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–+ servings

Buttery Shortbread Dessert Recipe (Homemade Trefoils)

These buttery shortbread cookies are simple yet luxurious, with a crisp texture and a tender bite.
Perfect for a classic dessert treat, they bring a mellow, nostalgic flavor to your table and are best shaped into small rounds for even baking.
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Active Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 50 2-inch pieces

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

Variations:
  • 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.
Notes:
  • 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.
Keyword buttery shortbread, dessert recipes, easy cookie recipes, nostalgic desserts, simple dessert ideas
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