Classic Shortbread Cookies Recipe
There’s something timeless about a batch of Classic Shortbread Cookies. With their buttery, crumbly texture and rich flavor, they’re the perfect treat for any occasion. Whether you enjoy them with a cup of tea, as a sweet snack, or as part of your holiday baking lineup, these cookies are sure to delight. This recipe is simple, relying on quality ingredients and traditional techniques to create the perfect shortbread. Let’s get started!
Ingredients
- 1 cup (227g) unsalted butter, softened (preferably European-style)
- 1/2 cup (100g) sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt
- 2 cups (240g) all-purpose flour
Directions
- Beat the Butter, Sugar, Vanilla, and Salt:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat together the softened butter, sugar, vanilla extract, and salt on medium-high speed.
- Continue beating until the mixture becomes pale and fluffy, which should take about 2 minutes.
- Add the Flour:
- Gradually add the all-purpose flour to the butter mixture. Mix on low speed until a stiff dough forms.
- Initially, the dough might seem dry, but keep beating until it comes together. Don’t forget to stop halfway through to scrape down the sides of the bowl with a rubber spatula to ensure everything is well combined.
- Chill the Dough:
- For cut-out cookies: Place a large piece of plastic wrap on the counter. Scrape the dough onto the plastic wrap and shape it into a disk about 1-inch thick. Wrap the dough tightly and chill in the refrigerator until firm, at least 30 minutes.
- For slice-and-bake cookies: Shape the dough into a log about 2 1/2 inches in diameter. Wrap the log in plastic wrap and chill in the refrigerator until firm, at least 1 hour.
- Preheat the Oven and Prepare Baking Sheets:
- Arrange racks in the lower and upper thirds of your oven. Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cut Out the Cookies:
- For cut-out cookies: Generously dust your work surface with flour. If the dough is too stiff to roll out, press a rolling pin firmly into the dough to make it more pliable. Roll the dough to a thickness of 1/4 to 1/2 inch, rolling from the center outward. Use a 2 1/2-inch round cookie cutter to cut out the cookies. Place them about 1 inch apart on the prepared baking sheets.
- For slice-and-bake cookies: Use a sharp knife to slice the dough into cookies about 1/4 to 1/2 inch thick. Arrange the slices about 1 inch apart on the prepared baking sheets.
- Bake:
- Bake the cookies in the preheated oven until they start to turn lightly golden on the bottom and edges, about 20 minutes. Rotate the pans halfway through to ensure even baking.
- The centers of the cookies should look matte and feel dry to the touch. Depending on the thickness of the cookies, larger ones may require an additional 5 minutes of baking time.
- Cool and Enjoy:
- Let the cookies cool on the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your Classic Shortbread Cookies with a hot beverage or as a sweet snack anytime!
Additional Information
- Prep Time: 20 minutes
- Chilling Time: 30-60 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Calories: 150 kcal per serving
- Servings: 24 cookies
Tips for Perfect Shortbread Cookies
- Butter Quality: Using high-quality, preferably European-style butter will enhance the rich flavor of the cookies.
- Chilling: Don’t skip the chilling step; it helps the dough firm up, making it easier to roll out or slice, and prevents the cookies from spreading too much during baking.
- Flavor Variations: For a twist, you can add lemon zest, almond extract, or even dip the cookies in melted chocolate once they’ve cooled.
These Classic Shortbread Cookies are a delightful, easy-to-make treat that never goes out of style. Perfect for gifting, sharing, or enjoying yourself, they’re a recipe you’ll come back to time and time again. Happy baking!
Classic Shortbread Cookies
- Total Time: 1 hour 40 minutes (including chilling time)
- Yield: 24 1x
Description
There’s something timeless about Classic Shortbread Cookies. With just a few simple ingredients, these buttery, crumbly treats deliver a delicate sweetness that pairs perfectly with a cup of tea or coffee. The rich flavor of European-style butter shines through in every bite, making these cookies a beloved favorite.
Ingredients
1 cup (227g) unsalted butter, softened (preferably European-style)
1/2 cup (100g) sugar
1 teaspoon vanilla extract
1/2 teaspoon Diamond Crystal kosher salt
2 cups (240g) all-purpose flour
Instructions
Beat the butter, sugar, vanilla, and salt:
In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the softened butter, sugar, vanilla extract, and salt on medium-high speed until the mixture is pale and fluffy, about 2 minutes.
Add the flour:
Add the all-purpose flour to the butter mixture and mix on low speed until a stiff dough forms. The dough might seem dry at first, but keep beating until it comes together, stopping halfway through to scrape down the sides of the bowl with a rubber spatula.
Chill the dough:
For cut-out cookies: Place a large piece of plastic wrap on the counter. Scrape the dough onto the plastic wrap and shape it into a disk about 1-inch thick. Wrap the dough in the plastic and chill in the refrigerator until firm, at least 30 minutes.
For slice-and-bake cookies: Place a large piece of plastic wrap on the counter. Scrape the dough onto the plastic wrap and shape it into a log about 2 1/2 inches in diameter. Wrap the log in the plastic and chill in the refrigerator until firm, at least 1 hour.
Preheat the oven and prepare baking sheets:
Arrange racks in the lower and upper thirds of the oven. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cut out the cookies:
For cut-out cookies: Dust your work surface generously with flour. If the dough is too stiff to roll, press a rolling pin firmly into the dough to make it more pliable. Roll the dough to 1/4 to 1/2 inch thick, rolling from the center outward. Cut out cookies using a 2 1/2-inch round cookie cutter. Space the cookies about 1 inch apart on the prepared baking sheets.
For slice-and-bake cookies: Use a sharp knife to slice the dough into cookies about 1/4 to 1/2 inch thick. Space the cookies about 1 inch apart on the prepared baking sheets.
Bake:
Bake the cookies until they start to turn lightly golden on the bottom and edges, about 20 minutes, rotating the pans halfway through. The middle of the cookies should look matte and feel dry to the touch. Depending on the thickness of the cookies, larger cookies may require an extra 5 minutes of baking time.
Cool and enjoy:
Allow the cookies to cool on the pans for 10 minutes before transferring them to a wire rack to cool completely. Enjoy your classic shortbread cookies with tea, coffee, or as a delightful treat on their own.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 150