Description
This classic shortbread recipe yields buttery, tender, perfectly crumbly cookies with a subtle sweetness and a hint of vanilla. Made with simple ingredients including salted butter, sugar, and flour, these shortbread cookies are easy to prepare and ideal for any occasion. The dough is chilled before baking to ensure a delicate texture and a golden-brown finish, topped with a light sprinkle of sugar for added crunch.
Ingredients
Scale
Shortbread
- 2 cups salted butter 454g, softened
- 1 cup granulated sugar 225g, plus more for topping
- 1 tablespoon vanilla bean paste or extract
- 5 cups all-purpose flour 670g, spooned and leveled
- ⅓ cup powdered sugar 45g
- 2 tablespoons cornstarch 18g
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
Instructions
- Prepare the pan: Line a 9×13-inch metal baking pan with parchment paper to prevent sticking and set it aside for later.
- Cream butter and sugar: In a large mixing bowl, cream together 2 cups of softened salted butter, 1 cup granulated sugar, and 1 tablespoon vanilla bean paste or extract for 2 minutes. Scrape down the sides of the bowl halfway through to ensure even mixing.
- Mix dry ingredients: In a separate large bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt until well combined.
- Combine dough: Add the flour mixture to the butter mixture in three parts, mixing gently after each addition just until incorporated. The dough will appear crumbly but should come together when pressed.
- Press dough into pan: Transfer the dough to the prepared baking pan and press it evenly to cover the bottom of the pan fully.
- Prick dough surface: Use a fork to prick the surface of the dough all over to allow steam to escape during baking and prevent air bubbles.
- Chill dough: Place the pan in the refrigerator and chill for 30 minutes to firm up the dough, which helps maintain shape during baking.
- Preheat oven: With 15 minutes remaining of chilling, preheat your oven to 325°F.
- Bake: Bake the shortbread for 45 minutes or until the tops and edges are just turning golden brown and the shortbread is set.
- Add sugar topping: Immediately upon removing from the oven, sprinkle 2 tablespoons granulated sugar evenly over the top for a sweet, crunchy finish.
- Cool and cut: Transfer the pan to a wire rack to cool slightly. While still warm, gently score the shortbread into 24 squares using a sharp knife without cutting through the parchment to prevent damage.
- Final cooling: Allow the shortbread to cool completely in the pan before lifting out and serving to ensure clean cuts and proper texture.
Notes
- If using unsalted butter, add an additional ¼ teaspoon salt to the dry ingredients to balance the flavor.
- For the best flavor and texture, use high-quality European-style butter such as Kerrygold or Finlandia.
- Pricking the dough thoroughly before chilling prevents bubbles and helps the shortbread bake evenly.
- Cut the shortbread while warm for easier slicing without cracking or breaking the pan’s parchment lining.
- Store leftover shortbread in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
