic sprinkles. I’ve said it before, and I’ll say it again – I’m addicted to sprinkles. Don’t believe me? Search the term “sprinkles” in the search field at the top right of this page. Or, you can take a look at my credit card bill from that one time I ordered sprinkles online to the tune of $200!

Who’s my go-to sprinkle source? I buy most of my sprinkles from Sweetapolita. They’re the best and you should check them out. They’re located in Canada, and I’m not sure if they deliver to the United States, but it looks like state-side, Fancy Sprinkles stocks very similar mixes and themes.  Listen, I know that shopping for sprinkles online might seem a little over the top, but I’ve never once pretended to shy away from pretty things.

And, of course, if you’re not about to shop online for sprinkles, you can get red, white, and blue sprinkles at any Walmart, any baking supply store, any Target, and there’s always discount sprinkles at Marshall’s, HomeSense, and Winners. (PS: This is not a sponsored post for Sweetapolita. I just really like their sprinkles!)

Okay, that’s it. Here’s the recipe for my Patriotic Glazed Shortbread Cookies, my southern neighbours. Have a wonderful and safe Fourth of July celebration with your family and friends!

If you loved this recipe, here are some others that might interest you as well:

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Patriotic Glazed Shortbread Cookies
Print Recipe
5 from 1 vote

Patriotic Glazed Shortbread Cookies

A classic, old-fashioned, star-shaped shortbread cookie recipe, topped with a sweet, thin glaze, and garnished with patriotic sprinkles.
Prep Time20 mins
Cook Time15 mins
Chill Time2 hrs
Total Time35 mins
Course: Dessert
Cuisine: North American
Servings: 36 cookies
Calories: 200
Author: Lord Byron’s Kitchen

Ingredients

For the Cookie:

  • 2 cups butter, softened
  • 1 cup confectioner’s sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup cornstarch
  • 3 cups all purpose flour

For the Icing:

  • 2 cups confectioner’s sugar
  • 3 tablespoons milk
  • 3 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup sprinkles, your choice of theme

Instructions

For the Cookie:

  • In the bowl of a stand mixer, cream together the butter and the sugar on medium speed until light and fluffy.
  • Add the vanilla and incorporate into the butter and sugar mixture.
  • Add the flour and cornstarch.  On low speed, mix into the butter and sugar until well incorporated.
  • Divide the dough into two portions, wrap each portion completely in plastic wrap and store in the fridge for 2 hours.
  • When ready to bake, remove dough from fridge and let sit at room temperature for a few minutes.  Preheat oven to 350 degrees.  Prepare a baking sheet by lining it with parchment paper or a silicone liner.  Set aside.
  • Roll one portion of the dough to 1/4 inch thick on a lightly floured surface.  Use a star shape, or your favourite cookie cutter shape to cut out the cookies.  Transfer to the prepared baking sheet, leaving 2 inches of space between each cookie.
  • Bake for 15 minutes.  Remove from oven and let sit for 2 minutes before transferring to a wire cooling rack to finish cooling.

For the Icing:

  • Once the cookie is completely cooled, whisk together the icing ingredients and set aside.
  • Line the cookies up on the cooling rack so that they are evenly spaced.  Place a layer of paper towels under the cooling rack for easy clean up. (This will catch the icing if any drips over the side.)
  • Dip each cookie, top side down, into the icing. Do not submerge the cookie. Just dip the surface. Gently shake off the excess and place the cookie, icing side up, back onto the cooling rack.
  • Top the cookie with sprinkles and move on to the next cookie until all cookies have been iced and sprinkled.
  • Allow the iced cookies to sit undisturbed for one hour. This will allow the icing to harden.
  • Cookies can be stacked.  Store in a food-safe container.  Can be frozen up to 3 months.  

Notes

The reason we divide the dough before chilling is so we can limit the amount of contact the dough will have with our warm hands.  If the dough warms up too much, the fine lines created by your cookie cutters will not be as precise once the cookie is baked.  Also, when re-rolling the cookie dough multiple times after you have cut out the first batch, the dough will become tougher and the cookie will not bake with a smooth surface.

Nutrition

Calories: 200kcal | Carbohydrates: 25g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 92mg | Potassium: 16mg | Fiber: 1g | Sugar: 15g | Vitamin A: 315IU | Calcium: 6mg | Iron: 0.5mg

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Patriotic Glazed Shortbread Cookies

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Patriotic Glazed Shortbread Cookies
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