Butter Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 set measuring cups
- 1 set measuring spoons
- 1 Baking sheet
- 1 sheet parchment paper
- 1 Rolling Pin optional
- 1 cookie cutter or knife optional
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 2 tablespoon cornstarch
- 2 tablespoon granulated sugar for sprinkling, optional
Instructions
- Cream the softened butter, granulated sugar, and powdered sugar together with a mixer on medium speed until very light and fluffy, about 2 minutes.
- Mix in the vanilla extract until combined.
- In a separate bowl whisk together the flour, salt, and cornstarch.
- Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms and no dry streaks remain.
- Shape the dough into a flat disk, wrap, and chill in the refrigerator for 30 minutes to firm up.
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Roll the chilled dough to 1/4 inch thickness on a lightly floured surface or pat it out by hand.
- Cut into rounds or rectangles using a cutter or knife, re-rolling scraps as needed.
- Transfer cookies to the prepared baking sheet, spacing them 1 inch apart, and prick tops with a fork for classic shortbread look.
- Sprinkle lightly with the optional granulated sugar.
- Bake for 16 to 18 minutes until edges are pale golden and centers are set but not browned.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
For best texture, use good-quality European-style butter with higher butterfat and avoid overworking the dough to keep the crumb tender; chilling prevents spreading and helps defined edges, and pricking allows steam to escape for a melt-in-your-mouth bite. If the dough seems crumbly, press it together with warm hands rather than adding liquid, and if you prefer slice-and-bake, form a 2-inch log before chilling and cut 1/4 inch slices. Baking at a lower temperature preserves the pale color—pull them when just set, as they will firm up as they cool; stored airtight, they keep beautifully for a week and also freeze well.
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