Shortbread Cookies
The story of shortbread is as rich as its flavor. This simple cookie from Scotland has stood the test of time for one reason: it’s buttery, tender, and melts in your mouth. This recipe is an easy, go-to version that captures that classic taste and lets the glorious flavor of butter shine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus at least 1 hour of chilling)
- Yield: 16 cookies 1x
- Category: Dessert
- Cuisine: Scottish
Ingredients
Scale
- 10 tbsp unsalted butter (142g), at room temperature
- ½ cup confectioners’ sugar
- ½ teaspoon pure vanilla extract (optional)
- 1 ½ cups all-purpose flour (180g)
- ½ teaspoon kosher salt (optional)
Instructions
- Cream the Butter: In a mixer, beat the room-temperature butter and vanilla extract on medium-high speed until light and creamy.
- Add Sugar and Salt: Add the confectioners’ sugar and salt. Mix until just combined. Scrape down the sides of the bowl to make sure everything is incorporated.
- Mix in Flour: With the mixer on low speed, slowly add the flour. Mix until the dough just comes together into a ball. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Form the dough into a rectangular log and wrap it tightly in plastic wrap. Refrigerate for at least one hour.
- Cut and Bake: Preheat oven to 350°F (177°C). Use a sharp knife to slice the chilled dough log into ½-inch thick rounds. Place them on a baking sheet lined with parchment paper.
- Decorate: Gently press a fork or skewer into the top of each cookie to create a pattern. This helps them bake evenly.
- Final Bake: Bake for about 10 minutes, rotating the pan halfway through. The cookies are done when the bottoms are a light golden color. They should still be pale on top.
- Cool: Transfer the cookies to a wire rack to cool completely. They will firm up as they cool.
Notes
- Serving Suggestions: These cookies are perfect on their own but also pair beautifully with coffee or tea.
- Tips & Tricks: The key to this recipe is chilling the dough. Don’t skip this step! It keeps the cookies from spreading in the oven and helps them hold their shape.
- Substitutions: You can use salted butter, but omit the ½ teaspoon of salt. For a gluten-free version, use a 1-to-1 gluten-free flour blend.
- Storage: Store cooled cookies in an airtight container at room temperature for up to two weeks.
- Freezing: The dough log can be wrapped and frozen for up to a month. You can also freeze the baked cookies in an airtight container for up to three months.
Find it online: https://recipesh.com/shortbread-cookies/