Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 Electric mixer or 1 whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Baking sheet
- 1 sheet of parchment paper
- 1 Rolling Pin or 1 flat-bottom glass
- 1 Cookie cutter 2-inch
- 1 Wire 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 sifted
- 1/4 teaspoon fine sea salt
- 2 tablespoon cornstarch
- 2 tablespoon granulated sugar for sprinkling
Instructions
- Cream the softened butter, granulated sugar, and powdered sugar together in a mixing bowl until light and fluffy.
- Beat 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 with no dry pockets.
- Flatten the dough into a 1-inch-thick disk, wrap, and chill for 30 minutes until firm but pliable.
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Roll the dough to 1/4-inch thickness on a lightly floured surface or between parchment.
- Cut out cookies with a 2-inch cutter, re-rolling scraps as needed.
- Transfer cookies to the prepared baking sheet 1 inch apart and prick each cookie a few times with a fork.
- Lightly sprinkle the tops with granulated sugar.
- Bake for 16 to 18 minutes until the edges are set and just barely turning pale golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For optimal tenderness, avoid overmixing once the flour is added; stop as soon as the dough comes together. Chilling keeps edges sharp and prevents spreading, and pricking allows steam to escape for a finer crumb. If your kitchen is warm, chill cut cookies for 10 minutes before baking. For flavored variations, swap vanilla for almond or add citrus zest; for sandier texture, replace 2 tablespoons flour with rice flour. Bake one tray at a time for even doneness, and store cooled cookies in an airtight tin for up to a week or freeze for up to 2 months.
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