Classic Shortbread Cookies
Shortbread cookies are a timeless classic with a buttery flavor and melt-in-your-mouth texture. Simple yet indulgent, they’re perfect for celebrations, teatime, or anytime you crave a sweet treat.
With just a handful of ingredients, these cookies are easy to make yet deliver rich, satisfying flavor. Their versatility means you can customize them with various shapes, toppings, or flavor twists.
Key Ingredients for Perfect Shortbread Cookies
Butter: The Heart of Shortbread
- Unsalted Butter – Softened and cut into small pieces, it provides the signature rich and tender texture.
Sweetness with a Hint of Airiness
- Powdered Sugar – Dissolves effortlessly, giving the cookies a delicate sweetness and smooth crumb.
Structure with a Tender Touch
- All-Purpose Flour – The base ingredient that creates structure while maintaining a soft texture.
Subtle Enhancements
- Vanilla Extract – Adds a hint of warmth and aroma, elevating the overall flavor.
- Kosher Salt – Balances the sweetness and enhances the buttery goodness.
Simple Steps to Heavenly Cookies
Whip Up the Dough
Cream softened butter and vanilla until fluffy, then gradually incorporate powdered sugar and salt. Add flour in increments, creating a cohesive dough.
Chill and Shape
Wrap the dough in plastic wrap and chill until firm. Slice or cut into shapes, giving each piece its charming, rustic appeal.
Bake to Perfection
Bake at 350°F (175°C) for 10 minutes, ensuring the edges stay just pale gold. Cool completely on a wire rack to preserve the delicate texture.
Pro Tips for Better Baking
- Temperature Matters: Use room-temperature butter to achieve the ideal creamy consistency.
- Chill Thoroughly: Resting the dough ensures it’s easier to handle and prevents spreading during baking.
- Rotate the Tray: Halfway through baking, rotate the tray for an even, golden finish.
Storing Shortbread Cookies: Keep Them Perfect
Store cooled cookies in an airtight container for up to a week to maintain their crisp, buttery texture. For longer storage, freeze the cookies in a single layer before transferring to a container. Reheat briefly in a low oven to restore their signature snap.
These shortbread cookies are a foolproof recipe for any baker. Classic and customizable, they’re sure to become a cherished favorite!
Classic Shortbread Cookies Recipe
Ingredients
- 1 cup unsalted butter softened and cut into small pieces
- 3/4 teaspoon kosher salt
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Using a stand mixer with the paddle attachment, cream the butter and vanilla extract together until smooth and fluffy.
- Gradually add the powdered sugar and kosher salt, mixing until well incorporated.
- Scrape down the sides of the bowl and begin adding the flour in increments of 1/4 cup, continuing to beat on low speed until the mixture forms a cohesive dough.
- Transfer the dough to a clean surface, shape it into a rectangle, and wrap it securely in plastic wrap. Chill in the refrigerator for at least one hour, or until firm.
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
- Once the dough is firm, use a sharp knife to slice it into 1/2-inch thick pieces or use a cookie cutter to create desired shapes. Arrange the slices on the prepared baking sheet, ensuring at least an inch of space between each piece.
- Bake for approximately 10 minutes, rotating the baking sheet halfway through to ensure even baking. The cookies should be pale with slightly golden edges.
- Remove from the oven and carefully transfer the cookies to a wire rack to cool completely.
Notes
- For a variation, consider adding a pinch of lemon zest or a drizzle of melted chocolate once the cookies have cooled.
- Store in an airtight container for up to one week for maximum freshness.