Shortbread Cookies
Rich, buttery cookies with a tender, crumbly texture.Made with basic pantry ingredients and no leavening agents.Perfect for gifting, tea-time, and holiday baking.A timeless Scottish classic cherished worldwide.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ½ cup granulated sugar or powdered sugar
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 160°C (325°F) and line a baking tray with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until smooth.
- Add flour and salt; mix until a soft dough forms. Add vanilla if using.
- Flatten dough into a disk, wrap, and chill for 20–30 minutes to firm up.
- Roll dough to ½-inch thickness and cut into rectangles, circles, or wedges.
- Bake for 18–22 minutes, until pale golden at the edges.
Notes
- Use high-quality butter for the best flavoiur.
- Powdered sugar creates a more tender texture.
- Chill dough to prevent spreading and maintain clean edges.
- Do not overbake—shortbread should remain pale.
- Adding cornstarch (2 tbsp) can increase softness.