Shortbread Cookies
Creamy, buttery, and delightfully crumbly — Shortbread Cookies are the little treat that feels like a warm hug in cookie form.
Servings: 12 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Tray
- Rolling Pin
- Cookie Cutters
Ingredients
Ingredients
- 1.25 cups All-purpose flour Preferably T55, sifted if lumpy
- 5 tbsp Unsalted butter Cold and cubed, keep refrigerated until use
- 1/3 cup Caster sugar Measured level in a dry cup
- 1 small Egg Lightly beaten at room temperature
- 1 pinch Salt Fine table salt
- 1 tsp Flavoring of choice Vanilla extract, finely grated lemon zest, or 1/2 tsp ground cinnamon
Instructions
- In a mixing bowl, combine flour, caster sugar, a pinch of salt, and your chosen flavoring. Whisk briefly to distribute everything evenly.
- Add the cold, cubed butter. Rub the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Add the beaten egg and gently mix until a dough forms. Do not overwork the dough.
- Form the dough into a ball, flatten into a disk, wrap in floured plastic wrap, and chill in the refrigerator for 30 minutes.
- Preheat your oven to 200°C (390°F). Roll the dough to about 1/4-inch thick on a floured surface.
- Cut with cookie cutters and place cookies on a buttered or parchment-lined baking tray, spacing them about 1 inch apart.
- Bake for about 10 minutes, or until the edges are just lightly golden. Watch closely.
- Remove from the oven and cool on a wire rack before serving.
Notes
Store baked cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 50mg | Sugar: 5g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg