Classic Shortbread Cookies
These tender, buttery shortbread cookies are simple to make and melt in your mouth. With just a handful of ingredients, you can craft crisp-edged treats perfect for tea time or holiday gatherings.
Ingredients
Main
- 1 cup unsalted butter softened (226 g)
- 0.5 cup granulated sugar
- 0.25 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2.25 cups all-purpose flour
- 3 tablespoons cornstarch
- 0.25 teaspoon kosher salt
Instructions
Directions
- Place butter in the bowl of a stand mixer fitted with the paddle attachment. Add granulated sugar and powdered sugar. Beat on medium-high speed until pale and silky, about 3 minutes.
- Reduce mixer speed to low. Add flour, cornstarch, and salt. Beat until just combined and the dough starts to come together, about 30 seconds.
- Turn the dough onto a piece of parchment paper. Press into a disk about 1/2-inch thick, then roll out to 1/4-inch thickness. Transfer to a parchment-lined baking sheet and cut into your desired shapes, spacing cookies 1 inch apart. Prick each cookie with a fork.
- Bake at 325°F (163°C) for 18 to 22 minutes, until edges are lightly golden. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the rolled dough for 5 minutes before baking helps maintain crisp edges.
Store fully cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.