The Best Butter Shortbread Cookie Rings Recipe
Discover how to make classic butter shortbread cookie rings with this easy, foolproof recipe. Rich, crispy, melt-in-your-mouth cookies using just five ingredients. Includes history, tips, and step-by-step instructions!
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Servings: 1 tray
Equipment
- Baking tray
- Silicone baking mat or parchment paper
- Piping bag fitted with a large star tip (or cookie press)
- Electric mixer
Ingredients
- 1 cup (100 g / 3.5 oz) powdered confectioners sugar
- 1 cup (220 g / 8 oz) salted or unsalted butter, softened
- ½ to ¾ teaspoon salt (omit if using salted butter)
- 1 teaspoon pure vanilla extract
- 2 cups (250 g / 8.8 oz) all-purpose flour
- 1 tablespoon milk (plus extra if needed)
Instructions
- Place the butter, confectioners sugar, and vanilla extract in a bowl. Preheat your oven to 180°C (350°F).
- Using an electric mixer, beat until the mixture becomes pale, fluffy, and smooth.
- Gradually add the flour into the butter-sugar mixture. Mix on low speed until it looks crumbly and just combined.
- Pour in the milk and continue mixing.
- After about 15 seconds, the dough should clump together. (If dough appears too dry, add an additional teaspoon or two of milk.)
- Transfer the dough into a piping bag fitted with a large star tip. Pipe the dough onto a baking tray lined with a silicone mat or parchment paper, leaving some space between the cookies.
- Bake for 15 minutes or until cookies are lightly golden around the edges.
- Allow cookies to cool completely on the baking tray, about an hour, as they crisp up during cooling.
