This shortbread cookies recipe is a three-ingredient butter cookie that is sandy, not chewy. It is not sugar cookies or shortbread bars loaded with mix-ins.
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Shortbread Cookies
- Total Time: 40 minutes
- Yield: 24 cookies 1x
Description
Shortbread Cookies. From Alissa.
Ingredients
Scale
- 1 cup (226g) butter, soft
- 1/2 cup (60g) powdered sugar
- 2 cups (250g) flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Instructions
- Heat the oven to 325°F (165°C).
- Beat butter, sugar, salt, and vanilla. Stir in flour until a soft dough forms.
- Press into an 8-inch pan, dock with a fork, score wedges, and bake 30 to 35 minutes until the edge is gold.
Notes
Pale is correct. A deep brown shortbread tastes toasted, not sandy.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Powdered sugar
It dissolves. Granulated sugar leaves grit unless you cream a long time.
Dock
Fork holes keep the center from puffing.
Score
Cut while warm. Cold shortbread shatters.
Salt
It should taste like butter, not a sugar cube.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Brown butter?
A nice change, and then it is a different cookie.
Add-ins
A teaspoon of zest. Chips make it a different bar.
Storage
Airtight for a week.
Pan
Metal browns the edge. Glass needs a few more minutes.