Classic Shortbread Cookies
User Reviews
4.6
Classic Shortbread Cookies
Description
The Classic Shortbread Cookies recipe focuses on creaming softened unsalted butter with sifted powdered sugar to form a smooth base. Adding vanilla extract brings subtle aroma, while sifted all-purpose flour and kosher salt combine to create a balanced dough. The dough may be crumbly initially but becomes cohesive after mixing and resting in the refrigerator.
After chilling, the dough is rolled to approximately 1/6-inch thickness and cut into desired shapes. Baking at 300°F ensures the cookies cook gently, developing a tender texture without browning too deeply. The finished cookies are lightly sweet, buttery, and have a shortbread crumb typical of this classic preparation.
They store well at room temperature in an airtight container, ideally layered with parchment paper to prevent sticking and absorption of other flavors. This helps maintain texture and flavor for up to several days, making them easy to prepare in advance for gatherings or everyday treats.
Ingredients
- ½ cup butter 4 oz, unsalted, softened
- ½ cup powdered sugar 2 oz./56g, sifted
- ½ teaspoon vanilla extract 3g, pure
- 1 1/3 cup all-purpose flour 6 oz./170g, sifted
- ½ teaspoon kosher salt 2g
Instructions
- Combine the softened butter and sifted powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip mixer until creamed and combined, about 2-3 minutes. (You may do this in a large bowl with a hand mixer, too.)
- Add the vanilla, and mix to combine.
- Sift the flour into the bowl on top of the wet ingredients. Add the salt, too.
- Beat the ingredients until the shortbread has just come together, about 2-3 minutes. This dough starts off as pretty crumbly, but then starts to come together. Keep an eye on it. This process is a lot faster in the stand mixer.
- Wrap the cookie dough in plastic wrap. Chill for 45 minutes in the refrigerator.
- Preheat the oven to 300°F. Line a sheet pan with parchment paper or a nonstick baking mat.
- Roll out the shortbread on a flat floured surface. The thickness should be about 1/6” thick.
- Cut out the cookies into the desired shapes. (The size of your cookie cutter, as well as the shape, will determine how many cookies you end up with.)
- Poke the tops of the shortbread cookies with a fork two to three times. This will help steam escape so that the cookies can bake more flat (and have less air bubbles.)
- Bake 20-23 minutes or until the shortbread has firmed up and is lightly golden brown.
- Let cool on a wire rack, then enjoy.
Notes
- Store shortbread cookies in an airtight container at room temperature for 3-4 days to maintain freshness.
- Layer cookies separated with parchment or wax paper to prevent sticking when storing.
- Keep shortbread away from other cookies to avoid flavor transfer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18(3") cookies
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 92kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 66mg | 3% |
| Potassium | 12mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 158IU | 3% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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