Recipe Ingredients
There are just 7 simple pantry staples you need to make these shortbread cookies.
- Sugar. Granulated white sugar is best.
- Butter. Choose salted or unsalted. If using salted, skip the additional salt in the recipe.
- Water. To form the dough.
- Vanilla. Classic for baking sweet treats.
- Salt. A pinch is necessary to balance out the sweetness.
- All-purpose flour. You can use gluten-free baking flour, but note the texture will be slightly different.
- Baking powder. Gives the cookies just the right bit of rise while staying crisp around the edges.
How to Make Petit Beurre Dough
The cookie dough is so easy and can be made in just a few minutes.
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9- In a small saucepan, melt 1/2 cup butter with 1/3 cup water.
- Add 1/2 cup sugar and 1/4 teaspoon salt. Stir together.
- Bring mixture to a boil over low heat.
- Pour mixture into a mixing bowl and let stand to cool for 20 minutes.
- Add 2 cups flour and 1/2 teaspoon baking powder.
- Begin to stir in flour mixture.
- Mix until the dough forms a smooth soft ball of dough.
- Turn dough out onto the counter and quickly knead the dough until soft and smooth.
- Flatten the dough into a square or rectangular shape. Wrap with plastic wrap and refrigerate dough for at least 3 hours.
Tips to Roll and Cut Miffy Shortbread Cookies
After 3 hours remove dough from the refrigerator and unwrap. Preheat oven to 350℉.
Place dough on a lightly floured surface or between two sheets of parchment paper. The dough is very stiff and you will need to use some upper body strength 😉 At first it’s quite difficult to roll, but soon will begin to soften up and roll easier. Roll dough approx 3/16-inch (between 1/8-1/4 inch).
Using a Miffy cookie cutter, press into the rolled out dough. Be sure to press straight down, without wiggling the cutter back and forth.
Tip: Use this easy shortbread recipe with any of your favorite cookie cutters!
The cutter has a removable center that makes cutting perfect and easy.
No waste here: The cookie dough scraps can be kneaded together over again to cut out more cookies. Repeat this process until all the dough has been used.
Let’s Bake!
Aren’t these already the cutest cookies you’ve ever seen? (And once they come out of the oven, you’ll think they’re the yummiest shortbread cookies you’ve ever tasted.)
Place on a baking sheet 1/2-inch apart. Because the dough has been chilled, the Miffy Petit Beurre cookies will NOT lose their shape while baking.
Bake in preheated 350℉ oven for 8-10 minutes or until barely beginning to brown around the edges. I like to get the edges lightly golden brown because I love the brown butter flavor that comes out.
Frequently Asked Questions
Q: What is the difference between a butter cookie and a shortbread cookie?
A: The key differences are the amount of sugar included and baking temperature. Butter cookies have more sugar and bake at a slightly higher heat for a sweeter cookie with a slightly chewy texture. Shortbread cookies like these, on the other hand, are more delicate with a melt-in-your-mouth consistency.
Q: Can I substitute margarine for butter in shortbread?
A: Yes, you can. The taste will be slightly less rich, but margarine is a good dairy-free substitution in cookies.
Q: How long does it take to bake cookies at 350?
A: These cookies do not need to be in the oven for long. 8 minutes ought to do the trick. They might need a minute longer, but take care to not over bake them.
Q: How long will shortbread cookies keep?
A: Once the cookies cool completely, store them in an airtight container. They will keep well at room temperature for about a week or so. You can also freeze the Miffy Petit Beurre cookies for up to 3 months.
These are such a cute Easter basket treat and perfect for little grandkids! Let me know in the comments if you give this recipe a try. I’d love to hear how you enjoy the cookies.
You May Also Love
- Jumbo Chocolate Chip Cookies
- Peanut Butter Bars
- The Perfect Rice Crispy Treats
- Meyer Lemon Madeleines
- Orange Glazed Butterflake Rolls
Miffy Petit Beurre (Shortbread Cookies)
This simple buttery little cookie, not too sweet not too rich, melts in your mouth. Make this easy recipe using an adorable bunny cookie cutter, or any of your favorite cutters!
Ingredients
- 1/2 cup sugar 100 g
- 1/2 cup salted or unsalted butter 100 g
- 1/3 cup water 63 ml
- 1 teaspoons vanilla
- 1/4 teaspoon salt
- 2 cups all-purpose flour or 00 flour 250 g
- 1/2 teaspoon baking powder 4 g
Instructions
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In a saucepan, add the water, sugar, salt, and butter. Bring to a boil over low heat and wait until the butter is completely melted. Pour into a mixing bowl add vanilla then let stand for 20 minutes, stirring occasionally.
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Add flour and baking powder and stir with a spoon until the mixture is smooth and soft. When the mixture is soft quickly knead by hand until smooth. Press into flattened disc or square. Wrap in plastic wrap and refrigerate for at least 3 hours.
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The refrigeration will solidify the butter. Remove from refrigerator and roll out Roll dough approx 3/16-inch (between 1/8-1/4 inch). Cut with cookie cutter.
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Place on baking sheet bake in a preheated 350 F (180 C) oven for 8-10 minutes or until lightly golden brown. Makes about 3 dozen small Miffy's.
Recipe Notes
No waste here: The cookie dough scraps can be kneaded together over again to cut out more cookies. Repeat this process until all the dough has been used.
Storage: Once the cookies cool completely, store them in an airtight container. They will keep well at room temperature for about a week or so. You can also freeze the Miffy petit beurre cookies for up to 3 months.
This recipe was originally posted in 2014. Additional notes, nutrition, updated photos, and recipe cards have been added.
Thanks janet for ANOTHER great recioe! My cookies came out great, we love them. I managed to find small cookie cutters on amazon by typing mini animal cookie cutters in the search bar. โค๏ธโค๏ธโค๏ธ
Thank you so much. These are just the cutest little cookies! Thanks for the search tips.
It looks so cute! I love to add some colour to the cookies, any suggestion?
Yes, you can definitely add color to the cookie dough. I would start by using food coloring drops or paste. Start with just a drop at a time and mix after addition until you have reached your desired color.
These are so adorable! I’m going to use this shortbread recipe with all kinds of cute cutters.
Thank you so much, Britt. They are adorable and the cookie is so buttery. Any cookie cutter will work for these cute little cookies.
I bought the bunny cutters. How adorable! Spring is coming soon, and I plan to make them for my coworkers to celebrate Easter. So delightful!
I gave your recipe a 5 star rating even though I have not tried it yet. But I have tried your other recipes, which are delish. So I am confident these cookies will be wonderful too!
I hope you are doing well!
Happy New Year Janet to you and your family!
These turned out lovely. will be making a larger batch to share with neighbors. thank you!
I’m thrilled you loved the little cookies. They are so cute and have such a lovely buttery flavor. Lucky neighbors.
Hello! Ty for the reciPe! I tried it but fouNd the cookies to not bE broWn enough so I left them longer in the oven But they came out harder than what petit beurre should taste like. Do you have any SUGGESTIONS ?
The little cookies barely begin to brown around the edges. It’s ok if they appear to be very pale. You could add 2-4 tablespoons less flour to see if that will help with the hardness of the cookies. Please let me know if you have further questions. I’m happy to help troubleshoot with you.
Going to try to make these for my daughterโs first birthday. How thick do you roll out the dough?
Sorry this comment just came through. Roll dough approx 3/16-inch (between 1/8-1/4 inch) Sometimes I want them crisp and will roll them out 1/8-inch thick. I just added this to the recipe. Thanks for bringing it to my attention.
I do not have grandchildren yet but had to save link and buy the cookie cutters! love the shape of these cookies and no doubt the taste will be wonderful.
They are so cute and fun. Thanks for saving the link.
One question regarding the MIffy cookie cutters: do you cut the shapes out first and then use the other part of the cutter to press the features into the bunnies? Never used them before. :0)
I press both at the same time, but just use a gentle push on the center piece that creates the imprint. Then I push that through the outside piece and carefully peel off the cookie. I hope this makes sense. ๐คช
What an awesome idea! I love butter cookies. (Who doesn’t?!) I think these little cookies would be a darling gift for Easter…young and old alike!
This recipe is also easy to make.
NOTE: I use to be a pastry cook and I made croissants from scratch. So anything else is a piece of cake to make! (Pardon the pun!)
Your website has gone onto “My Favorites” for reference. Great recipes! Keep up the great work!
I’m honored to be on your “favorites” list. Thank you so much. I’m sure I could learn more from you.
Im from the Netherlands and miffy is dutch w call it Nijntje lol. Cute tho!
I wish I knew how to pronounce that. Thanks for the fun comment.
What a wonderful story! It is choice. Elder Featherstone's son is my bishop, and you're right, the Featherstones are very special people. I'll have to share this story with him. He'd love it. As always, thanks for the wonderful recipe. And those cookie cutters are out of this world cute!
Of my gosh what a small world. Is your bishop Paul Featherstone? If so, I have stories. Thank you so much for commenting and making our world smaller.
thanks for sharing.
I would like to know where did you get the cookies cutter ( the purple rectangle one, not the rabbits.
would u please let me know. Thanks so much.
Candice
I purchased the purple cookie cutter and book as a set on Amazon just before Christmas last year. I have not been able to find them since. You could just do a search for Petit Beurre cookie cutter. They are available internationally. Keep trying Amazon.
Merci beaucoup pour cette dรฉlicieuse recette, thank you so much, it is just a traditionnal biscuit for us.
Have a nice day.
Sophie
PS: I really enjoy reading your blog
these cookies are so stinkin cute!! I love those cutters – I just went through your link to the cutters but it took me to a group page – based on what you said it looks like you got the $1.61 cutters – I just noticed the one next to it was $0.90 for the set!! Might have to snag these, thanks for telling us about them!! I won't get them for Easter but who says you can't have cute Miffy cookies all year round!?! did yours take a long time for shipping – I'm in Australia but I just thought I'd compare ๐
I don't remember how long the shipping took. It wasn't too long. I got free shipping with a total cost of $1.75
This is why Tiffany is so adorable and will be as wonderful a mother as you are!
I love all the photos in your recipes! These cookies are adorable and so is the story!
I adore your cookies !!! Soooooo cute ๐ nicer than our traditionnal "Petit Beurre"
I love the traditional petit beurre
These are super cute! My daughter (now 5) loves penguins, but I fear she's already getting out of that phase–I'll still think of penguins as cute though. ๐ Helpful hint.. in the directions step by step you put cook for 20 mins.. but I think you mean chill (as per the recipe).
Thanks for proof reading for me. I'll make that correction. Penguins are so cute. Thank goodness you can't have one for a pet.
Heather, here is a link to a penguin cutter set – found if as I was browsing other cutters… I think I have an addiction now ๐
http://www.amazon.com/Estone-Penguin-Biscuit-Fondant-Sugarcraft/dp/B00GFCS8JM/ref=sr_1_137?ie=UTF8&qid=1397874127&sr=8-137&keywords=fondant+mold+cookie+cutter
Great link. Thanks so much