Sparkling Shortbread Cookies

Updated: Dec. 20, 2022

Total Time

35 minutes (active preparation) + chilling (up to 3 days) + cooling (completely)

Ingredients

• 1 cup (230g) unsalted butter, softened to room temperature (14–16°C/57–60°F)

• 1 cup (207g) granulated sugar

• 1 teaspoon (5g) kosher salt (e.g., Diamond Crystal)

• 1–2 large egg yolks (room temperature, for richness and binding)

• 2½ cups (320g) all-purpose flour (see Pro Tip for measuring)

• 1 large egg white, beaten (for egg wash)

• ½ cup (70g) decorative sugar (coarse sanding sugar recommended)

Pro Tip: Flour Measurement

To avoid overly crumbly dough, fluff all-purpose flour with a spoon, scoop into a measuring cup, then level with a straight edge (e.g., the back of a knife). This prevents compacting flour, which can dry out the dough.

Dough Preparation

Step 1: Cream Butter, Sugar, and Salt

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, and salt. Beat on low speed until fully incorporated and smooth, scraping down the bowl as needed (about 3 minutes). Do not overbeat—air incorporation is unnecessary for shortbread.

Add the egg yolk and mix on low speed until just combined. Turn off the mixer and scrape down the bowl.

Step 2: Incorporate Flour

Add the flour all at once and scrape the bottom and sides of the bowl. Mix on low speed until the flour is fully incorporated (about 30 seconds). The dough will form large, crumbly clumps.

Step 3: Form Logs (Full or Half-Batch)

• Full Batch: Gather the dough into a single 9-inch log.

• Half-Batch Variation: Divide the dough into two equal portions (each ~1 cup total) and form into two 9-inch logs.

Wrap each log tightly in a strip of parchment paper, twist the ends to seal, and refrigerate until firm enough to slice (about 30 minutes; up to 3 days for extended storage).

Reader Tip: Place wrapped dough logs inside an empty paper towel roll to maintain a uniform round shape during chilling.

Baking Instructions

Step 4: Preheat Oven and Prep Baking Sheet

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 5: Egg Wash and Sugar Coating

Brush the surface of each log with the beaten egg white. Sprinkle decorative sugar onto a clean sheet of parchment paper. Roll the egg-white-coated log in the sugar to ensure full coverage, pressing gently to adhere.

Step 6: Slice and Arrange Cookies

Slice each log into ½-inch thick rounds. Place rounds on the prepared baking sheet, spacing at least ½ inch apart (to allow for spreading).

Step 7: Bake and Cool

Bake for 18–22 minutes, rotating the baking sheet halfway through to ensure even browning. The cookies are done when the bottom edges are golden.

Transfer to a wire rack to cool completely (about 15–20 minutes). Store at room temperature in an airtight container for up to 3 days, or freeze in an airtight container for up to 10 days (thaw at room temperature before serving).

Cook’s Notes (Reader Q&A & Troubleshooting)

Q: Can these be made by hand, without a stand mixer?

A: Yes. Mix butter, sugar, and salt with a wooden spoon or pastry cutter until smooth. Add egg yolk, then flour gradually, mixing until just combined. Form logs as directed.

Q: Dough is too crumbly and won’t hold together.

A: Add an additional egg yolk (up to 2 total) to bind the dough. If the issue persists, mix in 1 tablespoon vodka (or cold water) to moisten.

Q: Decorative sugar is hard to find.

A: Use coarse sanding sugar (uncolored or lightly tinted) instead. Ensure it’s not fine-grain, as finer sugars may melt during baking.

Reader Feedback

• "The cookies were a hit! Adding a second egg yolk resolved the crumbly texture, and they stayed soft for days."

• "Baked as instructed but substituted vodka for water in dry dough; the logs held together perfectly."

• "Decorative sugar was unavailable, so I used regular granulated sugar—still beautiful and crunchy!"

Storage: Room temperature (3 days) or frozen (10 days). Thaw frozen cookies at room temperature before serving.

Happy baking!