Small Batch French Shortbread Cookies

These small batch French shortbread cookies are so easy you can bake these on a weeknight! Buttery flavor with the crispness of classic shortbread cookies. These French cookies are a true classic you'll make again and again.

French Shortbread Cookies

Buttery and crisp french shortbread cookies are perfect for an afternoon treat served with coffee or tea.

4.63 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: French

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8 cookies

Calories: 121kcal

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Author:Sydney Dawes

Ingredients

• 6 tablespoons salted butter softened
• ⅓ cup white granulated sugar
• 1 egg white
• ¾ cup + 3 tablespoons all-purpose flour

Instructions

• Place softened butter and the sugar in a bowl. The soft butter makes it really easy to cream a small batch using just a wooden spoon. If short on time, leave the butter in the paper wrapper and zap it in the microwave for a few seconds. Be careful, the butter should be soft, not melted.
• Use a wooden spoon or a spatula to mix the sugar and butter together until you get a nice smooth consistency. I use a wooden spoon to stir and smash it all together and finish mixing with a spatula. You can use
  an electric mixer, but when working with such a small amount I just cream the butter by hand.
• Next, mix in the egg white. it’s fine if a little yolk gets into the dough.
• Add the flour ¼ cup at a time. A dough whisk makes this easy to mix.
• Place the dough on a pastry board or parchment paper and form it into a ball.
• Press the dough into a disc snap and wrap in plastic wrap. refrigerate the dough to chill for about an hour.
• Use a rolling pin to roll out the dough to about ¼ inch thickness.
• Cut the shortbread cookies into the desired shape. I used my #55 Matfer cutter, but you can also use a knife to cut into a rectangular or even wedge shape.
• Use a thin spatula to loosen the cookies and transfer them to a parchment-lined baking or cookie sheet. Place in the refrigerator for 15-20 minutes before baking.
• Bake the shortbread cookies at 350° F for 15-18 minutes. The cookies should be light brown. Cool completely before serving.

Notes

• Optional ingredients can be added, try folding in some mini chocolate chips or maybe a few drops of orange or vanilla extract.
• Always chill the dough before baking.

Nutrition

Serving: 1cookie | Calories: 121kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 75mg | Sugar: 8g

Why you will like this recipe

I love a recipe that is made without the use of a mixer, it’s so satisfying! No cutting the butter into the dough which makes it it even easier. the best part aside from the flavor is tthat this recipe comes together so quickly.

A great cookie for the first-time baker. For another easy recipe try my skillet chocolate chip shortcake.

Ingredients Notes

this Recipe

The ingredients needed are basic and most have these items in the pantry and fridge. No milk or leavening agents are needed for this cookie dough recipe.

• Butter - Use a salted butter with a high fat content like Kerrygold or other European style butter. The butter should be room temperature and soft.
• Sugar - For best results us a granulated white sugar.
• Flour - All-purpose flour is all you need, nothing fancy.
• Egg - Since this is a small batch I used just the egg white and it came out great, however you can also use just the egg yolk. If you decide to double recipe then use the whole egg, not two egg whites.

Optional ingredients can be added, try folding in some mini chocolate chips or maybe a few drops or orange or vanilla extract.

Step by Step Recipe Directions

Place softened butter and the sugar in a bowl. The soft butter makes it really easy to cream a small batch using just a wooden spoon. If short on time, leave the butter in the paper wrapper and zap it in the microwave for a few seconds. Be careful, the butter should be soft, not melted.

Use a wooden spoon or a spatula to mix the sugar and butter together until you get a nice smooth consistency. I use a wooden spoon to stir and smash it all together and finish mixing with a spatula. You can use an electric mixer, but when working with such a small amount I just cream the butter by hand.

Next, mix in the egg white. it’s fine if a little yolk gets into the dough.

Add the flour ¼ cup at a time. A dough whisk makes this easy to mix.

Place the dough on a pastry board or parchment paper and form into a ball.

Press the dough into a disc snap and Wrap in plastic wrap. refrigerate the dough to chill for about an hour.

Use a rolling pin to roll out the dough to about ¼ inch thickness.

Cut the shortbread cookies into the desired shape. I used my #55 Matfer cutter, but you can also use a knife to cut into a rectangular or even wedge shape. The recipe makes eight cookies. After I cut out the first side I re-rolled the leftover dough and cut out two more cookies.

Tip: You can also place the cookie dough in a baking pan and form the dough into a rectangle, score the uncooked dough, and cut it after baking.

Use a thin spatula to loosen the cookies and transfer them to a parchment-lined baking or cookie sheet. Place in the refrigerator for 15-20 minutes before baking.

Bake the shortbread cookies at 350° F for 15-18 minutes. the cookies should be light brown. Cool completely before serving.

In the mood for something crispy and chocolatey? Check out my Bisquick Chocolate Chip Cookies recipe

Frequently Asked Questions