Description
This classic shortbread recipe delivers buttery, tender cookies with a delicate crumb. Made with a simple blend of butter, sugar, vanilla, flour, cornstarch, and a touch of salt, these cookies bake to a perfect golden brown and are finished with a sprinkle of granulated sugar on top. Ideal for gifting, tea time, or holiday treats.
Ingredients
Scale
Shortbread
- 2 cups salted butter 454g, softened
- 1 cup granulated sugar 225g, plus more for topping
- 1 tablespoon vanilla bean paste or extract
- 5 cups all-purpose flour 670g, spooned and leveled
- ⅓ cup powdered sugar 45g
- 2 tablespoons cornstarch 18g
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
Instructions
- Prepare the Baking Pan: Line a 9×13-inch metal baking pan with parchment paper and set aside to prevent sticking and ease removal of the shortbread.
- Cream Butter and Sugar: In a large mixing bowl, cream together 2 cups softened salted butter, 1 cup granulated sugar, and 1 tablespoon vanilla bean paste for 2 minutes, scraping down the sides of the bowl halfway through to ensure even mixing.
- Mix Dry Ingredients: In a separate large bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt until fully combined.
- Combine Mixtures: Add the dry flour mixture to the creamed butter mixture in three parts, mixing gently just until incorporated each time. The dough will be slightly crumbly but should hold together when pressed.
- Press Dough Into Pan: Transfer the dough to the prepared baking pan and press it evenly into the bottom, smoothing the surface for even baking.
- Prick Dough: Use a fork to prick the surface of the dough all over to allow steam to escape during baking, preventing air bubbles.
- Chill Dough: Place the pan in the refrigerator and chill for 30 minutes to firm the dough for cleaner edges and better texture.
- Preheat Oven: With 15 minutes left of chilling, preheat your oven to 325°F (163°C).
- Bake Shortbread: Bake the chilled dough for 45 minutes until the tops and edges start to turn a golden brown color, indicating doneness.
- Add Sugar Topping: Immediately after removing from the oven, sprinkle 2 tablespoons of granulated sugar evenly over the hot shortbread for a sweet, crunchy finish.
- Cool and Cut: Transfer the pan to a wire rack to cool slightly. Use a sharp knife to gently cut the shortbread into 24 squares while still warm to avoid cracking or damaging the parchment.
- Cool Completely and Serve: Allow the shortbread to cool completely in the pan before lifting out and enjoying the tender, buttery cookies.
Notes
- For a less salty version, use unsalted butter and add an extra ¼ teaspoon of salt to the dry ingredients.
- Using European-style butter such as Kerrygold or Finlandia enhances flavor and texture.
- Chilling the dough helps prevent spreading and improves crumb texture.
- Pricking the dough is essential to prevent air bubbles and ensure even baking.
- Cutting the shortbread while warm makes cleaner edges and prevents cracking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 30 mg
