Shortbread Cookies Recipe
User Reviews
5
Shortbread Cookies Recipe
Description
Shortbread Cookies Recipe relies on basic pantry ingredients including unsalted butter, confectioners' sugar, vanilla, flour, and a pinch of salt. The butter and vanilla are first creamed together before adding sugar and salt, then flour is incorporated carefully to preserve a tender crumb. Chilling the dough shapes it into a firm rectangular block that allows for neat slicing into even cookies. Baking at 350°F for around 10 minutes, rotating halfway, results in cookies with a pale golden appearance and a delicate firmness. The fork or skewer indentations on top create a traditional visual pattern and slight texture on the surface. These cookies have a simple buttery sweetness without additional spices or mix-ins, yielding a classic shortbread texture that easily pairs with warm beverages. The recipe suggests chilling dough well for firmer slicing and notes it keeps well in the fridge or freezer if made ahead.
The method emphasizes precise mixing steps for proper creaming and dough handling to maintain a smooth pliable dough. Slicing thickness controls cookie size and baking time. The recipe encourages creativity with fork patterns and notes you can add nuts or spices for variation. Cooling on a wire rack ensures crisp edges while preserving a tender center. Overall, this recipe produces buttery, delicate, and crumbly shortbread cookies ideal for simple snacking or gifting.
It is suitable for bakers comfortable with chilling dough and slicing by hand, offering a straightforward yet classic shortbread experience that highlights the buttery dough flavor and subtle vanilla notes. The lightly sweet and crumbly texture makes it a good choice to enjoy with tea or coffee.
Ingredients
INGREDIENTS
- 10 tbsp butter unsalted butter, at room temperature 142g, unsalted
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract pure
- 1 1/2 cups all-purpose flour 180g
- 1/2 teaspoon kosher salt optional
Instructions
- In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
- Add confectioners sugar and salt; mix until combined.
- Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
- Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
- Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices
- Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
- Use a fork or skewer to indent a pattern onto the top.
- Bake for about 10 minutes, rotating baking sheet in the oven halfway through.
- Transfer to a wire sheet to cool.
Notes
- The dough can be refrigerated for up to one week or frozen up to one month; wrap tightly and allow to warm slightly before slicing.
- If butter is not room temperature, slice and warm briefly in the microwave at 50% power in short bursts, flipping frequently.
- For enhanced flavor and texture, try adding toasted nuts or warming spices to the dough.
- Create different fork or skewer patterns on the cookie tops for variety and fun, a good task for involving children.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 31g | |
| Calories | 168kcal | 8% |
| Carbohydrates | 18.3g | 6% |
| Protein | 1.6g | 3% |
| Fat | 9.8g | 15% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 3.5g | 21% |
| Monounsaturated Fat | 2.6g | 13% |
| Cholesterol | 13.6mg | 5% |
| Sodium | 109mg | 5% |
| Potassium | 27mg | 1% |
| Fiber | 0.6g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 160IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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