Grammy's Kitchen · Shortbread · Shortbread Cookies
One of 67 shortbread recipes we measured
from www.chelseasmessyapron.com
It ranks #4 of 67 for structural integrity among the shortbread recipes we compared. 6 cooks on www.chelseasmessyapron.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 | 84% | 86% |
| total sugar | 94% | 56% |
| brown sugar share of total sugar | 21% | 0% |
| egg | 19% | 0% |
| salt | 2% | 1% |
| cornstarch | 1% | 0% |
| mix-ins | 63% | 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 | 16 tablespoons unsalted butter (cold, cut into small cubes) |
| 100 g | 1/2 cup granulated sugar |
| 53 g | 1/4 cup light brown sugar (firmly packed) |
| 6 g | 1-1/2 teaspoons vanilla extract |
| 0 g | 1/8 teaspoon almond extract (optional) |
| 4 g | 3/4 teaspoon salt |
| 3 g | 1 teaspoon cornstarch |
| 270 g | 2-1/4 cups all-purpose flour |
| 50 g | 1 large egg (lightly beaten) |
| 100 g | 1/2 cup White sparkling sugar (for rolling cookies in) |
| 170 g | 1 cup milk chocolate chips (or semi-sweet or dark chocolate) |
Method: 7 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Next time I make these I will not use cold butter as my favorite NY Times Cooking shortbread recipe calls for. This dough never really got soft enough to roll in a log even after kneading the dough by hand. I did manage two logs, but when slicing each one had ” — a cook, 5.0★
“I just wanted to let you know that I made these with my gluten free flour blend today and they turned out wonderful!! (If you aren't making a high quality GF blend of your own I suggest using Better Batter or even "Bob's Red Mill BAKING All Purpose GF Flour 1 ” — a cook, 5.0★