Description
Classic shortbread cookies with a rich, buttery flavor and tender crumb. These simple yet delicious cookies are perfect for any occasion and easy to make with just a few basic ingredients.
Ingredients
Scale
Shortbread Cookie Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 2/3 cup (85g) powdered sugar
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon kosher salt (optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Flour and Salt: Gradually add the all-purpose flour and kosher salt (if using) while mixing on low speed. Mix just until combined to avoid overworking the dough, which can make cookies tough.
- Chill the Dough: Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up, making it easier to slice and bake.
- Prepare Oven and Baking Sheet: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Slice the Dough: Remove the dough from the refrigerator and cut it into 1/2-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart to allow for slight expansion.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn lightly golden brown. Watch carefully to prevent overbaking, which can dry out the cookies.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- For a more intense buttery flavor, use European-style butter.
- You can add a teaspoon of vanilla extract or almond extract for extra aroma and taste.
- Store the cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked or unbaked dough for future use.
- Optional: sprinkle a little granulated sugar on top before baking for a crunchy, sweet finish.
