Name: Paul Hollywood’s Iced Gems: Colorful Shortbread Cookies with Royal Icing Frosting Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 7 tbsp unsalted butter, at room temperature; 1/4 cup superfine sugar (regular granulated sugar can be used); 1 1/4 cup all-purpose flour; Zest of 1 orange; 1/4 tsp fine salt; 2 large egg whites; 3 1/3 cups powdered sugar; Gel food coloring in pastel purple, pink, yellow, peach, and blue

Jump to Recipe· 4.1 from 3 reviews

I have to tell you how much joy these delightful treats bring me—Paul Hollywood’s Iced Gems: Colorful Shortbread Cookies with Royal Icing Frosting Recipe is one of my go-to recipes when I want something buttery, bright, and just downright happy on a plate. The little orange shortbread cookies topped with pastel rosettes of royal icing instantly remind me of childhood, but with an elegant twist that makes them perfect for any occasion. Every bite delivers that perfect balance of zesty citrus and sweet, glossy frosting that’s irresistibly charming.

Why You’ll Love This Paul Hollywood’s Iced Gems: Colorful Shortbread Cookies with Royal Icing Frosting Recipe

What really captivates me about these iced gems is their enchanting flavor combination. The buttery shortbread is infused with a fresh burst of orange zest that elevates the cookie beyond your typical tea biscuit. When paired with the smooth, sweet royal icing in fun pastel colors, it creates an experience that’s both nostalgic and refined. I find myself reaching for another before I even finish the first one, and that’s saying something for a cookie!

Besides the fantastic taste, the ease of putting these together makes this recipe a winner in my book. The ingredients are straightforward, and the process is simple enough that even if you’re new to baking, you’ll be piping those pretty rosettes like a pro in no time. Plus, they’re ideal for celebrations or just brightening up an ordinary afternoon. Whether it’s a family gathering, a holiday party, or a special tea time, these colorful little gems always stand out and bring smiles.

Ingredients You’ll Need

The image shows five white bowls arranged on a red, orange, yellow, and green striped cloth with thick creamy frosting in each bowl. The top left bowl contains white frosting with a metal spoon inside, the top middle bowl holds light pink frosting with a spoon resting on the edge, the top right bowl has light green frosting with a spoon fully inside, the bottom left bowl is filled with bright yellow frosting with a spoon inside, and the bottom right bowl has light orange frosting with a spoon inside. Each frosting looks smooth and fluffy. The bowls are placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Let me assure you, the magic in Paul Hollywood’s Iced Gems starts with a handful of simple but thoughtfully chosen ingredients. Each one plays its own role in delivering that perfect texture, taste, or visual pop that these cookies are famous for.

Unsalted butter (7 tbsp): This gives the shortbread its rich, creamy base with just the right amount of tenderness.
Superfine sugar (1/4 cup): I prefer superfine for a smoother dough, but regular granulated works too.
All-purpose flour (1 1/4 cup): The backbone of our dough, providing structure and that crumbly shortbread texture.
Orange zest: Just the zest of one orange, which adds a bright, aromatic punch that really awakens your palate.
Fine salt (1/4 tsp): It perfectly balances the sweetness and enhances flavors.
Large egg whites (2): Essential for creating that glossy, stiff royal icing that will hold your beautiful piped rosettes.
Powdered sugar (3 1/3 cups): The finest sugar for the smoothest icing texture that sets well.
Gel food coloring (pastel purple, pink, yellow, peach, blue): For those whimsical pops of candy-colored frosting that make these cookies truly magical.

Directions

Step 1: Start by beating the unsalted butter, superfine sugar, and freshly grated orange zest together until the mixture feels soft, creamy, and wonderfully fragrant. This step is key for infusing that beautiful citrus flavor evenly throughout your dough.

Step 2: Slowly add the flour and fine salt while mixing on low speed. Keep mixing for about one minute until the dough just comes together. Don’t overwork it as you want the shortbread to remain tender and crumbly.

Step 3: Roll the dough between two sheets of parchment paper to a generous 1/4-inch thickness. This ensures even baking and makes the cookies the perfect size for those delightful bite-sized treats we’re aiming for. Then, chill the dough in the fridge for 30 minutes to help it firm up for cutting.

Step 4: While the dough is chilling, preheat your oven to 350°F and line a baking sheet with parchment paper, getting ready for the golden magic to come.

Step 5: Prepare your royal icing by whisking the egg whites until they become frothy, then gradually add powdered sugar, one large spoonful at a time. Keep whisking vigorously until the icing is stiff and peaks hold firmly. This is your blank canvas for colorful creativity!

Step 6: Divide the royal icing evenly into five bowls. Tint each portion carefully with gel food coloring—this is where your pastel palette comes to life. Remember, a little color goes a long way; I like using toothpicks to add just tiny amounts for soft pastel shades.

Step 7: Lay out a piece of plastic wrap and spoon the different colored icings side by side in lines. Fold the plastic wrap over itself to form a tube, then twist the ends tightly. Set this striped frosting tube aside—it’s your secret weapon for making those signature two-tone rosettes.

Step 8: Remove your chilled dough and use a 1-inch round cutter to stamp out 36 cookies. If you prefer larger cookies, 1 1/2 inch cutters work great too. Place them spaced evenly on your prepared baking sheet.

Step 9: Bake for 12 to 15 minutes until the cookies turn a lovely golden color. This is when your kitchen smells like heaven and you know these shortbreads will be crisp yet tender.

Step 10: Let the cookies cool completely on a wire rack. Meanwhile, cut one end off the striped icing tube and gently slide it into a piping bag fitted with an open star tip (I used an 8B but 4B also works wonderfully).

Step 11: Pipe a rosette onto the top of each cooled cookie in a swirling motion. The multi-colored effect from the icing tube makes these look professionally done, but trust me, it’s deceptively simple!

Step 12: Allow the royal icing to harden at room temperature for several hours. If you have an oven that can go as low as 120°F, you can speed things up by warming them inside for 30 minutes or so. Alternatively, place them in the oven as it cools down and leave them there for a few hours for beautifully set icing.

Servings and Timing

This recipe yields approximately 36 small iced gems, comfortably serving 12 people with about 3 cookies each if you’re sharing. The total time commitment might look like an hour and 15 minutes, which I find perfect—not too rushed, allowing enough chill, bake, and cooling time. Here’s the breakdown:

Prep time: 30 minutes (including icing prep and dough chilling)
Cook time: 15 minutes
Chill time: 30 minutes
Total time: 1 hour 15 minutes

How to Serve This Paul Hollywood’s Iced Gems: Colorful Shortbread Cookies with Royal Icing Frosting Recipe

A close-up of a bite taken out of a meringue cookie with three visible color layers; the base layer is light beige with a crumbly texture, the middle layer blends soft pale orange and white, and the upper layer shows a gradient from pale orange to light yellow with a fluffy, pointed peak texture. The cookie is held by a woman's hand. In the blurred background, there is a white ceramic cup filled with dark coffee sitting on a white marbled surface, alongside more meringue cookies and a light cloth. photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies at afternoon tea because their bright colors and delicate flavors pair perfectly with a pot of freshly brewed Earl Grey or Darjeeling. You can arrange them on a beautiful tiered plate or a simple serving platter with some sprigs of fresh mint or edible flowers for a charming presentation. The little rosettes catch the eye, making them a delightful centerpiece for any table.

If you want to elevate the experience, serve alongside a refreshing sparkling lemonade or a fruity white wine like a Moscato. I’ve even found that these iced gems hold their own next to a chilled glass of Champagne at festive gatherings. They truly feel special but are wonderfully versatile.

For casual get-togethers or holiday cookies exchanges, these look incredible stacked in translucent boxes or tied with colorful ribbons. I recommend serving them at room temperature to enjoy the crispness of the shortbread balanced with the melt-in-your-mouth royal icing. These little gems are bite-sized, so I usually suggest 2-3 pieces per person alongside other treats to create a vibrant dessert tableau.

Variations

I love experimenting with this recipe to suit different tastes or dietary needs. For instance, if you want to give the orange shortbread a twist, try swapping the orange zest for lemon or lime zest for a fresh citrus makeover. You could also add a touch of vanilla extract to the dough to add depth and warmth.

If you or your guests need gluten-free options, I’ve successfully substituted the all-purpose flour with a gluten-free baking blend that behaves similarly. The cookies come out just as crumbly and delicious. For a vegan take, using a vegan butter substitute in the dough and aquafaba (chickpea water) whipped in place of egg whites makes for a brilliant royal icing alternative, though it might need a bit more practice.

To change up your icing, consider swirling in some edible glitter or using different piping tips to create stars, dots, or even stripes instead of rosettes. If you’re feeling adventurous, piping on small sugar pearls or edible flowers adds a stunning finishing touch. And while these cookies are typically baked, you could experiment with a slow bake at a lower temperature for an even more tender shortbread texture.

Storage and Reheating

Storing Leftovers

Once your iced gems have fully dried, I store them in an airtight container layered between sheets of parchment paper to prevent sticking. At room temperature, they keep wonderfully for up to five days, staying crisp and maintaining their pretty appearance. Avoid humid areas because moisture can soften both the shortbread and the royal icing.

Freezing

These cookies freeze really well, especially if you want to prepare them ahead of time. I recommend freezing them without icing to avoid any cracking or discoloration. Just wrap the unbaked dough tightly or freeze baked, cooled cookies in an airtight bag or container for up to two months. When you’re ready, thaw them at room temperature and then add the royal icing so it looks freshly made and vibrant.

Reheating

I usually don’t reheat cookies like these since their beauty is in their crisp, cool texture paired with hardened icing. However, if you want to warm them slightly, gently heat in a low oven (around 250°F) for 5 minutes to bring out the buttery aroma without melting the icing. Avoid microwaving as it tends to ruin the texture of both shortbread and icing.

FAQs

Can I make Paul Hollywood’s Iced Gems: Colorful Shortbread Cookies with Royal Icing Frosting Recipe ahead of time?

Absolutely! The dough can be made and chilled for up to 2 days in advance, and the cookies freeze well too. The royal icing can be prepared a day ahead but keep it covered tightly to prevent it from drying out.

Is it safe to use raw egg whites in the royal icing?

Using raw egg whites is traditional for royal icing and generally safe if you use fresh, high-quality eggs and maintain good kitchen hygiene. If you’re concerned, pasteurized egg whites or meringue powder can be substituted without compromising the icing’s quality.

My royal icing isn’t stiff enough; what can I do?

If your royal icing feels too soft, add a little more powdered sugar gradually until it holds firm peaks. Also, make sure your mixing bowl and whisk are completely clean and dry because any grease or moisture can impact the stiffness.

Can I use different colors of food coloring?

Yes! While the pastel palette is lovely and traditional, you can use any gel food coloring you prefer. Just add it sparingly to maintain that glossy, smooth texture without watering down the icing.

What is the best way to pipe the rosettes for a neat finish?

Using a piping bag fitted with an open star tip, start piping from the center of the cookie and move in a circular motion outward to create a rosette shape. Practice on parchment paper first to get a feel for the pressure and speed before tackling your cookies.

Conclusion

I can’t recommend Paul Hollywood’s Iced Gems: Colorful Shortbread Cookies with Royal Icing Frosting Recipe enough if you want to impress friends and family with a treat that feels both festive and comforting. The combination of buttery, zesty shortbread and smooth, pastel icing brings happiness to every bite. Give it a try—you might just find your new favorite cookie tradition!