Perfect and Easy Shortbread
Indulge in the buttery simplicity of this *Perfect and Easy Shortbread*, a classic recipe that combines just five pantry staples for a melt-in-your-mouth treat. Featuring softened unsalted butter, a hint of pure vanilla extract, and a touch of salt to balance the sweetness, these cookies are delightfully rich yet effortless to prepare. With a prep time of just 15 minutes and customizable baking options—choose between dainty cookie shapes or traditional Scottish-style bars—this recipe is perfect for both beginners and seasoned bakers. The tender, crumbly texture and subtle sweetness make these shortbread cookies ideal for pairing with tea, coffee, or as a charming addition to dessert platters. Whether you prefer them plain or lightly dusted with powdered sugar, this timeless recipe is sure to impress and satisfy.
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 1 teaspoon Pure vanilla extract
- 260 grams All-purpose flour
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the pure vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter-sugar mixture and mix on low speed until the dough comes together. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and gently knead it into a smooth ball.
Roll out the dough to about 1/2-inch thickness and use a cookie cutter or knife to cut it into your desired shapes. Alternatively, you can press the dough evenly into an 8x8-inch square baking pan and score into rectangles for classic shortbread bars.
Arrange the shaped dough (or the entire pan if using that method) onto the prepared baking sheet.
If desired, use a fork to pierce small holes into the top of the shortbread for a traditional look and even baking.
Bake in the preheated oven for 20-25 minutes, or until the edges are just starting to turn golden. Be careful not to overbake, as the cookies should remain pale in color.
Remove from the oven and let the shortbread cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve as-is or with a dusting of powdered sugar for an extra touch of sweetness. Store leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 100.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 83 mg | 6% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 328 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.
