Description
This Whole Wheat Shortbread Cookies recipe is that perfect balance of nutty, rustic flavor and rich, decadent butter. The result is a sophisticated, deeply flavorful butter cookie with an incredibly tender crumb. This easy, homemade recipe is perfect for cutout cookies any time of year, especially during the holidays.
Ingredients
Units
Scale
- 10.5 ounces All-Purpose Flour (approx. 2 1/3 cups)
- 5.5 ounces Whole Wheat Flour (approx. 1 cup)
- 4.75 ounces Cornstarch (approx. 1 cup)
- 16 ounces High-Fat Unsalted Butter, at cool room temperature
- 4.75 ounces Granulated Sugar (approx. 2/3 cup)
- 1 teaspoon Kosher Salt
- Superfine Sugar, as needed for dusting
Instructions
- Preheat Oven and Prepare Pans: Position your oven rack to the middle position and preheat the oven to 325°F (160°C). Line two large baking sheets with parchment paper.
- Combine the Dry Ingredients: In a large bowl, add the all-purpose flour, whole wheat flour, and cornstarch. Whisk them together thoroughly.
- Cream Butter, Sugar, and Salt: In the bowl of a standing mixer fitted with the paddle attachment, add your cool room temperature butter, granulated sugar, and salt. Cream the mixture on medium speed for 2-3 minutes until it’s light in color and fluffy.
- Combine Wet and Dry Mixtures: With the mixer on its lowest speed, gradually add the flour mixture to the creamed butter. Mix just until the dough comes together. Do not overmix.
- Chill the Dough: Scrape the soft dough out onto a piece of plastic wrap, form it into a flat 1-inch thick disc, and wrap it tightly. Place the dough in the refrigerator to chill for at least 30 minutes.
- Roll and Cut the Cookies: Once chilled, place the dough on a lightly flour-dusted working surface. Roll it out to an even 1/4-inch thickness. Use your favorite cookie cutters to cut the dough into desired shapes.
- Arrange the cutouts on your parchment-lined baking sheets, leaving about 1 inch between them.
- Bake to Pale Golden Perfection: Place one baking sheet at a time in the preheated 325°F oven. Bake for 10-15 minutes. The edges should be just beginning to turn a light golden brown; the centers should remain pale.
- Dust with Sugar and Cool: Remove the cookies from the oven and let them cool on the baking pan for 2 minutes. While they are still warm, dust them generously with superfine sugar.
- Let the cookies cool completely on the pans before moving them to an airtight container.
Notes
- Dry Ingredients: Whisking the dry ingredients together first ensures the cornstarch is evenly distributed, which is essential for a uniform, tender texture.
- Butter Temperature: “Cool room temperature” (about 65°F) is key. The butter should be pliable but not soft or greasy.
- Do Not Overmix: This is the most important step! Overmixing develops gluten and will make your cookies tough and hard instead of melty and delicate. Stop as soon as the last streaks of flour disappear.
- Chilling is Essential: Do not skip this step! Chilling the high-fat dough solidifies the butter, making it easy to roll out and preventing the cookies from spreading.
- Baking Color: Shortbread should be pale! You’ll know they’re done when the edges are just beginning to turn a light golden brown.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (per batch)
- Category: Dessert, Cookies, Holiday
- Method: Baking
- Cuisine: Scottish, British
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 4 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
