Buttery, crumbly, and irresistibly tender—these cookies are dangerously simple!
Ingredients:
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280g (2 ¼ cups) all-purpose flour (spooned & leveled)
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60g (¼ cup + 1 tbsp) granulated sugar
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200g (¾ cup + 2 tbsp) cold unsalted butter, cubed
Optional Add-Ins:
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1 tsp vanilla extract
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Pinch of salt (if using unsalted butter)
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Lemon zest or cinnamon for flavor
Instructions:
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Prep:
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Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
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Make the Dough:
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In a bowl, rub cold butter into flour with fingertips until it resembles breadcrumbs.
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Add sugar (and vanilla/salt if using) and mix just until a dough forms (don’t overwork).
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Shape:
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Roll dough into 1-inch balls, place on the baking sheet, and gently flatten with a fork.
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Bake:
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Bake for 15–18 mins until pale golden (they’ll firm up as they cool).
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Cool & Enjoy:
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Let rest on the sheet for 5 mins, then transfer to a wire rack.
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Tips:
🌿 Flavor Boost: Add 1 tsp matcha powder or 50g chopped nuts to the dough.
🔥 Extra Tender: Replace 30g flour with cornstarch for a shortbread-like texture.
🍫 Indulgent Twist: Press a chocolate chip into each cookie post-baking.
These vanish fast—store in an airtight container for up to 5 days (if they last that long!).