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by Eden
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Believe me when I tell you that this really is the best shortbread cookie recipe! An easy and basic recipe resulting in a subtle crispy edge and buttery taste. Decorated with beautiful edible flowers!
Shortbread cookies are one of my favorite cookies! Not surprising since the two main ingredients are butter and powdered sugar! There are several ways you can garnish them, like chocolate, salt, herbs or with pressed edible flowers! It’s incredibly easy to do and they add the most beautiful touch of color! No cookie decorating skills required to make them either! See below and enjoy!
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How to make shortbread cookies
- Beat butter in a mixer until smooth. Add in sugar, vanilla and salt and continue to beat. With the mixer on low, add in the flour and mix until incorporated.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes (or longer if you need!)
- Roll the dough out and use a biscuit cutter to make circles.
- Bake in a preheated oven, 350 degrees for 15 to 20 minutes.
- Let them cool at room temperature.
Decorated Shortbread Cookies
Shortbread cookies are often decorated with royal icing, especially at Christmas, but decorating them with edible flowers means you don’t need to be a skilled decorator! By not covering these cookies in icing, you can really taste the delicious cookies, and they are perfect for snacking all year round!
Can you freeze shortbread cookies?
These delicious cookies will keep for three to four weeks in the freezer. Once the cookies have cooled, wrap the cookies in cling film or separate them with parchment paper. When you are ready to eat or decorate them, just thaw them at room temperature for around half and hour.
Melt in your mouth shortbread cookie recipe
This basic cookie recipe really is one of my favorites. I can’t deny the crumblytexturewith a subtle crispy edge and buttery taste! This may be the best shortbread cookie recipe ever.
Top tips for the best shortbread cookie!
- They will keep fresh for about a week in an air tight container.
- Let them cool to room temperature before decorating them.
- Use a good quality butter.
- Do refrigerate the dough.
- When ready to bake, place the cookies on a tray that is room temperature, otherwise the butter will melt too quickly.
- Get creative when you decorate them!
Check out these other beautifully decorated cookies!
Mini Heart Shaped Sugar Cookies
Wildflower Fondant Cookies
The Best Shortbread Crumble Bars
Lemon and Thyme Shortbread Cookies
Decorated Christmas Cutout Cookies by Taste Of Home
Baby Shower Cookies by Sweetopia
If you have tried this shortbread cookie, then please rate it and let us know how it turned out in the comments below!
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Best Shortbread Cookie Recipe
This may be the best shortbread cookie recipe ever.
4.37 from 19 votes
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Chilling time: 30 minutes minutes
Total Time: 30 minutes minutes
Servings: 16 cookies
Calories: 275kcal
Author: Eden
Ingredients
- 3 sticks unsalted butter, at room temperature
- 1 1/4 cups powdered sugar
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1/4 tsp salt
Instructions
Beat butter in a mixer until smooth. Add in sugar, vanilla and salt and continue to beat. With the mixer on low, add in the flour and mix until incorporated.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes (or longer if you need!)
Roll the dough out and use a biscuit cutter to make circles.
Bake in a preheated oven, 350 degrees for 15 to 20 minutes.
Let them cool at room temperature.
Nutrition
Serving: 0g | Calories: 275kcal | Carbohydrates: 27g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 39mg | Potassium: 30mg | Fiber: 0g | Sugar: 9g | Vitamin A: 530IU | Calcium: 9mg | Iron: 1.1mg
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Edible Pressed Flowers
A pretty way to decorate your cookies!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes minutes
Resting time: 1 hour hour
Total Time: 5 minutes minutes
Servings: 16 petals
Calories: 2kcal
Author: Eden
Ingredients
- 16 edible flowers
- 1 tsp meringue powder
- 1 tbsp powdered sugar
Instructions
Press edible flowers between 2 pieces of wax paper and set a heavy book on top for at least an hour. Longer is better.
Carefully peel off the top layer of wax paper. Some of the petals will stick. You can try to salvage them or just use the ones that didn’t stick.
Mix 1 teaspoon of meringue powder with 1 tablespoon powdered sugar and add a few drops of water until you have a paste. That will be your glue for the flower petals.
Paint a small amount of the paste on the back of the edible pressed flower and place on the cookie!
Nutrition
Serving: 0g | Calories: 2kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 3mg | Sugar: 0g | Vitamin A: 40IU | Vitamin C: 0.6mg | Calcium: 1mg | Iron: 0mg
Tried this Recipe? Tag me Today!Mention @sugarandcharm or tag us #sugarandcharm!
