Honey Butter Shortbread Melt (Print Version)

Tender shortbread with honey and butter, ideal for teatime or gifts.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

03 - 1 cup unsalted butter, softened
04 - 1/2 cup powdered sugar
05 - 1/4 cup honey
06 - 1 teaspoon pure vanilla extract

# How-To Steps:

01 - Preheat the oven to 325°F and line two baking sheets with parchment paper.
02 - Whisk together the all-purpose flour and sea salt in a medium bowl; set aside.
03 - Using an electric mixer, beat the softened butter, powdered sugar, honey, and vanilla extract until the mixture is light and fluffy, approximately 2 to 3 minutes.
04 - Gradually add the dry flour mixture to the creamed wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain tender texture.
05 - Turn the dough onto a lightly floured surface, knead gently to bring together, then roll out to 1/2 inch thickness.
06 - Cut dough into desired shapes with cookie cutters and space cookies 1 inch apart on the prepared baking sheets.
07 - Chill the cut cookies on the baking sheets for 10 minutes to help preserve their shape during baking.
08 - Bake in the preheated oven for 13 to 15 minutes until edges begin to turn golden.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • Easy to make with simple ingredients
  • Perfectly balanced honey sweetness and buttery richness
02 -
  • Use unsalted butter for best flavor control
  • Do not overmix the dough to keep cookies tender
03 -
  • Chill the dough before rolling to prevent spreading
  • Use a light hand when kneading to keep texture delicate
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