Thai Shortbread Cookies (Khanom Kleeb Lamduan)
Recipe GLPR3b10637d3b3efd
Delicate and crispy Thai shortbread cookies with a tender crumb and subtle vanilla or rose water flavor. These golden treats are made with vegetable oil instead of butter, creating an authentic light texture. Perfect for serving with tea or coffee, these cookies showcase the elegant simplicity of Thai baking traditions.
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Ingredients
5 ounces All-purpose flour
2½ ounces Powdered sugar
½ teaspoon Salt
1 teaspoon Vanilla extract
¾ cup Mild-flavored vegetable oil
Directions
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, powdered sugar, and salt until evenly combined.
Pour the vegetable oil into the dry ingredients and add the vanilla extract. Stir with a wooden spoon or spatula until a soft, slightly crumbly dough forms. The mixture should hold together when pressed but remain quite tender.
Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a damp fork or your fingertips—they should be about 1/4 inch thick.
Bake for 20–25 minutes, until the edges turn light golden brown while the centers remain pale and tender. The cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. Serve at room temperature.
