The Best Shortbread Cookie Recipe
This easy recipe for Shortbread Cookies is made with just 5 simple ingredients! The result is buttery, tender, flaky shortbread that nearly melts in your mouth!
Servings: 16
Equipment
Ingredients
- 1 cup unsalted butter softened
- ¾ cup powdered sugar see note on measurement
- ½ teaspoon vanilla extract
- 2¼ cups all-purpose flour see note on measurement
- ½ teaspoon table salt
- 1 tablespoon granulated sugar or sparkling sugar optional
Instructions
- In a large mixing bowl or bowl of a stand mixer, beat together 1 cup unsalted butter with ¾ cup powdered sugar and ½ teaspoon vanilla extract on medium-high speed until light and fluffy, scraping down the sides as needed.
- Add 2¼ cups all-purpose flour and ½ teaspoon table salt to the mixing bowl and mix on low until the dough is just combined. It will look a bit crumbly.
- Turn the dough out onto a lightly floured work surface and bring the dough together to form a cohesive dough. Pat or roll the dough into roughly an 8x8 square, about ½-inch thick. Wrap the dough well in plastic wrap and refrigerate for at least 30 minutes.
- Once ready to bake the cookies, preheat the oven to 325°F (165℃) and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and cut the dough into 2” squares.
- Piece each shortbread cookie with a fork or skewer, several times.
- Transfer the cookies to a baking sheet, about 1 inch apart. Sprinkle lightly with granulated sugar or sparkling sugar if desired.
- Bake until lightly golden and set, 18 to 20 minutes. Do not let cookies brown. They should be pale, yet just set.
- Let cool to room temperature on the baking sheet and then remove to a baking rack or container. Store the cooled shortbread cookies in an airtight container for up to 7 days at room temperature or in a freezer-safe container for up to 1 month.
Video
Notes
Measure Carefully: One very important tip is to ensure that the powdered sugar and flour are measured correctly. They both should be fluffed and spooned into the measuring cup, then leveled off. If the dry ingredients are packed down when you measure them, scooped from the container, or if your measuring cup is overflowing, the shortbread dough will turn out crumbly.
Note on Chilling: I have found it is easier to chill the dough AFTER shaping, rather than chilling and then shaping.
Butter: If you only have salted butter, simply omit the salt from the recipe and proceed as directed.
Storage: Transfer the cooled cookies to an airtight container and store them for up to 7 days at room temperature. Alternatively, you can freeze shortbread in a sturdy freezer-safe container for up to 3 months. Defrost at room temperature and enjoy.
Nutrition
Calories: 188kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 75mg | Potassium: 24mg | Fiber: 1g | Sugar: 4g | Vitamin A: 355IU | Calcium: 6mg | Iron: 1mg
