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Classic Shortbread Cookies

These buttery shortbread cookies are made by creaming high-quality butter with sugar, then folding in sifted flour and a pinch of salt to create a tender, crumbly dough. Once baked to a light golden hue, they melt in your mouth with a delicate, crisp texture, perfect for customizing with flavors or toppings. The process highlights simple techniques that result in a visually appealing and irresistibly buttery treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened but not melted
  • 1/2 cup granulated sugar superfine preferred
  • 2 cups all-purpose flour sifted for a tender crumb
  • 1 teaspoon vanilla extract optional for flavor
  • Pinch sea salt adjust to taste

Equipment

  • Mixing bowl
  • Spatula
  • Rolling pin
  • Baking sheet with parchment

Method
 

  1. Gather your equipment: a mixing bowl, spatula, rolling pin, and a baking sheet lined with parchment. Preheat your oven to 160°C (320°F).
  2. In the bowl, cream the softened butter with the sugar using a spatula or your fingers until the mixture is light, pale, and slightly fluffy, about 2 minutes. You should hear a gentle squeak and see a smooth texture.
  3. Add the vanilla extract and mix it in just until incorporated, releasing a warm, sweet aroma.
  4. Sift the all-purpose flour and sprinkle a pinch of sea salt into the bowl. Gently fold the dry ingredients into the buttery mixture until just combined, avoiding overmixing to keep the dough tender.
  5. Turn the dough onto a lightly floured surface and knead it gently a few times until it comes together smoothly. This helps relax the gluten and makes rolling easier.
  6. Roll out the dough evenly to about 1/4 inch (6mm) thickness, turning it occasionally to maintain uniformity. If cracks form, let it rest for a few minutes to relax.
  7. Cut into your preferred shapes with cookie cutters or a knife, then transfer the shapes onto the prepared baking sheet. Chill the shaped dough in the fridge for about 15 minutes to firm up and prevent spreading.
  8. Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are just lightly golden and the aroma is warm and buttery. Keep an eye on them to prevent overbaking.
  9. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing their delicate crumb to set.
  10. Once cooled, optionally dust with powdered sugar or serve plain to enjoy the tender, crisp texture. These cookies are perfect with tea or a glass of milk.

Notes

Chilling the dough before baking helps prevent spreading and maintains shape. For a crunchier cookie, bake a minute longer; for a tender crumb, remove earlier. Store in an airtight container for up to a week.