small batch shortbread cookies
We’re talking shortbread cookies today! I’ve had a lot of people reach out asking for some small batch holiday recipes, so we’re starting with a classic. I know the holidays are going to look quite different for most people around the world, so I dearly hope that you’ll still find ways to celebrate and let your loved ones know how much you appreciate them. If you know me, that’ll be in the form of baking, and I’m on the hunt for cute tins to package up in the next couple of weeks.
Now let’s talk shortbread. Butter. Sugar. Flour. Three magical ingredients. And yet so versatile! I love using this base recipe and then adding different decorating elements to mix things up. Nuts, chocolate, caramel, and crushed candy canes are all wonderful choices! I’ll make some into rolled balls with sprinkles on top, and I’ll roll the rest of the dough out and cut into different shapes. This keeps your baking platters interesting with all the different flavours and textures!
small batch short bread cookies
yields: about a dozen cookies (highly dependent on the cookie size)
ingredients
¼ cup (50 g) granulated sugar
¼ cup (50 g) packed brown sugar
1 cup (227 g) salted butter, room temperature
2 ⅓ cups (292 g) all purpose flour
(optional): Coarse sugar, chocolate, nuts, sprinkles, crushed candy canes, caramel, etc.
To make the cookies
Preheat the oven to 325 degrees F. Line a half sheet with parchment or a silicone baking mat.
In a medium bowl, cream together the butter and sugar on high speed for 3-5 minutes, until light in colour and fluffy. Add in the flour and mix until combined. The dough may look quite crumbly at first, so keep mixing until it starts to form a ball. Use a spatula to scrape down the sides and bottom of the bowl to ensure all of the flour is evenly mixed.
Variations:
Roll small pieces of dough into a ball and flatten with a fork to create a criss cross on top. Alternatively press down with a cup that has a fancy bottom, or a cookie stamp to create a pattern.
Roll small pieces into a ball and press a thumb into it to create a divot to fill with caramel or chocolate after it’s baked.
Roll the dough out on a lightly floured surface to about 1/4 inch thick, and cut into shapes. I like using a ruffled circle cookie cutter, or simply a shape knife to cut triangles.
If at any point the dough is too sticky to roll out or work with, the butter may have gotten a bit too warm, simply chill for 15 minutes and try again. Transfer the cookies to the lined baking sheet, gather the scraps, and re-roll to cut out more cookies. Sprinkle to tops of cookies with a bit of coarse sugar for a little extra something, if desired.
Bake at 325 degrees F for 14-16 minutes, or until edges are lightly browned. I find it better to slightly over bake shortbread rather than underbake it, to ensure you get that melt in your mouth texture.
Allow to cool for 5 minutes before transferring to a cooling rack. Serve immediately, or store in an airtight container. Shortbread will last about a week at room temperature, but I recommend freezing it right away to keep it at its freshest. It will last about 3 months in the freezer. Simply thaw and serve.
tips:
With shortbread I always say it’s better to “overbake” vs underbake. The beauty of shortbread is that it should crumble and melt in your mouth, so we don’t want an underbaked center! When in doubt, leave the cookies in for an extra minute or two.
I always use salted butter when making cookies. I love the depth it adds, and I never find them too salty. If that freaks you out, simply use unsalted butter and 1/4 tsp salt
I love making my shortbread cookies on the small size when baking for the holidays. We make up cookie platters and boxes, and using smaller sizes allows more variety, and if people want one of each (hello that’s me!!), they won’t make themselves sick :P
happy cookie making!
-Kels
