Description
Classic Shortbread Cookies are buttery, tender, and delicately sweet cookies with a crumbly texture, perfect for pairing with tea or coffee. These simple cookies use just a few ingredients and rely on chilling the dough to achieve their signature melt-in-your-mouth texture.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- ½ cup powdered (confectioners’) sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy. This creates a smooth base for the dough.
- Add Vanilla, Flour, and Salt: Mix in the vanilla extract, all-purpose flour, and kosher salt. The dough will appear crumbly at first; use your hands to gently knead it into a cohesive ball.
- Shape and Chill Dough: Wrap the dough tightly in plastic wrap, forming a log approximately 12 inches long and 1½ inches in diameter. Refrigerate for at least 30 minutes to firm up the dough, which helps with slicing and texture.
- Slice Dough: After chilling, slice the dough log into ¼-inch thick rounds to prepare for baking.
- Arrange and Bake: Place the cookie slices evenly on a baking sheet. Bake in the preheated oven for 10–13 minutes or until the edges just begin to turn golden brown.
- Cool Cookies: Remove the cookies from the oven and let them cool completely on the baking sheet. As they cool, they will firm up, achieving that classic shortbread crumbly texture.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Chilling the dough log is key to getting clean slices and preventing the cookies from spreading too much during baking.
- Use parchment paper or a silicone baking mat to prevent sticking on the baking sheet.
- Store cookies in an airtight container at room temperature for up to one week.
- For a decorative touch, you can sprinkle a little sugar on top of each cookie before baking.
