Small-batch Shortbread Cookies
User Reviews
5
Small-batch Shortbread Cookies
Description
The cookie dough combines softened salted butter, powdered sugar, and vanilla extract, beaten until fluffy before mixing in all-purpose flour to form a smooth dough. Chilling the dough ensures easier rolling. The dough is rolled to between 1/8 and 1/4 inch thickness and cut into small rounds using a cookie cutter or similar tool. After cutting, cookies are chilled again briefly before baking at 350°F until they just begin to brown around the edges. This results in a fine crumb with a tender center.
The texture is light and crumbly, typical of shortbread, with a subtle sweetness balanced by the salted butter. The optional white chocolate and sprinkles add visual appeal and an extra sweetness layer.
The recipe emphasizes proper flour measurement for best results, recommending weight or the spoon and sweep method to maintain texture integrity. Cookies keep well for several days stored airtight at room temperature, making them suitable for small gatherings or occasional treats.
For accurate texture, measure flour by weight or use the spoon and sweep method.Cookies keep fresh in an airtight container at room temperature for 3 to 4 days.
Ingredients
Shortbread Cookies
- 4 tablespoons butter softened, salted, 2 oz
- 2 tablespoons powdered sugar 15g
- 1/4 teaspoon vanilla extract optional
- 1/2 cup all-purpose flour measured by weight or using the spoon and sweep method, 60 g
Toppings (optional)
- 1 1/2 ounces white chocolate chopped, good quality
- Sprinkles
Instructions
Shortbread Cookies
- In a medium bowl, combine softened butter, powdered sugar, and vanilla, and beat until well-combined and fluffy.
- Add flour and beat until dough comes together. Scrape the bottom and sides of the bowl, making sure that no streaks of flour remain, and form the dough into a ball. Cover bowl and chill for 20 to 30 minutes.
- Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- Lightly flour your work surface and rolling pin and roll out chilled dough to between 1/8 and 1/4-inch thick. Use a 1 1/2-inch cookie cutter or shot glass to cut out 18 to 20 small cookies, gathering and re-rolling dough as necessary. If at any time your dough becomes difficult to work with, place it back in the refrigerator for a couple minutes. Transfer cookies to prepared baking sheet and refrigerate dough for 15 minutes.
- While your dough is chilling, preheat your oven to 350°F. Bake cookies for 9 to 12 minutes, until they begin to lightly brown around the edges.
- Cool completely.
Toppings
- Place white chocolate in a microwave-safe bowl and microwave on medium heat for 30 seconds. Stir. If necessary, microwave for an additional 15 seconds and stir, repeating until chocolate is smooth.
- Transfer chocolate to a small disposable bag, snip one corner off and pipe the chocolate on to the cookies. Sprinkle with sprinkles if desired. Allow 30 to 40 minutes at room temperature for the chocolate to harden or place cookies in the refrigerator and it will set almost immediately. Enjoy!
Notes
- For accurate texture, measure flour by weight or use the spoon and sweep method.
- Cookies keep fresh in an airtight container at room temperature for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18small cookies
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 45kcal | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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