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!
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 1x2.5 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!
Notes
➙ Store leftover cookies in an airtight cookie jar at room temperature. They will stay fresh for over a week.
➙They freeze beautifully. Place them in an airtight container or double wrap them. They will stay good for up to three months.
Nutrition
Calories: 112kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 65mgPotassium: 18mgFiber: 1gSugar: 4gVitamin A: 208IUCalcium: 7mgIron: 1mg
Nutrition Facts
Shortbread Cookies
Amount per Serving
Calories
112
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
18
mg
6
%
Sodium
65
mg
3
%
Potassium
18
mg
1
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
208
IU
4
%
Calcium
7
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.