Sparkling Shortbread Cookies
Updated Dec. 20, 2022

- Total Time
- 35 minutes, plus chilling and cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/230 grams unsalted butter, at room temperature
- 1cup/207 grams granulated sugar
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1 to 2large egg yolks
- 2½cups/320 grams all-purpose flour (see Tip)
- 1large egg white, beaten
- ½cup decorative sugar
Dough (or Use Half-batch of Butter Shortbread Dough)
For Finishing
Preparation
- Step 1
Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Beat on low speed until incorporated and smooth, scraping down the sides of the bowl as needed, about 3 minutes. (Do not beat until fluffy, you don’t need to incorporate air into the dough.) Add the egg yolk and mix until just combined. Turn the mixer off and scrape down the sides of the bowl.
- Step 2
Add the flour to the bowl all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. The dough will be in large crumbles.
- Step 3
(If you’re starting with a half batch of Butter Shortbread Dough, start here.) Form the dough into two 9-inch logs. (If the dough is too crumbly to form into a log, mix in an additional egg yolk.) Wrap each log firmly in a strip of parchment paper and twist the ends shut. Refrigerate until the dough is firm enough to slice, about 30 minutes and up to 3 days.
- Step 4
Heat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Step 5
Brush the surface of each log all over with the egg white. Sprinkle a sheet of parchment paper with the decorative sugar and roll the log in the sugar to completely coat. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½ inch apart.
- Step 6
Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, 18 to 22 minutes. Move the cookies to a wire rack to cool completely. Store at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.
- If using volume measurements, using a spoon, fluff and scoop the flour into a measuring cup, then scrape with a straight edge to level the surface. This will help prevent adding too much flour which can yield overly crumbly dough.
Private Notes
Comments
Can these be made by hand, without a mixer?
Hi, I was wondering what brand of colored sugar you used? The colors held up nicely after baking.
Place the wrapped dough logs in an empty paper towel roll to maintain the round shape while it chills
Love these cookies!
I used one egg yolk, a splash of almond extract, and 1/2 c almond flour for part of all purpose flour. Not a good choice! Dough was super dry and crumbly, although tasty. Yes, of course, we ate it all. If I try this again, will go with 2 eggs at least.
Pay attention to the tip- dough can be crumbly and fall apart when cutting the log!
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