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Classic Shortbread Cookies

This shortbread recipe highlights the delicate balance of butter, sugar, and flour to create a tender, crumbly cookie with a melt-in-your-mouth texture. Adjusting baking time and ingredient ratios allows for a variety of textures, from crisp edges to buttery centers. The process involves gentle mixing, rolling, and precise baking to achieve a beautifully golden finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter cold and cubed
  • 1/2 cup superfine sugar also known as caster sugar
  • 2 1/2 cups all-purpose flour unbleached preferred
  • 1 teaspoon vanilla extract optional for warmth
  • pinch flaky sea salt for sprinkling on top

Equipment

  • Mixing bowl
  • Wooden spoon or spatula
  • Rolling pin
  • Baking sheet
  • Parchment paper

Method
 

  1. In a mixing bowl, combine the cold, cubed butter and superfine sugar. Use a wooden spoon or spatula to mix until the mixture is smooth and slightly fluffy, about 2-3 minutes. The aroma of buttery sweetness should become noticeable.
  2. Stir in the vanilla extract, ensuring it’s evenly incorporated into the mixture. This adds warmth and depth to the cookie's flavor.
  3. Gradually fold in the all-purpose flour and a pinch of flaky sea salt, mixing gently until just combined. The dough will be crumbly but should hold together when pressed.
  4. Gather the dough into a ball with your hands, then lightly flour your work surface. Roll out the dough to about 1/4 inch (0.6cm) thickness, aiming for an even layer. You'll notice a soft, pliable texture that responds nicely to rolling.
  5. Use a cookie cutter or a knife to cut the dough into your preferred shapes, such as squares or rounds. Carefully transfer the cutouts onto a parchment-lined baking sheet, spacing them about 1 inch apart to allow for baking expansion.
  6. Poke each cookie a few times with a fork to prevent bubbling during baking. This also adds a charming decorative touch and helps the heat penetrate evenly.
  7. Bake in a preheated oven at 160°C (320°F) for 20-25 minutes, or until the edges are just golden brown. The cookies will emit a warm, buttery aroma as they bake, signaling they are nearing perfection.
  8. Once baked, remove the cookies from the oven and transfer them to a wire rack. Let them cool for at least 10 minutes; they will firm up and develop their characteristic crumbly texture.
  9. For a finishing touch, sprinkle a pinch of flaky sea salt on top of the warm cookies. This enhances the buttery flavor and adds a satisfying crunch.
  10. Serve the shortbread cookies with tea or coffee, or store in an airtight container at room temperature for up to a week. For crispness, layer them with parchment paper if stacking.

Notes

Chill the dough briefly before rolling for easier handling. Adjust baking time for desired texture—less time for crumblier cookies, more for a slightly melt-in-your-mouth feel.