And to complete your Christmas cookie box, we have Dulce de Leche Linzer Cookies, Amaretti and Speculoos.
The easiest cookie recipe you will ever make!
I was recently faced with a difficult cookie situation. I completely forgot about a cookie exchange party that I had RSVP’d to and had to come up with freshly baked cookies in a matter of hours! After I talked myself out of just buying the cookies, I asked myself: What type of cookie can be ready fast and doesn’t require a trip to the grocery store? It was obvious. Shortbread cookies, of course! The simplest yet always crowd-pleasing cookie of all time. Only a handful of ingredients, no chilling, no fancy cutters necessary. Just mix, bake it and eat it! Or bring it to a cookie exchange party. It might not look as fancy as some of the other cookies, but nobody can resist the taste of buttery shortbreads!
What are shortbread cookies?
Shortbread is a traditional Scottish cookie, made originally from only sugar, butter and flour. It originated from medieval biscuit bread, which was a twice-baked, enriched bread dusted with sugar and hardened into a hard biscuit, called a rusk. Eventually, yeast was replaced by butter and the shortbread was born! The name “shortbread” comes from the large amount of butter that is characteristic to this cookie. The term short, in this context, means crumbly, and is a result from the fat inhibiting the formation of gluten. Because of the butter, shortbread was expensive and reserved for special occasions, such as Christmas, weddings and Hogmanay (Scottish New Year’s Eve). The cookies are traditionally cut into either rectangles (fingers), squares, triangles (petticoat tails) or rounds. But you can cut them in any shape you like! Their popularity around the world can be credited to the Scottish brand Walkers Shortbread, the one packaged in the unmistakable tartan design. To make basic shortbread cookies, you’ll need:
Butter – the best one you can afford!Confectioners’ Sugar – or caster sugar if you can find/afford it.FlourVanilla ExtractSalt
Some people add rice flour for a sandier shortbread and other like cornflour for a nice melt-in-your-mouth effect. You should play around with it, if you like, until you achieve the shortbread of your dreams! I’d start with a 3:1 ratio of plain flour to cornflour and increase (up to 1:1) if you think it could be softer! If you want to try the rice flour, you can use a 1:2 ratio of rice flour to plain. That will produce a crunchier, sandier cookie. That being said, shortbread is perfectly fine the traditional way, made with all-purpose flour!
How to make shortbread cookies recipe
Let me start by saying there are many different recipes and variations for shortbread. This shortbread cookies recipe is a favorite of mine because 1) it is easy/quick and 2) it produces cookies with a great crumbly texture and delicious buttery flavor. Recommended equipment: stand mixer, square baking dish, paring knife. Here’s the rundown of this shortbread cookies recipe. As always, you can find the printable version at the end of this post! If you prefer to cut the cookies in rounds – or fun shapes like hearts and starts – you can pat the dough into a disc and refrigerate for 30 minutes. Then roll until it is about 1/4-inch thick and cut into the desired shape using a lightly floured cookie cutter. Place on a parchment paper lined baking sheet, chill again for another 15-30 minutes and bake as directed above. Baking time will vary, so start checking after 15 minutes!
Why do I have to prick shortbread?
Pricking the cookie dough with a fork allows any steam to escape while also preventing it from bubbling as it bakes. It also gives you the signature Scottish shortbread cookie design.
Does shortbread cookie dough need to be refrigerated?
It depends. If you are cutting the cookies with a cutter and placing them individually on a baking sheet, I’d chill them for 15-30 minutes before baking. The high fat content in these cookies cause the butter to melt quick in the oven, causing the cookies to spread. Chilling the cookies before baking solidifies the butter, meaning it will take longer for it to melt while it bakes. That gives the cookies a chance to firm up and lock up the fat content inside.
How long can I refrigerate cookie dough?
The cookie dough can be refrigerated for about 3 to 5 days. Make sure it is wrapped tightly, so it doesn’t absorb any weird fridge smells!
Can I freeze shortbread?
Yes! The high fat content in these cookies means they freeze really well. You can either:
Variations
Classic shortbread is always welcome in my house, but sometimes we like to shake things up a bit. These are some of our favorite mix ins. I recommend adding about 1/4 cup or 1 tablespoon for the herbs/spices/cocoa powder/tea.
Dried fruits: cranberries, figs, cherries Toasted chopped nuts Toasted coconut Mini chocolate chips Chopped herbs Cocoa powder Espresso powder Crushed peppermint Earl Grey or Chamomile (ground) Lemon zest
Other shapes:
Fingers: just score the unbaked dough into skinny rectangles, just like the Walker Shortbread traditional shape.Petticoat tails: Instead of using a square baking dish, you will need a 9-inch springform pan. After mixing the dough, transfer to the counter, flatten into a disk and roll out between 2 sheets of parchment paper to about 1/2-inch thick. Transfer to the prepared pan, pressing evenly on the pan. Score into 8 equal triangles and pierce with a fork. Proceed with the rest of the recipe.Round, hearts, starts and other fun shapes: After mixing the dough, transfer to the counter and flatten into a disk. Wrap and refrigerate for 30 min, then roll out between 2 sheets of parchment paper to about 1/2-inch thick. Cut using lightly floured cookie cutters and transfer the cookies onto a parchment paper line baking sheet. Chill again for 15-30 min. Bake until lightly golden brown (baking times will vary according to size of cookies).
Shelf life: Shortbread cookies will keep at room temperature, stored in an airtight container, for up to 1 week. Freezing: You can freeze the cookie dough for up to 3 months or the baked cookies for up to 1 month.
Paring Knife Baking Pan Stand Mixer
