[VIDEO] Small Batch Shortbread Cookies

Easy and simple Shortbread Cookie, it’s buttery, creamy and simply delicious. Once you try this recipe, you wouldn’t be looking for other shortbread recipe, because this is so far the BEST simple shortbread recipe. Watch how I made this cookie.

Small Batch Shortbread Cookie RecipeSweetNSpicyLiving

This shortbread cookie brings back good memories of my 1st Disneyland Trip. Disneyland is not only for kids, it also caters to adults even to the ones who are not crazy with rides (like me). There are so many things to do, see and eat!  The food itself is part of the experience. They made even the simplest food taste amazing. The tomato soup is one of my favorite, the Mickey ice cream sandwich and the Mickey shortbread cookie! I had that cookie almost everyday and I even bought few pieces to take home. I wish I could have those here, but since I cannot, I would settle to something similar.

Shortbread Cookie SweetNSpicyLiving

Cookie Videos

This is a four ingredients cookie that taste so good! The ingredients are so basic that you probably have most of these in your pantry. They are very versatile cookie to have on hand for snacking or gift giving. You cut this cookie into different shapes and sizes, use a cookie press and make a pretty flower shortbread or have it as a base for tarts. You can also coat or dipped it in melted chocolate, or sandwich it with jam or frosting as filling.

Shortbread Cookie Recipe SweetNSpicyLiving

The steps are very simple, the ingredients are very basic, you only have few key things to remember if you want to have a nice buttery crisp smooth shortbread cookie. Since this cookie does not have a lot of ingredients, a lot of the taste will be coming from the butter and vanilla extract for flavoring. So, use a good quality butter and only pure Vanilla Extract (if using). Spending few more for quality ingredients can go along way.  Let’s get started!

Small Batch Shortbread Cookie SweetNSpicyLiving

This dough can be made using a stand mixer, hand mixer or food processor. The instructions below uses a stand mixer, while the video uses food processor. As you can see, using food processor is the easiest way to make this cookie dough. But you do not have to have one, a stand mixer or hand mixer is the common way most people do it. The only difference is the state of the butter. When using stand or hand mixer, use softened butter. This will allow the mixture to combine easily. While when using food processor, since it can easily handle hard butter, cold butter is the best one to use. Food processor method is simply putting all ingredients in the processor. Here is how you do it.

  • Food Processor Method: If using this method, use a COLD butter instead of softened butter. Add all ingredients in the food processor and process until dough start to clump together. Easy!

This is a small batch recipe, to make a larger batch, just double the recipe.

Shortbread Cookie

Ingredients:

  • 1/2 cup (1 sticks) Butter – softened at room temperature (If using a food processor, use COLD butter)
  • 1/4 cup Confectioner/Icing sugar (Sifted – Sift first before measuring)
  • 1 cup All-Purpose Flour
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla Extract (optional)

Instructions:

  1. Preheat oven to 350F. Prepare a silicone mat or baking sheet lined with parchment paper.
  2. Cream Butter and Sugar: In a large bowl, cream together butter and sugar using electric mixer or stand mixer if making a larger batch.
    • Food Processor Method: Alternatively, this can also be made using a food processor. If using this method, use a COLD butter instead of softened butter. Add all ingredients in the food processor and process until dough start to clump together.
  3. Add Dry Ingredient: Add salt and flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough).
  4. Shape the Cookie Batter:  Take the dough out from the bowl and form into a cohesive ball. If it is too soft, wrap it with plastic-wrap and chill in the refrigerator for about 15-20 minutes or until manageable to shape without sticking to the rolling pin too much. Roll dough to 1/4-inch thick on a surface dusted with flour or powdered sugar with a well-dusted rolling-pin. If your dough is not sticky, you can skip the dusting of sugar. Cut into rounds (or any shape you like) and place on prepared baking sheet, spacing about at least 1-inch apart. Repeat as necessary.
  5. Chill: Chill for 30 minutes – 1 hour  in the freezer or leave overnight in the fridge. This will help the cookie hold its shape while it bakes. Do not skip this step as it is crucial to retaining the cookie shape as it bakes especially if you are using more than just basic shape like round or square. You can also freeze the cookie dough up to 3 months. Shape before freezing. No need to thaw when ready to bake.
  6. Bake: Bake for 18 – 20 minutes, or until the edge of the cookies starts to turn golden brown and the center is still pale and soft.  Let cool on baking sheets. Store baked cookies in a resealable container or plastic bag. I like to store mine in the fridge but it can also be stored in room temperature provided it is not coated in chocolate.
  7. Dip in Chocolate: If you want to coat it with Chocolate Ganache, make sure that the cookie is completely cooled down.

Makes 12 cookies (2 1/4-inch cookie cutter)

Classic Shortbread Cookie Small Batch

How to use it as tart crust

This Shortbread cookie dough can be used as tart crust. This makes a perfect tart crust for fruit tarts and custard tarts. It is still the same creamy and butter shortbread, but molded in a tart pan. Watch the video on how to do this.

Nutrition Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutrition Information in this website, please read the Nutrition Disclaimer page.

I love eating shortbread cookie on its own, but I enjoy it even more when dipped in melted dark chocolate. The smooth buttery texture complements well with the dark chocolate. Every bite melts in your mouth! Such an easy breezy treat for something so deliciously good.

Small Batch Shortbread Cookie By SweetNSpicyLiving

Recipe Notes:

  • You can use either flour or powdered sugar to roll out your cookies of it is sticky, but I prefer powdered sugar.  Too much flour can toughen the cookie, but as long as you watch the amount of flour, it should be fine.
  • Remember, size and thickness matters. The bigger and thicker your cookie, the more baking time you  need. So, adjust your baking time accordingly. As I always advised, do a test bake before doing the bulk baking.

Small Batch Shortbread Cookie

Related Posts:

 

Shortbread Cookie 3

Recent Video:

There’s something for everyone, so check it out and watch some of my videos. You can find all the recipes in my website. Happy Baking

 

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2 replies »

    • Hi Diane, Yes you can add dried cherries. few tips in doing that.
      – Do not add too much as dried fruits can absorb a lot of moisture, about 2 – 3 tbsp
      – Chop the dried cherries into really small pieces and add 1/2 tsp water. Let sit few minutes to soften the dried cherries
      – Sprinkle the chopped cherries in the dough, do not dump all at once so that the pieces gets distributed

      Enjoy! I would love to know how it goes when you make it, please let me know. Thanks!

      Like

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Hi, I'm Marilou. Welcome to my website SweetNSpicyLiving. My website is where I share my passion for baking, cooking, photography and traveling. It's a small piece of my Sweet & Spicy Life that I like to share with you.

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