Girl Scout Shortbread Cookies
Classic buttery shortbread cookies with a tender crumb and lightly sweet flavor, perfect for a simple treat or cookie exchange, appealing to all ages.
Ingredients
Instructions
- In a large mixing bowl, cream together the shortening, powdered sugar, vanilla, and salt with an electric mixer.
- Add the beaten egg and beat the mixture until it's fluffy.
- Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.
- In another bowl, combine the flour and baking powder.
- Pour the dry ingredients into the wet mixture and mix well with an electric mixer until the flour is incorporated.
- Roll the dough into a ball, cover it with plastic wrap, and chill for 1 hour.
- Preheat oven to 325 degrees Fahrenheit.
Tips & Substitutions
For a richer flavor, consider using half butter and half shortening. If you don't have buttermilk, you can substitute with milk mixed with a teaspoon of vinegar or lemon juice. When rolling out the dough, use the reserved flour to prevent sticking. Make sure to chill the dough; this will help the cookies maintain their shape during baking.
Serving Suggestions
These shortbread cookies are delightful on their own, but you can also serve them with a side of tea or coffee for a cozy treat. They pair beautifully with a scoop of vanilla ice cream or can be crumbled over a dessert like Fudge Pound Cake for added texture. For a festive touch, consider decorating them with a light glaze or sprinkles.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. To preserve their crispness, you can place a piece of parchment paper between layers of cookies. If you want to enjoy them warm, reheat in a 300°F oven for about 5 minutes until just warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Girl Scout Shortbread Cookies contains roughly 144 calories, with 0g protein, 2g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 581mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular butter instead of shortening?
Yes, you can substitute regular butter for the shortening. Keep in mind that this may alter the texture slightly, making the cookies a bit softer. If you prefer a crispier cookie, stick with the shortening or use a combination of both.
What if I don't have baking soda?
If you don't have baking soda, you can use baking powder instead. Use about three times the amount of baking powder as baking soda, but keep in mind that this may change the texture and flavor slightly.
Can I freeze the dough?
Absolutely! You can freeze the cookie dough for up to three months. Just wrap it tightly in plastic wrap and place it in a freezer bag. When ready to bake, thaw in the refrigerator overnight and then roll out and cut as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).