Classic Shortbread Cookies
User Reviews
4.9
Classic Shortbread Cookies
Description
Classic Shortbread Cookies rely on a straightforward blend of softened unsalted butter, all-purpose flour, sugar, a pinch of salt, and vanilla extract. The method starts by rubbing butter into flour to create a fine breadcrumb-like texture, then incorporating sugar and flavorings and kneading the dough gently until it holds. The dough is rolled out between parchment to a thickness between 1/4 and 1/2 inch, chilled to firm up and reduce cracking, then cut into shapes or slices.
The cookies bake to a pale golden color with a soft crumb and delicate sandy texture that dissolves easily in the mouth. The slight optional pinch of salt balances the sweetness, while vanilla enhances aroma and flavor. Because of the dough's crumbly nature, chilling slows melting and helps maintain shape.
These shortbread cookies can be made in advance with dough refrigerated for up to a week or frozen for a month. Baked cookies freeze well for about three months. A slice-and-bake method lets you shape logs of dough to slice later for fresh cookies. They are ideal with tea or as a simple dessert.
Ingredients
- 1 1/4 cups all-purpose flour plus more for the work surface
- 7 tablespoons (3 1/2 oz) butter cubed and softened, unsalted
- 1/4 cup sugar plus more for finishing, superfine; or blitz granulated sugar in a blender until finely ground but not powdery
- 2 drops vanilla extract
- Pinch salt optional, fine sea salt
Instructions
- Dump the flour in a large bowl, add the butter, and use your fingertips to rub them together until the mixture resembles fine breadcrumbs.
- Stir in the sugar, vanilla extract, and salt, if using, and work the mixture with your hands until it forms small clumps. Continue kneading the cookie dough until it's smooth and the sides of the bowl are clean. It's okay if the cookie dough is a little crumbly. (You can wrap the dough in plastic wrap and refrigerate for up to several hours although you'll need to let it warm at room temperature before you're able to roll it.)
- Gently roll out the dough between a couple sheets of parchment paper or plastic wrap to a thickness between 1/4 and 1/2 inch (1/2 to 1 1/4 centimeters). The dough is a little more crumbly and dry than most roll-out cookie doughs, so don't worry if it cracks or crumbles a little.
- Carefully transfer the dough to the refrigerator or freezer for at least 15 minutes. (The time spent in the fridge may test your patience, but it helps set the dough so it doesn't spread into blobs during baking. If you're impatient and bake the dough without chilling, chances are you'll end up with some amorphous starfish rather than linear stars.)
- Preheat the oven to 275°F (130°C). Line a baking sheet with parchment paper.
- Using a star cutter, cut out the cookies and transfer them to the baking sheet. Roll the scraps and cut out as many more cookies as you can. It may be necessary to let the dough rest at room temperature for a little while prior to being able to roll it out.
- Bake the cookies in the preheated oven for 22 to 30 minutes, until very pale gold in color.
- Remove the cookies from the oven, let them cool a few minutes on the baking sheet, and then sprinkle with superfine sugar while still warm.
Notes
- The dough can be refrigerated up to one week or frozen for up to one month before baking.
- Baked cookies freeze well for up to three months when stored properly.
- For slice-and-bake cookies, form the dough into logs, chill until firm, slice, and bake until pale golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18to 24 stars
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 84kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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