Description
This classic Shortbread Cookies recipe offers a rich, buttery treat with a crisp texture and a delicate sweetness. Made from simple ingredients like butter, sugar, and all-purpose flour, these cookies can be prepared as elegant cutouts or convenient slice-and-bake rounds, perfect for any occasion or holiday treat.
Ingredients
Shortbread Cookies
- 300 g Plain Flour (All-purpose flour)
- 227 g Salted Butter (room temperature)
- 100 g Caster Sugar (Granulated Sugar) plus extra for sprinkling
Instructions
- Soften the Butter: Make sure the butter is completely at room temperature. Add it to a large bowl and beat it a little with a wooden spoon just to soften it further. You can use a stand mixer on the lowest speed if desired, but avoid overmixing.
- Combine Butter and Sugar: Add the caster sugar to the softened butter and mix just until incorporated. Avoid creaming it to a light and fluffy texture; the mixture should simply be smooth.
- Add Flour to Form Dough: Gradually add the plain flour and mix until the dough begins to come together in a shaggy form. Stop mixing as soon as it starts holding; then use your hands to gather it into a smooth dough.
- Prepare for Cutout Cookies (optional): Roll the dough out on a floured surface to between 1/4 inch and 1/2 inch thickness. Cut into shapes using cookie cutters and place onto a parchment-lined baking sheet. If the dough is too soft to roll, chill in the fridge for 10 minutes.
- Chill Cutout Cookies: Sprinkle the cut cookies generously with sugar, then refrigerate for 1 hour. Meanwhile, preheat your oven to 325°F (160°C), or 140°C for fan-assisted ovens.
- Prepare for Slice-and-Bake Cookies (optional): Divide the dough into two logs about 2 inches in diameter. Wrap in plastic wrap and gently roll to smooth edges. Chill in the fridge for 1 hour to firm up, then preheat oven as above.
- Cut and Arrange Slice-and-Bake Cookies: Once firm, unwrap and slice the logs into rounds 1/4 to 1/2 inch thick. Place rounds on parchment-lined baking sheets with space to spread, and sprinkle generously with sugar.
- Bake Cookies: Bake both cutout and slice-and-bake cookies for 20-25 minutes, or until the very edges begin to turn golden brown. The overall color should remain pale.
- Cool Cookies: Remove cookies from the oven and let them rest on the baking sheet for 10 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- Use room temperature butter for the best dough texture and easy mixing.
- Do not overmix the dough to avoid tough cookies; mix just until it comes together.
- Chilling the dough is essential for shaping and to prevent spreading during baking.
- Adjust the oven temperature slightly if using conventional versus fan-assisted ovens.
- Sprinkling sugar on top before baking adds a nice crunch and subtle sweetness.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
