Grammy's Kitchen · Shortbread · Shortbread Cookies
One of 67 shortbread recipes we measured
from thecozycook.com
8 cooks on thecozycook.com rate it 5.0★.
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 | 42% | 56% |
| salt | 0% | 1% |
| liquid | 13% | 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 butter (softened) |
| 100 g | 1/2 cup granulated sugar |
| 4 g | 1 teaspoon vanilla extract |
| 240 g | 2 cups all-purpose flour |
| 30 g | 2 Tablespoons milk |
| 1/4 cup sprinkles |
Method: 7 steps, published by thecozycook.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am not allowed to make these... because I will eat the whole batch in a weekend LOL! I've tried making shortbread before and they never turned out but this recipe is solid and definitely recommend chilling the dough AFTER rolling and cutting the cookies. I a” — a cook, 5.0★
“I made these last night and they were very good! I was somewhat intimidated at the thought of rolling out dough - but it was easy and the consistency of the dough was perfect. I cut a heart pattern out of the bottom of a cupcake liner and used it to add red s” — a cook, 5.0★