Chicago Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 2 Baking sheet
- 2 parchment paper sheet
- 1 Wire rack
- 1 Rolling Pin optional
- 1 cookie cutter or knife optional
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 2 cup all-purpose flour sifted
- 1/4 teaspoon fine sea salt
- 2 tablespoon cornstarch
- 2 tablespoon granulated sugar for topping
- 1 tablespoon coarse sugar optional, for topping
Instructions
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a mixing bowl, beat the softened butter with a mixer on medium speed until creamy and smooth, about 1 minute.
- Add the powdered sugar, vanilla extract, and almond extract, and beat until light and fluffy, about 2 minutes.
- In a separate bowl, whisk together the flour, salt, and cornstarch until evenly combined.
- Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms without dry streaks.
- Divide the dough in half, shape into two discs, and chill in the refrigerator for 20 minutes to firm slightly.
- For cut cookies, roll one disc between parchment to 1/4-inch thickness and cut shapes; for bars, press dough into a parchment-lined pan to 1/2-inch thickness and score.
- Arrange cookies on prepared sheets 1 inch apart, sprinkle lightly with granulated sugar and optional coarse sugar, and chill on the trays for 10 minutes.
- Bake for 16 to 18 minutes until the edges are pale golden and the centers are set but not browned.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use good-quality butter since its flavor is the star of shortbread, and avoid overmixing after adding flour to keep the texture tender and crumbly. Chilling before baking helps the cookies hold sharp edges and reduces spreading, especially for cut shapes. If making bar-style shortbread, dock the surface with a fork to prevent bubbling and slice while warm for clean edges. For a “Chicago bakery” touch, finish with a blend of fine and coarse sugar for sparkle and crunch. The dough freezes well for up to 2 months; thaw just until pliable before rolling, and bake from chilled for the best shape.
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