These classic shortbread cookies are tender, buttery squares perfect with a glass of milk or a cup of tea. Simple to make and simply delicious!
I’m always trying out new recipes for cookies and cakes, new techniques, tweaks on the standards, but the irony is my family always prefers the simple, most classic recipes. Take these classic shortbread cookies.
They are perfect in their simplicity.
…tender, buttery squares.
…a delicate, almost sandy texture.
…delicious paired with a cold glass of milk or a hot cup of tea.
Perfect.
That being said, there are a few things to keep in mind to achieve that perfect cookie. The first and foremost is not to over-mix the dough. I love a to use a food processor for this recipe because we’re using cold butter. The food processor allows you to pulse the butter and sugar just a few times and it’s blended, but not so soft that it will melt when it bakes.
You simply dump in the flour, pulse until the dough comes together, than turn the out the dough and pat together. I use a rolling pin to roll it to even thickness and then cut out squares using my scalloped-edge cookie cutter. I rolled these cookies to 1/4 inch thickness because I wanted a thinner, crisper cookie, but you can keep it thicker if you prefer a heartier, more dense cookie.
Be sure to adjust your baking time if you’re making thicker cookies, and obviously your yield will go down. The good news is there’s no right or wrong answer, both are decidedly delicious!
No food processor? No worries. You can beat the butter and sugar together with your stand or hand mixer, or even by hand. The result when using a mixer is a smoother, less crumbly cookie. Still delicious, but again, just a matter of preference.
Any way your slice it (or cut it), it’s going to be buttery bliss!
Let’s make Classic Shortbread Cookies
- Combine the sugar, salt, butter (and scraped vanilla bean if using) in a food processor.
- Pulse just a few times until blended.
- Add the flour.
- Pulse until dough just comes together.
- Roll out your dough to even thickness.
- Cut out cookies with a cookie cutter (I like a 2 inch square).
- Lay the cookies on a baking sheet, prick with a fork and chill.
- Bake until golden and set.
Tips for success
- Cold butter is key for that sandy, delicate, classic shortbread texture.
- Don’t over-mix! A light hand means a light bite.
- Play around with this recipe. Prefer thin and crispy cookies? Roll it thinner. Like a softer, denser texture? Roll it thicker.
- Don’t grease the pan for these cookies. Instead use parchment paper so the cookies won’t stick or be greasy.
- I love the fleck of scraped vanilla bean in this recipe. If you don’t have vanilla bean, a tsp of vanilla extract will do or you can even leave it out altogether.
- Don’t over-bake! A light golden color and we’re good to go!
More Favorite Cookies
- Olive Oil Chocolate Chip Cookies
- Red Velvet Whoopie Pies
- Kitchen Sink Cookies
- Peanut Butter and Jelly Sandwich Cookies
These classic shortbread cookies are tender, buttery squares perfect with a glass of milk or a cup of tea. Simple to make and simply delicious!
- 12 oz unsalted butter, cold (3 sticks good quality butter)
- 1 tsp kosher salt
- 1 cup sugar
- 3 cups AP Flour
- 1 vanilla bean, split and scraped (optional)
-
Preheat oven to 300 degrees F and line two sheet pans with parchment paper.
-
Cut the butter into 1 inch chunks. Add the butter, salt, sugar, and scraped vanilla bean pulp (if using) to a food processor and pulse a few times just until combined.
-
Add the flour and pulse just until dough begins to come together.
-
Turn out onto a lightly floured surface and press together. Roll the dough to 1/4 inch thickness (between 2 pieces of wax paper if desired). Use a 2 inch cookie cutter to cut out cookies (as closely as possible) and place on the lined trays, about an inch apart.
-
Gather the scraps, press together and re-roll. Cut out remaining cookies. Use a fork to press three rows lightly into each cookie (9 dots). Chill cookies on sheets for at least 20 mins before baking.
-
Bake the cookies for about 15 mins or until just golden and set. Cool on wire racks. Store for up to 3 days in a airtight container.
- Cold butter is key for that sandy, delicate classic shortbread texture.
- Don't over-mix! A light hand means a light bite.
- Play around with this recipe. Prefer thin and crispy cookies? Roll it thinner. Like a softer, denser texture? Roll it thicker.
- Don't grease the pan for these cookies. Instead use parchment paper so the cookies won't stick or be greasy.
- I love the fleck of scraped vanilla bean in this recipe. If you don't have vanilla bean, a tsp of vanilla extract will do or you can even leave it out altogether.
- Don't over-bake! A light golden color and we're good to go!
Leave a Reply