Shortbread Cookies Recipe

Introduction

Shortbread cookies are a classic treat known for their buttery, tender crumb and delicate sweetness. They are simple to make and perfect for enjoying with tea or gifting during the holidays.

Ingredients

• 10 tbsp unsalted butter, at room temperature (142g)
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour (180g)
• 1/2 teaspoon kosher salt (optional)

Instructions

1. Step 1: In a stand mixer fitted with a paddle attachment, beat the butter and vanilla extract until creamy.
2. Step 2: Add the confectioners’ sugar and salt, then mix until combined.
3. Step 3: Scrape down the bowl and gradually add the flour while mixing on low speed. Scrape the bowl again and mix until just combined.
4. Step 4: Shape the dough into a rectangular prism, wrap it in plastic wrap, and chill in the refrigerator until firm, at least one hour.
5. Step 5: Preheat your oven to 350°F (177°C). Using a sharp knife, cut the chilled dough into 1/2 inch thick slices.
6. Step 6: Place the slices on a baking sheet lined with a silicone mat or parchment paper, spacing them at least one inch apart.
7. Step 7: Use a fork or skewer to gently press a pattern onto the tops of the slices.
8. Step 8: Bake for about 10 minutes, rotating the baking sheet halfway through for even baking.
9. Step 9: Transfer the cookies to a wire rack to cool completely before serving.

Tips & Variations

• For a richer flavor, try using browned butter instead of regular softened butter.
• Add a pinch of cinnamon or lemon zest to the dough for a subtle twist.
• Chill the dough overnight for firmer slices and better flavor development.
• Use coarse sugar or sprinkle extra confectioners’ sugar on top before baking for added texture.

Storage

Store cooled shortbread cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; just thaw before serving. Reheat briefly in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added kosher salt to avoid making the cookies too salty.

How do I keep shortbread cookies from spreading too much?

Chilling the dough thoroughly before slicing and baking helps the cookies keep their shape and prevents excessive spreading.

Shortbread Cookies Recipe

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★★★★★

5 from 113 reviews

• Author: Isabella
• Total Time: 1 hour 25 minutes
• Yield: About 20 cookies (depending on size) 1x
• Diet: Vegetarian

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Description

Classic Shortbread Cookies feature a tender, buttery texture with a delicate sweetness and a subtle vanilla aroma. These simple, melt-in-your-mouth cookies are perfect for any occasion, combining minimal ingredients to create a comforting treat enjoyed by all ages.

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Ingredients

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Shortbread Dough

• 10 tbsp unsalted butter (at room temperature, 142g)
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour (180g)
• 1/2 teaspoon kosher salt (optional)

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Instructions

1. Cream Butter and Vanilla: In a stand mixer fitted with a paddle attachment, beat the room-temperature unsalted butter and pure vanilla extract together until the mixture becomes light and fluffy, creating the base for your dough.
2. Add Sugar and Salt: Gradually add the confectioners’ sugar and optional kosher salt to the creamed butter mixture. Continue mixing until all ingredients are well combined and a smooth batter forms.
3. Incorporate Flour: Scrape the sides of the bowl to ensure even mixing, then add the all-purpose flour while mixing on low speed. Scrape the bowl again and continue mixing just until the dough comes together, being careful not to overwork it.
4. Chill the Dough: Shape the dough into a rectangular prism, wrap it tightly with plastic wrap, and refrigerate until firm. This chilling process should take at least one hour to ensure the dough is easy to cut and maintains its shape when baked.
5. Prepare Oven and Slice Dough: Preheat your oven to 350°F (177°C). Remove the chilled dough and use a sharp knife to cut it into 1/2 inch thick slices, preparing them for baking.
6. Arrange Slices on Baking Sheet: Place the slices on a baking sheet lined with a silicone baking mat or parchment paper, spacing them at least one inch apart to allow for even baking.
7. Create Pattern: Use a fork or skewer to gently press an indentation pattern onto the top of each slice. This adds a decorative touch and helps the cookies bake evenly.
8. Bake the Cookies: Bake the cookies in the preheated oven for about 10 minutes, rotating the baking sheet halfway through baking to ensure even color and texture.
9. Cool on Wire Rack: Once baked to a light golden color, transfer the cookies to a wire rack and allow them to cool completely before serving or storing.

Notes

• Room temperature butter is essential for proper creaming and dough texture.
• Chilling the dough prevents spreading and helps achieve crisp cookies.
• Use confectioners’ sugar for a smooth dough and tender crumb.
• You can add a pinch of salt to balance sweetness, but it’s optional.
• Store cooled cookies in an airtight container at room temperature for up to one week.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Shortbread, Cookies, Butter Cookies, Classic Dessert, Vanilla Shortbread