Shortbread Cookie Recipe
User Reviews
4.9
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Prep Time
25 mins
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Additional Time
1 hr
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Total Time
1 hr 25 mins
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Servings
44 cookies (see note)
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Calories
67 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Shortbread Cookie Recipe
Description
The recipe begins with creaming softened unsalted butter and powdered sugar until light and creamy, then adding vanilla extract. A dry blend of all-purpose flour, cornstarch, and salt is incorporated gradually to form a smooth dough. Chilling the dough for at least an hour firms it for easier rolling and cutting. Rolling to between 1/8 and 1/4 inch thickness and cutting close together yields thin, buttery cookies.
Baked at 350°F, the cookies develop a light golden color and crisp edges while maintaining a tender and crumbly texture. Using powdered sugar keeps the cookies delicate, while cornstarch adds softness. The balance of ingredients ensures a rich mouthfeel without overpowering sweetness.
The recipe's notes suggest options like using European-style butter for a richer profile, substituting vanilla bean paste or seeds for vanilla extract, or making a brown sugar version with adjusted ingredients. Cookie count depends on cutter size and dough thickness.
Ingredients
- 1 cup butter softened, unsalted
- ¾ cup powdered sugar
- 1 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon table salt
Instructions
- In a large mixing bowl, use an electric mixer to beat butter until lightened, smooth and creamy.
- Gradually add sugar, stirring until light and creamy.
- Add vanilla extract and stir well.
- In a separate bowl, whisk together flour, cornstarch, and salt and whisk until combined.
- Gradually add flour mixture to wet ingredients and stir until completely combined.
- Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.
- Once cookie dough is nearly done chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ⅛”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on baking sheet spacing at least 2” apart. Combine any remaining scraps of cough into a ball and re-roll to make more cookies.
- Transfer baking sheet to center rack of 350F (175C) oven and bake for 9-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).
- If desired, melt 1 cup/6 oz/170g chocolate and dip completely cooled cookies into chocolate. Place cookies on a wire rack and allow chocolate to set before serving.
Notes
- Chill the dough wrapped in plastic for at least 60 minutes before rolling to improve handling and texture.
- Using European-style butter increases richness and buttery flavor in the cookies.
- Substitute 2 teaspoons of vanilla bean paste or scraped vanilla bean seeds for the vanilla extract for a deeper vanilla aroma.
- To make brown sugar shortbread, replace half the powdered sugar with brown sugar and increase cornstarch to 3 tablespoons.
- The number of cookies depends on cutter size and dough thickness; about 44 cookies from a 2-inch cutter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 44cookies (see note)
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 67kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 27mg | 1% |
| Potassium | 8mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 129IU | 3% |
| Calcium | 2mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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