Fall does not need to be only about pumpkin and apple recipes. Cookies are a fun, festive and easy way to celebrate too and these Fall shortbread cookies are the perfect Fall treat.
This recipe makes one dough and with that, two types of cookies, a cutout and a cookie ball. The cookie ball is to use up the scraps from the cutout cookies so there is no need to re-roll here.
I really like this method of one dough that that makes two cookies because it really saves time when you want a variety of cookies. I do this at Christmas with my snowball cookies as well.
If you decide you want more of each type of cookie, just make a double batch of these and follow the steps for making the cookies below.
This dough will work for any time of year including Christmas. The pecan addition to the cookie balls are to celebrate the pecans in the Fall but you leave these out for Christmas time.
Fall Shortbread Cookies
- 1¼ cup all-purpose flour
- 1 teaspoon of kosher salt
- ¼ cup sugar
- ½ cup 1 stick unsalted butter, at room temperature
- ¼ teaspoon of vanilla extract
- ½ cup of pecans for the cookie ball garnish
- 1 cup of powdered sugar
- 1 cup of water for dipping your fingers when making cookie balls
- Preheat oven to 350°.
- Whisk together flour and salt in a small bowl.
- In a separate bowl with a hand mixer or stand mixer, add butter, vanilla and sugar and mix on medium speed until pale and fluffy, about 5 minutes.
- Reduce speed to low and gradually add in flour, mixing until the dough just comes together.
- Transfer dough to a clean surface, divide in half and and form into two balls.
- Wrap dough balls in plastic wrap and chill for at least 30 minutes.
Cut Out Cookies
- On a lightly floured work surface, roll each dough ball out to a ¼-inch thickness.
- Use your fall shaped cookie cutter to cut cookies.
- Place cookies on parchment lined baking sheets.
- Reserve scraps from your cutting out the cookies (do not re-roll).
- Bake cookies for 8 -10 minutes, until just browned around the edges.
- Remove from oven and allow to cool on the baking sheets for 5 minutes then remove to a wire rack to cool completely.
- Take a large pinch from your scraps of dough and roll it into a ball with your hands.
- The ball should be about the size of a jack ball or small bouncy ball. If the dough is too dry, dip your fingers in your cup of water then try rolling the dough again. Don't be afraid to squish the dough to soften the butter it won't ruin the cookie I promise!
- Do this with all of the scraps of dough you have left until it is all used up.
- Place the cookie balls on a non-lined baking sheet and gently press into the top one pecan piece on all of the cookie balls.
- Bake at 350 degrees for 8-10 minutes or until the cookie balls start to look brown on edges and bottom.
- While they are baking, add 1 cup of powdered sugar to a medium bowl.
- When the cookies are done baking, remove from the oven and one by one take a cookie off the baking sheet and place into your bowl of powdered sugar rolling it around to coat it well (be careful they are hot!).
- Place on a cooling rack to completely cool. Repeat this step for all of the cookie balls.
To make ahead of time:Make the dough and shape into 2 discs and wrap in plastic wrap. Place in the fridge for up to 2 days. When ready to use, remove the dough from the fridge and let it sit on the counter for 15 minutes to soften a bit and then proceed to rolling and cutting out shapes.
Nutrition Values are estimates only.See full nutrition disclaimer here