This Shortbread Cookie Recipe is amazing. It is melt-in-your-mouth buttery perfection, but still so easy to make.
Creating the best shortbread cookie recipe has been in the works for a long time. I wanted to make sure that I got it right and it would stand up to the harshest shortbread critic I know – my husband. His love for shortbread knows no bounds, so you should take it with some weight that he absolutely loves this recipe.
It was important to me that I make a cookie that was buttery and rich and not too dry. While in most cookie recipes we cream the butter and the sugar first to add air to the cookie, that is the opposite of what we want here. So we are doing a reverse creaming where the butter is added at the end. Additionally, we are using confectioner’s sugar (or powdered sugar) to give the cookie another layer of smooth texture.
All of this, but the recipe still comes together with ease. I have no doubt that once you make this recipe, you will want to make it again and again.
How to Make Shortbread Cookies
Here is a brief overview of how this shortbread cookie recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the printable recipe card at the bottom of the post.
Combine the Dry Ingredients
Whisk together the flour, sugar, and salt. Be sure you measure your flour correctly using a kitchen scale or these tips: How to Measure Flour.
Beat in the Butter
Using the paddle attachment, beat in the butter one slice at a time on low speed. Then add the vanilla. The dough will have a crumbly texture at first, and then start to form and pull away from the sides after about five to ten minutes. You want the butter to be cold when making this dough. Because it can warm up when cutting it, put it back in the fridge for 15 minutes before adding it to the dough.
Press the Dough into the Pan
Press the shortbread dough into a smooth, even layer in the baking pan. Then poke holes using a toothpick all over to allow steam to escape during baking.
Bake the Cookies
Bake until the edges just begin to turn a golden brown. Remove from the oven and let cool for five to ten minutes. Then remove the cookies from the pan and cut them into pieces while still warm. If the cookies crack while transferring them to the cutting board, gently press them back together on the sides. (You can see cracks in the photo below that didn’t make it to the final cookies.)
Allow the Cookies to Cool Completely
Transfer the cookies to a wire cooling rack to cool completely. Enjoy!
Storing and Freezing Shortbread Cookies
Homemade shortbread cookies can be kept in an airtight container at room temperature for up to four days. You can also freeze them to make them last longer. Place the completely cooled cookies on a baking sheet and place them in the freezer for one hour. Then transfer the frozen cookies to a freezer-safe bag or container, and keep them in the freezer for up to three months.
If you make these easy Shortbread Cookies or any of my other recipes, I’d love to hear what you think! Reading your comments when you try my recipes makes my day.
Shortbread Cookie Recipe
Ingredients
- 1 3/4 cups all purpose flour (210 grams)
- 2/3 cup confectioners sugar (67.9 grams)
- 1/2 teaspoon table salt
- 14 tablespoons unsalted butter cut into thin slices and chilled, see note 1(197.75 grams)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line an eight-by-eight-inch baking dish with parchment paper and set aside.
- In the bowl of a stand mixer (or in a large bowl), whisk together the flour, sugar, and salt.1 3/4 cups all purpose flour, 2/3 cup confectioners sugar, 1/2 teaspoon table salt
- Using the paddle attachment (or a hand mixer if using a bowl), beat in the butter one slice at a time on low speed (as soon as the piece of butter is well coated in flour, you can add the next piece – this step shouldn't take more than a minute or two). As soon as the butter is all added, add the vanilla. The dough will be very crumbly for a while and then start to form and pull away from the sides after about five to ten minutes (see the photos in the post).14 tablespoons unsalted butter
- Press the dough into the prepared pan in a smooth and even layer. Prick the top of the dough with a toothpick or skewer all over to allow steam to escape during baking.
- Bake for 25 to 30 minutes until the edges just begin to turn a golden brown. Remove from the oven. Let cool for five to ten minutes. Then, using the parchment paper, remove the cookies from the pan and cut them into pieces while still warm. (See note 2.) I like to cut the cookies in half vertically and then cut each half into thirds. From there, I cut the cookies into thirds horizontally. This will leave you with 18 rectangles. Once they have cooled a bit more, transfer them to a rack to fully cool.
Notes
- Handling the cold butter to cut it into small pieces (about 1/8 inch thick) will warm it up, and you want it cold for this recipe. Return it to the refrigerator for 15 to 30 minutes before continuing.
- If the cookies crack when you are transferring them from the pan to the cutting board, simply push the edges of the square together before cutting. Then continue cutting as described. By the time the cookies cool, they will be back together, and the crack won’t show.
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