Classic Shortbread Cookies
There’s something so special about a classic shortbread cookie. With its tender crumb and rich, buttery flavor, it’s the kind of simple cookie that never goes out of style.
Equipment
Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
Make the Dough
- Place softened butter and powdered sugar in the bowl of a stand mixer with a paddle attachment. On low speed, cream the butter and powdered sugar together. This usually takes about 1 minute. Scrape down the sides of the bowl as needed.
- Pour in the flour and salt. Mix together until a soft dough forms. Avoid overmixing as this creates dense cookies. You should be able to press your finger into the dough and nothing stick to it. If the dough sticks to your finger and is too sticky to roll out, mix a bit more flour in.
Roll and Shape the Shortbread
- Lightly dust a working surface and rolling pin with flour. Roll the dough out into a large rectangle with about 1/8-inch thickness.
- Measure and cut the dough into 2-inch x 1-inch pieces (rectangle).
- Use a fork to gently score holes on the top of each cookie. I prefer to do 16 holes on each. Then transfer the rectangle cookie dough to a parchment-lined baking sheet.
Chill and Bake
- Chill the shaped dough in the refrigerator for 1 hour. No need to cover the baking sheet. Just place it straight into the refrigerator.
- Toward the end of the chilling time, preheat the oven to 350 F.
- Bake for 5 minutes, rotate the pan, then bake for an additional 5 minutes, until the bottoms of the cookies are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Measuring the flour: Use gram measurements for accuracy. If you do not have a small kitchen scale, then spoon the flour into a measuring cup and level off with a knife.
For a festive design: Dip half of the shortbread in melted chocolate and add sprinkles.
For cookie cutter designs: You can use cookie cutters to bake festive shapes. You may need to add 1-2 minutes of bake time.
Storage: Store the shortbread in an airtight container at room temperature for up to 1 week.
Freeze: Freeze the baked cookies in a freezer safe container for up to 3 months. Separate layers of cookies with parchment paper. When ready to thaw, remove the freezer container and set it on the countertop until fully thawed.
Nutrition
Calories: 107kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 19mgSodium: 46mgPotassium: 12mgFiber: 0.3gSugar: 2gVitamin A: 218IUCalcium: 4mgIron: 0.4mg
Tried this recipe?Let me know how it was!