Shortbread Cookies
Buttery, crumbly cookies with just three main ingredients and a delicate, sandy texture.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
This classic Scottish shortbread relies on a high ratio of butter to flour, creamed slowly and baked at a low temperature to keep the crumb tender rather than tough. A light dusting of sugar on top adds a bit of sparkle, making these simple cookies suited for tea time, holiday trays, or a quiet afternoon snack.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for topping
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Method
-
In a large bowl, cream the softened butter and granulated sugar together with a hand mixer until light and fluffy, about 3 minutes.
-
Mix in the vanilla extract until combined.
-
In a separate bowl, whisk together the flour and salt, then add to the butter mixture in two additions, mixing on low speed just until a soft dough forms.
-
Gather the dough into a disk, wrap in plastic, and chill in the refrigerator until firm enough to roll, about 30 minutes.
-
Preheat the oven to 325°F and line two baking sheets with parchment paper.
-
On a lightly floured surface, roll the dough to about 1/4-inch thickness and cut into rounds with a 2-inch cookie cutter.
-
Arrange the cookies 1 inch apart on the prepared baking sheets, prick each a few times with a fork, and sprinkle lightly with granulated sugar.
-
Bake in the preheated oven until the edges are just barely golden, 18 to 20 minutes.
-
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Rate this recipe
Report this comment
Shortbread Cookies
This classic Scottish shortbread relies on a high ratio of butter to flour, creamed slowly and baked at a low temperature to keep the crumb tender rather than tough. A light dusting of sugar on top adds a bit of sparkle, making these simple cookies suited for tea time, holiday trays, or a quiet afternoon snack.
1 hr 30 min 24 cookies 118 cal
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for topping
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Method
- 1
In a large bowl, cream the softened butter and granulated sugar together with a hand mixer until light and fluffy, about 3 minutes.
- 2
Mix in the vanilla extract until combined.
- 3
In a separate bowl, whisk together the flour and salt, then add to the butter mixture in two additions, mixing on low speed just until a soft dough forms.
- 4
Gather the dough into a disk, wrap in plastic, and chill in the refrigerator until firm enough to roll, about 30 minutes.
- 5
Preheat the oven to 325°F and line two baking sheets with parchment paper.
- 6
On a lightly floured surface, roll the dough to about 1/4-inch thickness and cut into rounds with a 2-inch cookie cutter.
- 7
Arrange the cookies 1 inch apart on the prepared baking sheets, prick each a few times with a fork, and sprinkle lightly with granulated sugar.
- 8
Bake in the preheated oven until the edges are just barely golden, 18 to 20 minutes.
- 9
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Comments
Log in to comment.