⭐Must-Have Products I Use & Recommend!⭐
I personally use and love these products in my kitchen. I only recommend what I trust!
Do you ever find yourself craving something comforting, something that reminds you of simpler times? For me, it's always shortbread cookies. I remember my grandmother making them every Christmas, and the smell alone would fill the house with such warmth. I've tried tons of recipes over the years, tweaking and perfecting until I landed on this one. It's so easy, even I can do it (and trust me, sometimes my kitchen looks like a disaster zone after a baking attempt!).
These aren't your average, run-of-the-mill cookies. They're buttery, delicate, and have that perfect crumbly texture that just melts in your mouth. I've even impressed a few food snobs with them, not that I'm bragging (okay, maybe a little!). What I love is you can adjust the recipe easily to make vanilla shortbread or even chocolate chip, its all good stuff!
The secret? Good quality butter, honestly. Don't skimp on the ingredients here; it really makes a difference. And don't overmix the dough! That's a crucial step for getting that signature shortbread texture. Think of it as gently coaxing the ingredients together, not wrestling them into submission. Honestly it is what makes all the difference with shortbread and stops it being tough.
This recipe is perfect for holiday baking, afternoon tea, or just a quiet moment with a cup of coffee (or tea, if you're fancy like that!). And trust me, once you try this recipe, you'll never go back to store-bought again. Why would you when you can have warm, homemade shortbread cookies straight from your own oven? I even had one friend tell me to sell these in store! A little farfetched but it speaks to the quality, perhaps.
Required Equipments
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Electric Mixer
- Rolling Pin
- Cookie Cutters
Shortbread Cookies: A Timeless Classic: Frequently Asked Questions
Shortbread Cookies: A Timeless Classic
Indulge in the buttery, crumbly goodness of classic shortbread cookies. This easy recipe delivers melt-in-your-mouth perfection with just a few simple ingredients, perfect for any occasion... or just because!
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: Preheat your oven to 325°F (160°C). This ensures the cookies bake evenly and prevents them from spreading too much.
- Prep the Baking Sheet: Line a baking sheet with parchment paper. This makes it super easy to remove the cookies later and prevents sticking. No one wants a cookie casualty!
- Cream the Butter and Sugar: In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1/2 cup of powdered sugar until light and fluffy. You can use a stand mixer or a hand mixer for this step. The butter should be soft enough that you can easily make a dent in it with your finger, but not melted.
- Add Vanilla: Beat in 1 teaspoon of vanilla extract. I like to use good-quality vanilla extract for the best flavor, but imitation vanilla will also work in a pinch.
- Incorporate the Flour: Gradually add 2 cups of all-purpose flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough cookies. The dough should look crumbly at this point, and that's perfectly okay.
- Form the Dough: Turn the dough out onto a lightly floured surface and gently knead it together until it forms a smooth ball. If the dough is too dry, add a teaspoon of milk or cream at a time until it comes together. If it's too sticky, add a tablespoon of flour at a time. Don't get mad a the dough here, that is not the point!
- Roll Out the Dough: Roll out the dough to about 1/4-inch thickness. You can use a rolling pin or your hands for this step. If the dough is sticking to the surface, lightly dust it with flour.
- Cut Out the Cookies: Use cookie cutters to cut out your desired shapes. I love using classic round or star shapes, but feel free to get creative with it! You can also cut the dough into squares or rectangles with a knife or pizza cutter.
- Place on Baking Sheet: Carefully transfer the cookies to the prepared baking sheet, leaving about 1/2 inch of space between each cookie. If you can, try to work quickly as the dough is easier to manage when cold, just try not to panic if its taking a bit of time!
- Bake the Cookies: Bake for 18-20 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn easily.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with additional powdered sugar, if desired. Enjoy! You've earned it.
📝 Notes
- For a richer flavor, use European-style butter.
- Don't overmix the dough, or the cookies will be tough.
- Store the cookies in an airtight container at room temperature for up to 5 days.
🍎 Nutrition
Calories: 120 kcal
Protein: 1 g
Fat: 8 g
Carbohydrates: 12 g
Fiber: 0 g
Calcium: 5 mg
