Shortbread cookies, thin and crispy

Perfecting the holiday's most famous cookie but with a twist, this thin and crispy version will be the finishing touch to your holiday party. Looking for a soft and thick version - we have you covered


Yields 4 round discs 
195 g granulated sugar (plus more for sprinkling)
335 g soft butter
450 g pastry flour, well sifted
1 tsp vanilla extract
cinnamon for sprinkling if desired



  • Using the paddle attachment of your stand mixer, blend the butter, sugar, and vanilla together until smooth and homogenous.
  • Sift the pastry flour well add to the butter mixture. Paddle on low speed until dough is smooth and there are no lumps of dry ingredients.
  • Separate the dough into four equal portions, wrap and refrigerate for about 30 minutes until the dough is no longer very soft or warm.
  • Carefully roll each dough portion into thin flat discs approximately 8 or 9 inches across and place on a prepared baking sheet to bake.
  • Brush each disc with egg wash and sprinkle with cinnamon sugar, then bake at approximately 375F until light golden brown.
  • Remove the cookie discs from the oven and score like a pizza while it's still hot. 
  • Allow to cool and firm up on the baking tray before attempting to break apart.