Grammy's Kitchen · Shortbread · Shortbread Cookie
One of 67 shortbread recipes we measured
from sugarspunrun.com
112 cooks on sugarspunrun.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 86% |
| total sugar | 62% | 56% |
| salt | 1% | 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.
| 227 g | 1 cup unsalted butter (softened ) |
| 150 g | 3/4 cup powdered sugar |
| 4 g | 1 teaspoons vanilla extract |
| 240 g | 2 cups all-purpose flour |
| 16 g | 2 Tablespoons cornstarch |
| 3 g | 1/2 teaspoon table salt |
Method: 10 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Sam! Thanks for sharing the recipe. I used the scale to weigh my ingredientsad chilled for an hour. While rolling, it went from cracking to being very soft and sticky almost immediately, such that i couldn't cut out shapes (the cuts out fell apart/could” — a cook, 4.0★
“I prefer a sugar cookie with a light, crispy snap to it and this is that recipe. I tried recipes with egg, leavening and granulated sugar and they all produced a soft and gummy cookie with a bitter taste. For this shortbread cookie, I used half vanilla and hal” — a cook, 5.0★