Small Batch Shortbread Cookies
This small batch shortbread cookie recipe makes tender, buttery cookies with a melt-in-your-mouth texture. Quick and easy to prepare with just a few simple ingredients.
Servings: 3 cookies
Ingredients
- 4 tablespoons salted butter -softened to room temperature (¼ cup)
- 3 tablespoons sugar plus ¼ teaspoon for topping the cookies
- ¼ teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 ounces semi sweet chocolate (optional)
Instructions
- Preheat your oven to 325°F (165°C). Line a small baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, cream together the butter, 3 tablespoons of sugar, and vanilla with an electric mixer until smooth. Gradually mix in the flour until the dough looks like wet sand. Knead gently 3–4 times until it forms a smooth ball.
- Divide the dough into 3–4 portions. Roll each into a ball and place on a small baking sheet, leaving space between them.
- Flatten each ball slightly with your palm, the back of a spoon, or the bottom of a drinking glass.
- Sprinkle ¼ teaspoon of sugar over the tops.
- Bake for 13–15 minutes, until the edges are just turning golden. Watch closely to avoid over-baking.
- (Optional) Once cooled, drizzle melted semi-sweet chocolate over the cookies. Let set before serving.
Notes
- Measure Flour Correctly: Spoon flour into a dry measuring cup, then level with a knife. Avoid scooping directly from the container, which packs the flour and makes cookies dense.
- Prepare the Baking Sheet: Line with parchment paper or a silicone mat for even baking. Skip butter or oil sprays, which can cause spreading.
- Watch the Baking Time: Remove cookies when the edges just start to turn golden. Overbaking leads to dry, crumbly cookies.
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
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