Description
This classic Shortbread Cookie recipe yields tender, buttery cookies with a delicate crumb that melts in your mouth. Made with simple ingredients including unsalted butter, powdered sugar, and vanilla extract, these cookies hold their shape beautifully when baked. Optional chocolate dipping adds a rich finishing touch, perfect for special occasions or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon table salt
Optional Chocolate Dip
- 1 cup (6 oz / 170g) chocolate, melted
Instructions
- Beat Butter: In a large mixing bowl, use an electric mixer to beat the softened butter until it becomes lightened, smooth, and creamy, which will create the perfect base for your shortbread dough.
- Add Sugar: Gradually add the powdered sugar to the creamed butter, continuing to stir until the mixture is light and creamy, ensuring even sweetness throughout the dough.
- Incorporate Vanilla: Stir in the vanilla extract well to infuse the dough with warm, aromatic flavor that complements the buttery notes.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly combined, which will give your cookies a tender texture.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, stirring continuously until you achieve a fully combined dough. Avoid over-mixing to keep the texture delicate.
- Chill Dough: Form the dough into a disc shape, wrap tightly in plastic wrap, and refrigerate for at least 60 minutes to firm up, which helps maintain cookie shape during baking.
- Preheat Oven and Prepare Baking Sheet: About 10 minutes before the dough has finished chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll and Cut Dough: Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to a thickness between ⅛” and ¼”. Use a cookie cutter to press shapes directly into the dough, placing cookies about 2 inches apart on the baking sheet. Gather scraps, re-roll, and cut more cookies as needed.
- Bake Cookies: Place the baking sheet on the center rack of the preheated oven and bake for 9 to 11 minutes, or until the edges begin to turn a very light golden brown. Timing may vary based on dough thickness and cookie size.
- Optional Chocolate Dip: Once the cookies have fully cooled, dip them completely in melted chocolate, then transfer to a wire rack to set the chocolate before serving. This step adds a wonderful layer of rich flavor.
Notes
- This recipe yields tender, buttery shortbread cookies with a melt-in-your-mouth texture.
- Dipping the cookies in melted chocolate is optional but highly recommended for an indulgent treat.
- The dough must be chilled thoroughly to ensure the cookies hold their shape while baking.
- Roll dough evenly between ⅛ and ¼ inch thick for best texture and baking results.
- Use parchment paper when baking for easy cleanup and to prevent sticking.
- Store cookies in an airtight container to maintain freshness for up to one week.
- This recipe produces about 44 cookies, depending on the size of the cookie cutter used.
Nutrition
- Serving Size: 1 cookie
- Calories: 67 kcal
- Sugar: 2 g
- Sodium: 27 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 11 mg
