Grammy's Kitchen · Shortbread · Whipped Shortbread Cookies
One of 67 shortbread recipes we measured
from sugarspunrun.com
It ranks #1 of 67 for center texture among the shortbread recipes we compared. 231 cooks on sugarspunrun.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 86% |
| total sugar | 62% | 56% |
| salt | 2% | 1% |
| cornstarch | 7% | 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.
| 1 cup unsalted butter1 (softened ) | |
| 150 g | 3/4 cup powdered sugar ((plus additional for imprinting cookies)) |
| 4 g | 1 teaspoon vanilla extract |
| 4 g | 3/4 teaspoon table salt |
| 240 g | 2 cups all-purpose flour |
| 16 g | 2 Tablespoons cornstarch |
| Nonpareils (jimmies, or colored sanding sugar for decorating, optional) |
Method: 9 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Like others have said, the dough seemed a bit dry, but I worked it by hand for maybe a minute and it came together nicely. Mine took 13 minutes, and the turned out perfect- slightly golden on the bottom, and fluffy in the middle. I'll definitely be adding thes” — a cook, 4.0★
“This is such a great shortbread recipe! Wonderful texture, easy to make, and SO yummy! Recently, I used this recipe to make thumbprint cookies, filled with chocolate ganache. The flavor combination was perfect. Thank you!” — a cook, 5.0★