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I’m so excited to share this keto shortbread cookies recipe this time of year. They are my favorite almond flour cookies… and very shortly, they might be yours, too. Some people refer to the festive time at the end of the year as “the holiday season.” But I propose a new name: Cookie Season! And Cookie Season should be celebrated with these buttery almond flour shortbread cookies. 😉
Why You’ll Love These Keto Shortbread Cookies
- Rich buttery flavor
- Soft, delicate, and chewy texture
- Easy to make, using just one bowl
- 4 simple ingredients
- No eggs needed
- Only 10 minutes prep time
- 1g net carb each
- Keto friendly, low, carb, grain-free, and gluten-free treat
Ingredients & Substitutions
This section explains how to choose the best ingredients for almond flour shortbread cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Basic Almond Flour Shortbread Cookies:
- Wholesome Yum Almond Flour – Of course you need almond flour for almond flour cookies! This one is super finely ground and blanched, which is important if you want the best keto shortbread cookies without a gritty texture. Almond meal is not recommended, as the result will be grainy or gritty. If you need a nut-free version, make coconut flour shortbread cookies like this instead.
- Butter – Butter is going to be far superior to any alternatives in this almond flour cookie recipe. You can use ghee or even coconut oil for a dairy-free (or vegan) option, but butter gives the best flavor and texture. I recommend using salted butter, or adding a pinch of salt if your butter is unsalted, to balance the sweetener. Be sure your butter is softened at room temperature before you begin.
- Sweetener – I use Besti Monk Fruit Allulose Blend, as it yields the best texture and doesn’t dry out the cookies. (It also has 0 net carbs and no aftertaste.) You can choose another granulated sweetener from the list of approved keto sweeteners (and use the sweetener conversion chart to substitute), but texture and flavor will vary.
- Vanilla Extract – With so few ingredients in these keto shortbread cookies, the quality will make a big difference. I like this brand.
Optional Chocolate Dip:
- Sugar-Free Chocolate – Any kind will work, but I love this brand of sugar-free chocolate chips.
- Coconut Oil – Helps the chocolate harden after cooling, and also makes it beautifully shiny (instead of matte) when set.
- Chopped Nuts – I used pecans, but any other keto nuts will work.
How To Make Almond Flour Cookies
This section shows how to make keto shortbread cookies with almond flour, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Basic Keto Shortbread Cookies:
- Cream butter and sweetener. Using a mixer, cream your butter and Besti together in a large mixing bowl, until it’s fluffy and light in color.
- Beat in other ingredients. Beat in the vanilla, then begin to add in the almond flour. Do it gradually, around half a cup at a time. The dough will be crumbly.
- Form. Using a cookie scoop, scoop out the gluten-free shortbread cookie dough and place onto a parchment paper lined cookie sheet.
- Flatten. Flatten each dough ball to about 1/3 inch thick; make sure they are all about the same size and thickness to cook well. Prick with a fork.
- Bake. Bake the almond flour shortbread cookies until golden. Cool completely before removing from pan, as they will be fragile at first.
Optional Chocolate Dipped Edges:
- Melt sugar-free chocolate with a little coconut oil in a double boiler.
- Dip the almond flour cookies halfway into the chocolate and place onto a pan lined with parchment paper.
- Immediately sprinkle with chopped nuts before the chocolate sets.
- Chill in the refrigerator before handling, until the chocolate is firm.
Tips For The Best Almond Flour Cookies
While it is incredibly easy to make these gluten free shortbread cookies keto, there are a few things to pay attention to:
- Cream the butter correctly. Always begin with your hand mixer at a lower speed, so that butter and sweetener don’t fly everywhere, then increase as it starts to incorporate. This method creates little pockets of air, so you end up with more cookies. And because the air doesn’t conduct heat as well, the butter and sweetener in the cookies melts more slowly during baking. That means your keto almond cookies end up with a more delicate crumb.
- Start with butter that’s soft, but not too soft. If your softened butter is too warm, it won’t form those air pockets. That’s why you want to let it soften naturally instead of speeding up the process in the microwave. Take it out of the fridge, cut it up, and wait about 10-15 minutes – that’s the “just right” level of softness for these almond flour shortbread cookies.
- Don’t over-beat the butter. If you do, the air will actually break down and have the opposite effect of what you want. Five minutes is perfect.
- Use blanched almond flour. The type of almond flour you use is important. It needs to be blanched almond flour to be the right texture for keto shortbread cookies.
- Add almond flour gradually. If you dump it in in at once, it won’t mix as well and you’ll end up mixing it for too long, affecting the final texture.
- Scrape the sides of the bowl. Stop to scrape when you’re creaming the butter, and again after adding the almond flour. If you skip this step, you’ll end up with some pieces being more dense than others.
- Pack the dough gently into the cookie scoop. If it’s too loose in there, it might not stay together when you release. One lightly packed tablespoon of dough, flattened to about 1/3″ thickness, is going to give you the most delightful low carb shortbread cookies!
- Adjust oven time as needed. There are many factors that will affect the baking time for these keto almond flour cookies, including cookie thickness, the pan you use, what you lined it with, your oven size and temperature gauge, and even the weather outside. So, check promptly after 10 minutes in the oven, and then every couple minutes after that. Don’t open the oven too far to check because the oven temperature will drop. It’s best to use a light if you have one and just a tiny crack of the door, when needed.
- Be patient after baking. When they first come out of the oven, your almond flour shortbread cookies will be too soft and crumbly. Let them cool completely before handling them so that they can firm up.
Variations
- Almond Flour Chocolate Chip Cookies – Fold chocolate chips into the almond flour cookie dough before baking, instead of dipping. (These will be keto shortbread cookies with chocolate chips, so if you prefer a more classic chocolate chip cookie, make these keto chocolate chip cookies instead.)
- Thumbprint Cookies – Make a thumbprint in each cookie before baking and fill with your favorite jam. I like this brand, or sometimes make my own sugar-free chia jam.
- Extracts – Instead of vanilla, try almond extract or any other you like.
Storage Instructions
Like most almond flour cookie recipes, this is one will last a while on the counter – at least a few days in an airtight container is fine.
If you want to keep them even longer, the fridge is fine for over a week.
How To Freeze Keto Shortbread Cookies
If you want to bake these keto almond flour cookies fresh for a party, a holiday, or just because you like still-warm-from-the-oven yumminess, you can! Make the cookie dough and freeze it. Lots of options here:
- Freeze a whole ball of dough and then thaw later to make the gluten-free shortbread cookies.
- Scoop out the raw dough to form cookies qand freeze them on a baking sheet lined with parchment paper. Once solid, transfer to a plastic freezer bag. When ready to place in the oven, you can just bake the frozen cookies.
- Freeze the keto cookies with almond flour after they are already baked. Thaw in the fridge or on the counter.
More Almond Flour Cookie Recipes
If you like these almond flour shortbread cookies, you might also like some of these other sugar-free cookies made with almond flour:
Recommended Tools
- Hand mixer – The key to the best texture in keto almond flour cookies (with no sugar) is beating the butter and sweetener with a hand mixer first. This one is nice and compact.
- Stand mixer – If you want to, you can also use a stand mixer instead of a hand mixer to mix up the almond flour cookie dough.
- Medium cookie scoop – This ensures perfectly sized almond flour cookies that bake evenly every time.
- Sheet pan – This is one of my favorite sheet pans. They never stick!
- Double boiler – Use this for melting chocolate to dip your low carb shortbread cookies.
Keto Shortbread Almond Flour Cookies Recipe
Keto Shortbread Almond Flour Cookies
A buttery keto shortbread cookies recipe with just 4 ingredients & 1.7g net carbs! These almond flour cookies taste like real shortbread.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Basic Keto Shortbread Cookies
Optional Chocolate Dip
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Basic Keto Shortbread Cookies
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
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Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
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Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
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Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
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Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
Optional Chocolate Dip
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Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
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Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
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Chill in the refrigerator before handling, until the chocolate is firm.
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Recipe Notes
Serving size: 1 cookie
- Nutrition info does not include optional chocolate dip and pecans.
- Salted butter is recommended. If using unsalted, add couple pinches of sea salt to the dough in step 3.
- Want to make these with coconut flour? Use this coconut flour shortbread cookie recipe.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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480 Comments
Ava
0where are the measurements for each of the ingredients?
Wholesome Yum M
0Hi Ava, The measurements for each ingredient are listed in the recipe card. If you can’t see the card, please make sure you aren’t viewing the website in ‘reader mode.’ You can verify this in your internet browser settings.
Verna
0Is the nutrition information for the cookie only? Do you have the numbers with the chocolate dip and pecans? This recipe is amazing. I made it Sunday and my non-diet hubby ate them all so I had to make more for me.
Wholesome Yum M
0Hi Verna, The nutrition is for the full recipe, including the chocolate and pecans. I hope this helps!
Verna
0Even better!! Thanks! ☺️
Pat
0Have been doing Keto since maybe a month for my husband this is the best thing I have tasted so far and very easy too.
Theresa
0My cookie crumbled (sorry I couldn’t resist). I added an egg and lemon extract it was delish!
Melissa
0I added some almond extract as someone recommended in the comments. Very good! I haven’t tried it with the chocolate dip yet which I’m sure I would love, but I tried it with a bit of raspberry chia jam and a dusting if Swerve confectioner. Yum!
Ivy
0This recipe is indeed very easy to make. I actually made this one when I was craving for my favorite shortbread cookies. I’m so pleased to have found this because I’m allergic to egg. I love how it tasted. It may not taste 100% exactly the same as the ones bought from the stores, but I prefer this over those because it’s totally healthy (plus it’s egg-free). Thank you so much for this recipe! ❤️
Meghan
0I made these last night for my husband, who is on a keto diet right now. They worked out really well and he enjoyed them. I used granulated Stevia for the sweetener, about 1 tsp less than 1/4 cup. I’m sure they would be great dipped in chocolate but I’ll leave them plain for him.
Tip: I also used a flat-bottomed glass to press the balls of dough into uniform thickness, then pricked each twice with a fork.
Lysha
0Wow this is the best written and most detailed recipe that I have ever come across! Thank you! Excited to read more!
Trina
0I love this cookie/recipe. I’ve made it several times. When I need a little something sweet in the afternoon with a cup of tea this is the cookie that satisfies me. I love the shortbread dough so much I use it for the crust for my fruit Berry pizza.
Hope
0Hello, could I make these chocolate by adding cocoa powder? If so, how much would you recommend?
Thanks!
Wholesome Yum M
0Hi Hope, I think that would work fine. I would guess 2-3 tablespoons of cocoa and a pinch of salt would give this recipe a nice cocoa flavor. Be sure to have an extra tablespoon or two of softened butter on hand if you need to add it to retain the right consistency of the dough.
texaschick
0This is a fantastic recipe! I also added 1/2 tsp of almond extract and let them bake longer so they could crisp up more as I prefer a crunchy cookie vs a soft one. The edges came out crispy, but the center is still a bit soft, but still so delicious. Recipe is so easy so I am definitely making these to satisfy my sweet tooth but will also keep me on track.
Crys
0These shortbread cookies are DELICIOUS.
I made them for some guests who are fully keto and they just raved on about how good they were. They couldn’t believe they were keto! (I did the dipped ones)
Shalini
0Hi, I tried this recipe and was superb. Was wondering if it’s ok to use stevia instead of monk fruit.If yes what proportion? And also is it possible to bake with defatted almond flour? Thank you.
Wholesome Yum M
0Hi Shalini, It really depends on the type of stevia you are wanting to use. If you use baking stevia (which is generally erythritol and stevia blended together that is 1:1 with sugar) then yes use the same amount as listed in the recipe. If you are interested in using concentrated stevia powder, then no, that will not work. I have not tested this recipe with defatted almond flour, but I think it should still work in the recipe as long as it is in a flour form and not a powder. Best wishes!
linda lagimodiere
0Just wondering about the shortbread cookies…How many does it make? to be able to calculate how many to eat Thank you
Wholesome Yum M
0Hi Linda, This recipe makes 18 cookies. Serving is 1 cookie. I hope this helps!
Mompo
0These are so good & easy to make! Taste better with chocolate dip & completely cooled in the fridge. Thanks for the great recipe!!
Pat Fedorczyk
0Is there a reason you don’t put the measurements for ingredients in your recipes?
Wholesome Yum M
0Hi Pat, The amounts are listed in the recipe card about 1/2 way down the page. If you cannot see the card you may need to turn off your browser’s ‘reader mode.’ I hope this helps.
Akhil S
0Hello Maya,
If I didn’t have monk fruit Allulose handy, would you recommend using Granular Erythritol or powdered Erythritol instead of Monk Fruit Allulose?
Thanks,
Wholesome Yum M
0Hi Akhil, Either will work, but I would use granular.
Stevi
0So very delicious!
Linda
0I tasted a corner of one cookie and immediately added this to my favorites! My oven cooks low so I had to bake them longer and they still didn’t brown much.
mary
0Can you just melt the chocolate and dip without using oil?
Wholesome Yum M
0Hi Mary, The oil is not strictly necessary, but it does provide a few benefits. The addition of oil to chocolate will help to keep your chocolate from overheating and seizing. It will also keep the dipped goods from getting to dry and cracking. If these things are not an issue to you, then you can skip the oil, otherwise I recommend using it.
Jack
0I used this recipe but made a couple of changes.
First, I used Kroger’s Apriva Sweetener because it is what we had on hand. I also used unsalted butter and just added a quarter tsp of salt. Lastly, because we’ve been making our own almond milk and have a lot of leftover almond meal, I used 1 cup almond flour and 1 1/2 cups almond meal. Lastly, I increased the cooking time to 14 minutes, but that could just be our oven.
The finished cookies tasted great and letting them sit for a bit definitely improved their consistency, and I don’t regret at all eating a warm and slightly crumbly cookie.
Cheryl Pietrcollo
0Hi Maya,
Hubby is pre diabetic & we have sooooooo many friends that are as well so I have been expermenting w/ lots of Keto recipes, some turn out better than others, have found an awesome cheesecake one but the crust was ugh! So I will try your shortbread cookie recipe for the crust. I am a pastry chef, Hubby & I design wedding cakes, but this arena is very different. Thank you for all your wonderful ideas, I can’t wait to try this recipe!!!
Love & virtual hugs,
Cheryl
Wholesome Yum M
0Hi Cheryl, I hope you enjoy the shortbread cookie cheesecake crust! Please let me know you thoughts when you make it.
Yashvi Patel
0What was the cheesecake recipe!?
Wholesome Yum M
0Hi Yashvi, Here is my Keto Cheesecake recipe.
Corina Girigan
0Perfect keto dessert, excellent recipe. My daughter and I chose to add a little lemon juice to the filling and it made it even better. Thank you for the recipe
Muna
0So I’m looking forward to trying out this recipe for the first time, But I don’t have a cookie scoop. Can I roll out the dough and use a cookie cutter instead?
Wholesome Yum M
0Hi Muna, You don’t need a cookie scoop to make these cookies. Use a spoon to scoop, that way your cookies are roughly the same size. The dough is too crumbly to roll out and use cookie cutters with.
Mary Rose Hielscher
0I’m not sure if this question has been asked…but can you use swerve granular?
Maya | Wholesome Yum
0Hi Mary, Yes, you can, but the texture would be different. I hope you’ll get the chance to try Besti to compare the taste and texture.
Michele
0I made these and they were so delicious!! Most things I’ve made taste like cardboard but these absolutely tastes like they looked!!! Will make again.
Kim
0These were great! I am new to Keto and was happy to find a recipe for baked goods that is actually good. All my boys thought they were great also, so they didn’t last long. I did not dip them in chocolate. They were good enough on their own.
LCS
0I made these for my nephew who is on a keto diet and has quite a sweet tooth. He said they were delicious and he would never have known they were low carb had he not been told. I found them quite tasty too. Very hard to tell they are not just regular cookies. Definitely reccomend!
Melanie
0I’m usually a chewy cookie person, but I am in LOVE with these shortbread cookies! They are super easy to make and taste so good! I did add 1/2 tsp of almond extract (suggested from a review I read) and it made it even better! Thanks for the easy to make treat that is just the right amount of sweet <3
Eleanor
0Hey!!!!! I couldn’t believe I could bake such amazing cookies. Thank you so much for the very precise recipe and instructions. Your website is my go to for all my keto recipes. Thank you so very much. The cookies taste anytime better than any cookies I have eaten… So yummmmmmmmmmmy!
BETTY HENDRICKSON
0Hi Maya:
These cookies are truly delicious. My husband, who is diabetic, loves them, especially dipped in dark chocolate with pecan bits. I added a 1/4 tsp of xanthan gum, just to make sure they held together well. When cooled they were nice and crispy and I keep them in a tin can so they stay crispy.
I make regular shortbread cookies, with many different “add-ins”. To my taste, they don’t taste like traditional shortbread, but they are none-the-less, excellent in their own right. I used 1/3 cup monkfruit/erythritol and did not have the cooling taste you often have with stevia/erythritol. I think, next time, I will try orange flavouring instead of vanilla. Orange and chocolate are great together.
Thank you again, I love your recipes and use many.
Vani
0This was the first time I tried baking anything keto and they came out ok. I don’t like the cool aftertaste of erythritol – and found it a bit too sweet. I live in Europe, so, unfortunately, allulose is not available for purchase or import… but I would at least like to try making it less sweet – would it harm the outcome if I were to use say 1/4 cup of sweetener instead?
Wholesome Yum M
0Hi Vani, Yes, I think the recipe will still work if you reduce the sweetener. Best wishes!
April Leger
0I made these for the first time this weekend and they turned out amazing! They had a great crisp, crumbly texture. I used a monk fruit/erythritol blend sweetener because it was all I had and they had just the right amount of sweetness. Also, instead of dipping halfway, I just dipped the tops of half the cookies in sugar free chocolate and added a few sprinkles. The second half I drizzled with the sugar free chocolate. My diabetic husband loved them so I will definitely be making these again.
Dora
0These cookies are just fabulous! I made them, strictly as written, for our Easter “treat” and we were not disappointed! Thank you so much for sharing this wonderful recipe – I look forward to trying more of your recipes as we continue our low-carb adventure. The only issue I had was my husband tried to eat one before they cooled – don’t do it!! It will crumble in your hand! Let them cool and then savor every crispy bite!
Laurel
0These are great tastes just like Royal Dansk butter cookies. Thank you!
Susan
0I’ve made these shortbread cookies about 8 or 9 times now! These are the best cookies! I use almond extract instead of vanilla.
Kathy
0Can you use butter instead of coconut oil for the chocolate dip?
Wholesome Yum M
0Hi Kathy, Butter won’t set hard like coconut oil will. These cookies will need to be stored in the fridge if you use butter.
Shannon Miller
0Yum! I added .5 cup toasted pecans to the dough and flattened some into cookies and left some as balls to resemble weddding cookies. I then rolled the baked hot cookies in powdered mink fruit sugar substitute and finished with a little sprinkle of cinnamon. Mmmm.
Kathleen
0I was in serious need of a dessert so I doubled the recipe! These hit the spot! I halved the sweetener and used Truvia, added a teaspoon of almond extract and dipped them in dark chocolate with a sprinkling of coarse salt. The texture is great and they are so satisfying! Thanks for the great recipe. Next-PB cookies!
Maria de Babcock
0Everything is awesome! Except for the amounts of ingredients I could never find them in this recipe.
Wholesome Yum M
0Hi Maria, The recipe card is located about halfway down the page. If you cannot see it, your browser’s ‘Reader Mode’ may be on. Turn it off in your settings to be able to view the recipe card with specific ingredient amounts.
Charles
0Simple easy recipe.
This is the first time I have used erythritol and in my opinion, the recipe calls for way too much. I think at a minimum it should be three quarters that amount or even half. All I can taste for one hour or more after is the icy sweet mouth feel. I will try again at half the amount and report back. I realise this recipe is for the American hyper sweet palate but it’s way too much for me.
Wholesome Yum M
0Hi Charles, Some people are particularly sensitive to the cooling sensation of erythritol. If you are still sensitive to the sweetener next time around, you may want to look into using allulose instead, which does not cause that cooling sensation.
Manya
0Very nice. Mixed butter cocoa stevia for a spread
Sandra
0Hello: Just curious here. I see that you poked holes into the cookies. Is there a reason for this, or was that a decorative touch?
Wholesome Yum M
0Hi Sandra, The holes are a traditional mark for shortbread recipes, they don’t have function.
Kathy
0I think this is my very favorite recipe for cookies. I want to try the chocolate-dipped variety, but I dip my cookies into sugar-free lemonade powder before I bake them. If you like lemon this is delicious.
Janae
0How about giving us the option of printing just the recipe! There is no “Print” link anywhere that I could find. I don’t want to print 15-20 pages of comments, tips, suggestions, and unnecessary how-tos! I just want the recipe! I’m an experienced cook and baker and do not need all that extraneous information. Besides, it’s a waste of paper, and very non-ecological!
Wholesome Yum M
0Hi Janae, There is a ‘Print it’ button to the right of the recipe. I hope this helps.
Kelley
0I just made these…So, SO good!! I’ve been keto for 4 years, and need something sweet every so often. These hit it perfectly! I added 3 Tbsp of butter, for good measure, as my dough was a bit loose. It made them better I think! I also love how filling they are…In my past, I’d eat the entire batch (half, before cooking even!) but these are so wholesome on the tummy, I can only handle a couple. Great recipe!! I’ll be making more!
Paula
0This is a wonderful recipe. I served to people not dieting, and everyone loved them. The second time I made them, I used half almond meal (almond flour where the skins were left on) and half blanched almond flour. They were even better, with a slightly richer color and a more nutty taste.
Raine
0Love your shortbread cookie recipe! They taste like real shortbread cookies, buttery with a nice “bite”. Delicious. These are the first keto cookies that I am happy with as a suitable substitute for the flour version. I’m learning! Cook them long enough! The first batch came out ok… Wasn’t super happy, they didn’t seem done. I put the second half of the dough in the frig to see if I could roll them out and use cookie cutters. Success! I let them cook longer, about 15 mins in 2min+ intervals, until the edges browned – I know, that’s what the directions say! but I’m new to keto baking, and I don’t like crispy cookies. That’s when I noticed that after the 12mins (in my oven) they puffed up. Ah! my first batch was undercooked. So I put them back in and browned them up too! I feel that I have finally found a keto baking recipe that I just like the original version after 10+ tries at other keto baking recipes.
Staci
0did you CHANGE this recipe?? I could’ve sworn it said “1/2 c erythritol” and NOT anything about allulose!
Wholesome Yum M
0Hi Staci, Yes, the recipe has been updated with a different sweetener. As the recipe has been made and re-tested it was found that allulose provided a softer, more pleasing texture overall. Of course, if you prefer to continue to use erythritol, that is completely fine too.
Tiffany
0I made these cookies and they came out amazing. I followed your recipe completely. The only thing I did was add a piece of sugar-free chocolate on top of the cookie while they were still warm. This added a little extra, flavor without having to wait for the cookies to cool.
Kassandra
0I am just in the process of making these short breads (one batch in the oven) and was wondering why no egg was included in this recipe. Yesterday I made your Raspberry cream cheese short bread cookies and a 1/2 egg was added to the short bread portion (the other half egg was used in the cream cheese filling). I really noticed a difference in the texture of the cookie dough without the egg. It was very crumbly and hard to shape even with the cookie scoop.
Just took my first batch out of the oven and at only 12 min. they were way over cooked for my liking. Took out the second batch at 8 min. as any longer would have been too long . Not really happy at this version of the short bread recipe. liked the cream cheese version better.
Maya | Wholesome Yum
0Hi Kassandra, The reasons for omitting the egg included wanting extra crispy shortbread cookies and frequent reader requests for egg-free options. You’re welcome to make the recipe with 1/2 an egg if that’s your preference. The baking time will definitely vary depending on how thick the cookies are, the pan you use, and slight oven variations.