Easy Shortbread Cookies
Easy homemade shortbread cookies recipe with simple ingredients and clear instructions. Buttery, tender, and perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup coconut sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon almond extract
- 2 tablespoons honey
- 1 teaspoon lemon zest, finely grated
- Pinch of nutmeg
- Coarse sea salt for topping, optional
Instructions
- 1
Remove the butter from the refrigerator and let it soften at room temperature for about 30 minutes until it yields slightly to pressure but still holds its shape.
- 2
Combine both flours in a small mixing bowl along with the fine sea salt and nutmeg, then whisk gently to distribute the seasonings evenly throughout the flour mixture.
- 3
Cream the softened butter and both sugars together in a large mixing bowl using an electric mixer on medium speed, beating for about 3 minutes until the mixture becomes pale and fluffy.
- 4
Add the egg yolk, vanilla extract, almond extract, and honey to the creamed butter mixture, then blend on medium speed for approximately 1 minute until fully incorporated and the texture becomes smooth.
- 5
Gently fold the lemon zest into the wet mixture using a wooden spoon or rubber spatula, stirring just enough to distribute it throughout.
- 6
Add the flour mixture to the butter mixture in two additions, folding gently with a spatula after each addition until the dough just comes together without any visible flour streaks.
- 7
Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour until it becomes firm enough to handle without sticking.
- 8
Preheat your oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper.
- 9
Roll the chilled dough out on a lightly floured surface to about 1/4-inch thickness, working quickly to prevent the dough from becoming too warm.
- 10
Cut the rolled dough into rectangles using a sharp knife or into rounds using a cookie cutter, then transfer each piece carefully to the prepared baking sheets.
- 11
Prick the surface of each cookie several times with the tines of a fork to create the traditional shortbread pattern and allow for even cooking.
- 12
Sprinkle a tiny pinch of coarse sea salt on top of each cookie if desired, then bake for 12 to 15 minutes until the edges are light golden brown but the centers remain pale and tender.
- 13
Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire cooling rack.
- 14
Let the cookies cool completely on the rack, about 30 minutes, before serving or storing in an airtight container.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour only | Blend of all-purpose and whole wheat flour | Whole wheat flour adds fiber and nutrients while maintaining the delicate texture when combined with all-purpose flour in a 4:1 ratio |
| Granulated sugar (full amount) | Mix of granulated and coconut sugar | Coconut sugar has a lower glycemic index than refined white sugar and adds a subtle caramel note |
| Butter (unsalted) | Half butter, half coconut oil | Coconut oil reduces saturated fat content while still providing the fat needed for a tender crumb |
| No lemon zest or additional flavorings | Lemon zest plus almond extract and nutmeg | These additions provide aromatic complexity and depth without adding calories, while spices offer anti-inflammatory compounds |
| Sugar as sole sweetener | Honey combined with sugar | Honey adds natural sweetness with trace minerals and enzymes while reducing the total amount of refined sugar needed |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 24)
| Calories | 132 |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Cholesterol | 22mg |
| Sodium | 42mg |
| Carbohydrates | 13g |
| Fiber | 1g |
| Sugar | 6g |
| Protein | 2g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
