Perfect Buttery Shortbread Cookies

$- 1 cup unsalted butter, softened - 1/2 cup granulated sugar - 2 cups all-purpose flour - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 1/4 cup cornstarch - Optional: 1/2 cup mini chocolate chips or chopped nuts To make perfect buttery shortbread cookies, you need simple, quality ingredients. Start with one cup of unsalted butter. The butter must be softened for easy mixing. Then, gather half a cup of granulated sugar to sweeten the dough. You will also need two cups of all-purpose flour. This gives the cookies structure. A touch of salt, at 1/4 teaspoon, enhances the flavor. Use one teaspoon of vanilla extract to add a lovely aroma and taste. Cornstarch, at 1/4 cup, helps create a tender texture. If you want to mix things up, consider adding 1/2 cup of mini chocolate chips or chopped nuts. These optional ingredients can add fun flavors and crunch. - Mixing bowls - Electric mixer - Baking sheet - Parchment paper For tools, gather a few items to make your job easier. You will need mixing bowls for combining your ingredients. An electric mixer will help cream the butter and sugar well. You will also need a baking sheet to bake your cookies. Lining this sheet with parchment paper prevents sticking and makes cleanup a breeze. - Pairing with beverages - Decorative plating ideas When serving your cookies, think about how to make them shine. They pair wonderfully with tea or coffee. The warmth of these drinks balances the butteriness of the cookies. For presentation, arrange your shortbread cookies on a decorative plate. Dust them with powdered sugar for a sweet finish. This simple touch makes them look fancy and inviting. Enjoy your cookies with a friend for a cozy snack! {{ingredient_image_1}} First, preheat your oven to 325°F (160°C). This step warms up the oven, making sure your cookies bake evenly. Next, grab a baking sheet and line it with parchment paper. This helps prevent sticking and makes cleanup easier. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar. Use an electric mixer for about 3-4 minutes until the mix is light and fluffy. This process adds air, which helps the cookies rise. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Whisking is key here. It mixes the ingredients well and breaks up any lumps. This ensures your cookies have a smooth texture. Now, combine the wet and dry mixtures. Slowly add the dry mix to the creamed butter and sugar. Mix just until combined. Overmixing can lead to tough cookies, so stop as soon as you see no dry flour. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. This spacing is important. It prevents the cookies from sticking together as they spread. Gently flatten each ball with your palm or the back of a fork. Bake the cookies for 15-18 minutes. Look for edges that are lightly golden while the centers stay pale. This color change means they are done. After baking, let them cool on the baking sheet for 5 minutes before moving them to a wire rack. This cooling time helps them set. The right butter temperature is key. Use softened butter, not melted. Softened butter helps the dough hold air, making cookies light. If the butter is too cold, the dough won't mix well. If it's too warm, cookies can spread too much. Mix just enough to combine all ingredients. Do not overmix, or your cookies will become tough. You can add fun mix-ins. Try mini chocolate chips or chopped nuts for a twist. Both options add flavor and crunch. Want something different? Add citrus zest or a dash of cinnamon. These flavors can bring a new life to classic shortbread. Be creative and see what you like best! Watch out for overbaking. Cookies should be light golden on the edges. The centers should stay pale. If you bake them too long, they can become hard. Also, check your dough consistency. It should be soft but not sticky. If the dough is too dry, add a dash of water. If it's too wet, add a bit more flour. Pro Tips Use Room Temperature Butter: Ensure your butter is at room temperature for easier creaming with sugar, resulting in a lighter cookie texture. Don’t Overmix the Dough: Mix just until the ingredients are combined to keep the cookies tender and crumbly. Chill the Dough: For a firmer dough and to prevent spreading, chill the cookie balls in the fridge for about 30 minutes before baking. Perfect Baking Time: Keep an eye on the cookies towards the end of baking; remove them when the edges are golden but the centers remain pale for the best texture. {{image_2}} You can easily change the taste of shortbread cookies. One option is citrus shortbread. Just add the zest of your favorite citrus fruit like lemon or orange. This will give your cookies a bright, fresh flavor. You can also try spice-infused shortbread. Adding a pinch of cinnamon or nutmeg can warm up the taste. Both options are simple and fun to experiment with. If you're looking for healthier choices, you can adjust the recipe. For gluten-free shortbread, use almond flour or a gluten-free flour blend. This will keep the texture nice while being gluten-free. For a low-sugar option, you can replace granulated sugar with a sugar substitute like stevia. These swaps allow you to enjoy cookies while sticking to your health goals. Mix-ins can make your shortbread cookies even more exciting. Dried fruits like cranberries or apricots add sweetness and chewiness. You can also use seeds like sunflower or pumpkin for a crunch. These additions not only enhance flavor but also add texture. Try mixing in your favorites to create a unique cookie that suits your taste. To keep your shortbread cookies fresh, use airtight containers. Glass jars or plastic containers work well. Avoid using bags, as they may crush your cookies. Store them at room temperature for the best taste. Refrigeration is not needed for these cookies. Cold air can make them hard. Instead, keep them in a cool, dry place away from sunlight. Your homemade shortbread cookies stay fresh for about one week. After that, they may lose their flavor and texture. If they start to feel dry, it’s time to toss them. Freezing is a great option if you want to save some cookies for later. Here’s how to do it: 1. Cool the Cookies: Let your baked cookies cool completely on a wire rack. 2. Wrap Them: Place cookies in a single layer on a baking sheet. Wrap them in plastic wrap or aluminum foil. 3. Store in a Bag: After wrapping, place cookies in a freezer-safe bag. Remove as much air as possible before sealing. 4. Label and Freeze: Write the date on the bag before putting it in the freezer. To thaw, take them out and let them sit at room temperature for about 30 minutes. Enjoy them as if they were fresh! Yes, you can use salted butter. Just cut back on the added salt. Using unsalted butter allows you to control the salt level better. This control helps to keep your cookies perfectly balanced. To make your cookies less crumbly, try adding a little more butter. You can also mix the dough less. Over-mixing can cause the cookies to lose their tender texture. If you find the dough is too dry, a teaspoon of milk can help. To decorate shortbread cookies, use a simple icing made from powdered sugar and milk. You can also melt chocolate for drizzling. Sprinkles or edible glitter add fun color. Let the cookies cool before decorating for the best results. Absolutely! You can make the dough and chill it in the fridge. Wrap it tightly in plastic wrap before chilling. This keeps the dough fresh. You can also freeze the dough for up to three months. Just thaw it overnight in the fridge before baking. Cookies may spread if the butter is too soft or warm. Make sure to chill the dough before baking. Also, ensure your oven is at the right temperature. An oven thermometer can help you check this. Yes, you can double the recipe easily. Just make sure you have a big enough mixing bowl. You may need to bake the cookies in batches. Keep an eye on the baking time, as it may vary slightly. You learned about the essential ingredients and tools for baking shortbread cookies. I explained the steps to mix and bake them perfectly. Plus, I shared tips to customize your cookies and avoid common mistakes. Shortbread cookies are fun to make and enjoy. Try different flavors or mix-ins for your own twist. With the right storage, they remain fresh for days. Happy baking!$

Perfect Buttery Shortbread Cookies

Deliciously buttery shortbread cookies that melt in your mouth.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened
0.5 cup granulated sugar
2 cups all-purpose flour
0.25 teaspoon salt
1 teaspoon vanilla extract
0.25 cup cornstarch
0.5 cup mini chocolate chips or chopped nuts (optional)

Instructions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Add in the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry mixture to the wet mixture, mixing just until combined.
If desired, fold in mini chocolate chips or chopped nuts for extra flavor and texture.
Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball with the back of a fork or your palm to form round disks.
Bake the cookies for 15-18 minutes or until the edges are lightly golden but the centers remain pale.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cooled cookies on a decorative plate. Dust with powdered sugar for a festive touch, and pair with a cup of tea or coffee for a delightful afternoon snack.

Keyword buttery, cookies, shortbread