Eat Sum More Shortbread Cookies
Delightfully buttery and irresistibly tender, these 'Eat Sum More' Shortbread Cookies are a nostalgic treat perfect for any occasion! Made with a handful of pantry staples like unsalted butter, powdered sugar, and a touch of vanilla, these cookies boast a melt-in-your-mouth texture thanks to the addition of cornstarch and precise baking techniques. With just 15 minutes of prep time, you’ll have perfectly golden shortbread in under an hour, making them ideal for everything from tea time to last-minute dessert cravings. Roll and shape them into your favorite designs, and for an extra special touch, try adding a decorative fork press. Whether you’re savoring them fresh or storing them in an airtight container for later, these classic shortbread cookies are sure to have everyone reaching for more! Perfect keyword-rich recipe for cookie lovers searching for "easy shortbread cookies," "buttery cookies," and "homemade shortbread recipe."
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 280 grams All-purpose flour
- 60 grams Cornstarch
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter and powdered sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add in the vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and roll it to about 1/4-inch (6 mm) thickness.
Using a cookie cutter of your choice, cut out shapes from the dough and transfer them to the prepared baking sheets. Leave about 1 inch (2.5 cm) of space between each cookie.
Optional: Use a fork to gently press down on the cookies to create a decorative pattern.
Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are just starting to turn golden. Avoid overbaking to keep the cookies tender.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
3307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 369.3 g | 134% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 99.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
