Introduction:
Shortbread cookies are a classic treat known for their delicate, buttery flavor and melt-in-your-mouth texture. These cookies are simple to make, with minimal ingredients, yet deliver a rich, indulgent experience that is perfect for any occasion.
Whether you enjoy them with a cup of tea or as an afternoon snack, these shortbread cookies are sure to become a favorite in your baking repertoire.
Ingredients:
1 cup (226g) unsalted butter, softened
1/2 cup (60g) powdered sugar
2 cups (240g) all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)
Instructions:
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and fluffy using a hand mixer or stand mixer.
Gradually add the flour and salt to the butter mixture, mixing just until combined. If you’re using vanilla extract, add it now and mix again.
Turn the dough out onto a lightly floured surface and knead it gently to bring it together.
If the dough is too soft, you can refrigerate it for 15-20 minutes to firm up.
Roll out the dough to about 1/4 inch thickness.
Cut the dough into your desired shapes using a cookie cutter or simply slice it into squares.
Place the cookies on the prepared baking sheet and bake for 15-20 minutes, or until the edges of the cookies just begin to turn golden.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Description:
These shortbread cookies are a heavenly treat, offering a perfect balance of buttery goodness and a crumbly texture that melts in your mouth with every bite.
The simple yet rich flavor of butter shines through, and the light sweetness from powdered sugar gives the cookies a melt-in-your-mouth finish.
Whether you make them round, square, or in any fun shape, these cookies are ideal for holiday trays, gifting, or a quiet afternoon with a cup of tea.
Tips:
Make sure your butter is at room temperature for easy mixing and a smooth dough.
To add a personal touch, you can infuse your shortbread with flavors such as lemon zest, almond extract, or a pinch of cinnamon.
If you’d like a more traditional texture, you can press the dough into a baking dish and score it with a knife to create rectangles, which is how shortbread is often made.
If your dough is too crumbly, add a teaspoon of milk to help it come together without altering the flavor.
Ensure that the cookies don’t overbake—shortbread should have a pale color and slightly golden edges for the perfect melt-in-your-mouth experience.
Corrections/Adjustments:
If the dough feels too dry and crumbly, it could be due to the flour being over-measured. Try spooning and leveling your flour rather than scooping it directly from the bag to avoid adding too much.
If you prefer a sweeter shortbread, you can increase the powdered sugar by a couple of tablespoons, but be cautious not to overpower the buttery flavor.
If the cookies spread too much while baking, try chilling the dough before rolling it out, or ensure the butter wasn’t too warm when mixing the dough.