NY Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Kitchen scale optional
- 4 measuring cup
- 4 Measuring spoon
- 1 Rubber spatula
- 1 Whisk
- 2 sheet pan
- 2 parchment sheet
- 1 Wire rack
- 1 Rolling Pin optional
- 1 2-inch round cutter optional
- 1 plastic wrap
Ingredients
- 226 g unsalted butter softened
- 100 g granulated sugar
- 50 g confectioners’ sugar sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 300 g all-purpose flour
- 30 g cornstarch
- 30 g rice flour optional, for extra snap
- 1 large egg white optional, for brushing
- 25 g coarse sugar optional, for topping
Instructions
- Cream the softened butter, granulated sugar, and confectioners’ sugar together in a mixing bowl on medium speed until light and fluffy, about 2 minutes.
- Beat in the vanilla extract and salt until combined.
- In a separate bowl whisk together the all-purpose flour, cornstarch, and rice flour if using.
- 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, form into two flat disks, wrap in plastic, and chill for 30 minutes until firm but pliable.
- Preheat the oven to 325°F (165°C) and line two sheet pans with parchment paper.
- On a lightly floured surface roll one disk to 1/4 inch thickness or pat it out evenly by hand.
- Cut rounds with a 2-inch cutter or slice bars with a knife, rerolling scraps gently as needed.
- Arrange cookies on prepared pans 1 inch apart, brush lightly with egg white if using, and sprinkle with coarse sugar.
- Bake one sheet at a time for 18–25 minutes until edges are pale golden and centers are set.
- Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For classic New York bakery texture, the combo of cornstarch and a touch of rice flour keeps the crumb tender yet crisp; if you prefer ultra-tender cookies, omit the rice flour and add 10 g more cornstarch. Work the dough as little as possible after adding flour to avoid toughness, and chill thoroughly if it feels sticky or warm. Baking time varies by thickness and pan type, so look for just a whisper of color at the edges. These cookies keep well in an airtight tin for a week and freeze beautifully; refresh at 300°F for 5 minutes to restore crispness. Add citrus zest, a pinch of cinnamon, or dip half in melted dark chocolate for variations.
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