Small Batch Shortbread Cookies
Bake rich and buttery small batch Shortbread Cookies with this simple recipe. These tender, melt-in-your-mouth cookies are perfect for satisfying a sweet tooth without making too many. Add an optional chocolate drizzle for an extra touch of indulgence. Great for sharing or enjoying on your own!
Servings: 3 cookies
Ingredients
- 4 tablespoons salted butter -softened (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
Instructions
- Preheat and Prep: Preheat your oven to 325°F (165°C). Line a small baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Make the Dough: In a small mixing bowl, use a hand mixer to beat together the butter, 3 tablespoons of sugar, and vanilla until the mixture is creamy and smooth. Add the flour and continue mixing until the ingredients are fully combined.
- Knead and Shape: Knead the dough 3 to 4 times by hand until it forms a smooth ball. Divide the dough into three equal portions and roll each into a ball. Place the dough balls on the prepared baking sheet, spacing them about 3 inches apart.
- Flatten and Bake: Gently press each dough ball down to about ¼-inch thickness using your palm or the back of a large spoon. Sprinkle the tops with a small amount of sugar (about ¼ teaspoon total). Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden brown.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely, about 10 minutes.
- Melt the Chocolate: Place the chocolate in a microwave-safe bowl and microwave on high for 15 seconds. Stir well, then continue heating in 10-second intervals, stirring each time, until fully melted.
- Decorate and Serve: Use a spoon to drizzle the melted chocolate over the tops and edges of the cookies. Allow the chocolate to harden, about 20 minutes. Once set, your shortbread cookies are ready to enjoy!
Notes
- Measure Flour Correctly: For the best results, always measure flour carefully. Fluff the flour in its container with a spoon before gently spooning it into your dry measuring cup until it's slightly overfilled. Then, level off the top with the back of a knife or a straight-edged utensil. This method ensures you’re not packing the flour, which can result in using too much and altering the cookie’s texture. Avoid scooping directly from the container with your measuring cup, as this compacts the flour and can make your cookies denser than intended.
- Prepare Your Baking Sheet: Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking. Avoid using butter or oil sprays, as these can make the surface too greasy and cause your cookies to spread too much during baking.
- Keep an Eye on Baking Time: Timing is key to achieving the perfect cookies. Remove them from the oven when the edges just begin to turn a light golden brown. Overbaking can result in dry, crumbly cookies, so keep a close watch, especially since oven temperatures can vary slightly.
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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