A buttery shortbread cookie featuring a simple yet precise ratio of ingredients for an incredibly crumbly and melt-in-your-mouth texture. This classic Scottish biscuit is ideal for afternoon tea, holiday gifts, or a sweet craving. Ready in about 45 minutes with a rich, delicate flavor.
Ingredients
Directions
Cream butter and sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add dry ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until just combined and a soft dough forms. Do not overmix, as this can make the cookies tough.
Shape the dough: Gather the dough into a ball, then flatten it into a disk. On a lightly floured surface, roll the dough out to about ½-inch thick. Cut into desired shapes using cookie cutters, or cut into rectangles or wedges.
Chill (optional but recommended): Place the shaped cookies on a parchment-lined baking sheet. Chill in the refrigerator for 15-20 minutes. Chilling helps the cookies hold their shape and prevents spreading.
Bake: Preheat your oven to 325°F (160°C). Bake the chilled cookies for 18-22 minutes, or until the edges are lightly golden.
Cool: Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy with your favorite tea or coffee!
Perfect Shortbread Cookies Recipe
Serves: 16 People
Prepare Time: 20
Cooking Time: 45
Calories: 150
Difficulty:
Easy
A buttery shortbread cookie featuring a simple yet precise ratio of ingredients for an incredibly crumbly and melt-in-your-mouth texture. This classic Scottish biscuit is ideal for afternoon tea, holiday gifts, or a sweet craving. Ready in about 45 minutes with a rich, delicate flavor.
Ingredients
Directions
Cream butter and sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add dry ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until just combined and a soft dough forms. Do not overmix, as this can make the cookies tough.
Shape the dough: Gather the dough into a ball, then flatten it into a disk. On a lightly floured surface, roll the dough out to about ½-inch thick. Cut into desired shapes using cookie cutters, or cut into rectangles or wedges.
Chill (optional but recommended): Place the shaped cookies on a parchment-lined baking sheet. Chill in the refrigerator for 15-20 minutes. Chilling helps the cookies hold their shape and prevents spreading.
Bake: Preheat your oven to 325°F (160°C). Bake the chilled cookies for 18-22 minutes, or until the edges are lightly golden.
Cool: Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy with your favorite tea or coffee!
