Easy Shortbread Cookies
User Reviews
5
Easy Shortbread Cookies
Description
This Easy Shortbread Cookies recipe calls for creaming softened salted butter with powdered sugar until smooth and then stirring in all-purpose flour to form a stiff dough. A small amount of milk can be added if the dough is too crumbly to hold together well.
The dough is rolled flattened inside a plastic bag to a quarter-inch thickness, shaped into a square, and cut into rectangles for consistent sizing. The cookies are chilled before baking to help maintain shape and prevent spreading in the oven.
Baking at 325°F lasts around 15 to 18 minutes until the cookie edges show the first signs of light browning. Cooling on racks solidifies the texture, which is a classic crumbly, tender shortbread with buttery flavor and sweetness balanced by powdered sugar.
This cookie is a straightforward and timeless recipe suitable for gifting, dunking in tea or coffee, or serving as a simple dessert.
Ingredients
- 1½ cups butter softened, salted
- 1 cup powdered sugar
- 3 cups all-purpose flour
Instructions
- Beat butter until soft and creamy. Add powdered sugar and beat until smooth.
- Stir in flour until the mixture is well combined; press the dough together to form a ball. Shortbread dough is typically a little dry and crumbly, but if the dough is too crumbly, add ½-1 teaspoon of milk.
- Flatten the dough and place it in a gallon-sized Ziploc bag, close the bag tightly. Use a rolling pin to roll the dough ¼" thick inside the bag. It will form a perfect square inside the bag!
- Carefully cut away the sides of the bag. Use a knife or pizza cutter to cut the dough into rectangle shapes.
- Place cookies on parchment-lined or ungreased cookie sheets about an inch apart. Place pans of cookies in the refrigerator. The dough must chill for at least 10-15 minutes to prevent the cookies from spreading while baking.
- While the cookies are chilling, preheat the oven to 325°F. Bake cookies for 15-18 minutes or till the bottom edges are barely turning light brown.
- Let cookies cool on the pan for a few minutes, then remove to cooling racks.
- If desired, drizzle cooled cookies with melted chocolate.
Notes
- Freeze dough in a sealed bag for up to 3 months; thaw before rolling and cutting.
- Store baked cookies in an airtight container at room temperature for up to 2 weeks.
- Cookies can also be frozen after baking for up to 2 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 87mg | 4% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 304IU | 6% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
