Easy embossed Rolling Pin Shortbread Cookie recipe
Get ready to transform your kitchen into a sweet haven with this easy embossed rolling pin shortbread cookie recipe! they taste amazing and have a beautiful pattern that's perfect for the holiday season.
Servings: cookies
Equipment
- 1 regular rolling pin
- 1 embossed rolling pin
- 1 Cookie sheet
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar spooned and leveled
- 1 teaspoon pure vanilla extract
- 1 Large egg room temperature
- 2 ¾ cup all-purpose flour Spooned and leveled.
At least 11% protein content, like King arthur Baking® unbleached all-purpose flour
- 1/4 teaspoon salt
Instructions
- Line 2 baking sheets with parchment paper, and preheat your oven to 350 F.
- Begin by beating together sugar and butter in a large bowl at medium speed for 3 minutes with the paddle attachment. Add vanilla extract and scrape down the sides of the bowl.1 cup (227 g) unsalted butter, 1 cup (120 g) powdered sugar, 1 teaspoon pure vanilla extract
- Incorporate the egg and vanilla into the mixture, mixing until just combined.1 Large egg
- Add the flour and salt, starting at low speed and then increasing to medium speed. Beat until all ingredients are well incorporated, and large crumbles form. Do not overbeat.2 ¾ cup (343.8 g) all-purpose flour, 1/4 teaspoon (0.3 teaspoon) salt
- Divide your dough into four discs, wrap dough with plastic wrap, and let them chill in the refrigerator for 15-30 minutes.
- Lightly dust your work surface and a regular rolling pin, then roll out the first disc of shortbread dough to a thickness of 1/4".
- Lightly flour the embossing rolling pin and use it to impress intricate designs onto the top of the dough, applying gentle pressure. Use a circular cookie cutter of 2 1/4-inch to cut out your cookies and arrange them on the prepared baking sheet, leaving 1.5" inches of space between each.
- Bake cookies on the middle wire rack of your oven for 8-10 minutes or until the edges take on a light golden brown color. Once baked, remove them from the oven and allow them to cool completely. Repeat this process with the remaining dough.
Notes
Expert tips for the best-embossed cookie recipe
- Quality Ingredients: Start with high-quality, fresh ingredients. Since shortbread has a simple flavor profile, using the best butter, flour, and sugar will make a noticeable difference.
- Butter Temperature: Ensure your butter is at the right temperature. It should be cool to the touch but soft enough to leave a slight indentation when pressed. This helps create a tender, melt-in-your-mouth texture.
- Avoid Overmixing: Once the flour is added, mix just until combined. Overmixing can lead to a tougher texture. Stop mixing as soon as the dough comes together to prevent the development of excess gluten.
- Chill the Dough: Refrigerate the dough before rolling and cutting. Chilled dough is easier to handle, and it helps the cookies maintain their shape during baking. It also enhances the flavor by allowing the ingredients to meld.
- Rolling Thickness: Roll the dough to a consistent thickness. Using guides, such as rolling pin rings, ensures even cookies.
- Embossing or Stamping Techniques: When using an embossed rolling pin or stamps, apply even pressure. This ensures that the designs are clear without distorting the cookie shape. Lightly dust the rolling pin or stamps with flour to prevent sticking.
- Watch the Bake Time: Keep a close eye on the cookies as they bake. The edges should just start to turn golden. Shortbread cookies can go from perfectly baked to overdone quickly, so check them a minute or two before the minimum recommended time.
