Usually, I don’t make shortbread cookies, because the classic recipe calls for confectioners sugar. A lot of it. I don’t know why but today I wanted to make them so bad. Not thinking too much, I decided to make some Organic Shortbread Cookies. I thought, hey, at least they are organic!
This is what I got.
The classic shortbread cookies vs organic shortbread cookies
The classic shortbread cookies’ recipe is very simple. You use 1 cup of room temperature salted butter, 1 cup of confectioners sugar, and 2 cups of flour, and vanilla. You mix everything in a mixer and bake. That’s it.
What I did first is I reduced the sugar amount. Instead of one cup of confectioners sugar, I used 1/2 cup of regular whitish organic cane sugar (which I initially bought to make kombucha), 1/4 cup of coconut sugar, and 1 tablespoon of potato starch. I blended everything in a blender to make powdered sugar.
The cookies turned out fine, but even reducing the sugar amount by 1/4 cups they were way too sweet. If I decide to make them again next time I would reduce the sugar amount to 1/4 cup of sugar.
Next is butter. I used 228 grams of grass-fed unsalted Kerrygold butter. It’s about 2 sticks. I left the butter on the counter until it got super soft. And since I didn’t use salted butter, I also added 1/4 teaspoon of Himalayan sea salt to the recipe.
For the flour, I used Organic all-purpose flour. I think I could use any healthier flours too, like sprouted whole wheat flours and it would turn out fine. There are many healthier variations to choose: sprouted Spelt flour sprouted Kamut flour, sprouted oat flour.
Vanilla. I didn’t have any on hand, so I skipped it.
Organic Shortbread Cookies
- 1 cup or 8 oz of grass-fed Butter, room temperature
- 2 cups of Organic all-purpose flour
- 1/2 cup of Organic cane sugar* (this is what I used, but see the notes first)
- 1/4 cup of Organic Coconut sugar* (see the notes)
- 1 tablespoon of Organic potato starch* (see the notes)
- 1/4 tsp of Himalayan sea salt
- 1 Tbsp Milk (I used raw grass-fed milk)
- 1 tsp Vanilla
How to make organic shortbread cookies:
- Preheat the oven to 350 F.
- Blend the sugars, salt, and the starch in a blender until everything turns into a powder.
- Whip up the powdered sugar, vanilla, and the butter together. I used a regular spatula, but using a mixer may result in a fluffier batter, I suppose. Anyway, mine turned out fine with a spatula alone.
- Add the flour and mix well.
- Add the milk and mix. The dough is ready.
- Roll the dough on a parchment paper or a silicone baking mat. The baking mat is more comfortable to use than a parchment paper because rolling the dough on it is easier.
- Cut into shapes. The dough was too soft to cut of shapes, so I just cut it into regular classic rectangles. Then make some holes using a fork on the cookies for that classic look.
- Bake for about 15 minutes or until slightly golden. Don’t make them turn brown.
- Let cool and serve.
* These shortbread cookies tasted too sweet for me, so if I make them again next time I would only use 1/4 cup of coconut sugar and 1/2 tablespoon of potato starch (or organic corn starch). These shortbread cookies were extremely sweet with a total of 3/4 cups of sugar.
UPDATE: The cookies tasted too sugary when they were warm. The next day they tasted normal to me. Maybe next time I will try to reduce the sugar amount to 1/2 cup and see if they are still delicious with less sugar. Anyway, the cookies turned out awesome!
Want to bake healthier cookies? Try this: Healthier cookies recipe