Easy Shortbread Cookies
These buttery, crumbly shortbread cookies are incredibly straightforward and use just five basic pantry staples. With no fancy equipment required and no complicated techniques to master, even a complete beginner can make cookies that look and taste like they came from a fancy bakery. The beauty of shortbread lies in its simplicity—butter, flour, powdered sugar, and a touch of vanilla create cookies that literally melt in your mouth.
Equipment
- Large mixing bowl
- Electric mixer or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Sharp knife or cookie cutter
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour 240g
- ½ cup powdered sugar 60g
- ¼ teaspoon salt
- 1 cup unsalted butter 227g, softened to room temperature
- 1 teaspoon vanilla extract
- granulated sugar optional, for sprinkling
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat. Ensure butter is softened to room temperature and all ingredients are measured and within reach.
- Place softened butter and powdered sugar in a large mixing bowl. Beat on medium speed for about 3 minutes until light and fluffy, scraping down the sides as needed. Add vanilla extract and beat for another 30 seconds.
- In a separate bowl, whisk together flour and salt. Add to the butter mixture all at once and mix on low speed just until incorporated and no white streaks remain. The dough should look crumbly but hold together when pressed.
- Gather dough into a ball. Press into a rectangle about ½ inch thick on the prepared baking sheet, or roll into a log and chill for 30 minutes then slice into rounds. Score into rectangles with a knife without cutting all the way through, and prick tops with a fork.
- Bake on the middle rack for 12-15 minutes until edges are just barely golden. The tops should remain pale. Rotate the pan halfway through if your oven has hot spots.
- Let the baking sheet sit for 5 minutes. If scored, cut through the scores with a sharp knife while warm. Transfer to a wire rack and cool completely, about 30 minutes. Sprinkle with granulated sugar while slightly warm if desired. Store in an airtight container.
Notes
- Use room temperature butter: Butter that's too cold won't cream properly, and butter that's too soft will make greasy cookies.
- Don't overmix: Mix just until the flour disappears to keep your cookies tender and crumbly.
- Watch the oven temperature: Shortbread needs a gentle bake; too hot and they'll spread and brown too much.
- Cool completely before storing: Warm cookies will become soggy in a container.
- Use quality vanilla: Since there are so few ingredients, each one matters.
- Try rice flour: Replace ¼ cup of all-purpose flour with rice flour for an even more delicate texture.
- Chill if needed: If your kitchen is very warm and the dough feels too soft, refrigerate it for 15 minutes.
- Storage: Store in an airtight container at room temperature for up to 3 weeks, or freeze baked cookies for up to 3 months.
- Make-ahead: Shape dough and freeze for up to 2 months; bake from frozen, adding 2-3 minutes to baking time.
- Reviving: If cookies soften, crisp them in a 300°F oven for 5 minutes.
- Variations: Add lemon zest, lavender, orange zest, almond extract, mini chocolate chips, or rosemary to customize your shortbread.
Nutrition
Serving: 1CookieCalories: 110kcalCarbohydrates: 10gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 25mgSugar: 3gVitamin A: 4IUIron: 2mg
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