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Spiced Shortbread Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
1 hour
Total Time: 1 hour 30 minutes
Servings: 36 servings
Calories: 85kcal
Author: Shinee
Delicate, buttery, rich shortbread cookies infused with variety of spices. These are by far my favorite cookies this season.
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Ingredients

  • 2 cups 250gr all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground cardamom
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground anise
  • 1 cup 2 sticks/ 225gr unsalted butter, at room temperature
  • 2/3 cup 130gr sugar
  • 1 teaspoon pure vanilla extract

Instructions

  • In a medium bowl, whisk together flour, salt and spices.
  • In a large mixing bowl, beat the butter, sugar and vanilla extract until fluffy (not too fluffy though), about a minute. Add the dry ingredients and mix until combined. Dough will be quite soft at this point. Divide the dough into 2 equal disks and wrap with the plastic wrap. Refrigerate for about 1 hour to firm up.
  • Preheat the oven to 325°F (160°C).
  • On lightly floured surface, roll the dough into somewhere between ¼-½-inch thick disk. (The quantity of cookies will depend how thick your cookies are. I like mine on thinner side, so I rolled into a little thicker than ¼-inch.) Using 2-inch round cookie cutter, cut out as many cookies as you can. Gather the scraps and repeat. Repeat with the other disk. Arrange the cookies on a baking sheet lined with parchment paper, at least 1 inch apart. Bake the cookies one sheet at a time for 15-18 minutes, or until golden. Cool the cookies for about 10 minutes on the baking sheet, and then transfer them onto wire rack to cool completely.
  • Store the cookies in an airtight container for up to 1 week. Shortbread cookies are the best when they’re fresh though.

Notes

For step-by-step photos and additional notes, read the post above.

Nutrition

Calories: 85kcal
Carbohydrates: 9g
Protein: 1g
Fat: 5g
Sugar: 4g
Sodium: 17mg