Think soft, buttery, sweetened cookies that melt in your mouth. These cookies are without a doubt one of the best shortbread cookies you will ever have.
Perfect accompanied with tea or coffee. The best thing is how easy it is to make these cookies.
You can make them the same day or premake and freeze for a future event. No fuss, simple cookies that anyone can make.
But maybe you are wondering what even is shortbread? Well, I’ll tell you now!
What Is Shortbread?
Shortbread is a type of cookie that is has a large amount of butter. It’s a bit denser than a normal cookie, doesn’t have leavening agents, and melts in your mouth.
It is similar to a biscuit but a bit more fragile with more butter in it. And who doesn’t love the taste and richness of butter!
Tips For Making Sourdough Shortbread Cookies
- Don’t overmix: You don’t want to overmix the batter. While you do want the butter incorporated into your batter, you don’t want it going warm and overly mixed. This could lead to a denser, harder cookie.
- Don’t melt the butter let it get to room temperature: You don’t want your butter to be hot and start cooking the other ingredients. This could ruin the texture of your cookie so go for room temperature butter.
- Chill the dough: The butter will harden in the fridge. By chilling your dough in the fridge or even freezer will help your cookie maintain its shape and not spread out.
- Watch the baking time: Don’t overbake your cookies. Once you see the edges start to go golden take them out. They will harden more as they cool.
- You want a soft cookie, not a hard, dense one.
Ingredients For Shortbread Cookies
There are a few ingredients you will need for this recipe!
Butter: You can get salted or unsalted butter. Just reduce the amount of salt you add if you are buying salted butter.
you want your butter to go to room temperature to incorporate it into the flour easier.
Sugar: You will want some sort of sweetener added to your cookies to make them sweet. I prefer raw sugar as it blends nicely in. You could try honey or maple syrup as well.
Flour: I use Khorasan flour which is similar in texture to white flour but healthier. Any white flour should do. I wouldn’t use wholemeal flours because they are denser, and you won’t get the same texture.
Sourdough Discard: You just need some sourdough discard to help ferment your mixture as well as give it an extra delicious taste.
Vanilla: I love adding vanilla extract into desserts. It just adds a depth of flavour that is amazing!
Salt: Salt enhances the flavours and helps to balance these cookies out so don’t skip the salt!
How To Make Sourdough Shortbread Cookies
Here’s a step-by-step guide on how to make these delicious sourdough shortbread cookies.
- Let your butter go to room temperature. Once it’s at room temperature combine butter and sugar together
- Add in the vanilla, salt, sourdough discard and 1 cup of flour.
- Give it a quick whisk with a dough whisk or fork.
4. Add the rest of the flour and incorporate it together with your hands until it forms a ball.
5. Place it on a silicon mat or clean bench top and shape your dough into a rectangle.
6. Cover with clingwrap and place in the fridge for 30 minutes or up to 3 days for a longer ferment!
7. Preheat oven to 190C/ 375F
8. Slice your cookies about 1/2 inch thick and place on a lined baking tray.
9. Bake for 10 minutes and then allow to cool so they harden a little before eating! Enjoy!
Best Sourdough Shortbread Cookie Recipe
The best, buttery, shortbread cookie recipe you will ever make! These shortbread cookies melt in your mouth and are so easy to put together!
Ingredients
- 1 cup room temperature butter
- 3/4 cup sugar
- 2 cups flour
- 1/2 cup sourdough discard
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- Let your butter go to room temperature. Once it's at room temperature combine butter and sugar together
- Add in the vanilla, salt, sourdough discard and 1 cup of flour.
- Give it a quick whisk with a dough whisk or fork.
- Add the rest of the flour and incorporate it together with your hands until it forms a ball.
- Place it on a silicon mat or clean bench top and shape your dough into a rectangle.
- Cover with clingwrap and place in the fridge for 30 minutes or up to 3 days for a longer ferment!
- Preheat oven to 190C/ 375F
- Slice your cookies about 1/2 inch thick and place on a lined baking tray.
- Bake for 10 minutes and then allow to cool so they harden a little before eating! Enjoy!
Notes
Tips
- Don't overmix: You don't want to overmix the batter. While you do want the butter incorporated into your batter, you don't want it going warm and overly mixed. This could lead to a denser, harder cookie.
- Don't melt the butter let it get to room temperature: You don't want your butter to be hot and start cooking the other ingredients. This could ruin the texture of your cookie so go for room temperature butter.
- Chill the dough: The butter will harden in the fridge. By chilling your dough in the fridge or even freezer will help your cookie maintain its shape and not spread out.
- Watch the baking time: Don't overbake your cookies. Once you see the edges start to go golden take them out. They will harden more as they cool.
How To Store Shortbread Cookies
You can store these cookies baked or unbaked in different ways.
Unbaked Cookies
- Leave them in the log shape and they can be stored in the fridge wrapped in clingwrap for about 3 days. This will just give it a longer ferment.
- You can also leave unbaked cookies wrapped in clingwrap in its log shape in the freezer for several months until you are ready to slice and bake them.
Baked Cookies
- Store your cookies in an airtight container on the counter for about 3-5 days.
- Cookies can be stored in an airtight container in the fridge for about 7-10 days.
- You can also store these cookies in a plastic freezer bag in the freezer for several months.
How To Shape Your Cookies
You can shape your cookies however you like! Here are some different ways you can try!
Pan: Press your dough into a pan of your choice! Make sure you don’t leave it too thick, so it cooks in the centre.
Roll Or Log: You can roll your dough out into a log shape or shape it into a rectangular brick shape like I did. Cover with clingwrap and refrigerate. Then slice, place on prepared tray and bake!
Cookie Cutters: You can roll out your dough about 1/2 inch thick. Cut them out with a cookie cutter and place on a tray.
Refrigerate the dough so the cookies will maintain their shape, before baking!
Flavour Variations To Try
While the traditional shortbread recipe is already amazing, there are so many fun flavour variations you can try!
- Wild orange and cranberries
- Strawberry and vanilla
- Chocolate
- Double chocolate shortbread cookies
- Lemon
- Peppermint flavoured
- Lavender and vanilla
- Mixed dried fruits
Questions and Answers
Why did my shortbread cookies come out hard?
There can be several reasons for hard shortbread cookies. If you overmixed the dough the cookies can be hard.
If the butter was melted on the stove and poured on top it can precook the mixture leading to a harder cookie.
Overbaking can also lead to hardened shortbread cookies.
What are common mistakes when making shortbread cookies?
Some of the most common mistakes when making shortbread cookies include overmixing the dough, overbaking the cookies and not chilling for long enough.
What is the difference between shortbread cookies and sugar cookies?
The main difference between shortbread cookies and sugar cookies is sugar cookies use a leavening agent.
Shortbread cookies are denser and higher in fat content as well.
More Sourdough Snack Recipes
Here are some more sourdough dessert recipes you might enjoy!