Small Batch Shortbread Cookies
Small Batch Shortbread Cookies: make 12 shortbread cookies to satisfy your bakery-style shortbread cookie cravings! Buttery with a hint of vanilla, these cookies are perfectly tender and actually melt in your mouth. Just 4 ingredients, ready in just 25 minutes.
Ingredients
For The Shortbread Cookies
- 1 cup (125 g) all-purpose flour
- 1/4 cup (30 g) powdered sugar
- 1/2 stick (50 g) unsalted butter (chilled)
- 1/4 teaspoon vanilla extract (optional, for flavor, other extracts or spices such as cinnamon or nutmeg may be used)
For Decorating
- 1/2 cup (70 g) chopped chocolate bar of choice (optional, for decorating, semi-sweet, white or your favorite chocolate may be used)
Instructions
- Preheat the oven to 350F (180C) and line 2 baking sheets with parchment paper.
- Make the cookie dough. Add the flour, powdered sugar, cold butter, and vanilla extract to a medium bowl and mix until completely combined. At first, the cookie dough will be very dry and crumbly but it will come together and form a perfectly smooth cookie dough.
- Optional chilling. Whether you chill these cookies or not depends on the temperature of the butter. If your butter warmed up too much and the cookie dough is very soft and doesn't seem to hold its shape too well, I recommend chilling for 5-10 minutes. Simply flatten the cookie dough into a 1-inch (2.5 cm) thick rectangle, wrap it in plastic wrap, and chill in the refrigerator for up to 10 minutes.
- Roll out. Place the cookie dough between 2 pieces of parchment paper and begin rolling it out until about 1/2-inch thick (1 cm). Use a knife or a cookie cutter of your choice to cut the shortbread into rectangles or shape of choice. Gently place the prepared cookies onto your baking sheet.
- Bake for 8-10 minutes. The cookies are done when the back is lightly golden brown and the top is still pale, do not allow to brown on top.
- Decorate, optional. The options are endless when it comes to decorating shortbread. To dip in chocolate as pictures, simply add the chopped chocolate to a small microwave-safe bowl and microwave for 2 minutes in total, stopping every 15-20 seconds to stir with a rubber spatula. Once the chocolate is fully melted and smooth, remove from the microwave, dip each cookie into the chocolate and place onto a baking sheet lined with parchment paper. Allow to set before serving. Enjoy!
Notes
Make-Ahead Instructions: follow the recipe through step 3, then chill for 1 day in the refrigerator. The next day, follow the recipe (step 4) and bake. Alternatively, you can make and bake the cookies 1 day ahead of time and decorate them (step 6) on day 2.
Storing Instructions: store covered or in an air-tight container for up to 6-7 days. Shortbread cookies are very stable and won't lose flavor or their tender texture overtime. If your cookies are decorated with melted chocolate and it's very hot in your kitchen, I recommend storing them in the refrigerator or the chocolate will melt. You should also keep them in the refrigerator if they're stuffed with jam, dulce de leche, curd, or other perishable ingredients.
Nutrition
Calories: 105kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 2mgPotassium: 33mgFiber: 1gSugar: 4gVitamin A: 104IUCalcium: 4mgIron: 1mg
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