Print

Shortbread Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic shortbread cookies that melt in your mouth with every bite. Buttery, tender, and perfectly sweetened, they’re a timeless favorite for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup cornstarch

Instructions

  1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. Cream the softened butter and sugar in a mixing bowl until light and fluffy. Mix in the vanilla extract.
  3. In a separate bowl, whisk together flour, cornstarch, and salt. Gradually mix into the butter mixture until a soft dough forms.
  4. Lightly flour your work surface and roll out the dough to 1/2-inch thickness. Cut into desired shapes and place on the baking sheet.
  5. Bake for 15 to 18 minutes until the edges are just golden. Tops should remain pale.
  6. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Notes

  • Use cold butter for a perfect crumbly texture.
  • Weigh your flour for the most accurate measurement.
  • Chill the dough briefly if it becomes too soft to work with.
  • Store in an airtight container for up to one week.