Shortbread Cookies (Eggless)
These deliciously buttery cookies are tender, rich, tempting, and irresistible.
Ingredients
- 2 cups (260g) all-purpose flour
- ¼ cup (30g) cornstarch
- ½ teaspoon salt
- 1 cup (227g) unsalted butter softened to room temperature
- 1 cup (130g) icing sugar
- 2 teaspoon pure vanilla
- Granulated sugar as needed for the toppings
Instructions
Preparations
- Line two cookie sheets with a silicone mat or parchment paper.
Making The Dough
- Whisk flour, cornstarch, and salt together in a mixing bowl. Set aside.
- Place butter and icing sugar in a bowl of a stand mixer.
- Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed until light and fluffy. Scrape down the sides of the bowl.
- Add vanilla and mix until combined.
- Turn the mixer to low and add flour in two parts and mix until just combined. Scrape down the sides of the bowl. Do not overmix.
- The dough should be soft and hold its shape but not sticky. If it is dry, crumbly, and not coming together, you can add 1 teaspoon of milk or as required to bring the dough together.
Rolling and Cutting The Dough
- Place the dough on a clean and lightly floured work surface. You can use a silicone mat or parchment paper.
- Use a rolling pin to roll out the dough to about ¼ inch thick.
- Note: In this recipe, I have first roll the dough, cut it into circles, and then chilled the cookie dough cutouts. But if your dough is very soft and sticky and having trouble rolling it, you can first place it in the fridge for at least 15 minutes. Then take it out and continue with the following procedures.
- Then use the circular cookie cutter and cut out the cookie dough into circles. Instead of a circular cookie cutter, you can use your favorite one to shape the cookies.
- Gather the scraps, roll them again in a ¼ inch thick disc, and make more cookie dough circles.
- Carefully transfer to the prepared cookie sheets and place them about at least 1-inch apart.
Chilling The Dough Cutouts
- Now transfer these cookie sheets into the fridge and chill the cookie dough circles for 30 minutes. Alternatively, you can also freeze them for 15 minutes.
Baking Shortbread Cookies
- Preheat the oven to 325° F.
- Bake the cookies, one cookie sheet at a time, for 15-18 minutes or until cookies are dry to touch and lightly golden around the edges.
- Remove from the oven and sprinkle the cookies generously with granulated sugar while cookies are still warm. Then transfer to wire racks and allow them to cool completely.
Storing Suggestions
- These cookies are great as cookie jar cookies. They can stay at room temperature for several days, stored in an airtight container.
- Shortbread Cookies also freeze well. Store them in a freezer-safe container or bag for up to a month,
Notes
- For the perfect cookies, make sure to measure the flour correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Do not overwork the dough; otherwise, it will end up in dense and crumbly cookies.
- For the best flavor, use pure vanilla and not artificial extract.
- You can make the dough ahead of time and refrigerate it for up to 24 hours.
- If your dough is very soft and sticky, having trouble rolling it, refrigerate it for at least 15 minutes. Then roll it and continue with the rest of the procedures.
- You can use any of your favorite cookie cutters to cut the dough.
Nutrition (Approximate Values)
Calories : 143kcalCarbohydrates : 15gProtein : 1gFat : 8gSaturated Fat : 5gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 1gCholesterol : 22mgSodium : 54mgPotassium : 15mgFiber : 1gSugar : 5gVitamin A : 258IUCalcium : 4mgIron : 1mg
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