Basic Rolled Shortbread Cookies Recipe
The result of this basic Rolled Shortbread Cookies recipe is a tender, rich, buttery-flavored sturdy cookie that stands great just as it is, or provides a wonderful canvas for added embellishments like a dip in chocolate or smear of frosting. Personally, I enjoy them best plain, just as they are. Just pass a big cup of coffee or glass of milk to go alongside, please!
You know those basics it's just great to have a fabulous, no-fail, go-to recipe for? One that tastes amazing and you know you can count on to turn out beautifully every time? Like the perfect chocolate cake ... or a no-fail cheesecake ... or the best chocolate chip cookies around, perhaps.
Well, this basic rolled Shortbread Cookies recipe is just one of those recipes!
With this rolled cookie version, a couple of tweaks are made to the classic traditional shortbread dough to make it more suitable for rolling.
With their rich buttery flavor and tender texture, you'll find yourself coming back to this tasty cookie recipe over and over again.
In it's truly simplest form, traditional shortbread contain just four ingredients butter, sugar, flour, and a touch of salt. No flavoring. No leavener. No liquid. No egg.
Which results in its classic crumbly texture.
With this rolled cookie version, a couple of tweaks are made to the classic traditional shortbread dough to make it more suitable for rolling ... while still maintaining the rich, buttery shortbread flavor that's so loved. (And if you like even more rich buttery flavor, check out our basic rolled butter cookies recipe.)
This basic rolled shortbread dough still relies on the traditional combination of sugar, butter, and flour with just a touch a salt.
With their rich buttery flavor and tender texture, you'll find yourself coming back to this tasty cookie recipe over and over again.
And while it sticks to the traditional lack of egg, it does include a small bit of milk to bring the dough together into a rollable consistency.
The dough also contains just a tiny bit of baking powder to give the cookies a tiny bit of lift. And then a tiny hint of vanilla extract for added flavor deliciousness.
The result is a tender, rich buttery-flavored sturdy cookie that stands great just as it is, or provides a wonderful canvas base for added embellishments ... like a dip in chocolate or a smear of frosting ... or for more complex creations like homemade Samoas or Twix cookies.
As for me?
Personally, I enjoy these basic rolled Shortbread Cookies best plain, just as they are. Just pass a big cup of coffee or glass of milk, please ... because they're simply perfect together!
Personally, I enjoy these basic rolled Shortbread Cookies best plain, just as they are. Just pass a big cup of coffee or glass of milk, please ... because they're simply perfect together!
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Yield: varies with cookie cutter size
Basic Rolled Shortbread Cookies
The result of this basic Rolled Shortbread Cookies recipe is a tender, rich, buttery-flavored sturdy cookie that stands great just as it is, or provides a wonderful canvas for added embellishments like a dip in chocolate or smear of frosting.
prep time: 1 H & 30 Mcook time: 12 Mtotal time: 1 H & 42 M
ingredients:
- 1 c. unsalted butter, softened
- 1/2 c. granulated sugar
- 1/2 tsp. vanilla extract
- 2 c. all-purpose flour
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 2 T. milk
instructions:
How to cook Basic Rolled Shortbread Cookies
- In a mixing bowl, beat softened butter for about 30 seconds with an electric mixer at medium speed. Add sugar and vanilla extract. Beat on medium speed until fluffy, about 1 minute.
- In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined and scraping down the sides of the bowl as needed. Add the milk and blend until just combined.
- Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to easy cutting of the cookies and to keeping the cookies from spreading while baking.
- Working with one disc at a time, remove from the refrigerator and roll to just slightly thicker than 1/8-inch thickness. To prevent sticking and tearing of the dough, sprinkle your work surface, the top of the dough, and your rolling pin with a bit of all-purpose flour before rolling.
- Use a round cookie cutter {or other shapes as desired} to cut the dough into cookies. Carefully transfer cut cookies to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut until all the dough is used. The cookie dough can stretch out of shape easily when warm For the best result, keep the dough as cold as possible while cutting the cookies.
- Bake cookies at 350 degrees for 10 - 12 minutes until just starting to turn pale golden brown on the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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