Shortbread Ball Cookies
Now, this is just about the most perfect cookie recipe EVER!
I’ll never get tired of making them or eating them,
there are so many options for this cookie it’s CRAZY!
Let’s begin with the cookie dough itself…
I made batch after batch of shortbread until I got it just right. Eating lots and lots of cookie for quality control is a tough job, but I knew I could do it.
I just LOVE shortbread, and some batches ended up being fussier than others and would just be good to press in a pan but took forever to roll into balls. Some were too soft and spread when baked and I wanted the perfect balls that would be great with tons of toppings added.
1 batch makes about 40 balls.
LOVE that!
scoop the dough
roll the cookie dough balls smooth in the palms of your hands.
The dough easily comes together,
and its a breeze to roll,
it only takes a slight swirl after scooping out dough with a cookie scoop.
You then bake the cookies and top with later with anything you like:
I topped mine with cinnamon and sugar, glaze icing then coconut, glaze icing then sprinkles, the pink glaze is flavored peppermint, and some got drenched in dark chocolate, some got rolled twice in powdered sugar when they were warm (all the rest were completely cooled first before topping them) And the golden cookies are glazed with an espresso glaze, OMG those are so yummy.
They all are!
You can also glaze them and roll them in chopped Oreo crumbs, graham cracker crumbs, chopped nuts, toasted coconut, and you can add any food coloring to the glaze to make it match any occasion as well as any type of sprinkles.
If by chance you’re looking for Mexican Wedding Cookies, Russian Tea Cake or whatever else you call the nutballs rolled in powdered sugar, that recipe can be found HERE.
This recipe does not have nuts in them.
Which one would you grab first? I always go for the powdered sugar first, then a chocolate one! But oh the espresso is a real winner. So hard to choose.
Add any extract or item to the outside of these cookies to make them your new favorite!
Shortbread Ball Cookies
Ingredients
- 1 cup butter I use salted
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 tablespoon heavy cream or milk
Instructions
- In a large mixer bowl beat butter until whipped.
- Then add in powdered sugar and vanilla and mix on medium until it blends together.
- Add in flour and heavy cream and mix on medium-high until it's all combined.
- It takes a little bit of time to come together, but as soon as it does, stop mixing.
- I place a towel over the top so nothing flies out as I mix.
- Use a small 1 tablespoon scoop to portion out the cookie dough.
- Roll the cookies into smooth balls.
- Place on a parchment lined baking sheet.
- Place in fridge until they are cold about 30 minutes
- *(If you don't refrigerate the cookie dough they will flatten slightly when baked and not stay in a ball shape)
- Make sure you preheat your oven well at 325° I use an additional thermometer to be sure my oven is holding the correct temp while baking.
- Bake at 325° for 15-17 minutes.
- If you're rolling in powdered sugar, do it while the cookies are warm so the powdered sugar sticks, roll them twice to coat them well.
- If you're adding glaze be sure they are completely cooled.
glaze icing 2 cups powdered sugar,2 tablespoons water (or more so it’s to your liking of thinness)1 teaspoon clear vanilla ( and you can add a tablespoon of corn syrup I often do.)
- now is the time to add other flavors to a portion of the icing, or colors,
- if the icing gets too thin add a tablespoon at a time of powdered sugar, alternately add a few drops of water to thin it out if it's thick.
- It should drizzle off cookies easily as it does on donuts 🙂
- If dipping in melted chocolate, add a small amount of coconut oil so it is smooth, and don't overheat the chocolate or it will be grainy.
I think the automatic formatting took over your Glaze Icing instructions. Sounds like a GREAT recipe! Thank you.
Sorry, yes it did. I just adjusted it, here are the correct measurements glaze icing: 2 cups powdered sugar,2 tablespoons water (or more so it’s to your liking of thinness)1 teaspoon clear vanilla ( and you can add a tablespoon of corn syrup I often do.)
When you coat with cinnamon and sugar do you moisten the ball first or coat with melted butter?? Also, would you mind providing the espresso glaze you mentioned??
I roll the balls after they are baked and still warm in the cinnamon sugar, no need to add anything to them. The cinnamon sugar mixture sticks well to warm cookies. For the espresso glaze, I make glaze icing using hot water and then add 1 teaspoon of instant espresso powder. HERE is the glaze icing recipe glaze icing 2 cups powdered sugar,2 tablespoons water (or more so it’s to your liking of thinness)1 teaspoon clear vanilla ( and you can add a tablespoon of corn syrup I often do.) (if you place the espresso in the two tablespoons of how water and mix, then add it to the rest of the ingredients it’ll blend well. I’ve added it to cold water too and it tastes great, sometimes there are bits of the coffee, so if you want it well-blended use hot water. Let me know if I can help you with anything else.
Can you provide the correct measurements for the glaze icing please?
sorry about that the “recipe box” cut off the amounts and created numbered steps. glaze icing 2 cups powdered sugar,2 tablespoons water (or more so it’s to your liking of thinness)1 teaspoon clear vanilla ( and you can add a tablespoon of corn syrup I often do.)
and here is another post on glaze icing https://www.createdby-diane.com/2013/11/italian-cut-out-cookies.html
will the dough be soft so i could put something in the center of the ball, like a choc. kiss? or other small candy or nut? it sounds like it will not crumble if i try that…?
You can try to put something in the middle, shortbread is a little crumbly… you can butter your hands if necessary to have it come together around the item you want, that should help it not fall apart as you form it. If you find it doesn’t work, this recipe will mold easier around items (it’s not shortbread, but somewhat similar in texture and flavor but includes eggs which is why it’s more pliable) https://www.createdby-diane.com/2011/07/sugar-cookie-recipe.html
For the glaze icing, can I use vanilla extract?
Iam going to roll them in coconut. Thanks
Of course, you can use any extract you like! They sell a huge variety now so your options are endless.