Shortbread Cookies
These soft & chewy Shortbread Cookies are SO simple to make! They’re classic, but just sweet enough (without being too sweet) & extra buttery!
- Yield: 23 cookies 1x
Ingredients
Scale
- ½ cup granulated sugar (I recommend coconut sugar)
- 1 cup unsalted butter
- ½ tsp vanilla
- 1 ½ cups + 2 Tbsp whole grain flour (I recommend einkorn)
- 6 Tbsp cornstarch
- 1/8 tsp salt
Instructions
- Preheat the oven to 350F and line a large baking sheet with a silpat mat.
- In a blender or food processor, process the sugar until it’s superfine like powdered sugar.
- In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together the butter and sugar until it’s light in color, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
- Add the vanilla and beat until everything is well incorporated, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
- Add the cornstarch, flour and salt and mix on low JUST until combined. The batter may look crumbly, but it will come together when you roll the dough into balls.
- Using a cookie scoop , scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
- When you’ve scooped all the cookies, working with one at a time, roll the double scoop of dough into a ball using the palm of your hands and place it back onto the baking pan. Repeat the process for all the cookies.
- Bake the cookies for 9-11 minutes, or until the edges just start to turn brown. Remove the cookies from the oven and allow them to cool on the baking pan for 10 minutes before placing them on a cooling rack to cool completely.
Find it online: https://dontwastethecrumbs.com/shortbread-cookies/
