Easy Shortbread
This classic shortbread recipe is the epitome of simple elegance. If you're looking for a no-fuss bake that delivers a rich, buttery, and irresistibly crumbly cookie, you've found it.
Ingredients
- 1 cup Unsalted Butter
- 1 tsp Kosher Salt
- ⅔ cup Granulated Sugar
- 1½ tsp Vanilla Extract
- 2 cup All-purpose Flour
- 1 to 2 tbsp Sparkling Sugar or Granulated Sugar Optional, for sprinkling.
Instructions
- Preheat your oven to 325°F (163°C). For easy removal, you can line your 8-inch or 9-inch square baking pan with parchment paper, leaving a slight overhang on two sides to act as handles. Otherwise, the shortbread can be baked in an ungreased pan.
- Place the softened butter in a large mixing bowl. If your butter is still a bit firm, you can melt 2 tablespoons of it and pour it over the remaining butter. Stir vigorously with a wooden spoon until the butter is completely smooth and has the consistency of thick mayonnaise. This step ensures a tender, uniform texture.
- Add the salt and mix well to distribute it evenly. Stir in the granulated sugar and the optional vanilla extract until they are fully combined and the mixture is smooth.
- Add the all-purpose flour to the butter mixture. Mix with the wooden spoon or a spatula just until the flour is incorporated. Be careful not to overmix! The dough should look slightly crumbly. This minimal mixing is the secret to achieving shortbread's signature "short," crumbly texture.
- Transfer the crumbly dough into your prepared baking pan. Using your hands or the back of a spoon, press the dough down firmly and evenly across the bottom of the pan. Smooth the top as best you can. For a traditional look, you can "dock" the dough by pricking the surface all over with the tines of a fork.Bake until the edges are a light golden brown. Baking time will vary based on your pan size:For a 9-inch pan (thinner, crispier shortbread): Bake for 35 to 40 minutes.For an 8-inch pan (thicker, softer shortbread): Bake for 45 to 50 minutes.
- Remove the pan from the oven and place it on a wire rack. Let the shortbread cool in the pan for 5 minutes. It's crucial to cut the shortbread while it is still warm to prevent it from cracking. Use a sharp knife to cut it into squares, bars, or wedges.If desired, sprinkle 1 to 2 tablespoons of sparkling or granulated sugar over the top while the shortbread is still warm. This adds a lovely crunch and finish. Allow the shortbread to cool completely in the pan before lifting it out with the parchment paper handles or carefully removing the pieces.
Notes
Ingredient Notes & Substitutions
- Butter: This is the star of the show, so use the best quality butter you can find. It should be softened to room temperature, but not melted or greasy. If you only have salted butter, reduce the added kosher salt to ½ teaspoon.
- Sugar: Granulated sugar provides the classic sweetness and structure. You can also use caster sugar (superfine sugar) for a slightly finer, more delicate texture.
- Flour: Standard all-purpose flour works perfectly. For an even more tender shortbread, you can replace 2 tablespoons of the all-purpose flour with cornstarch.
- Salt: Don't skip the salt! It is crucial for balancing the sweetness and enhancing the rich, buttery flavor.
Tried this recipe?Let us know how it was!