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shortbread cookies on plate
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5 from 8 votes

Small Batch Shortbread Cookies

There’s something very special about shortbread cookies. The buttery flavor and light texture makes them the perfect cookie to enjoy with coffee or tea. An added bonus is that they require very few ingredients and can be baked rather quickly. We’ve taken a traditional shortbread cookie recipe and scaled down the ingredients so that the recipe will yield 3 perfect cookies. The addition of melted chocolate makes them even more special.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: British
Keyword: cookies
Servings: 3 cookies
Calories: 201kcal
Author: Joanie Zisk

Equipment

  • quarter sized baking sheet
  • quarter sized silpat liner
  • Electric hand mixer
  • Mixing bowl

Ingredients

  • 4 tablespoons salted butter (1/4 cup), softened
  • 3 tablespoons plus 1/4 teaspoon sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 2 ounces semi sweet chocolate

Instructions

  • Heat oven to 325 degrees F (165 degrees C). Line a small baking sheet with parchment paper or silpat lining.
  • In a small mixing bowl, beat butter, 3 tablespoons of sugar, and vanilla together with a hand mixer until creamy.
  • Add flour and beat until well mixed.
  • Knead mixture 3 to 4 times until dough forms a ball. Divide dough into 3 equally sized balls and place on baking sheet about 3-inches apart.
    shortbread cookies dough balls
  • Using the palm of your hand or a large spoon, gently press down on the dough so that the dough flattens to about ¼-inch thickness.
    shortbread cookies ready for oven
  • Sprinkle ¼ teaspoon of sugar evenly over each of the cookies. Bake for 13-15 minutes.
  • Remove cookies from the oven and let cool on baking sheet for 5 minutes. Transfer cookies to a cooling rack and cool completely for 10 minutes.
  • While the cookies are cooling, microwave chocolate in microwaveable bowl on high for 30 seconds; stir. Microwave 10 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
  • Dip spoon into melted chocolate. Drizzle chocolate over edges and tops of cookies.
  • Allow chocolate to harden before eating, about 20 minutes.

Notes

Expert Tips
  • Measure the flour correctly. You can properly measure flour by using a spoon to fluff the flour in the container, then spoon the flour into a measuring cup and slightly overfill. Use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
  • Use a baking mat or parchment paper to line your cookie sheet. I don't recommend coating your baking sheet with a butter or oil spray because it creates an overly greasy sheet which will make your cookies spread.
  • Do not overbake. Remove the cookies from the oven when the edges begin to lightly brown.

Nutrition

Serving: 1cookie | Calories: 201kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 133mg | Potassium: 22mg | Vitamin A: 465IU | Calcium: 4mg | Iron: 1mg