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Classic Shortbread Cookies

These shortbread cookies are made by mixing butter, powdered sugar, and flour to create a tender, melt-in-your-mouth crumb. The dough is chilled, rolled out, cut into shapes, and baked until just golden, resulting in delicate, buttery cookies with a subtle salty sweetness and a crisp texture.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 20
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cup unsalted butter chilled or slightly softened
  • 1/2 cup cup powdered sugar sifted for a silky texture
  • 2 1/2 cups cups all-purpose flour sifted for lightness
  • 1/4 teaspoon teaspoon salt a pinch to enhance flavor
  • 1 teaspoon teaspoon vanilla extract optional for aroma

Equipment

  • Mixing bowl
  • Electric mixer or whisk
  • Sifter
  • rolling pin
  • Cookie cutters
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. In a mixing bowl, combine the chilled butter and sifted powdered sugar. Use an electric mixer or whisk to beat them together on low speed until smooth and creamy, about 2-3 minutes. The mixture will smell sweet and buttery.
  2. Add the vanilla extract and salt to the creamed mixture, then briefly mix to incorporate. Sift the flour into the bowl, then gently fold or mix until just combined. The dough will be crumbly but should hold together when pressed.
  3. Turn the dough out onto a lightly floured surface. Knead gently a few times until it forms a cohesive ball. Flatten the dough into a disc about 2 inches thick, then wrap tightly in plastic wrap.
  4. Refrigerate the wrapped dough for at least 30 minutes to firm up the butter and make it easier to roll out. The dough should feel cold and firm after resting.
  5. Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper. Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Use a rolling pin to roll out the dough to about 0.5 cm (1/4 inch) thickness.
  6. Use cookie cutters or a knife to cut the dough into your desired shapes. Carefully transfer the cut cookies onto the prepared baking sheet, spacing them about 1 inch apart.
  7. Bake in the preheated oven for 12-15 minutes, until the edges are just beginning to turn golden and the cookies smell buttery and sweet.
  8. Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. They will firm up and develop a delicate, melt-in-your-mouth texture.
  9. Once cooled, you can dust the cookies lightly with powdered sugar for an elegant touch. Serve with tea or coffee and enjoy their tender, buttery crumb.

Notes

Chilling the dough thoroughly helps prevent spreading and enhances flavor. Use high-quality butter for the best melt-in-your-mouth texture.