BEST SHORTBREAD COOKIES RECIPE

Imagine the delicate snap as you bite into a perfectly golden cookie, the rich, buttery flavor melting on your tongue, and the subtle sweetness that lingers. These aren’t just any cookies; they’re melt-in-your-mouth Shortbread Cookies, the epitome of simple elegance. With this recipe, you’ll create cookies so good, they’ll become your go-to for every occasion – and I promise, they’re easier to make than you think!

Ingredients

For the Shortbread Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups all-purpose flour, plus more for dusting
• Optional: 1 teaspoon vanilla extract
• Optional: sanding sugar for topping

Let’s Gather Our Supplies

Before we dive into the baking process, let’s make sure we have everything we need. Having your ingredients prepped and measured will make the whole process smoother and more enjoyable. Plus, it’s always a good idea to double-check you have enough butter!

• Mixing bowls (a large one and a medium one will do)
• Measuring cups and spoons
• Electric mixer (handheld or stand mixer)
• Rolling pin
• Cookie cutters (optional, but fun!)
• Baking sheets
• Parchment paper or silicone baking mats
• Wire rack for cooling

Step-by-Step Instructions

Preparing the Dough:

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step; it’s crucial for a tender shortbread.
2. Add the salt and vanilla extract (if using) and mix until combined.
3. Gradually add the flour, 1/2 cup at a time, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. It should form a soft, slightly crumbly dough.
4. If the dough seems too dry, add a teaspoon of cold water at a time until it comes together. If it’s too sticky, add a tablespoon of flour.

Chilling the Dough:

1. Turn the dough out onto a lightly floured surface and gently knead it into a disc.
2. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is essential for preventing the cookies from spreading too much in the oven. Trust me, patience is key here!

Rolling and Cutting:

1. Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper or silicone baking mats.
2. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
3. On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
4. Use cookie cutters to cut out your desired shapes. If you don’t have cookie cutters, you can simply cut the dough into squares or rectangles with a sharp knife or pizza cutter.
5. Carefully transfer the cookies to the prepared baking sheets, leaving a little space between each cookie.

Baking and Cooling:

1. Bake for 12-18 minutes, or until the edges are lightly golden brown. The baking time will vary depending on the size and thickness of your cookies, so keep a close eye on them.
2. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
3. While the cookies are still warm, you can sprinkle them with sanding sugar for a sparkly finish.

Troubleshooting: My Shortbread Secrets

Even with the best recipes, things can sometimes go awry. Here are a few common shortbread problems and how to fix them:

• Cookies spreading too much: The butter was too soft, or the dough wasn’t chilled enough. Make sure your butter is softened but still cool, and chill the dough thoroughly before baking.
• Cookies are too dry: You may have added too much flour. Be careful not to overmeasure the flour, and add liquid (a teaspoon of cold water at a time) if needed.
• Cookies are too tough: You overmixed the dough. Mix the flour in gently until just combined.
• Cookies are burning on the bottom: Your oven might be running too hot. Check your oven temperature with an oven thermometer and adjust accordingly. You can also try placing another baking sheet underneath the one with the cookies to insulate them from the heat.

Variations: Spice Up Your Shortbread

Shortbread is delicious on its own, but it’s also a fantastic blank canvas for flavor experimentation. Here are a few ideas to get you started:

• Lemon Shortbread: Add the zest of one lemon to the dough along with the vanilla extract.
• Chocolate Chip Shortbread: Stir in 1/2 cup of mini chocolate chips to the dough.
• Lavender Shortbread: Add 1 teaspoon of culinary lavender to the dough.
• Espresso Shortbread: Add 1 tablespoon of instant espresso powder to the dough.
• Orange Shortbread: Substitute orange zest for lemon zest, and a dash of orange extract.

Serving Suggestions

Shortbread cookies are incredibly versatile and can be enjoyed in so many ways! Here are a few of my favorite serving suggestions:

• With tea or coffee: The classic pairing! The buttery richness of shortbread complements a warm beverage perfectly.
• As part of a dessert platter: Include shortbread alongside other cookies, brownies, and fruit for a beautiful and delicious spread. You might also try making some Pecan Pie Cookie Bites or Sugar Cookie Bars to add variety.
• As a base for tarts: Crumble shortbread and press it into a tart pan to create a buttery, crumbly base for fruit tarts or chocolate ganache tarts.
• With ice cream: Crumble shortbread over a scoop of vanilla or chocolate ice cream for a delightful texture contrast.

Storing Your Shortbread Cookies

To keep your shortbread cookies fresh and delicious, store them in an airtight container at room temperature. They will keep for up to a week, but let’s be honest, they probably won’t last that long!

The Perfect Cookie Exchange

Shortbread cookies are a wonderful addition to any cookie exchange. Their simplicity and classic flavor make them a crowd-pleaser. If you’re looking for other cookie ideas for your next exchange, consider Cinnamon Roll Cookie Magic, or the alternate version Cinnamon Roll Cookie Magic. Another favorite is Caramel Apple Cookies.

A Final Note

Baking should be fun! Don’t be afraid to experiment with different flavors and techniques to create your own unique shortbread masterpiece. And most importantly, enjoy the process and the delicious results!

Lady Maria

Best Shortbread Cookies

These melt-in-your-mouth shortbread cookies are the epitome of simple elegance. This recipe creates perfectly golden cookies with a rich, buttery flavor and subtle sweetness that will become your go-to for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course: Dessert, Snack

Cuisine: Scottish

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon vanilla extract optional
• Sanding sugar for topping optional

Equipment

• Mixing bowls (large and medium)
• measuring cups and spoons
• Electric mixer (handheld or stand mixer)
• Rolling Pin
• Cookie cutters (optional)
• Baking sheets
• Parchment paper or silicone baking mats
• wire rack

Method

 

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
2. Add the salt and vanilla extract (if using) and mix until combined.
3. Gradually add the flour, 1/2 cup at a time, mixing on low speed until just combined. Be careful not to overmix.
4. If the dough seems too dry, add a teaspoon of cold water at a time until it comes together. If it’s too sticky, add a tablespoon of flour.
5. Turn the dough out onto a lightly floured surface and gently knead it into a disc.
6. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
7. Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper or silicone baking mats.
8. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
9. On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
10. Use cookie cutters to cut out your desired shapes.
11. Carefully transfer the cookies to the prepared baking sheets, leaving a little space between each cookie.
12. Bake for 12-18 minutes, or until the edges are lightly golden brown.
13. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
14. While the cookies are still warm, you can sprinkle them with sanding sugar for a sparkly finish.

Notes

Store shortbread cookies in an airtight container at room temperature for up to a week. Variations include lemon shortbread (add zest of one lemon), chocolate chip shortbread (stir in 1/2 cup of mini chocolate chips), lavender shortbread (add 1 teaspoon of culinary lavender), espresso shortbread (add 1 tablespoon of instant espresso powder), and orange shortbread (substitute orange zest for lemon zest, and a dash of orange extract).