Rich Shortbread Cookies
Indulge in the buttery decadence of Rich Shortbread Cookies, a melt-in-your-mouth treat perfect for any occasion. Made with simple pantry staples like unsalted butter, powdered sugar, and a hint of vanilla extract, these cookies boast a tender crumb, thanks to the addition of cornstarch for extra softness. The dough comes together effortlessly, allowing you to create charming shapes with cookie cutters for a personal touch. Baked to perfection with edges just lightly golden, this recipe delivers 24 irresistible cookies ready to be savored. Finished with an optional dusting of powdered sugar, these cookies are as elegant as they are delicious. Ideal for holidays, tea parties, or an everyday indulgence, this classic shortbread recipe will quickly become a favorite in your baking repertoire!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 50 grams Cornstarch
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.
Add the vanilla extract to the butter mixture and mix well to combine.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly distributed.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix.
Divide the dough into two portions for easier handling. On a lightly floured surface, roll out one portion to about 1/4-inch thick.
Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets, leaving about 1 inch of space between cookies.
Repeat the rolling and cutting process with the remaining portion of dough.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. Avoid overbaking to keep the cookies tender.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Dust the cooled cookies with powdered sugar for an extra touch of sweetness.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 98.9 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 338 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.
