Shortbread Cookie Recipe
A tender, buttery bite of homemade bliss—this Shortbread Cookie Recipe turns simple pantry staples into melt-in-your-mouth rounds that you’ll reach for again and again.
Ingredients
- 1 cup (226g) unsalted European-style butter softened I love Plugrá or Kerrygold
- ½ cup (100g) granulated sugar organic cane sugar adds depth
- 2 cups (240g) all-purpose flour King Arthur works wonders
- ¼ teaspoon fine sea salt balances sweetness
- 1 teaspoon pure vanilla extract or almond extract for nuttier notes
- Optional zest of ½ lemon or orange for a bright citrus kick
Instructions
- Cream the butter and sugar together until light and fluffy. Do not overmix.1 cup (226g) unsalted European-style butter softened, ½ cup (100g) granulated sugar organic cane sugar adds depth
- Stir in vanilla extract (and citrus zest if using) until well combined.2 cups (240g) all-purpose flour King Arthur works wonders, ¼ teaspoon fine sea salt balances sweetness, 1 teaspoon pure vanilla extract or almond extract for nuttier notes, Optional zest of ½ lemon or orange
- Sprinkle flour and salt over the butter mixture. Gently fold until just combined.2 cups (240g) all-purpose flour King Arthur works wonders, ¼ teaspoon fine sea salt balances sweetness
- Pat the dough into a rectangle, chill for 30 minutes to prevent spreading.
- Slice dough, place on baking sheet, and bake at 325°F for 18–20 minutes.2 cups (240g) all-purpose flour King Arthur works wonders
- Let cookies cool on a wire rack. Enjoy with tea or as a gift.
Notes
Let butter soften at room temperature for optimal texture. For added citrus flavor, zest half a lemon or orange. Store cookies in an airtight container for up to 5 days.
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