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Crumbly Yet Tender Shortbread Cookies Recipe

Buttery, melt-in-your-mouth shortbread cookies with a perfect crumbly texture. Just four simple ingredients for the best homemade treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course best shortbread cookie recipe
Cuisine Scottish
Servings 24 servings
Calories 120 kcal

Ingredients
  

  • 1 cup 226 g unsalted butter, softened to room temperature
  • 1/2 cup 100 g granulated sugar
  • 2 cups 250 g all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract optional
  • 1 tablespoon coarse sugar for sprinkling, optional

Instructions
 

  • In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides.
  • Add the vanilla extract (if using) and beat until combined.
  • In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
  • Turn the dough out onto a lightly floured surface. Shape it into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Slice the chilled dough into 1/4-inch thick rounds. Place them about 1 inch apart on the prepared baking sheet. Sprinkle the tops with coarse sugar, if desired.
  • Bake for 10 to 12 minutes, or until the edges are just barely golden. The centers will look pale and dry.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool.

Notes

1. For a more tender crumb, replace 2 tablespoons of the all-purpose flour with 2 tablespoons of cornstarch.
2. To make chocolate shortbread, replace 2 tablespoons of flour with unsweetened cocoa powder.
3. Store baked cookies in an airtight container at room temperature for up to 2 weeks.
4. Freeze unbaked dough logs for up to 3 months.
5. For a vegan version, use a block-style vegan butter (not tub spread) and ensure your sugar is vegan-friendly.
6. Do not overmix the dough.
7. Stop as soon as it comes together.
8. Overworking develops gluten, and that turns your shortbread into a hockey puck.
9. Chill the shaped dough for at least 30 minutes before baking.
10. This prevents spreading and gives you those clean, sharp edges.
11. Bake until the edges are just barely golden.
12. The center should look pale and dry.
13. It will continue to firm up as it cools.