Shortbread Cookies Recipe
Classic shortbread cookies are a timeless treat that brings comfort and delight with every bite. Their simple, buttery flavor and tender crumb make them a favorite for any occasion. In this article, we will guide you through making these delightful cookies, ensuring each step is clear and achievable. We’ll also share tips and answer common questions to help you perfect your shortbread.
Ingredients and Tools Needed
To create these delectable cookies, you’ll need a few basic ingredients and tools. Gather 1 1/2 cups of all-purpose flour, 1/2 cup of confectioners’ sugar, 10 tablespoons of unsalted butter at room temperature, 1/2 teaspoon of pure vanilla extract, and 1/2 teaspoon of kosher salt, which is optional. The right tools are essential, too: a stand mixer with a paddle attachment, a sharp knife, plastic wrap, a silicone mat or parchment paper, a baking sheet, and a wire rack for cooling.
Step-by-Step Instructions
Begin by preparing the dough. In a stand mixer equipped with a paddle attachment, cream together the unsalted butter and pure vanilla extract until the mixture is smooth and fluffy. The key to perfect shortbread lies in the creaming process, which incorporates air into the butter, creating a tender texture in the finished cookies.
Next, gradually add the confectioners’ sugar and kosher salt to the butter mixture. Mix until well combined, ensuring the sugar is fully incorporated. Scrape down the sides of the bowl to incorporate any unmixed ingredients, then add the all-purpose flour. Mix on low speed until the dough comes together. Scrape the bowl once more to ensure even mixing.
Shape the dough into a rectangular prism, wrap it tightly in plastic wrap, and refrigerate until firm. Chilling the dough for at least an hour is crucial for maintaining the cookies’ shape during baking.
When ready to bake, preheat your oven to 350°F (177°C). Using a sharp knife, cut the chilled dough into 1/2-inch thick slices. Arrange the slices on a baking sheet lined with a silicone mat or parchment paper, spacing them at least an inch apart. This prevents the cookies from spreading and merging during baking.
For an added touch of elegance, use a fork or skewer to create a decorative pattern on the top of each slice. Bake the cookies for approximately 10 minutes, rotating the baking sheet halfway through to ensure even cooking. Once baked, transfer the cookies to a wire rack to cool completely. Proper cooling ensures the cookies set correctly and develop their characteristic texture.
Recipe Tips & Frequently Asked Questions
Recipe Tips
- Tips for Perfect Shortbread Texture: Ensure the butter is at room temperature before starting. This helps achieve a smooth, creamy mixture. Avoid over-mixing the dough to prevent tough cookies.
- Substitutions and Additions for Flavor Variations: You can substitute almond extract for vanilla for a different flavor profile. Adding citrus zest, such as lemon or orange, can also provide a refreshing twist.
- Troubleshooting Common Issues: If your dough is too crumbly, add a teaspoon of milk to help it come together. If the cookies spread too much, make sure the dough is adequately chilled before baking.
Frequently Asked Questions
- Can I Use Salted Butter Instead of Unsalted?: Yes, but omit the additional kosher salt to avoid over-salting.
- How Long Can I Store Shortbread Cookies?: Store in an airtight container for up to two weeks. They can also be frozen for up to three months.
- Can I Freeze the Dough or the Baked Cookies?: Absolutely. Wrap the dough tightly in plastic wrap and freeze. Baked cookies can be stored in an airtight container and frozen.
- What Should I Do if My Dough is Too Crumbly?: Add a teaspoon of milk or water and mix until the dough comes together.
What to Serve With This Recipe
Shortbread cookies are versatile and pair wonderfully with various beverages and treats. They are perfect with a steaming cup of tea or coffee, allowing the buttery richness to complement the drink’s flavor. For a delightful dessert platter, serve shortbread alongside fresh berries, whipped cream, or a selection of cheeses. During the holiday season, shortbread cookies can be paired with mulled wine or hot chocolate, adding a festive touch to your gatherings. They also make excellent gifts when packaged in decorative tins or boxes.
Variations and Enhancements
For those looking to experiment, shortbread cookies offer a blank canvas for creativity. Add finely chopped nuts, such as almonds or pecans, to the dough for a crunchy texture. Incorporating chocolate chips or drizzling melted chocolate over the cooled cookies can add a touch of decadence. Citrus zest, like lemon or orange, can be folded into the dough for a bright, zesty flavor. For a more elaborate presentation, decorate the cookies with royal icing or a simple glaze, and add sprinkles or edible glitter for a festive look.
Storage and Shelf Life
Proper storage is essential to maintain the freshness and texture of your shortbread cookies. Once cooled, store them in an airtight container at room temperature for up to two weeks. To extend their shelf life, you can freeze the cookies in an airtight container for up to three months. When ready to enjoy, allow them to thaw at room temperature. For a warm, freshly-baked taste, reheat the cookies in a 300°F (150°C) oven for a few minutes.
Creating classic shortbread cookies is a delightful and rewarding experience. With simple ingredients and a few essential tips, you can achieve perfect, buttery cookies every time. Whether enjoyed with a cup of tea, shared with friends and family, or given as a thoughtful gift, these cookies are sure to bring joy. So gather your ingredients, follow the steps, and indulge in the timeless pleasure of homemade shortbread.
Ingredients
1 1/2 cups all-purpose flour (180g)
1/2 cup confectioners’ sugar
10 tbsp unsalted butter, at room temperature (142g)
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt (optional)
Instructions
In a stand mixer equipped with a paddle attachment, cream together the butter and vanilla extract until smooth and fluffy.
Gradually add the confectioners’ sugar and kosher salt, continuing to mix until well incorporated.
Scrape down the sides of the bowl, then add the flour while mixing on low speed. Scrape the bowl once more and mix until the dough is fully combined.
Shape the dough into a rectangular prism, wrap it tightly in plastic wrap, and refrigerate until firm, at least one hour.
Preheat your oven to 350°F (177°C). With a sharp knife, cut the chilled dough into 1/2 inch thick slices.
Arrange the slices on a baking sheet lined with a silicone mat or parchment paper, spacing them at least an inch apart.
Use a fork or skewer to create a decorative pattern on the top of each slice.
Bake for approximately 10 minutes, rotating the baking sheet halfway through the baking time to ensure even cooking.
Transfer the cookies to a wire rack to cool completely.
Shortbread Cookies Recipe
Ingredients
- 1 1/2 cups all-purpose flour 180g
- 1/2 cup confectioners’ sugar
- 10 tbsp unsalted butter at room temperature (142g)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt optional
Instructions
- In a stand mixer equipped with a paddle attachment, cream together the butter and vanilla extract until smooth and fluffy.
- Gradually add the confectioners’ sugar and kosher salt, continuing to mix until well incorporated.
- Scrape down the sides of the bowl, then add the flour while mixing on low speed. Scrape the bowl once more and mix until the dough is fully combined.
- Shape the dough into a rectangular prism, wrap it tightly in plastic wrap, and refrigerate until firm, at least one hour.
- Preheat your oven to 350°F (177°C). With a sharp knife, cut the chilled dough into 1/2 inch thick slices.
- Arrange the slices on a baking sheet lined with a silicone mat or parchment paper, spacing them at least an inch apart.
- Use a fork or skewer to create a decorative pattern on the top of each slice.
- Bake for approximately 10 minutes, rotating the baking sheet halfway through the baking time to ensure even cooking.
- Transfer the cookies to a wire rack to cool completely.