Knock Em Dead Shortbread
Buttery, crumbly, and impossibly tender, "Knock Em Dead Shortbread" is the ultimate classic cookie recipe that delivers melt-in-your-mouth perfection every time. Made with just six simple pantry staples — including velvety softened butter, a touch of cornstarch for extra softness, and a fragrant hint of vanilla — this easy shortbread requires minimal effort yet yields maximum flavor and texture. The dough comes together in minutes and bakes to golden perfection, creating cookies that are perfect for any occasion, from holiday festivities to a cozy afternoon tea. With its delicate balance of sweetness and subtle buttery richness, this shortbread recipe will quickly become a beloved favorite in your baking repertoire. Bonus: these cookies store beautifully, making them perfect for gifting or keeping on hand for a week of indulgence! Give this effortless recipe a try and see why it truly "knocks 'em dead!"
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Recipe Information
Ingredients
- 226 grams unsalted butter (softened)
- 90 grams powdered sugar
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 30 grams cornstarch
- 0.25 teaspoon salt
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and powdered sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until combined.
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients into the butter mixture, mixing on low speed until a smooth dough forms.
Turn the dough out onto a lightly floured surface and knead gently just until it comes together. Avoid overworking the dough.
Roll out the dough to about 1 cm (0.4 inches) thick and cut into desired shapes using cookie cutters or a knife.
Place the cut shapes onto the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 20-25 minutes, or until the edges just start to turn golden. Avoid overbaking to keep the shortbread tender.
Remove the baking sheet from the oven and let the shortbread cool for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
2973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 301.0 g | 109% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 89.2 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 82 mg | 6% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 317 mg | 7% | |
*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.
