These Small-batch Shortbread Cookies are buttery, crumbly, and perfect when paired with a cup of hot tea or coffee.
Nearly two years ago, I posted Baking Mischief’s very first recipe, Butterscotch Shortbread Thumbprint Cookies. 1) can you believe it’s been almost two years!? Expect me to become increasingly nostalgic and emotional about this as the blog’s second birthday approaches. And 2) that was forever ago; it’s definitely time for more shortbread!
Shortbread is something that you can enjoy all year long, but I especially appreciate it as the weather turns colder because it goes so well with a hot cup of tea or coffee. A warm drink and classic shortbread is the perfect pairing for those dark, gloomy late-fall afternoons when you need a little pick-me-up to get you through the last bit of the day.
As per usual, this is a small-batch recipe. It will make about 18 two-bite cookies so you can enjoy them over the course of a couple of days or share with a couple friends.
The Perfect Shortbread Cookie
Classic shortbread is typically made with just three ingredients, flour, butter, and sugar, but different variations of those ingredients can create vastly different cookies.
Today we are making my favorite shortbread with all-purpose flour which gives you a light but not too delicate cookie, salted butter, so we get a nice even distribution of salt, and powdered sugar for shortbread that crumbles *beautifully*.
You end up with a cookie that snaps just a little when you bite into it and then practically melts in your mouth.
And just because I like to be a little extra in all things, I added white chocolate and sprinkles. It’s totally optional but very good. Kind of like a tastier grown-up version of Circus Animal Cookies.
How to Serve Shortbread
Another of the many fabulous things about shortbread is that the serving options are endless. If you don’t want to eat your shortbread plain and white chocolate and sprinkles aren’t your thing, here are a few more ideas.
- Drizzle with Chocolate Sauce
- Spoon on Caramel or Dulce de Leche
- Dunk in Chocolate Milk or Homemade Mocha
- Scoop up Sanguinaccio Dolce
What’s your favorite way to eat shortbread? Tell me in the comments!
Looking for more small-batch cookie recipes? Try these Small-batch, No-chill Chocolate Chip Cookies, Small-batch Peanut Butter Cookies, and Small-batch Gingerbread Cookies. Or scroll through my Small-batch Cookie Recipe archives for even more.
Small-batch Shortbread Cookies
- 4 tablespoons (2oz) salted butter softened
- 2 tablespoons (15g) powdered sugar sifted if lumpy
- 1/4 teaspoon vanilla extract optional
- 1/2 cup (60g) all-purpose flour measured by weight or using the spoon and sweep method*
- 1 1/2 ounces good quality white chocolate chopped
- In a medium bowl, combine softened butter, powdered sugar, and vanilla, and beat until well-combined and fluffy.
- Add flour and beat until dough comes together. Scrape the bottom and sides of the bowl, making sure that no streaks of flour remain, and form the dough into a ball. Cover bowl and chill for 20 to 30 minutes.
- Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- Lightly flour your work surface and rolling pin and roll out chilled dough to between 1/8 and 1/4-inch thick. Use a 1 1/2-inch cookie cutter or shot glass to cut out 18 to 20 small cookies, gathering and re-rolling dough as necessary. If at any time your dough becomes difficult to work with, place it back in the refrigerator for a couple minutes. Transfer cookies to prepared baking sheet and refrigerate dough for 15 minutes.
- While your dough is chilling, preheat your oven to 350°F. Bake cookies for 9 to 12 minutes, until they begin to lightly brown around the edges.
- Cool completely.
- Place white chocolate in a microwave-safe bowl and microwave on medium heat for 30 seconds. Stir. If necessary, microwave for an additional 15 seconds and stir, repeating until chocolate is smooth.
- Transfer chocolate to a small disposable bag, snip one corner off and pipe the chocolate on to the cookies. Sprinkle with sprinkles if desired. Allow 30 to 40 minutes at room temperature for the chocolate to harden or place cookies in the refrigerator and it will set almost immediately. Enjoy!