Simple & Buttery Shortbread Cookies
Whip up these simple shortbread cookies with just a few ingredients! Buttery and melt-in-your-mouth, they are the perfect classic treat for tea time or any occasion. This easy recipe is great for beginner bakers.
Ingredients
- 1 cup 2 sticks unsalted butter, cold
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
Instructions
Cream Butter and Sugar:
- Preheat oven to 325°F (160°C). In a large bowl, cream together the cold unsalted butter and granulated sugar until light and fluffy.
Incorporate Flour and Salt:
- Gradually add the all-purpose flour and salt to the butter-sugar mixture. Mix on low speed or by hand until just combined. Be careful not to overmix.
Form the Dough:
- Press the dough into a disc or roll it out and cut into desired shapes. You can also press it into a square baking pan. Prick the dough with a fork several times.
Bake:
- Bake in the preheated oven for 18-20 minutes, or until the edges are just beginning to turn golden brown. Watch carefully to prevent over-browning.
Cool and Set:
- Remove from the oven and let the shortbread cookies cool completely on the baking sheet. They will firm up as they cool. Once cooled, they are ready to serve.
Notes
- Make Ahead: Shortbread dough can be made ahead of time and stored in the refrigerator for up to 3 days. Just let it soften slightly before rolling and baking. Baked shortbread also keeps well, making it a great make-ahead option for parties or gifts.
- For Extra Flavor: Experiment with extracts! A 1/2 teaspoon of almond extract or vanilla extract can deepen the flavor profile. Add it in when creaming the butter and sugar.
- Shaping Tips: If your dough is too soft to cut cleanly after chilling, try freezing it for 10-15 minutes before cutting out shapes. For a rustic look, simply press the dough into a square or round pan and score into bars before baking.
- Salted Butter Option: If you only have salted butter, use it! Just omit the 1/4 teaspoon of salt in the recipe.
- Serving Suggestion: Try dusting cooled shortbread with powdered sugar for a classic finish, or dip half in melted chocolate for a richer treat. They are also lovely served with a dollop of jam or lemon curd.
- Storage: Store completely cooled shortbread in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months for longer storage.