Classic Shortbread Cookies Recipe
Introduction
Classic shortbread is a beloved buttery treat with a tender, crumbly texture that melts in your mouth. This simple recipe delivers a rich and delicate cookie perfect for any occasion.
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup confectioners’ sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
Instructions
- Step 1: In a large bowl, cream the softened butter with the sugar and confectioners’ sugar until the mixture is light and fluffy.
- Step 2: In a separate bowl, combine the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the creamed butter and sugars, mixing well to form a smooth dough.
- Step 3: Shape the dough into a 15x2x1-inch rectangle and chill it in the refrigerator.
- Step 4: Preheat the oven to 325°F (160°C). Slice the chilled dough into 1/4-inch thick pieces and place them 2 inches apart on ungreased baking sheets.
- Step 5: Prick each slice with a fork to allow steam to escape during baking.
- Step 6: Bake for 10 to 12 minutes or until the shortbread is set but not browned.
- Step 7: Remove the cookies to wire racks and let them cool completely before serving.
Tips & Variations
- For an extra touch, sprinkle a little granulated sugar on top before baking for a subtle crunch.
- Try adding a teaspoon of vanilla extract or almond extract to the butter mixture for a different flavor profile.
- Using chilled dough makes slicing easier and helps the cookies keep their shape while baking.
Storage
Store cooled shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. To reheat, let the cookies come to room temperature; they’re delicious enjoyed as is.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid making the shortbread too salty.
Why does the shortbread need to be chilled before baking?
Chilling firms the dough, making it easier to slice evenly and helps maintain the cookie’s shape during baking for a uniform texture.
PrintClassic Shortbread Cookies Recipe
This classic Shortbread recipe offers a buttery, tender, and crumbly cookie that melts in your mouth. Made with simple pantry ingredients like butter, sugar, and flour, the dough is rolled out, chilled, sliced, and baked to a delicate golden perfection. Perfect for tea time, gifting, or festive occasions.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Shortbread Dough
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
Instructions
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with both granulated and confectioners’ sugars until the mixture turns light in color and fluffy in texture, indicating air has been whipped in for a tender crumb.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution. Gradually add this dry mixture to the creamed butter and sugars, mixing well until a soft dough forms.
- Shape and Chill Dough: Roll the dough into a flat rectangle measuring approximately 15 inches by 2 inches by 1 inch thick. Wrap or cover and chill in the refrigerator to firm up the dough, which makes slicing easier and helps maintain shape while baking.
- Preheat Oven and Slice: Preheat your oven to 325°F (165°C). Remove the dough from the fridge and cut it into 1/4-inch thick slices. Place the slices on ungreased baking sheets, spacing them about 2 inches apart to allow for gentle spreading. Prick each slice lightly with a fork to prevent puffing.
- Bake and Cool: Bake the shortbread slices for 10 to 12 minutes or until the cookies are set but not browned. Remove from the oven and transfer to wire racks to cool completely, allowing them to firm up with a perfectly tender texture.
Notes
- For best results, use unsalted butter to control the saltiness of your shortbread.
- Chilling the dough before slicing helps prevent spreading and maintains shape during baking.
- The fork pricks help release steam and keep the cookies flat and crisp.
- Store baked shortbread in an airtight container at room temperature for up to a week.
- Optionally, dust finished cookies with extra confectioners’ sugar for a delicate finish.
Keywords: Shortbread, Butter Cookies, Classic Cookies, Tea Time Cookies, Simple Baking
