Ever find yourself craving a dessert that’s simple yet irresistibly buttery and crisp? This homemade trefoils recipe is the answer to all your dessert dreams.
Inspired by the iconic Girl Scout Cookies, these shortbread treats offer a delicate texture and a mellow sweetness that make them perfect for any occasion.
Why Trefoils Are a Must-Try Dessert
Trefoils have a timeless appeal that’s hard to resist. Their subtle flavors and satisfying crunch make them versatile for everything from afternoon tea to post-dinner indulgence.
What sets this recipe apart is its use of coconut oil alongside traditional butter, creating a rich, creamy texture with a slightly nutty undertone. It’s a modern twist on a nostalgic classic.
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Tips for Perfecting the Dough
The key to mastering this recipe lies in the dough. Here’s how to get it just right:
- Use room-temperature ingredients: Ensure your butter is pliable and cool, and your coconut oil is solid yet creamy for the best consistency.
- Mix with care: Start your mixer on low to combine ingredients without overworking the dough. Gradually increase to medium speed to achieve a light, airy texture.
- Chill before baking: Refrigerate the dough for at least an hour before cutting to prevent spreading during baking.
By following these steps, you’ll end up with dough that’s easy to work with and cookies that hold their shape beautifully.
Customizing This Recipe for Different Preferences
While this dessert is already a crowd-pleaser, there are plenty of ways to make it your own:
- Gluten-free version: Swap all-purpose flour for a gluten-free blend to cater to dietary needs.
- Vegan adaptation: Replace butter with vegan margarine and use a flaxseed egg instead of a regular egg.
- Add a twist: Enhance the flavor with a pinch of cinnamon, a splash of almond extract, or even lemon zest for a refreshing touch.
The flexibility of this recipe ensures that everyone can enjoy these delicious shortbread cookies.
Baking the Perfect Trefoils
The baking process is straightforward yet requires attention to detail. Roll the dough to about ¼ inch thick and use a round cookie cutter for consistent shapes.
Arrange the cookies on a parchment-lined baking sheet, leaving enough space between them for even cooking. Bake until the edges are just beginning to brown—around 12 minutes. The result? Perfectly crisp, golden trefoils.
Let the cookies cool on the baking sheet to retain their crispness, then store them in an airtight container to keep them fresh for weeks.
Make-Ahead Tips for Busy Bakers
Want to save time? This recipe is ideal for meal prep:
- Divide the dough into portions and freeze for up to six months.
- Thaw overnight in the fridge and bake as needed for fresh, homemade cookies whenever the craving strikes.
This flexibility makes it an excellent choice for last-minute dessert ideas or holiday planning.
Delicious Variations to Explore
For those who love experimenting with recipes, here are a few variations to try:
- Royal Dansk-style cookies: Shape the dough with a cookie press, sprinkle with coarse sugar, and bake. These crispy cookies mimic the classic blue-tin butter cookies many of us adore.
- Vanilla bean upgrade: Incorporate fresh vanilla seeds for an aromatic twist. The fragrant sweetness adds a luxurious element to this already delightful dessert.
Why You’ll Love This Recipe
This homemade trefoils recipe is more than just a dessert—it’s a versatile treat that fits any occasion. Their buttery texture, rich flavor, and nostalgic charm make them a staple in any baker’s repertoire.
So, roll up your sleeves, grab your mixing bowl, and bring this classic recipe to life. One bite, and you’ll see why trefoils have earned their spot as a dessert favorite!
Buttery Shortbread Dessert Recipe (Homemade Trefoils)
Ingredients
- 2 1/3 cups all-purpose flour
- 1 stick unsalted butter softened
- ½ cup refined coconut oil, solid but creamy
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1/8 teaspoon freshly grated nutmeg
- 1 large egg
Instructions
Prepare the Dough:
- Sift the flour into a large bowl. In a stand mixer with a paddle attachment, combine butter, coconut oil, sugar, vanilla, salt, baking soda, and nutmeg. Mix on low speed until moistened.
- Increase the speed to medium and beat for about 5 minutes, scraping the bowl occasionally until light and fluffy. Add the egg and mix until smooth.
- Reduce speed to low, gradually add the flour, and mix until a stiff dough forms. Knead lightly on a floured surface to form a smooth ball.
- Divide the dough into two portions, flatten each into discs, and refrigerate for up to one week or use immediately.
Shape the Cookies:
- Preheat the oven to 350°F. Roll one portion of dough on a floured surface to ¼-inch thickness.
- Cut into 2-inch rounds using a cookie cutter. Transfer to a parchment-lined baking sheet, spacing cookies about 1 inch apart. Gather and re-roll scraps as needed.
Bake:
- Bake the cookies for about 12 minutes, or until the edges are firm and lightly golden. Cool on the baking sheet until crisp. Store in an airtight container for up to three weeks.
Notes
- Royal Dansk-Style Cookies: Use a cookie press to shape the dough, sprinkle with coarse sugar, and bake for 10-12 minutes. Yields ~85 cookies.
- Vanilla Bean Upgrade: Replace vanilla extract with seeds from a split vanilla bean for a deeper flavor.
- Make-Ahead Option: Divide dough into portions, store in heavy-duty zip-top bags, and refrigerate for up to 1 week or freeze for up to 6 months.
- For best results, knead cold dough on a clean surface until pliable before rolling and cutting.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.