Description
This classic shortbread recipe produces buttery, tender, and crisp cookies perfect for any occasion. Made with simple ingredients including butter, sugar, and flour, it’s a timeless treat that’s easy to prepare and delicious to enjoy with tea or coffee.
Ingredients
Scale
Shortbread
- 2 cups salted butter 454g, softened
- 1 cup granulated sugar 225g, plus more for topping
- 1 tablespoon vanilla bean paste or extract
- 5 cups all-purpose flour 670g, spooned and leveled
- ⅓ cup powdered sugar 45g
- 2 tablespoons cornstarch 18g
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
Instructions
- Prepare the pan: Line a 9×13-inch metal baking pan with parchment paper and set aside.
- Cream butter and sugar: In a large mixing bowl, cream together 2 cups softened salted butter, 1 cup granulated sugar, and 1 tablespoon vanilla bean paste for 2 minutes, scraping down the sides of the bowl about halfway through to ensure even mixing.
- Mix dry ingredients: In a separate large bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt until combined.
- Combine mixtures: Add the flour mixture to the butter mixture in three parts, mixing between each addition just until incorporated. The dough will be slightly crumbly but should come together.
- Press dough into pan: Transfer the dough into the prepared baking pan and press it evenly across the bottom.
- Prick surface: Use a fork to prick the surface of the dough all over to release steam and prevent air bubbles during baking.
- Chill dough: Refrigerate the shortbread for 30 minutes to firm up the dough.
- Preheat oven: With 15 minutes left of chilling, preheat the oven to 325°F.
- Bake: Remove dough from the refrigerator and bake for 45 minutes or until the top and edges turn a light golden brown.
- Add topping: Immediately after removing from the oven, sprinkle 2 tablespoons granulated sugar evenly over the top of the shortbread.
- Cool and cut: Transfer the pan to a wire rack to cool slightly, then use a sharp knife to gently cut the shortbread into 24 squares while still warm. Avoid cutting hard to prevent damaging the parchment paper or pan.
- Serve: Allow the shortbread to cool completely before lifting out of the pan. Enjoy the buttery, delicate cookies.
Notes
- For those using unsalted butter, add an additional ¼ teaspoon salt to the dough to balance flavor.
- Using European-style butter like Kerrygold or Finlandia results in a richer, more flavorful shortbread.
- Chilling the dough before baking is essential to prevent spreading and to achieve a crisp texture.
- Pricking the dough with a fork is important to prevent air bubbles and cracking during baking.
- Cutting the shortbread while warm makes it easier to slice cleanly without breaking the pieces.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 40 mg
