Why Make This Recipe
Shortbread cookies are a delightful treat that bring comfort and joy to any occasion. Their buttery flavor and crumbly texture make them a favorite among cookie lovers. These cookies are not only easy to make, but they also require just a few simple ingredients. If you’re looking for a classic, satisfying cookie that is sure to impress, shortbread is the perfect choice.
How to Make Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually mix in the flour and salt until the dough comes together.
- Stir in the vanilla extract.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Flatten slightly with a fork or your fingers.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Shortbread Cookies
Shortbread cookies are best served with a cup of tea or coffee, making them a perfect afternoon snack. You can also package them nicely in a box or a jar to give as a gift. They pair wonderfully with fresh fruit or can be crumbled over your favorite dessert for added texture.
How to Store Shortbread Cookies
To keep your shortbread cookies fresh, store them in an airtight container at room temperature. They can last for about a week this way. If you want to keep them longer, consider freezing them. Just place them in a freezer-safe container or bag, and they can last for up to three months.
Tips to Make Shortbread Cookies
- Make sure your butter is softened to room temperature for better mixing.
- Do not overmix the dough; it should just come together without being tough.
- If you’d like a little flavor twist, try adding a teaspoon of lemon or almond extract instead of vanilla.
- For a nice finish, sprinkle some sea salt on the cookies right after you flatten them.
Variation
For a chocolate version, you can add cocoa powder to the flour or dip the cooled cookies in melted chocolate. You could also include nuts, such as finely chopped pecans or almonds, for added crunch.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to reduce the amount of added salt to taste.
2. Can I add chocolate chips to the dough?
Absolutely! Chocolate chips are a great way to add chocolatey goodness to your shortbread. Just fold them in after mixing the other ingredients.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden. They may look a bit soft in the center but will firm up as they cool.
Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful shortbread cookies with a buttery flavor and crumbly texture, easy to make with just a few simple ingredients.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Gradually mix in the flour and salt until the dough comes together.
- Stir in the vanilla extract.
- Roll the dough into balls and place on a baking sheet lined with parchment paper.
- Flatten slightly with a fork or your fingers.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to three months. Consider adding lemon or almond extract for a twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread, cookies, dessert, tea time, baking