Description
This classic Shortbread Cookie recipe produces buttery, tender cookies with a delicate crumb. Using simple ingredients like unsalted butter, powdered sugar, and vanilla extract, these cookies are perfect for tea time, holidays, or any occasion that calls for a sweet, melt-in-your-mouth treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy, which incorporates air into the dough for a tender texture.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with a rich aroma and flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring until the dough just comes together, being careful not to overmix to maintain a delicate crumb.
- Roll the Dough: Transfer the dough onto a floured surface and roll it out to about 1/2-inch thickness, prepping it for cutting shapes.
- Cut Cookies: Use cookie cutters to cut desired shapes or slice the dough into rectangles for a traditional shortbread look.
- Prepare for Baking: Arrange the cookies on the lined baking sheet and prick them with a fork to prevent puffing while baking, ensuring even texture.
- Bake: Place the baking sheet in the preheated oven and bake for 18-22 minutes or until the edges of the cookies are lightly golden, indicating they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which helps retain their shape.
Notes
- You can substitute powdered sugar with superfine sugar if preferred, but powdered sugar gives the cookies a smoother texture.
- Ensure the butter is softened but not melted for best creaming results.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking.
- For an extra touch, sprinkle a little granulated sugar on top before baking for added crunch.
- Store baked shortbread in an airtight container at room temperature for up to one week.
