These cookies are simple to prepare yet deliver a rich, satisfying flavor. The combination of classic shortbread texture with crunchy peanuts makes them stand out from traditional versions. They require basic pantry ingredients and can be shaped easily, making them a great baking project whether you are a beginner or experienced baker. They also store well, so you can make them ahead for gatherings or snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250 g all-purpose flour
150 g butter, softened
100 g powdered sugar
1 teaspoon vanilla extract
80 g finely chopped peanuts
1 egg yolk
a pinch of salt
Directions
Preheat your oven to 180°C and line a baking tray with parchment paper.
In a large bowl, cream the softened butter and powdered sugar until light and smooth.
Add the egg yolk and vanilla extract, mixing until fully incorporated.
Gradually add the flour and salt, mixing until a soft dough forms.
Fold in the finely chopped peanuts, distributing them evenly throughout the dough.
Take small portions of dough and roll them into thin ropes. Shape each rope into a ring, sealing the ends gently.
Place the shaped rings onto the prepared baking tray, leaving a little space between each cookie.
Bake for 12 to 15 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool completely on a wire rack before serving.
Servings and timing
This recipe makes about 20 to 24 cookies.
Prep time: 20 minutes Bake time: 12 to 15 minutes Total time: about 35 minutes
Variations
You can replace peanuts with almonds, walnuts, or hazelnuts for a different flavor profile. Adding a bit of lemon or orange zest gives the cookies a fresh citrus note. For a sweeter finish, dip half of each cookie in melted chocolate or sprinkle with powdered sugar after baking. You can also shape the dough into sticks or spirals instead of rings.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to one week. Keep them in a cool, dry place to maintain their crisp texture. These cookies do not require reheating, but if you prefer them slightly warm, you can place them in a low oven for a few minutes.
FAQs
Can I use salted peanuts?
Yes, but reduce or omit the added salt in the dough to avoid making the cookies too salty.
Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 2 days and shape the cookies when ready to bake.
Why is my dough too crumbly?
Shortbread dough can be naturally crumbly. If it is too dry, add a small amount of softened butter or a teaspoon of milk.
Can I freeze these cookies?
Yes. You can freeze the baked cookies or the dough. If freezing dough, shape it first for easier baking later.
Do I need to roast the peanuts first?
Roasted peanuts enhance the flavor, but raw peanuts can also be used if finely chopped.
Can I make these cookies without eggs?
Yes. You can omit the egg yolk and add a little extra butter to maintain the dough consistency.
How do I keep the ring shape from opening?
Press the ends firmly together when forming the ring and place the seam side down on the baking tray.
Can I use whole wheat flour?
You can substitute part of the flour with whole wheat flour, but the texture may be slightly denser.
Why are my cookies spreading too much?
This usually happens if the butter is too soft. Chill the shaped cookies for 10 minutes before baking.
Can I add chocolate chips?
Yes. Small chocolate chips can be mixed into the dough for an extra layer of flavor.
Conclusion
Ring Shortbread Cookies with Peanuts are a delightful twist on a classic treat. Their buttery texture combined with the crunch of peanuts creates a cookie that is both simple and memorable. Easy to shape and even easier to enjoy, they are a perfect addition to any baking collection.
Ring Shortbread Cookies with Peanuts are buttery, crumbly cookies with a delicate melt-in-your-mouth texture and a crunchy peanut twist. These easy homemade shortbread cookies are perfect for tea time, holidays, or everyday snacking.
Author:Catherine
Prep Time:20 minutes
Cook Time:12–15 minutes
Total Time:35 minutes
Yield:20–24 cookies
Category:Dessert
Method:Baking
Cuisine:International
Diet:Vegetarian
Ingredients
250 g all-purpose flour
150 g butter, softened
100 g powdered sugar
1 teaspoon vanilla extract
80 g finely chopped peanuts
1 egg yolk
A pinch of salt
Instructions
Preheat the oven to 180°C and line a baking tray with parchment paper.
In a large bowl, cream the softened butter and powdered sugar until light and smooth.
Add the egg yolk and vanilla extract, mixing until fully incorporated.
Gradually add the flour and salt, mixing until a soft dough forms.
Fold in the finely chopped peanuts, distributing them evenly throughout the dough.
Take small portions of dough and roll them into thin ropes. Shape each rope into a ring and seal the ends gently.
Place the rings onto the prepared baking tray, leaving space between each cookie.
Bake for 12 to 15 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool completely on a wire rack before serving.
Notes
Use roasted peanuts for a deeper, nuttier flavor.If the dough feels too crumbly, add a teaspoon of milk or a bit more butter.Chill shaped cookies for 10 minutes before baking to prevent spreading.You can substitute peanuts with almonds, walnuts, or hazelnuts.Add citrus zest or dip cookies in chocolate for variation.Store in an airtight container at room temperature for up to 1 week.
