Why You’ll Love This Recipe
- Simple Ingredients: Utilizes basic pantry staples, making it easy to prepare without special shopping.
- Perfect Texture: Achieves a melt-in-your-mouth consistency that’s both tender and crumbly.
- Versatile: Ideal for gifting, holiday celebrations, or enjoying with a cup of tea.
- Quick Preparation: Requires minimal hands-on time, allowing you to enjoy fresh cookies in under an hour.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Preheat the Oven: Set your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and salt until just combined.
- Flavoring: Add the vanilla extract and mix until incorporated.
- Shape the Cookies: Divide the dough into two equal portions. Roll each portion into a log about 1 inch in diameter. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice and Bake: Remove the dough logs from the refrigerator and slice them into ¼-inch thick rounds. Place the slices on the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake in the preheated oven for 15–20 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: This recipe yields approximately 24 cookies.
- Preparation Time: 15 minutes
- Chilling Time: 30 minutes
- Baking Time: 15–20 minutes
- Total Time: Approximately 1 hour
Variations
- Add-ins: Incorporate finely chopped nuts, such as pecans or almonds, into the dough for added texture.
- Flavor Enhancements: Add a teaspoon of lemon zest or almond extract to the dough for a subtle flavor twist.
- Dipping: Dip half of each cooled cookie into melted chocolate and allow it to set for a decadent touch.
Storage/Reheating
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze unbaked dough logs wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before slicing and baking.
- Reheating: Warm cookies in a 300°F (150°C) oven for 5 minutes to refresh their texture.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to ⅛ teaspoon to balance the flavors.
How do I prevent the cookies from spreading too much?
Ensure the dough is well-chilled before baking, and avoid overworking the dough to maintain the desired shape.
Can I make the dough ahead of time?
Yes, you can prepare the dough logs and refrigerate them for up to 3 days before baking.
How can I make the cookies sweeter?
Increase the granulated sugar by 2 tablespoons for a sweeter taste.
Can I use a different type of flour?
All-purpose flour is recommended for the best texture. Substituting with other flours may affect the consistency.
How do I know when the cookies are done?
The edges should be lightly golden. Be careful not to overbake, as shortbread can become too dry.
Can I freeze the baked cookies?
Yes, freeze cooled cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 2 months.
How do I prevent the cookies from breaking?
Handle the dough gently and avoid overbaking to maintain their delicate structure.
Can I add chocolate chips to the dough?
Yes, fold in ½ cup of mini chocolate chips for a chocolatey variation.
How do I store the cookies to maintain freshness?
Keep them in an airtight container at room temperature, away from direct sunlight and heat sources.
Conclusion
These shortbread cookies offer a delightful balance of buttery richness and delicate texture, making them a timeless treat for any occasion. Their simplicity and versatility allow for endless variations, ensuring they remain a favorite in many households.
Print
Shortbread Cookies
- Total Time: 1 hour
- Yield: 24 servings
- Diet: Vegetarian
Description
These classic shortbread cookies are buttery, melt-in-your-mouth perfection. With minimal ingredients and simple steps, they offer a delicate texture and sweet flavor that makes them perfect for any occasion. Ideal for gifting, holidays, or enjoying with a cup of tea, this recipe is sure to become a family favorite.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add dry ingredients: Gradually mix in the all-purpose flour and salt until just combined.
- Flavoring: Add the vanilla extract and mix until incorporated.
- Shape the cookies: Divide the dough into two equal portions. Roll each portion into a log about 1 inch in diameter. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice and bake: Remove the dough logs from the refrigerator and slice them into ¼-inch thick rounds. Place the slices on the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake for 15–20 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Add-ins: Incorporate chopped nuts like pecans or almonds for extra texture.
- Flavor variations: Add a teaspoon of lemon zest or almond extract for a different flavor.
- Chocolate dip: Dip half of each cookie into melted chocolate for an added touch of decadence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
