Delicate crisp edge • Buttery inside • Lightly sweet

There’s something quietly satisfying about a cookie that doesn’t shout for attention — soft, simple, and gone in a single bite. These shortbread-style cookies are the kind you leave out with tea and realize later you’ve eaten four. They're unassuming, but the texture tells a different story: light, buttery, and made to melt on your tongue.

A Cookie to Eat Slowly, or Not at All

Soft, crumbly, and just a little bit rich — these cookies walk the line between shortbread and something even more tender. They're made with room-temperature butter, powdered sugar, and cake flour to give them a light, melt-in-your-mouth texture with no crisp crunch in sight. Each bite holds together just long enough before falling apart with a quiet, buttery finish.

Try the cocoa version for a mellow chocolate twist, or stick with the classic: gently golden edges, a soft center, and that smooth not-too-sweet flavor that makes you reach for another without thinking.

Ingredients:

For Plain Butter Version

• 150 g unsalted butter, room temperature
• 85 g powdered sugar (or 70 g for lightly sweet)
• ¼ tsp fine sea salt
• ½ tbsp vanilla extract (optional)
• 210 g cake flour (or 175 g all-purpose flour + 35 g cornstarch)

For Cocoa Version

• 150 g unsalted butter, room temperature
• 85 g powdered sugar (or 70 g for lightly sweet)
• ¼ tsp fine sea salt
• ½ tbsp vanilla extract (optional)
• 180 g cake flour (or 150 g all-purpose flour + 30 g cornstarch)
• 30 g cocoa powder

Instructions:

1. Combine the butter, sugar, and salt:
   In a mixing bowl, use a spatula to cream the butter, powdered sugar, and salt until smooth and uniform. Avoid using a mixer — too much air will make the cookies puffier and less tender.
2. Add vanilla (optional):
   Stir in the vanilla extract until just combined.
3. Add dry ingredients:
   For the cocoa version, sift in the cake flour and cocoa powder. For the plain version, sift in the cake flour only.
4. Mix the dough gently:
   Use a spatula to mix with a cutting and folding motion. Do not stir vigorously. The goal is to bring the dough together softly without overworking it.
5. Shape and chill:
   Roll the dough into a log (about 4 cm thick), wrap tightly, and refrigerate for at least 1 hour until firm.
6. Preheat the oven:
   Heat your oven to 160 °C (325 °F) and line a baking sheet with parchment paper.
7. Slice the dough:
   Cut into 1–1.5 cm thick rounds and arrange them on the tray, leaving space between.
8. Bake:
   Bake for 12–15 minutes. The edges should just begin to color for the butter version. For the cocoa version, the surface should look dry and matte. Baking at a lower temperature keeps the outside tender and lets the inside stay soft and slightly powdery.
9. Cool completely:
   Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool fully.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Store in an airtight container at room temperature for up to 5 days.
• You can freeze baked cookies for up to 2 months; thaw at room temperature before serving.
• Freeze dough logs and slice directly from frozen — just add 1–2 minutes to the baking time.

Note:

• Baking at a lower temperature is key — it helps the outside stay tender and the center remain soft and slightly powdery, which is the texture we’re aiming for.
• 85 g sugar gives a balanced, gently sweet flavor. Use 70 g if you prefer a more delicate cookie.
• The texture is soft and tender, not chewy — more like shortbread than a crisp cookie.
• The plain version includes extra flour to replace the cocoa and keep the dough balanced.
• Use powdered sugar only — it gives a finer, meltaway texture that granulated sugar won’t achieve.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs