A springform pan is the secret to the geometric shape of these eye-catching cookies, no rolling pin or cookie cutters needed. Pressing the dough into the pan easily molds it into an even circle that’s a cinch to score into wedges before baking. Because powdered sugar is so fine, it dissolves right into the dough (versus the grainy texture of granulated sugar), giving the shortbread a meltingly tender crumb. Draped in a Hello Kitty–pink glaze made with tart pomegranate juice—and finished with a glittery dusting of homemade orange sprinkles—these cookies are party-worthy.
If you don’t have a springform pan, you can lightly coat a cake pan with nonstick vegetable oil spray, then scrunch up a piece of parchment paper so it covers the bottom and partially goes up the sides instead. The edges of the cookies might not be as clean, but the glaze will cover most imperfections. You can also swap unsweetened cranberry juice in for the pomegranate juice.
Sanding sugar goes by a few different names, including sugar sprinkles and sparkling sugar. I use Wilton White Sparkling Sugar, which is clear and shiny. You can also use raw sugar, although the final color of the sprinkles will skew brown instead of vibrant orange.
Note that it’s important to gently spoon flour into your measuring cup and lightly level the surface with a knife or spatula. Scooping directly into a flour container and packing the measuring cup will result in too much flour per cup and drier cookie dough. Better yet, just weigh your dry ingredients.
Read more: 5 Stunningly Simple Cookies, No Mixer Needed
Recipe information
Total Time
1 hour 15 minutes
Yield
Makes 12
Ingredients
Special equipment
Preparation
Step 1
Place a rack in middle of oven and preheat to 350°. Lay a sheet of parchment paper on base of pan. Place band on top and clamp sides shut so they hold parchment in place. Lightly coat parchment and sides of pan with nonstick vegetable oil spray. Whisk ¾ cup (1½ sticks) unsalted butter, room temperature, ½ cup (55 g) powdered sugar, 1 Tbsp. vanilla bean paste or vanilla extract, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl until sugar is dissolved and mixture is smooth. Add 1½ cups (188 g) all-purpose flour and mix with a rubber spatula until a soft dough forms and no pockets of dry flour remain. Transfer dough to prepared pan; spread into an even layer all the way to the edges with an offset spatula coated with nonstick spray. (It’s okay if dough is not perfectly even. You can fix it after chilling.) Freeze, uncovered, 10 minutes.
Step 2
Using your hands, press dough down to smooth out any imperfections and make even. Using a long, thin knife, cut dough into 12 wedges (like a pizza), going all the way through the dough. Bake shortbread, rotating pan halfway through, until golden brown, 27–32 minutes. Transfer pan to a wire rack and let shortbread cool in pan until no longer too hot to the touch but still warm. Remove sides from pan and cut along lines of wedges with a serrated knife to separate cleanly. Let shortbread cool completely.
Step 3
Meanwhile, combine zest of 1 medium orange and ¼ cup coarse white sanding sugar or raw sugar in a small bowl and rub together with your fingers until very fragrant and sugar is bright orange, about 2 minutes. Spread out on a plate or a parchment-lined rimmed baking sheet; let dry.
Step 4
Whisk ¼ cup fresh lemon juice, 3 Tbsp. pomegranate juice, and remaining 4½ cups (495 g) powdered sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. vanilla bean paste or vanilla extract in a medium bowl until smooth. Glaze should be very thick but still slightly pourable (like thick honey). If it’s too thin, add more powdered sugar a tablespoonful at a time until the right consistency. (If not using immediately, cover with plastic wrap, pressing directly onto the surface, to keep from drying out.)
Step 5
Working with 1 wedge at a time, dip top of shortbread into glaze (keeping sides unglazed), holding it above bowl to allow excess to drip back into bowl. Place, glaze side up, on a wire rack and immediately sprinkle generously with orange sugar. (Touch up glaze with an offset spatula before adding sugar if there are any bare spots. You might not use all of the glaze or orange sugar.) Let cookies sit 1 hour for glaze to set up before serving.
Do Ahead: Shortbread can be baked 3 days ahead; store airtight at room temperature. Shortbread can be glazed 3 days ahead; store airtight in a single layer at room temperature.
Recipe notes
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Recipes from Bon Appétit’s 2024 Holiday Issue
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