A Recipe for Sea Salt Shortbread Cookies: The Perfect Holiday Cookie

Sea salt shortbread cookies are the perfect holiday cookie. They are easy to make, and everyone loves them! In this blog post, we will give you a recipe for sea salt shortbread cookies that you can use to impress your friends and family this holiday season.

Sea Salt Shortbread Cookies Recipe

This sea salt shortbread cookie recipe is perfect for the holidays! The salty and sweet flavors are a delicious combination.

Ingredients:

– ½ cup (113 grams) unsalted butter, at room temperature

– ¼ cup (50 grams) granulated sugar

– ⅛ teaspoon sea salt

– ½ teaspoon pure vanilla extract

– ⅔ cup (83 grams) all-purpose flour

Cooking Instructions:

• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In the bowl of your electric mixer, beat the butter on medium speed until creamy. Add the sugar, salt, and vanilla extract and beat until light and fluffy. With the mixer on low speed, add the flour and mix just until incorporated.
• Roll out the dough on a lightly floured surface to about ¼-inch (0.75 cm) thickness. Cut out cookies with a cookie cutter and place them on the prepared baking sheet. Bake for 12 minutes, or until the cookies are lightly browned. Cool on a wire rack.
• Store in an airtight container.

Makes about 24 cookies.

Enjoy these delicious sea salt shortbread cookies with a cup of coffee or tea!

Recipe Variations

Shortbread Cookie with Chocolate

This shortbread cookie recipe with chocolate is the perfect dessert for your holiday party! The sea salt gives it a delicious salty flavor that pairs perfectly with the chocolate.

Ingredients:

• ½ cup butter, softened
• ¼ cup sugar
• ⅓ cup cornstarch
• ½ teaspoon sea salt
• ¾ cup all-purpose flour
• ½ ounce unsweetened chocolate, melted

Instructions:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, cream together butter and sugar until light and fluffy. Stir in cornstarch and sea salt. Add flour and mix until well combined.
• Roll the dough into a ball and place it on the prepared baking sheet. Using a fork, press evenly into the dough to form a rectangle.
• Bake for 15 minutes, or until golden brown. Remove from oven and let cool completely.
• Melt chocolate in a microwave-safe bowl or double boiler. Drizzle over cooled cookies and let set before serving. Enjoy!

Chocolate Chip Shortbread Cookies

Chocolate chips and sea salt are a classic flavor combination that takes these buttery shortbread cookies to the next level. This recipe makes about 24 cookies, so it’s perfect for sharing with friends and family.

Ingredients:

• ½ cup (113 grams) unsalted butter, at room temperature
• ¼ cup (50 grams) granulated sugar
• ½ teaspoon sea salt
• ¾ cup (94 grams) all-purpose flour
• ¼ cup (27 grams) Dutch-process cocoa powder

Instructions:

• Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
• In the bowl of your electric mixer, beat the butter on medium speed until creamy. Add the sugar and salt, and beat until light and fluffy. With the mixer on low speed, add the flour and cocoa powder and mix just until combined. Stir in the chocolate chips.
• Roll the dough into balls, about ¾-inch (19 mm) in diameter. Place the balls of dough on the prepared baking sheet, about ½-inch (13 mm) apart. Gently press the dough balls with the back of a fork, making a crisscross pattern.
• Bake the cookies for 12 to 15 minutes, until set and lightly golden brown around the edges. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to one week.

Butter Shortbread Cookies

This butter shortbread cookies with sea salt recipe is a must-try this holiday season! The sweetness of the butter and sugar is balanced out by the sea salt, making these cookies irresistible.

Ingredients:

• ½ cup unsalted butter, at room temperature
• ¼ cup granulated sugar
• ½ teaspoon sea salt
• ⅓ cup all-purpose flour

Instructions:

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In the bowl of an electric mixer, beat butter on medium speed until creamy. Add sugar and salt, and beat until light and fluffy. With the mixer on low speed, add flour and mix just until blended.
• Place dough on a lightly floured surface and shape it into a log. Cut log into ¼-inch thick slices. Place slices on the prepared baking sheet, about ½ inch apart.
• Bake until cookies are golden brown, about 15 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Salted Chocolate Chunk Shortbread Cookies

Chocolate chunks and sea salt flakes make these cookies irresistible. This salted chocolate chunk shortbread cookies recipe makes about 24 cookies.

Ingredients:

• ½ cup (113 grams) unsalted butter, at room temperature
• ¼ cup (50 grams) granulated sugar
• ⅓ cup (37 grams) powdered sugar
• ¾ teaspoon vanilla extract
• ½ teaspoon sea salt flakes
• ¾ cup (94 grams) all-purpose flour
• ½ cup (43 grams) cocoa powder
• ⅓ cup (28 grams) chocolate chunks or chips

Instructions:

• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In the bowl of your electric mixer, beat the butter on medium speed until creamy. Add both sugars, vanilla extract, and sea salt flakes, and beat until light and fluffy. With the mixer on low speed, add the flour and cocoa powder until just combined. Stir in the chocolate chunks or chips.
• Roll dough into balls, about tablespoon size each. Place dough balls onto the prepared baking sheet and press down slightly.
• Bake cookies for 12 to 14 minutes, until the edges, are set but the centers are still soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to one week.

Storage Instructions

Storing sea salt shortbread cookies is easy. Simply place them in an airtight container and store them at room temperature. They will stay fresh for up to two weeks.

If you want to freeze the sea salt shortbread cookies, place them in a freezer-safe bag or container and freeze for up to three months. When you are ready to eat them, thaw them at room temperature.

Sea salt shortbread cookies can also be stored in the refrigerator. Place them in an airtight container and store them for up to two weeks. If you want to eat them cold, place the desired number of cookies on a plate and put them in the fridge for about 30 minutes before serving. Enjoy!

Nutritional Value

Sea salt shortbread cookies are not only delicious but also nutritious! A serving of sea salt shortbread cookies contains only 200 calories and is a good source of fiber. sea salt shortbread cookies are also low in sodium and cholesterol, making them a healthy choice for people with heart conditions or high blood pressure.

Sea salt shortbread cookies are also a good source of iron and copper. Copper is essential for the formation of red blood cells, while iron helps to transport oxygen throughout the body. sea salt shortbread cookies are a delicious way to get some important nutrients into your diet!

What is the difference between shortbread cookies and butter cookies?

Cookies are typically categorized by their dough consistency: soft, chewy, or crunchy. However, shortbread cookies are unique in that they have a crumbly texture. This is due to the high ratio of butter to flour in the recipe.

The other key difference between shortbread cookies and other cookies is the addition of sea salt. The salt helps to offset the sweetness of the cookie and gives it a more complex flavor.

What makes a shortbread cookie different?

Cookies are typically categorized by their dough consistency: soft, chewy, or crunchy. However, shortbread cookies are unique in that they have a crumbly texture. This is due to the high ratio of butter to flour in the recipe.

The other key difference between shortbread cookies and other cookies is the addition of sea salt. The salt helps to offset the sweetness of the cookie and gives it a more complex flavor.

How does sea salt affect the texture and flavor of shortbread cookies?

Sea salt is a great way to add flavor and texture to shortbread cookies. The sea salt crystals are larger than regular table salt, so they add a nice crunchy texture to the cookies. The salty flavor also pairs well with the sweet flavors in the cookie dough.

Sea salt is a popular ingredient in baking because it adds a delicious salty flavor and a nice crunchy texture to baked goods. When used in shortbread cookies, sea salt enhances the sweetness of the cookie dough and gives the cookies a lovely crunch.

If you’re looking for a delicious and unique holiday cookie recipe, give these sea salt shortbread cookies a try! You won’t be disappointed.

How much cornstarch do I add to shortbread?

When adding cornstarch to shortbread, you want to add just enough so that the dough is no longer sticky. Start with a tablespoon and add more if needed. The dough should be soft but not too sticky.

What does cornstarch do in biscuits?

Cornstarch is a type of flour that is used as a thickening agent. When combined with other ingredients, it helps to bind the ingredients together and create a doughy consistency. It also helps to absorb moisture, which can keep biscuits from becoming too crumbly.

While you can use cornstarch in many different types of recipes, it is particularly well-suited for use in biscuit recipes. This is because biscuits are typically made with a higher proportion of fat to flour than other types of baked goods. The fat in biscuits helps to create a tender, flaky texture, but it can also make the dough difficult to work with. Adding cornstarch to the dough helps to absorb some of the fat and create a dough that is easier to work with.

In addition to its role in creating a tender, flaky texture, cornstarch also helps to give biscuits a light, airy quality. This is because cornstarch is a type of starch that is composed of small, lightweight molecules. When heated, these molecules expand and create tiny pockets of air. This helps to leaven the dough and prevent it from becoming too dense.

So, what does cornstarch do in biscuits? It helps to create a tender, flaky texture and a light, airy quality. It also helps to absorb some of the fat and bind the ingredients together.

Why is my shortbread hard and chewy?

When shortbread cookies are hard and chewy, it is usually because the sugar and butter have not been mixed together long enough. The dough should be smooth and easy to work with.

If you are experiencing this problem, try mixing the sugar and butter for a bit longer until they are fully combined. You may also want to make sure that your oven is set at the correct temperature before baking the cookies.

If you are still having trouble getting your shortbread to be soft and fluffy, you can try adding a little more flour to the dough. Be careful not to add too much, or else the cookies will become tough.

Should shortbread be hard when it comes out of the oven?

Shortbread cookies are a type of biscuit, traditionally made from one part white sugar, two parts butter, and three parts flour. Shortbread is crisp and crumbly, with a melt-in-your-mouth quality. The addition of sea salt gives these cookies an extra dimension of flavor.

There are different schools of thought when it comes to how long to bake shortbread. Some say that it should be baked until it is just set so that it is still soft in the center. Others say that it should be baked until it is golden brown and crisp all the way through. I tend to lean towards the latter camp, but ultimately it is up to you.

Should you chill shortbread before baking?

Shortbread dough is very easy to work with and doesn’t require chilling. You can either roll it out and use a cookie cutter or press it into the pan.

If you are using sea salt flakes on top of your cookies, then we would recommend chilling the dough for about 15 minutes before baking. This will help the cookies hold their shape better when baked.

Otherwise, there is no need to chill the dough before baking.

Can you use the cold dough to bake shortbread cookies?

The cold dough can be used to make shortbread cookies, but they will not spread as much and will be more crumbly. It’s best to use room-temperature dough so that the cookies are a bit more fluffy.

If you want to bake them right away, preheat your oven to 350 degrees F (175 degrees C). If you’re freezing the dough, place it in the refrigerator for about 30 minutes to let it thaw before baking.

Can you use brown sugar to bake shortbread cookies?

When baking shortbread cookies, it is important to use sugar that will not only sweeten the cookies but also help them to brown. Brown sugar is a perfect choice for this, as it contains molasses which helps with both of these tasks.

How to utilize the chocolate chunks without crumbling?

Chocolate chunks can be utilized in different ways when baking cookies. For sea salt shortbread cookies, it is important not to let them melt into the dough and ruin its texture. One way to prevent this from happening is by chopping up the chocolate chunks into smaller pieces before adding them to the dough. This will help them bake evenly and maintain their shape.

Why use cold butter if creaming?

Cold butter is key to getting the perfect sea salt shortbread cookie. If you use room temperature butter, your cookies will spread too much and be thin and crispy. By using cold butter, you’ll get a thicker cookie that is still nice and soft.

Creaming the butter and sugar together is also important in this recipe. It helps to create a light and fluffy cookie. Be sure to cream the butter and sugar together until they are light and fluffy before adding in the flour.

Shortbread cookies are the perfect holiday cookie. They are simple to make and only require a few ingredients. This recipe for sea salt shortbread cookies is the perfect way to enjoy the holidays with your friends and family. Be sure to use cold butter and cream the butter and sugar together until they are light and fluffy before adding in the flour for the best results. Enjoy!