Irresistible Shortbread Cookies
A melt-in-your-mouth recipe with only four ingredients. These shortbread cookies have a classic buttery base and sweet, sugary flavor. The perfect cookie recipe for gifting to neighbors or bringing to a potluck, these shortbread cookies can be enjoyed any time of year.
A cookie recipe that pairs just as well with a cup of coffee as it does a bottle of wine. Shortbread cookies are traditional cookies for a reason. Denser than a sugar cookie and with a bit more of a warming flavor, they’re a delicious indulgence any time of day.
With this recipe, you’ll have cookies ready within the hour and with so many variations you can vary the cookies to suit any celebration. With a light buttery flavor, the cookies come out soft with an ever so slight crisp texture that’s great for decorating.
Ingredients For the cookies:
- 1 cup (227 g) unsalted butter, at room temperature
- ½ cup (100 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- ½ teaspoon salt
Preparation time:
Dough Preparation: 10 minutes
Dough cooling: 40 minutes
Baking: 9 minutes
Cooling on the Baking Sheet: 5 minutes
Cooling on the Wire Rack: 10 minutes
Total Time: Approximately 50 minutes.
Serves: 30 cookies
Directions
Making the Dough:
1. In a large bowl, beat the room-temperature butter with the powdered sugar and vanilla extract until the mixture is smooth and creamy.
2. Add the flour and salt. Mix well with a spatula or a mixer on low speed until all ingredients are fully incorporated and a dough forms. Avoid overmixing to keep the cookies tender.
3. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 40 minutes to chill and firm up slightly.
Shaping the Cookies:
1. Preheat your oven to 350°F.
2. Remove the dough from the refrigerator and place it on a lightly floured surface. Using a rolling pin, roll the dough out to about ½ inch (1.25 cm) thickness.
3. Use a cookie cutter of your choice to cut out shapes from the dough. Place the cut cookies onto a baking sheet lined with parchment paper.
Freezing and Baking:
1. Place the baking sheet with the cookies in the freezer for 5 minutes to help the cookies hold their shape during baking.
2. Bake the cookies in the preheated oven for about 9 minutes, or until the edges are just beginning to turn golden.
3. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and Substitutions
Citrus twist: To make the shortbread cookies have an uplifting flavor to them, add in some orange or lemon zest to the batter or sprinkle it on top before baking.
Extracts: Great for around the holidays you can give the cookies a deeper flavor with an almond extract or a festive taste with peppermint.
Glaze: The cookies can be decorated with a classic royal icing in any color, drizzled with melted chocolate, or piped with thick caramel sauce.
Crunch: Top the shortbread cookies with finely chopped pecans or sprinkles to change their look and texture. Even some chunky sugar is a fun addition.
Chocolate: Add some mini chocolate chips to the cookies or a tiny bit of cocoa powder to the batter for a chocolate base.
How To Make The Best Shortbread Cookies
When mixing the dough, take care not to overmix it as the cookies will lose their tenderness.
The butter needs to be at room temperature for the batter to mix properly. If it’s too runny, the cookies will spread out too much on the baking sheet.
If you’re struggling to get the dough the same thickness, use rolling guides or sticks so that each cookie cooks evenly.
If you can, prepare the cookie dough in advance and let it chill overnight. Not only does this save you time in the kitchen but the dough will hold together better the longer it’s chilled.
If you can’t chill the dough overnight, chill it for at least 40 minutes, and then try freezing the cookies for a few minutes before you bake them. This will help them stay in their shape.
You know the shortbread cookies are finished when the edges are golden brown, but the centers are still a bit pale and soft. They’ll finish cooking as they cool.
If you need to save some time, you can freeze the cookies ahead of time and bake them when you need them. To do this, roll the dough and cut out the cookie shapes. Freeze the unbaked cookies on a cookie sheet before transferring them to a plastic bag. When you’re ready to bake them, let them sit at room temperature to thaw first.
Store cooled cookies at room temperature for up to a week. Or freeze the cookies with the layers separated by parchment paper for up to 3 months. When you need them, let them thaw to room temperature.
Irresistible Shortbread Cookies
Ingredients
For the cookies:
- 1 cup unsalted butter (227 g), at room temperature
- ½ cup powdered sugar (100 g)
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour (190 g)
- ½ tsp salt
Instructions
Making the Dough:
- In a large bowl, beat the room-temperature butter with the powdered sugar and vanilla extract until the mixture is smooth and creamy.
- Add the flour and salt. Mix well with a spatula or a mixer on low speed until all ingredients are fully incorporated and a dough forms. Avoid overmixing to keep the cookies tender.
- Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 40 minutes to chill and firm up slightly.
Shaping the Cookies:
- Preheat your oven to 350°F.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Using a rolling pin, roll the dough out to about ½ inch (1.25 cm) thickness.
- Use a cookie cutter of your choice to cut out shapes from the dough. Place the cut cookies onto a baking sheet lined with parchment paper.
Freezing and Baking:
- Place the baking sheet with the cookies in the freezer for 5 minutes to help the cookies hold their shape during baking.
- Bake the cookies in the preheated oven for about 9 minutes, or until the edges are just beginning to turn golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Room Temperature Butter: Make sure the butter is soft but not melted. If it’s too cold, it won’t mix well with the sugar, and if it’s too warm, the cookies might spread too much during baking.
- Don’t Skip Chilling: Chilling the dough is crucial for the cookies to hold their shape and not spread too much while baking. If possible, chill the dough for more than 40 minutes, or even overnight, for better results.
- Roll Evenly: Use rolling guides or sticks to ensure the dough is rolled out to an even thickness. This will help all the cookies bake evenly.
- Freeze Before Baking: Freezing the cut cookies for a few minutes before baking helps maintain their defined shapes and prevents them from spreading in the oven.
- Precise Baking: Watch the cookies closely while they bake. The edges should be slightly golden, but the centers should remain pale to keep the cookies soft and tender.
- Customize Flavors: You can add a pinch of lemon or orange zest to the dough for a citrusy touch. You can also experiment with other extracts, such as almond or lavender, to vary the flavor.
- Simple Decoration: These cookies are perfect for decorating with royal icing or melted chocolate. You can also sprinkle them with sugar or sea salt before baking for a special touch.
- Storage: Store the cookies in an airtight container to keep them fresh and crisp. They can last up to a week at room temperature or longer if you freeze them.
