Classic Shortbread Cookies Recipe
Classic Buttery Shortbread is a simple, tender cookie made with just a few basic ingredients including butter, powdered sugar, and all-purpose flour. This traditional Scottish treat is known for its rich, buttery flavor and crumbly texture, perfect for tea time or any sweet craving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
- Diet: Vegetarian
Ingredients
Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
Instructions
- Preheat oven and prepare baking sheet: Set the oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking during baking.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter together with powdered sugar until the mixture becomes light and fluffy, which will help create a tender texture.
- Combine flour and form dough: Gradually add the all-purpose flour into the butter mixture, mixing until the dough turns soft and crumbly but holds together when pressed.
- Knead dough: Transfer the dough onto a lightly floured surface and knead gently just until it comes together into a smooth dough, avoiding overworking to keep it tender.
- Roll and shape dough: Roll out the dough to about ½ inch thickness, then cut into rectangles, rounds, or any preferred shapes using a cookie cutter or knife.
- Arrange cookies: Place the shaped dough pieces on the prepared baking sheet, spacing them approximately 1 inch apart to allow for slight spreading during baking.
- Prick cookies: Use a fork to prick each cookie a few times; this creates the traditional shortbread texture and prevents rising.
- Bake: Bake the cookies in the preheated oven for 18–22 minutes, or until the edges just begin to turn golden, ensuring they do not brown too much to maintain a delicate flavor.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and maintain their shape.
Notes
- Use unsalted butter to control the salt level and preserve the delicate buttery taste.
- Do not over-knead or over-mix the dough to avoid tough shortbread.
- For extra flavor, you can add a teaspoon of vanilla extract or a pinch of salt if using unsalted butter.
- Store shortbread in an airtight container at room temperature for up to one week.
- Allow cookies to cool completely before storing to prevent sogginess.
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