shortbread cookies recipe

These chocolate shortbread cookies are buttery and crisp with a melt in the mouth texture. Made with just 6 ingredients these cookies get done in less than 20 minutes. A fuss-free recipe that needs no chilling or special equipment.

Chocolate Shortbread Cookies

Unsalted butter ((2 sticks) room temperature)

Powdered sugar

All purpose flour / plain flour

tbsp Cocoa powder

tbsp Cornstarch

tsp Vanilla extract ((try clear vanilla))

sugar

Preheat the oven to 170 C/340 F.

In a bowl using a spatula or whisk, cream butter for a minute then add the powdered sugar.

Add the vanilla or (rose) flavoring. Followed by the flour, cocoa, and cornstarch. Combine well and shape into a ball. Tip - all flour absorbs moisture differently so if necessary add one to two tsp of water if the dough is dry.

Make 32 cookies - Divide dough into four and each into another four. Continue to divide until you have 32 pieces. Tip - I like small shortbread cookies but you can also make these fewer and bigger in size

Roll each piece of dough into a ball and flatten it on the palm of your hand. Gently dap the flat cookie into granulated sugar.

Place on a baking tray. Bake for about 10 to 12 minutes.

Cool in the tray for 5 minutes then cool completely on a cooling rack before you store in a cookie jar.

https://www.youtube.com/watch?v=Eqs0LYMJXvg

CHOCOLATE SHORTBREAD COOKIES RECIPE
Soft, crisp and delicate these chocolate shortbread cookies just melt in the mouth. Made with just five simple ingredients and five minutes to mix these cookies get done in less than 20 minutes. No need to chill the dough and no special equipment but just a bowl and a whisk is all you need.
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Best Chocolate Shortbread cookies Recipe

One of the best Christmas Cookies, melt in your mouth shortbread.

Easy Chocolate Chip Whipped Shortbread

butter* (softened)

icing sugar/powdered sugar/confectioners sugar (sifted)

corn starch

vanilla

flour all purpose**

mini semi sweet chocolate chips

salt

In the bowl of the mixer add butter and icing sugar and on medium speed cream until very fluffy. Then add the salt, cornstarch, vanilla and flour. Beat until very light approximately 2-3 minutes. Stir in chocolate chips or beat on low for 10-15 seconds.

Drop by heaping teaspoon, or roll into balls the size of a golfball and lightly flatten with a fork,  place parchment paper lined cookie sheets. Chill for 15-20 while the oven is pre-heating.

Pre-heat oven to 325° (160° celsius).

Bake for approximately 15-20 minutes** until very lightly golden, almost white never browned. Let cool for 5 minutes then carefully move to a wire rack, cool completely before serving. Enjoy!

** Start to check the cookies after 10-12 minutes, depending on the size they may take less time to bake.

These easy shortbread cookies are simple to make and come out of the oven perfectly baked with a buttery flavor that everyone will love.

Shortbread Cookies

unsalted butter, (softened)

confectioner's sugar

vanilla extract

almond extract

all-purpose flour

In a large bowl, add butter, vanilla extract, and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined.

Using a rubber spatula, scrape down the sides of the bowl. Add flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined.

Shape the dough into a rectangle block the same width as you want your cookies to be. Wrap in plastic wrap, then firm up your edges by pressing the rectangle block on the counter, and then chill in the refrigerator for 1 to 2 hours.

Preheat the oven to 350°F and line a baking sheet with parchment paper. Use a sharp knife to cut ½-inch thick rectangles from the dough, then place the cut cookies on the parchment paper-lined baking sheet.

Use a fork to make the hole pattern on the top of the cookie. Bake for 6 minutes and then rotate the baking sheet in the oven. Continue baking an additional 6 to 7 minutes or until the cookies are barely starting to brown.

Remove from the oven and let cool 2 to 3 minutes on the baking sheet.

Transfer cookies to a wire rack to cool completely.

Butterscotch Shortbread Cookies are a tasty twist on traditional shortbread cookies. This recipe for gluten free shortbread cookies is easy to make with simple ingredients and tons of flavor.

Gluten Free Butterscotch Shortbread Cookies

(1 cup) butter, softened

gluten free flour with xanthan gum (see notes)

milk, if needed (see notes)

½ cup gluten free butterscotch chips

pecans

Add the softened butter and vanilla to the...

Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.

Mix on medium speed until the butter is...

Mix on medium speed until the butter is smooth and creamy.

With the mixer on low, slowly add the...

With the mixer on low, slowly add the flour and powdered sugar.

If the dough is too dry (if it...

If the dough is too dry (if it doesn’t hold together when you squeeze it), add 1 tablespoon of milk until it resembles dry cookie dough. It shouldn't be sticky, but just wet enough to hold together if you shape it into a ball.

Next, add the butterscotch chips and pecans and...

Next, add the butterscotch chips and pecans and gently fold them into the cookie dough.

Shape the dough into a disc and wrap...

Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes.

While the dough chills, preheat your oven to...

While the dough chills, preheat your oven to 350F and line two large baking sheets with parchment paper or Silpat mats.

Once the dough has chilled, turn it out...

Once the dough has chilled, turn it out onto a lightly floured surface and roll it out to ¼” thick.

Cut out your desired shape (I used a...

Cut out your desired shape (I used a 2” round cookie cutter) and transfer them to the parchment-lined baking sheets.

Bake for 12-14 minutes or until the cookies...

Bake for 12-14 minutes or until the cookies are just starting to turn golden brown around the edges.

Allow the cookies to cool fully on the...

Allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store them at room temperature for up to two days.

Shortbread Tea Cookies with Lemon Curd, topped with fresh blueberries, are tiny bites of perfection. Petit and perfectly sized for afternoon tea, they are melt-in-your-mouth delicious.

Shortbread Tea Cookies with Lemon Curd

confectioners' sugar

butter, room temperature

lemon curd (homemade

blueberries

Make the Shortbread: In a large bowl or...

Make the Shortbread: In a large bowl or stand mixer, whisk the flour, confectioners' sugar, and salt. Add the butter and vanilla and mix until combined and the dough comes together.

Shaping Round Shortbread: Divide the dough in half...

Shaping Round Shortbread: Divide the dough in half and form it into 2 logs, 7 to 8-inches long. Place the dough in the center of a large piece of parchment or wax paper. Fold the parchment in half over the dough. Then, hold the bottom half of the paper and with your other hand, press a bench scraper or ruler into the crease between the dough and parchment. Move scraper back and forth along the length of dough log to even it out. Roll the dough into the parchment, firmly twist the ends, and tie to keep secure. Refrigerate the dough inside a paper towel roll or a bed of raw rice to keep its shape. Chill until firm; 1 to 2 hours.

Bake: Preheat the oven to 350 and line...

Bake: Preheat the oven to 350 and line a baking sheet with parchment paper. Slice the chilled shortbread cookies into 1/4-inch rounds and place them on the baking sheet, about 2 inches apart. Bake for 12 to 13 minutes; transfer to a rack to cool completely.

Garnish: Spoon lemon curd onto each shortbread cookie...

Garnish: Spoon lemon curd onto each shortbread cookie and top with a fresh blueberry. Dust the tops with confectioners' sugar just before serving.

https://mediavine-res.cloudinary.com/video/upload/ocugexjjt7wxqdejsnwl.mp4

If you are searching for easy Shortbread, look no further! My buttery and melt in your mouth soft whipped Shortbread Cookies got you covered.

Whipped Shortbread Cookies

½ Cups Butter (at Room Temperature

Confectioners' Sugar

¼ Cups All Purpose Flour

¾ Cup Cornstarch

¼ Cup Sprinkles (of choice) ((I used non-pareils))

In a large mixing bowl beat butter and confectioners&#39; sugar for 3-4 minutes. Don&#39;t skimp on the beating time for light textured cookies. Add flavorings at this point (if adding) and give it a whirl too.

Next add in sifted flour and cornstarch in the bowl and beat only till combined.

Scoop and roll into 36 equal sized cookie balls. Place cookie dough balls on a pre-lined baking tray or on a large plate (coated with little flour) to avoid the dough balls from sticking to the plate. Press their tops with a cornstarch/flour dipped fork and top with sprinkles.

Now chill the dough balls for about 2 hours in fridge or till they are very firm to touch. Pro Tip: To speed up this process, you may chill the dough balls in freezer until firm.

Let dough balls chill in the fridge/freezer till you preheat the oven. I usually bake 12 cookies on a tray at a time.

When ready to bake preheat oven at 300 deg F and bake cookies for 19-20 minutes. Or till their tops look set.

Allow to cool on the baking tray.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1608063448/rtxakxmg7nvuy9lxddd4.mp4

Buttery and melt in your mouth soft Whipped Shortbread Cookies made with only four ingredients are easy cookies and a Christmas Cookie Tray's necessary addition.

This easy Shortbread Cookies recipe is a buttery, melt-in-your-mouth treat perfect for any occasion. Made with just a few common ingredients like butter, sugar, and flour, it’s simple yet irresistibly delicious. The dough is versatile, making it great for shaping into festive designs or classic rounds. Enjoy these crisp-edged cookies with your favorite tea or coffee!

Shortbread Cookies recipe

salted butter (softened)

cornstarch

Preheat the oven: Set your oven to 325°F (163°C).

Cream butter and sugar: In a mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy.

Add dry ingredients: Sift in the flour and cornstarch. Use a pastry cutter to combine everything until a dough forms. If the dough feels too dry, add 1 tablespoon of butter (only if necessary).

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Top 7 shortbread cookies recipe recipes from across the web

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Chocolate Shortbread Cookies

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Shortbread Cookies recipe

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