How to Make Miffy Petit Beurre (Shortbread Cookies) - Simply So Good (2024)

How cute are these little French shortbread Miffy Petit Beurre cookies? This simple little cookie, not too sweet not too rich, melts in your mouth. Make this easy recipe using a bunny cookie cutter, or any of your favorite cutters!

Petit beurre literally means “little butter.” I think these Miffy Petit Beurre – little buttery bunny cookies –are perfect for an Easter basket treat. You can get your own Miffy Cookies cutters here on Etsy: Miffy Cookie Cutter. Who cares if you only use them once a year… It’s a small investment (under $5) you’ll never regret.

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.

1. In a small saucepan, melt 1/2 cup butter with 1/3 cup water.
2. Add 1/2 cup sugar and 1/4 teaspoon salt. Stir together.
3. Bring mixtureto a boil over low heat.
4. Pour mixture into a mixing bowl and let stand to cool for 20 minutes.
5. Add 2 cups flour and 1/2 teaspoon baking powder.
6. Begin to stir in flour mixture.
7. Mix until the dough forms a smooth soft ball of dough.
8. Turn dough out onto the counter and quickly knead the dough until soft and smooth.
9. 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

This recipe was originally posted in 2014. Additional notes, nutrition, updated photos, and recipe cards have been added.

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