Baking these buttery shortbread cookies always transports me back to cozy afternoons in my kitchen, where the aroma of vanilla and sugar fills the air like a comforting hug.
I love how the rich, creamy texture of these butter shortbread cookies comes from a generous cup of softened butter, and their sweetness perfectly balances with granulated sugar. My favorite part is the hint of vanilla extract melding beautifully with the subtle saltiness, offering a delightful melt-in-your-mouth experience.
Butter Shortbread Cookies Recipe Ingredients
- Unsalted Butter: Provides rich flavor, adds moisture, and contributes to flakiness.
- Granulated Sugar: Adds sweetness and helps achieve a tender texture.
- Salt: Enhances flavors and balances sweetness.
- Vanilla Extract: Infuses warmth and aromatic essence to the cookies.
- All-Purpose Flour: Provides structure, creating the cookie’s crumbly texture.
Butter Shortbread Cookies Recipe Ingredient Quantities
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
How to Make this Butter Shortbread Cookies Recipe
1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the softened butter until creamy using an electric mixer at medium speed.
3. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.
4. Mix in the salt and vanilla extract until well combined.
5. Slowly add the all-purpose flour, mixing on low speed, until the dough just comes together. Avoid overmixing.
6. Gather the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and chill for 20-30 minutes.
7. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thick.
8. Use cookie cutters to cut the dough into desired shapes, and place them on the prepared baking sheet about 1 inch apart.
9. Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Butter Shortbread Cookies Recipe Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer
6. Measuring cups and spoons
7. Plastic wrap
8. Rolling pin
9. Cookie cutters
10. Wire rack
FAQ
- Why is it important to use unsalted butter? Using unsalted butter allows you to control the amount of salt in the recipe, ensuring the flavor is just right.
- Can I add other flavors to the shortbread? Yes, you can add citrus zest, almond extract, or spices like cinnamon to customize the flavor.
- How do I know when the cookies are done? The edges should be lightly golden; the cookies will continue to cook slightly as they cool on the baking sheet.
- What is the best way to store these cookies? Store them in an airtight container at room temperature for up to one week for optimal freshness.
- Can I freeze the dough? Yes, you can freeze the dough wrapped tightly in plastic wrap for up to three months. Thaw in the fridge before using.
- Why is there no egg in this recipe? Traditional shortbread is made without eggs, relying on butter, sugar, and flour for its rich, crumbly texture.
Butter Shortbread Cookies Recipe Substitutions and Variations
- Unsalted butter: You can use salted butter and omit the added salt in the recipe, or substitute with vegan butter for a dairy-free option.
- Granulated sugar: Substitute with powdered sugar for a finer texture, or use coconut sugar for a natural, unrefined alternative.
- Vanilla extract: Swap with almond extract for a different flavor profile, or use vanilla bean paste for a more intense vanilla flavor.
- All-purpose flour: Gluten-free all-purpose flour can be used for a gluten-free version, or try almond flour for a nuttier flavor and texture.
Pro Tips
1. Room Temperature Butter: Ensure that the butter is properly softened to room temperature before mixing. This helps in creating a smooth and creamy texture, essential for achieving the perfect consistency in the dough.
2. Chill the Dough: After forming the dough into a disk and wrapping it, consider chilling it for longer than 30 minutes, if possible. This will make the dough easier to roll out and help the cookies hold their shape better during baking.
3. Flour Management: When rolling out the dough, use just enough flour to prevent sticking but avoid using too much as it can make the cookies tough. If necessary, roll out the dough between sheets of parchment paper to maintain the dough’s moisture.
4. Uniform Thickness: To ensure even baking, try to roll out the dough to a consistent 1/4-inch thickness. Consider using rolling pin guides or bands to help achieve uniform thickness across all cookies.
5. Cooling Importance: Allow the cookies to cool on the baking sheet for a full 5 minutes before moving them. This initial cooling period helps the cookies set, making them easier to transfer to the wire rack without breaking.
Butter Shortbread Cookies Recipe
My favorite Butter Shortbread Cookies Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer
6. Measuring cups and spoons
7. Plastic wrap
8. Rolling pin
9. Cookie cutters
10. Wire rack
Ingredients:
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
Instructions:
1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the softened butter until creamy using an electric mixer at medium speed.
3. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.
4. Mix in the salt and vanilla extract until well combined.
5. Slowly add the all-purpose flour, mixing on low speed, until the dough just comes together. Avoid overmixing.
6. Gather the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and chill for 20-30 minutes.
7. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thick.
8. Use cookie cutters to cut the dough into desired shapes, and place them on the prepared baking sheet about 1 inch apart.
9. Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
