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Shortbread cookies

Ingredients

  • 210 g flour (1 and 2/3 cups)
  • 100 g unsalted butter, room temp (1/2 cup minus 1 tbsp)
  • 45 g powdered sugar (1/3 cup)
  • 1 egg, room temp
  • 1 tbsp vanilla extract
  • Pinch of salt

Instructions

  • First and foremost, I always measure ingredients using a scale. I have provided approximate cup measurements but it’s never as accurate, especially with flour people tend to put more than is needed 🙏🏻
  • I always start by beating the butter with the sugar and then add the egg, vanilla, salt then flour last. The batter will appear weird and broken when the egg goes in (especially if the egg is cold) but the flour will fix the texture as soon as you begin adding it. Add it spoon by spoon while beating on slow speed. Do not over-beat. 
    If you chose to make the cookies by hand, that’s always possible too. Mix the sugar, salt  and the flour together and then work the butter into them by hand. Then add the egg and vanilla until it all comes together. 
    Rest the dough: cover it in plastic wrap and refrigerate it for 30 minutes or more. Then roll it out with some flour and cut with a cutter (I aim for 3-4 mm thickness). Or avoid that completely and roll between two sheets of baking paper, it’s less messy that way. Then after cutting, take the scraps and roll them, but the dough becomes stretchy and stubborn the second time,  and even more so the subsequent times. Or just avoid all of that altogether and roll the entire dough into a log and slice and bake.
    The dough freezes well, and if you do end up freezing it (in plastic wrap and then in a sealed bag) you can thaw it out on the counter until it’s ready, or better yet, if shaped into a log, cut and bake frozen. 
    Bake the cookies for 8-12 minutes in a preheated oven at 180°. Baking time really depends on your oven but also on the thickness and size of your cookies. If you want to time it properly bake one cookie first so you can figure out the timing before baking the whole batch. Happy baking. Don’t forget to tag me! PS. Want a bonus? You can make these with coconut sugar ☺️