Classic Shortbread Cookies
A timeless Scottish classic, these shortbread cookies boast a tender, crumbly texture and rich buttery flavor, made simple with just a few essential ingredients. Perfect for any occasion, they melt in your mouth with every bite.
For 24 servings
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper. Ensure your unsalted butter is softened to room temperature before beginning.
In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and white granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
Beat in the vanilla extract (if using). Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain. The dough will be thick and crumbly.
Gently gather the dough into a ball, then flatten it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days) to firm up the butter, which helps prevent spreading during baking.
On a lightly floured surface, roll out the chilled dough to an even thickness of about 1/4 inch (0.6 cm). Use cookie cutters to cut out desired shapes, or cut into traditional fingers or rounds. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set but still pale. Do not let them brown too much, as this can make them tough and less tender.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Serve cooled shortbread with tea or coffee. Store in an airtight container at room temperature for up to 1 week.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Room Temperature Butter: Ensure your butter is truly softened (but not melted) for optimal creaming. This incorporates more air, leading to a lighter texture.
- 2Don't Overmix: Overmixing develops gluten in the flour, resulting in tough cookies. Mix only until the flour is just incorporated.
- 3Chilling is Crucial: Chilling the dough solidifies the butter, preventing the cookies from spreading too much in the oven and maintaining their shape and tender texture.
- 4Uniform Thickness: Roll the dough to an even thickness to ensure all cookies bake uniformly and achieve the same perfect texture.
Adapt it for your goals.
Chocolate Dipped
Melt dark or milk chocolate and dip half of each cooled shortbread cookie, then let set on parchment paper for an elegant finish.
Lemon ZestLemon Zest
Add 1-2 teaspoons of finely grated lemon zest to the butter and sugar mixture for a bright, citrusy flavor that complements the richness.
Earl Grey InfusedEarl Grey Infused
Steep 1-2 Earl Grey tea bags in the melted butter for 10 minutes, strain, then let the butter re-solidify before using in the recipe for a subtle floral note.
Why this is on our healthy list.
Energy Source
Shortbread provides quick energy from carbohydrates (flour) and fats (butter), making it a suitable treat for a quick pick-me-up.
Mood Enhancer
As a comforting and delicious treat, enjoying shortbread in moderation can contribute to psychological well-being and satisfaction.
Simple Ingredients
Made with minimal, recognizable ingredients, this recipe allows for control over what you consume compared to highly processed alternatives.
Frequently asked questions
Chilling the dough solidifies the butter, which helps prevent the cookies from spreading excessively during baking, ensuring they hold their shape and maintain a tender, crumbly texture.
