LA Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Rubber spatula
- 1 Baking sheet
- 1 parchment paper sheet
- 1 Wire rack
- 1 Rolling Pin optional
- 1 Cookie cutter 2-inch, optional
- 1 plastic wrap piece
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar sifted
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour sifted
- 2 tablespoon cornstarch
- 1 tablespoon lemon zest finely grated
- 1 tablespoon orange zest finely grated
- 2 tablespoon granulated sugar for sprinkling
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, beat the softened butter and powdered sugar with a mixer on medium speed until light and creamy, about 2 minutes.
- Mix in the salt, vanilla extract, lemon zest, and orange zest until combined.
- In a separate bowl, whisk together the all-purpose flour 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.
- Divide the dough in half, pat into two disks, wrap in plastic, and chill for 30 minutes.
- Preheat the oven to 325°F (165°C) while the dough chills.
- On a lightly floured surface, roll one dough disk to 1/4-inch thickness or pat it out evenly by hand.
- Cut into 2-inch rounds or rectangles, re-rolling scraps as needed, and place 1 inch apart on the prepared baking sheet.
- Sprinkle the tops lightly with granulated sugar.
- Bake for 16 to 18 minutes until the edges are just turning pale golden but the tops remain light.
- Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
- Repeat with the remaining dough.
Notes
For the most tender texture, avoid overmixing once the flour is added and keep the dough cool so the butter stays solid until baking. If the dough cracks while rolling, let it warm for 3 to 5 minutes, then try again. A quick dock with a fork helps prevent puffing and keeps the classic shortbread snap. For sharper edges, chill cut shapes on the sheet for 10 minutes before baking. Flavor variations are easy—swap citrus zest for 1 teaspoon almond extract, add 1/4 cup finely chopped toasted nuts, or dip cooled cookies halfway in melted dark chocolate with a pinch of flaky salt.
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