Make delightful, buttery Small Batch Shortbread Cookies with our easy recipe. Perfect for satisfying sweet cravings without excess. Each cookie melts in your mouth, with an option for a chocolate drizzle. Ideal for sharing or a personal treat.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: British
Diet: Vegetarian
Keyword: cookies, shortbread cookies, small batch cookies, small batch shortbread cookies
Set your oven to 325 degrees F (165 degrees C). Prepare a small baking sheet by lining it with parchment paper or a silicone baking mat.
In a small bowl, use a hand mixer to beat together the butter, 3 tablespoons of sugar, and vanilla until the mixture becomes creamy.
Add the flour to the bowl and continue to beat until the mixture is well combined.
Knead the mixture 3 to 4 times until it forms a cohesive dough. Divide this dough into three equal parts, rolling each into a ball. Place these balls on the prepared baking sheet, spacing them about 3 inches apart.
Gently press down on each dough ball using the palm of your hand or the back of a large spoon, flattening them to about ¼-inch thickness.
Sprinkle each cookie evenly with a small amount of sugar (about ¼ teaspoon total). Then, bake in the preheated oven for 13-15 minutes.
After baking, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely for an additional 10 minutes.
While the cookies are cooling, place chocolate in a microwave-safe bowl. Microwave on high for 20 seconds, then stir. Continue to heat in 10-second increments, stirring each time, until the chocolate is completely melted.
Dip a spoon into the melted chocolate and drizzle it over the edges and tops of the cookies.
Allow the chocolate on the cookies to harden, which should take about 20 minutes, before serving. Enjoy your beautifully crafted and delicious shortbread cookies!
Notes
Accurate Flour Measurement:
To ensure the right amount of flour, first fluff up the flour in its container using a spoon.
Gently spoon the flour into your measuring cup, overfilling it slightly.
Level off the excess flour using the back of a knife or a straight-edged utensil. This method prevents packing the flour too tightly, which can lead to using more flour than the recipe requires.
Avoid scooping the flour directly with the measuring cup, as this can compact it and alter the cookie's texture.
Prepare Your Baking Sheet Correctly:
Line your cookie sheet with a baking mat or parchment paper for the best results. This helps in easy removal of the cookies and ensures even baking.
Avoid using butter or oil sprays to coat your baking sheet. These can make the sheet too greasy, causing the cookies to spread out more than desired during baking.
Watch the Baking Time:
Be vigilant about not overbaking the cookies. The perfect time to take them out of the oven is when you notice the edges starting to turn a light golden brown.
Overbaked cookies lose their tender texture, so it’s crucial to keep an eye on them, especially as baking times may vary slightly depending on your oven.