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 has become a staple in my kitchen for special occasions and cozy afternoons.
Ingredients
- 2 cups (240 g) all-purpose flour: Dry ingredient
- 1/2 tsp fine sea salt: Dry ingredient
- 1 cup (225 g) unsalted butter, softened: Wet ingredient
- 1/2 cup (60 g) powdered sugar: Wet ingredient
- 1/4 cup (60 ml) honey: Wet ingredient
- 1 tsp pure vanilla extract: Wet ingredient
Instructions
- Preheat oven:
- Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together the flour and salt set aside.
- Cream wet ingredients:
- In a large bowl, beat the softened butter, powdered sugar, honey, and vanilla extract until light and fluffy (about 2-3 minutes).
- Combine mixtures:
- Gradually add the dry ingredients to the wet mixture mixing on low speed until just combined. Do not overmix.
- Roll dough:
- 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.
- Cut cookies:
- Cut into desired shapes using cookie cutters and place cookies 1 inch apart on the prepared baking sheets.
- Optional chilling:
- Chill the cut cookies on the baking sheet for 10 minutes to help retain their shape during baking.
- Bake:
- Bake for 13–15 minutes or until the edges are just starting to turn golden.
- Cool:
- Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Save Baking these cookies has brought many joyful moments with family gathered around the kitchen.
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 per cookie
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Enjoy these delicate cookies with a cup of tea for the perfect treat.
Recipe Q&A
- → What does honey add to these shortbreads?
Honey imparts a natural sweetness and subtle floral notes, enhancing the rich buttery flavor and adding moisture for tender texture.
- → Can I substitute all-purpose flour for whole wheat?
Yes, replacing half the all-purpose flour with whole wheat flour adds a nuttier taste and heartier texture but may slightly change the softness.
- → How do I achieve crisp edges on these cookies?
Bake the cookies a couple of minutes longer until edges turn golden to create a crisper texture while keeping the center tender.
- → Why chill the dough before baking?
Chilling the cut dough helps cookies keep their shape by firming the butter, preventing excessive spread during baking.
- → What tools are essential for making these shortbreads?
You'll need mixing bowls, an electric mixer for creaming, rolling pin, cookie cutters, baking sheets, parchment paper, and a wire rack for cooling.