Grammy's Kitchen · Shortbread · Chocolate Shortbread Cookies
One of 67 shortbread recipes we measured
from sugarspunrun.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 86% |
| total sugar | 62% | 56% |
| salt | 1% | 1% |
| mix-ins | 71% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup unsalted butter (softened) |
| 150 g | 3/4 cup powdered sugar |
| 4 g | 1 teaspoon vanilla extract |
| 240 g | 2 cups all-purpose flour |
| 21 g | 1/4 cup Dutch-process cocoa powder |
| 3 g | 1/2 teaspoon table salt |
| 170 g | 6 oz chopped baking chocolate (for dipping (optional, may substitute 1 cup semisweet chocolate chips)) |
| Sprinkles or nonpareils (for decorating (optional)) |
Method: 11 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.