Description
Classic shortbread cookies with a rich buttery flavor and delicate crumbly texture, made with simple ingredients and baked to golden perfection. Perfect tea-time treats or festive snacks.
Ingredients
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)
Instructions
- Cream Butter and Vanilla: In a stand mixer fitted with a paddle attachment, beat the room temperature butter and pure vanilla extract together until smooth and creamy.
- Add Sugar and Salt: Mix in the confectioners' sugar and kosher salt until the ingredients are fully combined and the mixture is smooth.
- Incorporate Flour: Scrape down the sides of the bowl, then add the all-purpose flour while mixing on low speed. Scrape the bowl again to ensure even mixing and continue until a smooth dough forms.
- Chill Dough: Shape the dough into a rectangular prism, wrap it tightly in plastic wrap, and refrigerate until firm, for at least one hour.
- Preheat Oven and Slice Dough: Preheat your oven to 350°F (177°C). Remove the chilled dough from the refrigerator and slice into 1/2 inch thick pieces using a sharp knife.
- Prepare Baking Sheet: Arrange the dough 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.
- Create Pattern: Use a fork or skewer to gently press an indent pattern onto the top surface of each cookie slice for a classic shortbread look.
- Bake Cookies: Bake the cookies for approximately 10 minutes, rotating the baking sheet halfway through the baking time to ensure even baking and browning.
- Cool: Once baked, transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is at room temperature for easy creaming and better texture.
- Chilling the dough helps maintain the shape and prevents spreading during baking.
- Optional kosher salt enhances flavor but can be omitted if a sweeter cookie is preferred.
- Store cookies in an airtight container to preserve freshness for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
