Description
Classic buttery shortbread cookies made with simple ingredients and baked to a delicate golden perfection. These tender cookies melt in your mouth and can optionally be dipped in chocolate for an extra indulgent treat.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon table salt
Optional Topping
- 1 cup (6 oz/170 g) chocolate, melted
Instructions
- Beat Butter: In a large mixing bowl, use an electric mixer to beat the softened butter until it becomes lightened, smooth, and creamy, ensuring a fluffy base for the cookies.
- Add Sugar: Gradually add the powdered sugar to the butter while continuing to mix until the mixture is light and creamy, creating a smooth texture without lumps.
- Incorporate Vanilla: Stir in the vanilla extract thoroughly to infuse a subtle, sweet flavor throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined, ensuring even distribution of the dry components.
- Combine Dough: Gradually add the flour mixture into the wet ingredients while stirring continuously until the dough forms a consistent and cohesive mixture without any dry patches.
- Chill Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 60 minutes to firm up the dough for easier handling and better texture.
- Preheat Oven and Prepare Pan: While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Roll and Cut Cookies: Remove the dough from the refrigerator and roll it out on a lightly floured surface until it’s between ⅛” and ¼” thick. Use a cookie cutter to cut shapes close together, then transfer them to the prepared baking sheet spacing each cookie at least 2 inches apart. Gather scraps, re-roll, and cut additional cookies.
- Bake Cookies: Place the baking sheet on the center rack of the preheated oven and bake the cookies for 9–11 minutes, or until the edges begin to turn a very light golden brown, adjusting for dough thickness and cookie size.
- Optional Chocolate Dip: Once the cookies have cooled completely, dip them in melted chocolate if desired. Place the dipped cookies on a wire rack and allow the chocolate to set before serving.
Notes
- This recipe yields tender, buttery shortbread cookies that maintain shape while baking and have a melt-in-your-mouth texture.
- Chocolate dipping is optional but highly recommended to enhance flavor and presentation.
- The recipe includes a how-to video to help guide through each step.
- Rolling dough to even thickness ensures uniform baking and consistent texture.
- Use a wire rack for chocolate-dipped cookies to allow for even setting and avoid mess.
Nutrition
- Serving Size: 1 cookie
- Calories: 67 kcal
- Sugar: 2 g
- Sodium: 27 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 11 mg
