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Buttery Shortbread Cookies Recipe

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4.9 from 170 reviews

Classic Buttery Shortbread is a simple, timeless cookie recipe featuring a rich, tender crumb thanks to the perfect balance of softened unsalted butter, powdered sugar, and all-purpose flour. Baked to a delicate golden edge, these crisp, melt-in-your-mouth shortbread cookies are ideal for tea time, holiday gatherings, or any sweet occasion.

Ingredients

Dough

  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 2 cups all-purpose flour

Instructions

  1. Preheat oven and prepare baking sheet: Set the oven temperature to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter together with the powdered sugar until the mixture is light, fluffy, and well combined. This step is crucial to incorporate air for a tender texture.
  3. Combine flour and form dough: Gradually add the all-purpose flour to the creamed butter and sugar mixture, stirring gently until the dough becomes soft and crumbly but holds together when pressed.
  4. Knead dough: Transfer the dough onto a lightly floured surface and knead it gently just until it comes together into a smooth dough. Avoid over-kneading to keep the shortbread tender.
  5. Roll and shape dough: Roll the dough out to approximately ½ inch thickness using a rolling pin. Cut into rectangles, rounds, or your preferred shapes using cookie cutters or a knife.
  6. Arrange cookies: Place the shaped pieces onto the prepared baking sheet, spacing them about 1 inch apart to allow slight spreading during baking.
  7. Prick cookies: Use a fork to prick each cookie a few times. This traditional step helps the shortbread bake evenly and gives it its characteristic texture.
  8. Bake: Bake the cookies in the preheated oven for 18–22 minutes, or until the edges just start to turn a light golden color without browning.
  9. Cool cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Ensure butter is softened to room temperature before creaming for best texture.
  • Use powdered sugar for a smoother dough and tender crumb compared to granulated sugar.
  • Do not overbake; shortbread should be pale with just golden edges to keep it tender and not dry.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For added flavor, consider adding a teaspoon of vanilla extract or a pinch of salt if using unsalted butter.

Find it online: https://mealoria.com/buttery-shortbread-cookies-recipe/