Spring Shortbread Cookies
User Reviews
5
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Prep Time
30 mins
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Cook Time
14 mins
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Chilling Time
1 hr
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Total Time
44 mins
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Servings
20
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Calories
190 kcal
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Course
Dessert
Spring Shortbread Cookies
Description
This recipe blends very soft butter with powdered sugar and vanilla extract until creamy, then incorporates all-purpose flour, cornstarch, and salt to form a dough that balances richness with delicate texture. The dough is rolled out to about 3/8 inch thickness and cut into shapes, chilled before baking to maintain shape and prevent spreading.
Baking at a moderate temperature allows the cookies to set without browning excessively, preserving their pale appearance and tender crumb. A glaze made from powdered sugar, half and half or milk, and vanilla extract is applied after baking to provide a sweet finish with a smooth surface.
These cookies have a soft, melt-in-the-mouth texture with a subtle buttery flavor appropriate for seasonal celebrations or everyday enjoyment.
The recipe yields about 18 to 20 three-inch cookies, and chilling the dough for at least one hour helps achieve clean shapes and a finer texture.
Ingredients
For the cookies:
- 8 ounces butter 2 sticks, very soft
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup corn starch
- ½ teaspoon salt
For the glaze;
- 2 cups powdered sugar
- 4 tablespoons half and half or milk
- ½ teaspoon vanilla extract
Instructions
- Line 2 sheet pans with parchment paper. Set aside.
- Place very soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add sugar and vanilla. Mix together by hand for about 30 seconds, until fluffy and well blended.
- Add the flour, cornstarch and salt. Stir until flour is completely incorporated. The dough will look a little shaggy. Turn out onto a lightly floured surface and press dough in a ball. Knead a few times until fairly smooth then form into a ball again and press with your hands into a flat disk.
- On a lightly floured work surface, roll out dough to a ⅜-inch thickness. Keep work surface, dough and rolling pin lightly dusted with flour. Cut desired shapes and place on prepared pans. Re-roll scraps as many times as needed to use up the dough.
- Place cutouts in the refrigerator for at least one hour or up to 24 hours.
- When ready to bake, preheat oven to 375˚F. Remove cookies from refrigerator and bake for 12-14 minutes or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Cool completely before icing.
- For the glaze, combine powdered sugar, half and half and vanilla extract in a medium-size bowl. Mix until smooth. The glaze should be thick, but pourable. Add a little more half and half if too thick. Add a drop or two of food color if desired and stir well. Transfer the glaze to a shallow bowl.
- To glaze the cookies, hold onto the edges of a cookie and dip the top surface into the glaze, being sure the entire surface of the cookie touches the glaze. Pull cookie up and out of the glaze. Allow excess glaze to drip back into the bowl. When glaze stops dripping, quickly flip the cookie right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface then sprinkle with jimmies, nonpareils, sprinkles, etc. Repeat with remaining cookies. Allow glaze to dry for at least 30 minutes.
Notes
- The recipe makes approximately 18 to 20 cookies about 3 inches each.
- Chill cookie cutouts for at least one hour to maintain shape during baking.
- Use very soft butter to ensure smooth dough without overmixing.
- Roll dough to 3/8-inch thickness for even baking and tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 141mg | 6% |
| Potassium | 18mg | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 295IU | 6% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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