BEST SHORTBREAD COOKIES RECIPE

Imagine biting into a cookie that crumbles perfectly in your mouth, delivering a rich, buttery sweetness that melts on your tongue; that’s the magic of Shortbread Cookies. This recipe elevates the classic to new heights, offering a foolproof method for achieving that signature tender crumb and irresistible flavor. Let’s get baking, and I promise you’ll be savoring these in no time!

Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour
• 1/2 cup (60g) powdered sugar
• 1/4 teaspoon salt

Wet Ingredients:

• 1 cup (2 sticks, 226g) unsalted butter, softened
• 1 teaspoon vanilla extract (optional, but recommended!)

Optional Decorations:

• Granulated sugar for sprinkling
• Chocolate chips
• Sprinkles

Let’s Talk Shortbread: Your Questions Answered

Before we dive into the step-by-step, let’s address some common questions and potential pitfalls of making shortbread. I want to make sure you feel confident and ready to create cookie perfection!

Why is my shortbread dry?

The most common culprit for dry shortbread is using too much flour. Make sure you’re measuring your flour correctly – spoon it into your measuring cup and level it off with a knife, rather than scooping directly from the bag. Over-mixing the dough can also lead to dryness, so mix just until the ingredients come together.

Why is my shortbread tough?

Tough shortbread is usually caused by overworking the dough. Remember, we’re aiming for a tender crumb, so handle the dough gently. Avoid kneading it excessively. Another cause can be using butter that’s too warm. Make sure your butter is softened, but still cool to the touch.

Can I use salted butter?

While you *can* use salted butter, I highly recommend unsalted butter for shortbread. This allows you to control the amount of salt in the recipe, ensuring the perfect balance of flavors. If you do use salted butter, omit the 1/4 teaspoon of salt from the dry ingredients.

What’s the best way to cut shortbread?

For clean, even cuts, use a sharp knife or a cookie cutter. If you’re using a knife, dip it in flour between cuts to prevent sticking. You can also use a pizza cutter for quick and easy slicing. If you are looking for other festive ideas, then give Pecan Pie Cookie Bites a shot!

Step-by-Step Instructions: Shortbread Success

Getting Started:

1. Preheat your oven: Preheat to 325°F (160°C).
2. Prepare your baking sheet: Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Making the Dough:

1. Combine dry ingredients: In a medium bowl, whisk together the flour, powdered sugar, and salt.
2. Cream the butter: In a large bowl, cream the softened butter until smooth and fluffy. You can use a stand mixer or an electric hand mixer.
3. Add vanilla: Stir in the vanilla extract (if using). It adds a lovely warmth and depth of flavor.
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! The dough should be crumbly but hold together when pressed.

Shaping the Shortbread:

Here’s where you get to be creative! You have a few options for shaping your shortbread:

Option 1: Classic Slab

1. Press into pan: Press the dough evenly into an 8-inch square baking pan.
2. Dock with a fork: Use a fork to prick the surface of the dough all over. This prevents it from puffing up too much in the oven.
3. Cut into squares or triangles: Use a sharp knife to cut the dough into desired shapes before baking.

Option 2: Cut-Out Cookies

1. Roll out the dough: Lightly flour a clean surface and roll out the dough to about 1/4-inch thickness.
2. Cut out shapes: Use cookie cutters to cut out desired shapes.
3. Place on baking sheet: Carefully transfer the cookies to the prepared baking sheet.

Option 3: Round Cookies

1. Roll into logs: Divide the dough in half and roll each half into a log about 1.5 inches in diameter.
2. Chill: Wrap the logs in plastic wrap and chill in the refrigerator for at least 30 minutes.
3. Slice and bake: Slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheet.

Baking the Shortbread:

1. Bake: Bake for 20-25 minutes, or until the edges are lightly golden brown.
2. Cool: Let the shortbread cool completely on the baking sheet before handling. This allows them to firm up and prevents them from breaking.

Decorating (Optional):

While shortbread is delicious on its own, you can also add some simple decorations:

• Sprinkle with sugar: Sprinkle the cookies with granulated sugar before baking for a sparkly finish.
• Drizzle with chocolate: Once cooled, drizzle the cookies with melted chocolate for a decadent treat.
• Add sprinkles: Decorate with sprinkles for a festive touch.

Tips for Shortbread Perfection

Chill Out!

Chilling the dough is crucial for preventing the cookies from spreading too much in the oven. It also helps to develop the flavors. If you’re short on time, you can chill the dough for as little as 30 minutes, but longer is always better.

Don’t Overbake

Shortbread should be pale in color. Overbaking will result in dry, hard cookies. Keep a close eye on them and remove them from the oven when the edges are just starting to turn golden brown. Think of these like Sugar Cookie Bars, you want a soft, chewy texture!

Get Creative with Flavors

While this recipe is for classic shortbread, feel free to experiment with different flavors! Add lemon zest, orange zest, or even a pinch of cardamom to the dough. You can also add chopped nuts or dried fruit.

Storage Solutions

Store your completely cooled Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week (if they last that long!). You can also freeze the unbaked dough for up to 2 months. Just thaw it in the refrigerator overnight before baking. For something different but equally delightful, you might also enjoy Apple Cinnamon Cookies.

Serving Suggestions

Shortbread Cookies are incredibly versatile and can be enjoyed in so many ways!

• With tea or coffee: The classic pairing! Shortbread and a warm beverage are a match made in heaven.
• As a dessert: Serve them alongside fresh fruit, ice cream, or whipped cream for a simple yet elegant dessert.
• As a gift: Package them in a pretty tin or box for a thoughtful homemade gift.
• Crumbled over ice cream: For a sweet treat, crumble over your favorite ice cream. For a different take on a baked treat, try Baked Apple Fritters!

A Final Note From Your Baking Bestie

Making shortbread cookies should be a joyful experience! Don’t be afraid to experiment and have fun with it. And remember, even if your first batch isn’t perfect, it will still be delicious. So grab your ingredients, preheat your oven, and let’s get baking! And If you’re looking for an even more decadent dessert experience, why not try the Samoa Cheesecake Recipe?

Lady Maria

Best Shortbread Cookies Recipe

These shortbread cookies are a classic treat, known for their tender crumb and rich, buttery flavor. This foolproof recipe ensures perfect results every time, delivering a melt-in-your-mouth experience that’s both simple and satisfying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course: Dessert, Snack

Cuisine: Scottish

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 teaspoon salt
• 1 teaspoon vanilla extract optional
• Granulated sugar for sprinkling optional
• Chocolate chips optional

Equipment

• measuring cups and spoons
• medium bowl
• Large bowl
• whisk
• Stand mixer or electric hand mixer (optional)
• baking sheet
• parchment paper
• 8-inch square baking pan (optional)
• Fork
• Sharp knife or cookie cutters (optional)
• Rolling pin (optional)
• Plastic wrap (optional)
• Refrigerator

Method

 

1. Preheat your oven to 325°F (160°C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, powdered sugar, and salt.
4. In a large bowl, cream the softened butter until smooth and fluffy.
5. Stir in the vanilla extract (if using).
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! The dough should be crumbly but hold together when pressed.
7. Choose your shaping method: Classic Slab, Cut-Out Cookies, or Round Cookies.
8. For Classic Slab: Press the dough evenly into an 8-inch square baking pan. Use a fork to prick the surface of the dough all over. Cut into squares or triangles before baking.
9. For Cut-Out Cookies: Lightly flour a clean surface and roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Place cookies on the prepared baking sheet.
10. For Round Cookies: Divide the dough in half and roll each half into a log about 1.5 inches in diameter. Wrap the logs in plastic wrap and chill in the refrigerator for at least 30 minutes. Slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheet.
11. Bake for 20-25 minutes, or until the edges are lightly golden brown.
12. Let the shortbread cool completely on the baking sheet before handling.
13. Decorate as desired: Sprinkle with granulated sugar before baking, drizzle with melted chocolate once cooled, or add sprinkles.

Notes

For the best results, chill the dough before baking to prevent spreading. Don’t overbake the cookies, as they should remain pale in color. Store completely cooled cookies in an airtight container at room temperature for up to a week. You can also freeze the unbaked dough for up to 2 months; thaw in the refrigerator overnight before baking. Get creative with flavors by adding lemon zest, orange zest, or a pinch of cardamom to the dough, or add chopped nuts or dried fruit.