Classic shortbread balls



25 min


50 min



Classic shortbread balls

Classic shortbread cookie. (Photo, Sian Richards.)


  • 3 cups all-purpose flour , (405 g)
  • 1 tbsp lime zest
  • 1 tsp cardamom
  • 1/2 tsp salt
  • 1 1/2 cups unsalted butter , at room temperature (350 g)
  • 3/4 cup granulated sugar , (150 g)


  • PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.
  • STIR flour with salt in a medium bowl.
  • BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.
  • SCOOP dough and roll into 1-in. balls. Arrange on prepared sheets, 1 in. apart. Cookies will spread as they bake.
  • BAKE in top and bottom thirds of oven, switching sheets halfway through, until edges have set, 15 to 17 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely.

How to roll icebox cookie dough


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