Shortbread cookies are a timeless classic with their rich, buttery flavor and tender, crumbly texture. These cookies require just a few basic ingredients and are incredibly easy to make. Whether you enjoy them plain, dipped in chocolate, or sprinkled with sugar, shortbread cookies are a versatile treat loved by all.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract (optional)
- 2 cups all-purpose flour
- 1/4 tsp salt
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (optional, for shaped cookies)
Instructions
1. Preheat the oven:
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the butter and sugar:
In a large mixing bowl, beat the softened butter and powdered sugar together with a mixer until light and fluffy. Add vanilla extract, if using, and mix to combine.
3. Add the dry ingredients:
Gradually mix in the flour and salt until the dough comes together. Avoid overmixing, as this can make the cookies tough.
4. Shape the cookies:
- For round cookies, scoop out dough and roll into 1-inch balls. Flatten slightly with your hand or a fork.
- For shaped cookies, roll out the dough on a lightly floured surface to about 1/4-inch thickness and cut into desired shapes using cookie cutters.
5. Chill the dough (optional):
If the dough is soft, refrigerate it for 15–20 minutes before baking to prevent spreading.
6. Bake the cookies:
Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each. Bake for 12–15 minutes, or until the edges are just starting to turn golden.
7. Cool and serve:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Add flavor variations: Mix in citrus zest, almond extract, or finely chopped nuts for a twist on the classic recipe.
- Decorate: Dip the cookies in melted chocolate and sprinkle with crushed nuts or sprinkles for a festive touch.
- Storage: Store in an airtight container at room temperature for up to 1 week. Shortbread also freezes well for up to 3 months.
These classic shortbread cookies are perfect for any occasion, whether you’re hosting a tea party or preparing holiday gifts. Their buttery goodness and crumbly texture make them irresistible. Try this recipe, and enjoy a simple yet decadent treat!
Shortbread Cookies Recipe
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (optional, for shaped cookies)
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract optional
- 2 cups all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and sugar:
- In a large mixing bowl, beat the softened butter and powdered sugar together with a mixer until light and fluffy. Add vanilla extract, if using, and mix to combine.
- Add the dry ingredients:
- Gradually mix in the flour and salt until the dough comes together. Avoid overmixing, as this can make the cookies tough.
- Shape the cookies:
- For round cookies, scoop out dough and roll into 1-inch balls. Flatten slightly with your hand or a fork.
- For shaped cookies, roll out the dough on a lightly floured surface to about 1/4-inch thickness and cut into desired shapes using cookie cutters.
- Chill the dough (optional):
- If the dough is soft, refrigerate it for 15–20 minutes before baking to prevent spreading.
- Bake the cookies:
- Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each. Bake for 12–15 minutes, or until the edges are just starting to turn golden.
- Cool and serve:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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