Butter Shortbread Cookies

This has to be one of my favourite cookies of all time. It is not only incredibly easy to make it’s also one of the most delicious cookies I make every single year and a staple around the holidays. Unlike the traditional shortbread cookies, I don’t refrigerate the batter, I bake them right away. I feel like using a piping bag with a large star tip makes them even prettier but you are more than welcome to roll them into a ball and press down with a fork that was dipped in powdered sugar so that they don’t stick. This recipe makes 24 small cookies or 12 large ones. You will need:

Butter Shortbread Cookies, The Modern Nonna

Butter Shortbread Cookies

This has to be one of my favourite cookies of all time. It is not only incredibly easy to make it’s also one of the most delicious cookies I make every single year and a staple around the holidays. Unlike the traditional shortbread cookies, I don’t refrigerate the batter, I bake them right away. I feel like using a piping bag with a large star tip makes them even prettier but you are more than welcome to roll them into a ball and press down with a fork that was dipped in powdered sugar so that they don’t stick. This recipe makes 24 small cookies or 12 large ones. You will need:

Ingredients
  

  • ½ cup softened butter — 1 stick
  • ½ cup powdered sugar
  • ½ tsp pure vanilla extract
  • pinch of salt
  • 1 cup all-purpose flour or 1-1 gluten-free flour
  • ½ tablespoon almond milk or any milk
  • sprinkles are optional

Instructions
 

  • Doing this in a stand mixer will be much easier and less messy but you are more than welcome to use a hand held one in a big bowl with high sides. Start by creaming the butter, powdered sugar, salt, and pure vanilla extract or vanilla bean paste in a bowl. This should take 2 to 3 minutes.
  • Gradually add in the flour a little bit at a time and stir it with a spatula until you have a tacky dough. Add the milk of choice and give it a mix with your handheld blender again.
  • Add the cookie batter to your piping bag or ziplock bag that has a large star shaped tip to the bottom and cut off the corner so it fits. If you want to skip this step you can roll the cookies into balls and press down with a fork that you dipped in powdered sugar.
  • Pipe the cookies into a circle onto a baking sheet lined with parchment paper. Bake at 350F for 12-15 minutes or until golden edges. Enjoy and please share

Video

Notes

Feel free to use one to one baking gluten-free flour for this recipe. The butter must be softened, not melted and not hard. If you use salted butter you can completely leave out the salt. If you can’t tolerate dairy at all you can try a vegan butter instead.

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