Classic Shortbread Cookies
Classic shortbread cookies are made from just three core ingredients — butter, sugar, and flour — with a small amount of vanilla added for depth. The dough is pressed or rolled and cut, then baked low and slow until pale golden and completely crisp. A batch takes about 45 minutes from mixing to cooling.
Equipment
- Baking sheet
- Parchment Paper
- Mixing Bowl
- Electric Mixer
- Rolling pin
- Cookie cutter
Ingredients
- 2 cups all-purpose flour use unbleached for richer texture
- 1 cup unsalted butter room temperature
- ½ cup powdered sugar plus extra for dusting
- 1 teaspoon vanilla extract pure is preferred for best flavor
- ¼ teaspoon salt
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and powdered sugar together using an electric mixer until light and fluffy.
- Add the vanilla extract and salt, mixing until combined.
- Sift in the flour gradually, mixing on low speed, until the dough begins to come together. Ensure not to overmix, as it can result in tougher cookies.
- Gently roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes until slightly firm.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut out cookies using a cookie cutter of your choice.
- Place cookies on the prepared baking sheet and bake in the preheated oven for 25–30 minutes or until the edges are a pale golden brown.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with additional powdered sugar before serving, if desired.
Notes
- For an extra indulgent touch, dip half of each cookie in melted dark chocolate and allow to set before serving.
Nutrition
Calories: 116kcalCarbohydrates: 10gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 26mgPotassium: 14mgFiber: 0.3gSugar: 3gVitamin A: 237IUCalcium: 4mgIron: 0.5mg
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