Description
These melt-in-your-mouth shortbread cookies are buttery, tender, and perfectly sweet with a delicate crumb that dissolves on your tongue. Made with just a few simple ingredients, they’re a timeless classic that pairs wonderfully with tea, coffee, or as part of a holiday cookie platter.
Ingredients
Scale
Shortbread Cookies
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy, ensuring a tender cookie texture.
- Add Vanilla: Mix in the vanilla extract to infuse the dough with subtle flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, mixing just until the dough comes together. Avoid overmixing to maintain the cookie’s delicate crumb.
- Chill Dough if Needed: If the dough feels too soft to handle, chill it in the refrigerator for 15–20 minutes to firm up.
- Shape Cookies: Roll the dough into 1-inch balls or press it out and cut into shapes using cookie cutters for a festive presentation. Place the cookies on the prepared baking sheet about 1 inch apart to allow for even baking.
- Bake: Bake the cookies for 12–15 minutes until the edges just start to turn golden, signaling they are done without being overbaked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps them set properly.
Notes
- Dust cookies with extra powdered sugar after baking for a snowy, festive finish.
- For an elegant variation, dip half of each cookie in melted chocolate and let set.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
