Classic Shortbread Cookies
Buttery, crumbly, and irresistibly rich, these Classic Shortbread Cookies are the perfect treat for any occasion. Made with just five simple pantry ingredients—unsalted butter, granulated sugar, pure vanilla extract, all-purpose flour, and a pinch of salt—this timeless recipe delivers melt-in-your-mouth perfection in every bite. With a quick 15-minute prep time, these cookies come together effortlessly and bake to a gorgeous golden hue. The secret lies in their delicate balance of sweetness and texture, achieved by gently pricking the dough for that signature shortbread look and feel. Whether enjoyed with a cup of tea, packaged as holiday gifts, or served as a delightful dessert, these homemade shortbread cookies are a classic favorite you’ll want to bake again and again. Perfect for cookie lovers and ideal for buttery cookie recipes, this is one sweet treat you can’t resist!
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Recipe Information
Ingredients
- 230 grams unsalted butter, at room temperature
- 100 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 300 grams all-purpose flour
- 0.25 teaspoons salt
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
Add the pure vanilla extract to the creamed mixture and mix until well combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
Turn the dough out onto a lightly floured surface and gently bring it together with your hands until it forms a cohesive ball.
Roll the dough out to about 1/2 inch thickness. Using a round cookie cutter or any shape of your choice, cut out the cookies and place them onto the prepared baking sheet, leaving a small gap between each cookie.
Using a fork, gently prick the surface of each cookie in a decorative pattern to prevent excessive puffing and to add traditional shortbread texture.
Bake in the preheated oven for about 18-22 minutes, or until the edges are just starting to turn a light golden color.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 5.1 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 16 mg | 0% | |
*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.
