Shortbread Cookie Recipe

Introduction

Shortbread cookies are tender, buttery, and melt in your mouth with every bite. This classic treat is simple to make and perfect for sharing with family and friends during any occasion.

Ingredients

• 1 cup salted butter (room temperature, 8 ounces)
• 1/2 cup powdered sugar (65 grams)
• 2 teaspoons vanilla or almond extract (10 grams)
• 1 1/2 cups all-purpose flour (195 grams)
• 1/2 cup cornstarch (65 grams)

Instructions

1. Step 1: Line 2 baking sheets with parchment paper and set aside.
2. Step 2: In a large bowl, use an electric mixer to cream the butter and powdered sugar together for about 2-3 minutes until light and fluffy. Add the vanilla or almond extract and mix again.
3. Step 3: Add the all-purpose flour and cornstarch to the bowl. Mix on medium speed until just combined. Avoid overmixing to keep the cookies tender.
4. Step 4: Form the cookie dough into a ball using your hands. On a lightly floured surface, roll the dough out to about 1/4-inch thickness.
5. Step 5: Cut the dough into shapes using cookie cutters or a knife for rectangles or squares. Place the shapes onto the prepared baking sheets. Refrigerate for 30 minutes to help the cookies hold their shape.
6. Step 6: Preheat the oven to 325ºF (163ºC). Bake the cookies for 18-20 minutes, until just set and lightly golden around the edges. Baking time may vary depending on the size of your cookies.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use almond extract for a nutty twist or vanilla for a classic flavor.
• Chilling the dough is essential; it prevents spreading and helps maintain crisp edges.
• For extra flavor, sprinkle a little coarse sugar on top before baking.
• You can add finely chopped nuts or chocolate chips to the dough for variation.

Storage

Store the shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, simply let them come to room temperature or warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

Why should I chill the dough before baking?

Chilling the dough firms it up, which helps the cookies hold their shape during baking and results in a better texture.

Shortbread Cookie Recipe

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★★★★★

4.8 from 78 reviews

• Author: Aiden
• Total Time: 45 minutes
• Yield: 24 cookies (depending on size and cutter shape) 1x
• Diet: Vegetarian

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Description

Deliciously buttery and tender shortbread cookies made with a simple blend of salted butter, powdered sugar, vanilla or almond extract, all-purpose flour, and cornstarch. These classic cookies have a melt-in-your-mouth texture, perfect for any occasion or as a delightful treat with tea or coffee.

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Ingredients

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Shortbread Cookie Ingredients

• 1 cup salted butter (room temperature, 8 ounces)
• 1/2 cup powdered sugar (65 grams)
• 2 teaspoons vanilla or almond extract (10 grams)
• 1 1/2 cups all-purpose flour (195 grams)
• 1/2 cup cornstarch (65 grams)

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Instructions

1. Prepare Baking Sheets: Line 2 baking sheets with parchment paper and set aside to prevent the cookies from sticking during baking.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the room temperature salted butter and powdered sugar together for about 2-3 minutes until light and fluffy. Add the vanilla or almond extract and mix again until combined.
3. Add Dry Ingredients: Gradually add the all-purpose flour and cornstarch to the butter mixture. Mix on medium speed until the flour and cornstarch are fully incorporated, being careful not to overmix the dough to avoid tough cookies.
4. Shape Dough: Use your hands to gather the dough into a ball. On a floured surface, roll the dough out to approximately 1/4-inch thickness, preparing it for cutting.
5. Cut Cookies and Chill: Use cookie cutters to create shapes or a knife to cut the dough into rectangles or squares. Place the cut cookies on the prepared baking sheets and chill them in the refrigerator for 30 minutes to help maintain their shape during baking.
6. Preheat Oven and Bake: Preheat the oven to 325ºF (163ºC). Bake the chilled cookies for 18-20 minutes, or until they are set and lightly golden around the edges. Adjust time based on cookie size to avoid overbaking.
7. Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Room temperature butter helps cream with sugar for better texture.
• Don’t skip chilling the dough; it prevents spreading and helps cookies keep their shape.
• Roll dough evenly to ensure consistent baking.
• Use parchment paper or silicone baking mats to avoid sticking.
• Store cookies in an airtight container for up to one week.

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: shortbread cookies, buttery cookies, classic cookies, vanilla cookies, almond extract cookies, simple cookie recipe, homemade cookies, dessert