Canadian Shortbread Cookies
Delightfully buttery and melt-in-your-mouth tender, these Canadian Shortbread Cookies are a timeless treat perfect for any occasion. Made with simple pantry staples like unsalted butter, powdered sugar, and vanilla extract, these cookies are elevated by the addition of cornstarch, which gives them their signature crumbly texture. With just 20 minutes of prep time and a quick bake, this recipe is as easy as it is satisfying. Roll the dough out to create festive shapes with your favorite cookie cutter, and optionally add forked patterns for a charming homemade touch. Perfect for holiday trays, afternoon snacks, or a moment of indulgence with tea, these shortbread gems are the ultimate crowd-pleaser. Plus, they stay fresh for up to a week in an airtight container, making them the ideal make-ahead treat. Classic shortbread never tasted so good!
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 60 grams powdered sugar
- 2 teaspoons pure vanilla extract
- 300 grams all-purpose flour
- 50 grams cornstarch
- 0.5 teaspoons salt
Instructions
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the powdered sugar and vanilla extract to the bowl and continue beating until light and fluffy, about 2 more minutes.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough starts to come together. Avoid overmixing.
Form the dough into a ball, then transfer it to a lightly floured surface. Roll it out to about 1/4-inch (6 mm) thickness.
Use your preferred cookie cutter to cut out shapes, then carefully transfer the cookies to the prepared baking sheets, leaving a bit of space between each cookie.
Optional: Use a fork to gently press patterns onto the tops of the cookies.
Bake in the preheated oven for 12-15 minutes, or until the edges are just turning golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
3362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 335.5 g | 122% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 59.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
