So I started searching for the cookies in the stores because my taste buds were eager to enjoy some. The price at which they were sold could make me faint. I believed it was so much money just for “biscuit.” But they taste really good and they are very rich so I understand but I couldn’t keep churning out all that money for shortbread cookies. I had to find a way to make mine.
They are milky, buttery (did I already say that?) and just divine. I thought the recipe will include milk since they taste milky but nope, the very present milky taste comes from the butter. So no milk is needed in this shortbread recipe. The butter makes it taste milky because butter is dairy.
How To Make Homemade Shortbread Cookies
Line one large or two medium baking trays with parchment paper and set aside.
Step 1: Put butter and sugar in a bowl.
Step 3: Sieve in your flour. Then add a pinch of salt.
Step 4: Mix together. The mixture will be slightly tough. Just try to get everything together.
Step 5: Now mold into a ball.
Step 6: Wrap dough in a plastic wrap and try to form it into a rectangle as much as you can. It should be about half an inch thick.
Step 7: Now place the dough in a fridge and let it cool for about 30 minutes. You need to do this so you can shape your cookies properly. Take it out and roll out to about a quarter inch thick. Leave the plastic wrap on while doing this.
Step 8: Take off the plastic wrap and trim the edges to form a rectangle… or something in the form of a rectangle. Ha. Cut out into little rectangles – about 2-4 inches long. If you have a cookie cutter, you could just use it to cut to desired shapes.
Step 9: Place your cuts your prepared baking tray. Use a fork to poke each piece a couple of times.
Step 10: Now bake in the oven for about 10 minutes or until light brown in color.
“The prayer of a person living right with God is something powerful to be reckoned with.” (James 5:16, MSG)
These Homemade Shortbread Cookies melt in your mouth when you try them. They are so milky and buttery, not overly sweet and easy to make at home. Only 4 ingredients needed for shortbread cookies!
- 1 cup unsalted butter (453g) it has to be butter and not margarine.
- 2 cups flour (250g)
- 1/2 cup icing sugar
- 1/2 teaspoon salt
Preheat your oven to 350 Degrees Farenheit. Grease a baking tray or line with parchment paper and set aside.
Put room temperature butter and sugar in a bowl. Use a fork or wooden spoon to mix together until well combined.
Add in half of your flour and the salt. Mix together. The mixture will be very crumbly at this stage.
Add in the remaining flour and mix well. Use your hand to combine everything to form a ball of dough.
Wrap dough in a plastic wrap and try to form it into a rectangle as much as you can with your hand. It should be about half an inch thick.
Now place the dough in a fridge and let it cool for about 30 minutes. You need to do this so you can shape your cookies properly. While the dough is in the fridge, preheat oven to 350 degrees F (180 degrees C).Take out dough and roll with a rolling pin to about 1/4 inch thick. Leave the plastic wrap on while doing this.
Now open the wrap then you cut the dough into rectangles. If you have a cookie cutter, you could just use it to cut to desired shapes.
Place your cuts on trays lined with parchment paper.
Use a fork to poke each piece a couple of times.
Now bake in the oven for about 10 minutes until light golden in color.
1. Note that your shortbread cookies will be slightly soft once they come out of the oven. But that's okay. They will firm up as they cool down. Avoid moving them around while they are very hot so you don't break them.
2. If you make your shortbread cookies in a hot environment, the dough might feel very soft due the butter melting. In that case, place the dough in the fridge for about 10 minutes to harden then you continue working with it. The cookies should be firm before you place them in the oven. This will prevent them from burning too quickly. If you notice they are soft, place them in the fridge for about 10 minutes then proceed with baking.
3. You could use salted butter instead of unsalted butter. If you choose to do so, omit the salt in this recipe.
4. The nutritional information here is per cookie.
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*This recipe has been updated with new pictures, doubled measurements, nutritional information and lots of tips.