Butter Shortbread Cookies

Ingredients

• 1 cup Unsalted Butter (room temperature, cut into cubes)
• 0.5 cup Powdered Sugar (sifted)
• 2 cups All-Purpose Flour (sifted to remove clumps)
• 1 tablespoon Whole Milk (room temperature)
• 0.25 teaspoon Salt (optional, enhances flavor)

Instructions

1. Soften Butter and Add Sugar

   Place 1 cup room‑temperature butter in a mixing bowl and add ½ cup sifted powdered sugar.

   Time: PT5M

2. Beat Until Light and Fluffy

   Using an electric mixer on medium speed, beat the butter‑sugar mixture until it becomes pale, light, and fluffy (about 5 minutes).

   Time: PT5M

3. Incorporate Flour

   Sift 2 cups all‑purpose flour. Add the flour to the butter mixture a little at a time, mixing on low until the mixture resembles fine crumbs.

   Time: PT5M

4. Add Milk and Form Dough

   Add 1 tablespoon whole milk and continue mixing just until the dough comes together in a ball.

   Time: PT2M

5. Pipe Cookies onto Baking Surface

   Transfer the dough to a piping bag fitted with a plain tip. Pipe uniform circles onto a silicone baking mat (or parchment) on a baking sheet, spacing them about 1 inch apart.

   Time: PT5M

6. Chill the Piped Dough

   Place the tray in the freezer for 10‑15 minutes to firm the dough and help the cookies keep their shape during baking.

   Time: PT15M

7. Preheat Oven

   While the dough chills, preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Bake Cookies

   Remove the tray from the freezer and bake the cookies for 20 minutes, or until the edges are lightly golden and the tops are set.

   Time: PT20M

   Temperature: 350°F

9. Cool and Serve

   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Snap to test crispness before serving.

   Time: PT5M

10. Enjoy

    Serve the crisp shortbread cookies with coffee or tea. Store leftovers as directed.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

1g

Carbohydrates

15g

Fat

6g

Fiber

0g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, vegetable shortening
• Instead of Powdered Sugar: Granulated sugar blended in a food processor
• Instead of All-Purpose Flour: Pastry flour, cake flour (reduce by 2 tbsp)
• Instead of Whole Milk: Almond milk, soy milk
• Instead of Salt: Kosher salt, sea salt

Equipment Needed

• Mixing Bowl
• Electric Mixer or Hand Whisk
• Measuring Cups
• Measuring Spoons
• Piping Bag with Plain Tip
• Silicone Baking Mat or Parchment Paper
• Baking Sheet
• Oven
• Freezer (or very cold refrigerator)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Beat butter and sugar until light and fluffy
• Chill the piped dough before baking
• Bake for exactly 20 minutes at 350°F

Chef Tips from the Video

• Use a silicone baking mat for a stable surface while piping.
• Pipe with a larger tip for uniform, round cookies.
• Dust the piping bag tip with a little flour to prevent sticking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag for up to 3 months.

Room temperature: Keep in a sealed tin at room temperature for up to 5 days.

Make-Ahead Tips

• The dough can be prepared up to 2 days ahead and kept refrigerated, covered.
• Piped dough can be frozen raw; bake directly from the freezer, adding 2‑3 minutes to the bake time.