Small Batch Shortbread Cookies
A quick and easy recipe for small batch shortbread cookies that are buttery, crisp, and can be customized with various flavors.
Servings: 6 cookies
Calories: 80kcal
Ingredients
Shortbread Dough Ingredients
- 1 stick Unsalted butter, softened to cool room temp Soft enough to press a finger in, not greasy or melting.
- 1/4 cup Granulated sugar Adjust to taste.
- 1 teaspoon Vanilla extract Pure vanilla improves flavor.
- 1 cup All-purpose flour Spoon and leveled for accuracy.
- 2 tablespoons Cornstarch Recommended for softness.
- 1/4 teaspoon Fine salt Enhances flavor.
Optional Add-Ins
- 1 teaspoon Citrus zest (orange or lemon) Enhances flavor.
- 2-3 tablespoons Mini chocolate chips For chocolate flavor.
- 1/4 cup Chopped nuts (pistachios, pecans, or almonds) For added crunch.
- 1/4 cup Dried fruit (cranberries or cherries) For sweet-tartness.
- 1 pinch Cinnamon or cardamom For warming flavor.
Instructions
Preparation
- Cream the butter and sugar until smooth and slightly fluffy, about 1 to 2 minutes.
- Mix in the vanilla extract and fine salt until combined.
- In a separate bowl, whisk the flour and cornstarch together, then add it to the butter mixture.
- Stir until the dough resembles damp sand, then press and fold it together to form a cohesive ball.
- Shape the dough by rolling it into a log, pressing it into a round, or rolling it out and cutting with a cookie cutter.
- Sprinkle with a little sugar on top if desired.
Baking
- Bake the cookies at 325°F until pale gold at the edges, about 15 minutes.
- Let cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Store baked cookies in an airtight container at room temperature for up to a week. They freeze well for up to 2 months.