Buttery Shortbread Cookies
Equipment
- 2 Mixing bowls
- 1 stand mixer or hand mixer
- 1 Rubber spatula
- 2 baking sheets
- 2 sheets parchment paper
- 1 Wire rack
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Rolling Pin optional
- 1 sharp knife or cookie cutter
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 2 cup all-purpose flour leveled
Instructions
- Cream the softened butter, granulated sugar, and powdered sugar together on medium speed until pale and fluffy, about 2 minutes.
- Mix in the vanilla extract and salt until combined.
- Add the flour in two additions on low speed and mix just until a soft dough forms with no dry pockets.
- Turn the dough onto a sheet of parchment and gently pat or roll to 1/2-inch thickness.
- Chill the slab of dough on a baking sheet in the refrigerator for 30 minutes to firm up.
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment.
- Cut the chilled dough into rectangles or rounds, transfer to prepared sheets, and prick tops lightly with a fork.
- Bake for 16 to 18 minutes until edges are just turning pale golden but tops remain light.
- Cool on the baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely.
Notes
For the most tender crumb, avoid overmixing after adding the flour and keep the dough cool so the butter stays solid until baking. If dough seems crumbly, knead it gently with your hands a few times to bring it together. For cleaner edges, re-chill cut cookies for 10 minutes before baking. You can substitute 1 to 2 tablespoons of cornstarch for part of the flour for an extra delicate texture, or add a pinch of lemon zest for brightness. Bake one sheet at a time in the center of the oven for even coloring, and remove cookies before they brown deeply to preserve the classic pale shortbread look.
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