SHORTBREAD BUTTER COOKIES RECIPE
These homemade shortbread butter cookies are made with six simple ingredients and bake into tender, buttery cookies with lightly crisp edges. They're perfect for making ahead, sharing, or adding to holiday cookie trays.
Ingredients
- 1 cup 227 grams unsalted butter, softened
- ½ cup 60 grams powdered sugar
- 2 cups 250 grams all-purpose flour
- ¼ cup 30 grams cornstarch
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and powdered sugar on medium speed for approximately two minutes until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Gradually add the dry ingredients, mixing on low speed until a soft dough forms.
- Divide the dough into two equal portions. Shape each into a log about six inches long and 1¾ inches in diameter.
- Wrap the logs tightly in plastic wrap and refrigerate for at least one hour.
- Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
- Slice each dough log into approximately 18 cookies, about ⅓ inch thick.
- Arrange the cookies one inch apart on the prepared baking sheets.
- Bake for 15 to 18 minutes per batch, until the edges and bottoms are lightly golden.
- Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack.
- Cool completely before serving or storing.
Notes
- Use softened butter, not melted butter.
- Weigh the flour if possible to avoid adding too much.
- Don't skip chilling the dough before baking.
- The cookies should remain pale on top when fully baked.
- Store in an airtight container at room temperature for up to seven days.
- Freeze baked cookies for up to three months.