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Shortbread Cookie Dough Recipe



3 ¾ – 4 cups of all-purpose flour
2 teaspoons kosher salt
1 ½ cups of unsalted butter (3 sticks or 336 grams), at room temperature
1 ⅓ cups of sugar
3 large egg yolks
2 tablespoons for vanilla extract


  1. Sift together the 3 ¾ cups of flour and salt in medium bowl. Set aside.
  2. Sift ¼ cup of flour in a small bowl. Set aside.
  3. In a bowl, using a handheld mixer (or a stand mixer with paddle attachment), cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl. Add the egg yolks one at a time. Next add the vanilla extract until fully combined. Scrape down the bowl.
  4. On low speed, add sifted dry ingredients (3 ¾ cups of flour with the 2 tsp of salt) about 1 cup at a time, mixing until dough sticks to the beaters (or paddle). Add up to another ¼ cup of the sifted flour if dough is sticky. When you touch the dough, it should have a little give but does not stick to your fingers.
  5. Let dough rest for 1-2 minutes to firm up.

Makes about 3 ½ dozen cookies.
Cut butter into small cubes for quicker room temperature butter.
You can freeze the dough flavored or unflavored for up to 2 weeks.

Recipe adapted from www.designsponge.com/2018/02/raspberry-rose-geranium-cookies.html
and www.epicurious.com/recipes/food/views/butter-shortbread-cookies-236612

Music by Buddy – Bensound.com

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