Eggless Shortbread Cookies

Kick-off the holiday baking season with these Eggless Shortbread Cookies! They are buttery, slightly sweet, and literally melt in your mouth. The dough is really easy to make and makes the perfect base for all kinds of delicious cookies.

Course Dessert

Cuisine American

Prep Time 45

Cook Time 10

Total Time 55

Servings

Calories 48kcal

Author Oriana Romero

Ingredients

1 1/2 cup ( 210 g) all-purpose flour
2 tablespoons ( 20 g) cornstarch
1/3 cup ( 40 g) confectioner’s sugar, sifted
10 1/2 tablespoons (147 g) butter, softened
1 teaspoon pure vanilla extract

Instructions

Sift flour and cornstarch into a mixing bowl. Set aside.
Beat sugar and butter with an electric mixer for 5 – 7 minutes, or until fluffy and pale yellow. Add vanilla and mix to combine.
Add flour and cornstarch mixture and beat until dough forms.
Roll the dough out between two pieces of parchment paper to 1/4 inch thick. Refrigerate for 30 minutes.
Preheat oven to 350º F (180ºC). Line two cookie sheets with parchment paper. Set aside.
Using your favorite cookie cutter round cookie, cut as many cookies as possible from the dough. Place them on cookie sheets.
Bake for 10 -12 minutes, or until light golden. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then use a wide metal spatula to transfer the cookies to a wire rack and let cool completely.

Notes

STORE:S tore cookies in an airtight container up to 5 days at room temperature.

FREEZE: You can freeze this cookie dough for up to 3 months. Just roll them into balls, and freeze. When ready to use, allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then bake as directed.

QUICK TIPS:

The butter, when creamed, will start out looking like wet sand. Keep whipping until it becomes pale yellow, light, and fluffy.
You can add a little bit of lemon or orange zest, sprinkles, chocolate chips, or a single nut pressed on top of the shortbreads to change things up.
Avoid over mixing the cookie batter or you'll get dense cookies.
I recommend using real vanilla extract and not artificial extract for the best results.
Make sure to accurately measure the ingredients to avoid using too much flour and making the cookies dense. I suggest using a scale.
If you are planning on making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!
If you want to make dulce de leche sandwiches like my photos just spread half of the cookies with dulce de leche and cover with the other half. You can find dulce de leche in the international aisle of most grocery stores.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition