Save Tender, melt-in-your-mouth shortbread cookies with a sweet touch of honey and rich buttery flavor perfect for teatime or as a delightful homemade gift.
This recipe became a family favorite as soon as I baked and shared these cookies at our afternoon gatherings.
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Ingredients
- Dry Ingredients: 2 cups (240 g) all-purpose flour, 1/2 tsp fine sea salt
- Wet Ingredients: 1 cup (225 g) unsalted butter softened, 1/2 cup (60 g) powdered sugar, 1/4 cup (60 ml) honey, 1 tsp pure vanilla extract
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Instructions
- Step 1:
- Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Step 2:
- In a medium bowl, whisk together the flour and salt set aside.
- Step 3:
- In a large bowl, beat the softened butter powdered sugar honey and vanilla extract until light and fluffy (about 2 3 minutes).
- Step 4:
- Gradually add the dry ingredients to the wet mixture mixing on low speed until just combined. Do not overmix.
- Step 5:
- Turn the dough out onto a lightly floured surface. Gently knead it together then roll it out to about 1/2 inch (1.25 cm) thickness.
- Step 6:
- Cut into desired shapes using cookie cutters and place cookies 1 inch apart on the prepared baking sheets.
- Step 7:
- Optional Chill the cut cookies on the baking sheet for 10 minutes to help retain their shape during baking.
- Step 8:
- Bake for 13 15 minutes or until the edges are just starting to turn golden.
- Step 9:
- Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Save This recipe always brings back warm memories of cozy afternoons spent baking with my loved ones.
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Required Tools
Mixing bowls Electric mixer or stand mixer Rolling pin Cookie cutters Baking sheets Parchment paper Wire rack
Allergen Information
Contains wheat (gluten) dairy (butter) Check vanilla extract and powdered sugar for potential allergens
Nutritional Information
Calories 120 Total Fat 7 g Carbohydrates 14 g Protein 1 g
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These honey butter shortbread cookies are a simple yet elegant treat perfect for sharing and gifting.
Common Questions
- → How do I achieve the perfect texture?
Use softened butter and mix just until combined to keep the shortbread tender and crumbly.
- → Can I substitute whole wheat flour?
Yes, replacing half the flour with whole wheat adds nuttiness and a heartier texture.
- → What is the best way to shape the dough?
Roll to about 1/2 inch thickness and use cookie cutters for uniform shapes.
- → Should I chill the dough before baking?
Chilling the cut cookies for 10 minutes helps them hold their shape during baking.
- → How can I add variations to the flavor?
Try drizzling with extra honey or dipping in melted chocolate after cooling.
