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    Home ~ Recipes ~ Small Batch Cookie Recipes

    Small Batch French Shortbread Cookies

    LAST UPDATED: Apr 24, 2022 · PUBLISHED: Apr 18, 2022 · BY: Sydney · Leave a Comment

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    French shortbread cookies on plate and ties with red white ribbon.
    French shortbread cookies on plate.

    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.

    overhead view of place of square french shortbread cookies

    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
    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

    flour, butter, egg, sugar measured out for french shortbread cookies on white tablecloth. 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.

    Softened butter and sugar in white bowl.

    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.

    Creamed butter and sugar in white bowl with spatula.

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

    Creamed butter and sugar with egg added.

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

    Flour being added to shortbread cookie batter with dough whisk in white bowl.

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

     Ball of Shortbread cookie dough on floured parchment paper.

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

    Ball of chilled shortbread cookie dough wrapped in plastic wrap.

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

    Rolled out shortbread cookie dough on parchment paper.
    rustic cookie dough

    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.

    Rolled out cookie dough with square cookie cutter.

    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.

    Unbaked cut out shortbread cookies on parchment lined baking sheet.

    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

    What’s the difference between sugar cookies and shortbread cookies?

    The short answer is sugar cookie recipes use a leavening agent like baking powder or baking soda while a shortbread does not. Also, sugar cookies are lighter and sometimes frosted and decorated while shortbread cookie is denser and not usually decorated.

    Can you make the dough the night before?

    Yes, this is a good dough to make the day before.

    What’s the difference between Shortbread and Butter cookies?

    Although the ingredients are the same, the flour and sugar content is increased.

    french shortbread cookies on plate tied with with bakers twine.

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

    More about me →

    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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