Sugared Shortbread Cookies

These cult-favorite cookies are anything but your average shortbread. They’re not too sweet, not too soft, and not overloaded with chocolate (unless you want them to be). Instead, they’re rich and buttery, with just the right hit of salt from a generous amount of salted butter. A touch of brown sugar and just enough flour keep everything perfectly in place. Think classic shortbread—but cooler, saltier, and way more addictive. Great with a cup of coffee or tea, or for dessert with ice cream or fruit!

Sugared Shortbread Cookie (with or without chocolate chips)

Ingredients:

·       1 cup + 2 tbsp salted butter, cold and cut into small pieces (room temp if using

a hand mixer)

·       ½ cup granulated sugar

·       ¼ cup light brown sugar

·       1 tsp vanilla extract

·       2½ cups all-purpose flour

·       1 large egg, beaten (for brushing)

·       Turbinado or demerara sugar, for rolling

·       Flaky sea salt, for sprinkling

·       Optional: 1 cup mini chocolate chips

Directions:

1.    Make the Dough: In a stand mixer (or with a hand mixer), beat the butter, both sugars, and vanilla on medium-high until light and fluffy — about 3–5 minutes.

2.   Scrape down the bowl, then mix in the flour on low speed until combined. Add the optional chocolate chips if you're using them. If the dough still looks floury, use your hands to gently knead it until smooth — it should feel like Play-Doh.

3.   Shape & Chill: Divide the dough in half. Place each half on plastic wrap and shape into a 6-inch log, about 2 to 2¼ inches thick. Wrap tightly and chill in the fridge until firm — about 2 hours.

4.   Prep & Slice: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.Brush the outside of each log with beaten egg, then roll in turbinado sugar for those crisp edges.

5.   Slice into ½-inch thick rounds using a serrated knife. If any crumble, just press them back together — it’s all good.

6.   Bake & Finish: Place cookies about 1 inch apart on your baking sheets. Sprinkle each with a pinch of flaky salt. Bake for 12–15 minutes, until the edges are just golden. Let cool slightly... then try not to eat them all at once.

• Note: The cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer. Cookies can be baked and stored in plastic wrap or an airtight container for 5 days.