Classic Shortbread Cookies
Buttery and tender shortbread cookies with a melt-in-your-mouth texture, perfect for pairing with tea or coffee.
Ingredients
Main Ingredients
- 1 cup unsalted butter, slightly softened but still firm Use unsalted butter for better control of salt level.
- 1/4 cup packed dark brown sugar Can be replaced with powdered sugar for a cleaner sweetness.
- 6 tablespoons powdered (confectioners’) sugar
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour Spoon into cup and level.
- 2 tablespoons cornstarch
- 3/4 teaspoon kosher salt Reduce if using salted butter.
- to taste granulated sugar Optional for rolling the dough.
Instructions
Preparation
- Preheat the oven and line a baking sheet with parchment or a Silpat.
- In a large bowl or stand mixer, add the slightly softened butter and beat until creamy and smooth.
- Add the dark brown sugar, powdered sugar, and vanilla, then beat until light and fluffy.
- Measure the flour correctly and add it to the bowl with cornstarch and salt.
- Mix until the dough barely comes together; do not overmix.
- Chill the dough in plastic wrap for 30–45 minutes.
- Roll the dough on a floured surface to about 3/8" thick and cut into rounds or fingers.
- Optionally roll in granulated sugar and place on the prepared sheet.
- Freeze for 15 minutes, then bake at 350°F.
- Shape the cookies while warm if necessary and cool completely on a rack.
Notes
Store cooled cookies in an airtight container at room temperature for 7–10 days. For longer storage, freeze baked cookies and use within a month.