Shortbread Cookies
These easy and simple Shortbread Cookies are the very BEST! Buttery, soft, and slightly crumbly – they are perfect for any occasion but especially great as a side for a fancy dessert. This is a recipe you will find yourself coming back to time and time again!
These cookies are so versatile and perfect to have on hand if you crave something sweet or want to give them away as a special homemade gift. The dough requires only five simple ingredients that you will most likely have in your pantry. You can shape and cut them in different forms and sizes or use them as a base for tarts (this is the only dough I will ever use for my tarts)!
I also make these shortbread cookies whenever I make Blackberry Fool or Toblerone Mousse. They pair so well with cream/mousse desserts.
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Chilling the dough
Slightly softened butter works best. The dough will also be soft when it is done, that’s why chilling it is mandatory! Because a warm dough is very difficult to work with (if not almost impossible).
Chill the dough for at least two hours before cutting and rolling it. You will know it is ready when the rolling pin doesn’t stick to the dough or work surface when you start rolling it.
I prefer to make my dough a day in advance to give it enough time to chill. It makes working with it so much easier.
Once the dough is cut in the desired shape, put the cookies on a baking sheet. Place them in the refrigerator for another half hour. This is a crucial step! A cold cookie will retain its shape in the oven; a warm cookie, however, will spread a lot, resulting in a deformed and thin cookie.
Baking
Do not overbake!! I have said it in many of my recipes and can’t say it enough: Keep a close eye on your cookies. They take about 20-25 minutes in the oven. As soon as you see the edges starting to brown take them out. It’s ok if the center still looks a little pale. These cookies will continue to cook as they cool.
The key to uniformly baked cookies is an evenly rolled-out dough. In addition, you want all cookies to be the same size.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked these Shortbread Cookies. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Shortbread Cookies
Equipment
Ingredients
- 250 g Butter softened
- 120 g Dark brown sugar
- 1/2 tsp Vanilla extract
- 1/8 tsp Salt
- 300 g All-purpose flour
Instructions
- Add the butter and brown sugar into the mixing bowl. With a stand or hand mixer cream the butter on high speed for 3-5 minutes until the mixture is fluffy and lighter in color.
- Scrape down the sides of the mixing bowl, then add the vanilla extract and salt. Turn the mixer to a low setting once the vanilla extract and salt are incorporated.
- Slowly add the flour. Mix it only for a few seconds until the dough comes together, then turn off your mixer. Don’t worry if the flour isn’t thoroughly mixed in yet. You can use your hands or a wooden spoon to finish mixing everything. Be careful not to overwork the dough; stop mixing once you don’t see any flour left.
- Take a plastic wrap, press the dough into a rectangle and wrap it up. Place it in the refrigerator for at least two hours before rolling it out. I prefer making my dough a day in advance; working with an entirely chilled dough is much easier. It makes rolling and cutting it a breeze.
- Line a large baking sheet with parchment paper (or I love my silicone baking mats).
- Lightly flour your work surface and take the dough out of the refrigerator onto the floured surface. Take a rolling pin and start rolling the dough into an even sheet, about 1/2 inch thick. Use more flour to dust the dough and the counter if the dough starts sticking.
- Take a ruler and measure the dough into 1×2.5 inch pieces. Then cut them with a big sharp knife (or pizza cutter). Carefully place the cookies onto the lined baking sheet.
- With a fork, poke each cookie about 6 times to create small holes. These holes will release steam during baking and help the cookies keep their shape.
- Place the baking sheet in the refrigerator for 30 minutes before baking.
- When ready to bake, preheat the oven to 325°F or 165°C.
- Bake the cookies for 20-25 minutes until the edges are golden brown. I say it often; no oven bakes the same; baking times can vary quite a bit, so keep a close eye on your cookies.
- Once golden brown, take them out of the oven and let them sit for about 5 minutes until moving them to a cooling rack. Or eat them right up; they are divine when they are still warm!
