These buttery, crumbly shortbread cookies are a timeless treat, perfect for tea time, holidays, or any occasion. With just a few simple ingredients, you can create melt-in-your-mouth cookies that are sure to impress.
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)
For the Topping (optional):
2 tablespoons granulated sugar (for sprinkling)
1. Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Dough:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract (if using) and mix until combined. Gradually add the flour and salt, mixing on low speed until the dough comes together. Be careful not to overmix.
3. Shape the Cookies:
Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball. Roll the dough out to about 1/2-inch thickness. Use a cookie cutter or a knife to cut the dough into desired shapes (e.g., rectangles, circles, or wedges). Alternatively, press the dough into a shortbread mold or a baking pan and score it into pieces before baking.
4. Bake the Cookies:
Place the shaped cookies onto the prepared baking sheet, leaving a little space between each one. Prick the tops of the cookies with a fork to create a traditional shortbread design. Sprinkle with granulated sugar if desired. Bake for 18-20 minutes, or until the edges are lightly golden.
5. Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve with a cup of tea, coffee, or hot chocolate.
Pair with fresh berries or a dollop of whipped cream for a dessert twist.
Dust with powdered sugar for an elegant touch.
Use high-quality butter for the best flavor and texture.
For extra richness, substitute 1/4 cup of the flour with cornstarch.
If the dough is too soft, chill it in the refrigerator for 15-20 minutes before shaping.
Overmixing the dough, which can make the cookies tough.
Using cold butter, as it won’t cream properly with the sugar.
Overbaking the cookies, which can cause them to lose their delicate texture.
Store the cookies in an airtight container at room temperature for up to 1 week.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Enjoy your Classic Shortbread Cookies!
Find it online: https://bakesbliss.com/shortbread-cookies/