Shortbread cookies are so simple: they only require a few ingredients that you probably already have in your pantry. However, there are a few ways to ensure that your shortbread cookies come out perfect, every time.
SIFTING THE INGREDIENTS
I know it is so tempting to skip, but this is a recipe where sifting really does make a big difference. Sifting the powdered sugar and flour before they get mixed in will result in fewer bumps and lumps in your cookies.
WORKING QUICKLY TO PREVENT STICKING
Shortbread dough has a lot of butter, so it can become quite soft when left at room temperature for too long. I recommend working as quickly as you can when rolling out the dough.
Another tip is to keep the dough moving by lifting it and rotating it as you roll it out. This helps prevent it from sticking to your board or countertop.
NOT RE-ROLLING THE DOUGH TOO MANY TIMES
I’ve noticed that the more you re-roll out the dough, the more bubbles form in your cookies. This is because continually folding the dough onto itself creates layers of dough that, when heated, puff up and form bubbles in the cookie (because of the steam that is released from the butter).
Re-rolling the dough too many times (on a floured surface) also, inevitably, incorporates more flour into the dough, which can make them dry and brittle.
So, I try to roll out the dough as few times as possible. However, if you are struggling, you can always prick them with a fork to allow that steam to escape.
Start by preparing the cookie dough.
In a large bowl, sift or whisk together the flour and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about a minute, until it is smooth and creamy.
Next, sift in the powdered sugar and mix on a low speed for about 2 minutes, until the butter and sugar are well combined.
Add in the vanilla and continue to mix until fully incorporated, scraping down the sides of the bowl as needed.
With the mixer on low speed, slowly add the flour and salt mixture, half at a time, just until the dough comes together.
Empty the dough out onto a piece of plastic wrap, and form it into a flat disk. Chill the wrapped dough for 30 minutes in the fridge.
When ready to bake the shortbread cookies, preheat your oven to 325℉.
Remove the dough from the fridge and roll it out on a floured surface to a ¼” thickness. If the dough begins to crack around the edges, don’t panic! It is likely that the dough is too cold, which makes it too firm and difficult to roll out. You can simply pinch the dough together with your fingers and continue rolling it out. You can also just let the dough sit at room temperature for a few minutes.
Cut out cookies into your desired size and shape. I use a cutter between 2 ½” to 3”.
Place the cookies on a baking sheet lined with parchment paper and bake them in the center of the oven for 25 to 30 minutes, until the edges just begin to turn a light golden color.
Allow the cookies to cool for 5 minutes on the baking sheet, then move them to a wire rack to cool completely.
For added decadence, dip half of each cookie in melted dark or semi-sweet chocolate, then place them on a flat surface lined with parchment paper, and allow the chocolate to set up in the fridge for 20 minutes.
Buttery Shortbread Cookies
Ingredients
- 3 cups all-purpose flour
- ¼ tsp kosher salt (I use Diamond Crystal)
- 1 ½ cups (3 sticks) unsalted butter, at room temperature
- 1 cup icing (powdered) sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 325°F.
- In a large bowl, whisk together flour and salt. Set aside.3 cups all-purpose flour¼ tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, on low speed, beat butter until smooth and creamy (about 1 minute).1 ½ cups (3 sticks) unsalted butter, at room temperature
- Using a sifter or fine-mesh strainer, sift powdered sugar over butter. Still on low speed, mix the butter and powdered sugar until well combined, scraping down the sides of the bowl as necessary (about 2 minutes).1 cup icing (powdered) sugar
- Add in vanilla and mix until it is well incorporated (about 1 minute). Continue to scrape down the sides of the bowl, as necessary.1 tsp pure vanilla extract
- Add in flour/salt mixture, half at a time, and mix until the dough starts to come together (about 2 minutes).
- Turn out the dough and form into a flat disk. Wrap the dough in plastic, and chill in the refrigerator for 30 minutes.
- Remove the dough from the refrigerator, and place once again on a lightly floured surface. Roll the dough to ¼” thickness.
- Using a 2 ½” to 3" round cookie cutter (or other desired size and shape), cut out cookies and place them onto a cookie sheet or sheet pan lined with parchment paper.
- Bake cookies until they are set, slightly firm to the touch, and the bottoms are lightly golden brown (about 25 to 30 minutes).
- Allow cookies to cool for a few minutes on the cookie sheet or sheet pan before transferring them to wire racks to cool completely.
- If desired, dip half of each cookie in melted dark or semi-sweet chocolate. Place on a flat surface lined with parchment paper, set in the refrigerator, and chill for at least 20 minutes.
Notes
- Sifting the flour and powdered sugar will help prevent lumps in the cookies.
- Working quickly and keeping the dough moving will help prevent it from sticking to your board or countertop.
- Not re-rolling the dough too many times will help prevent the cookies from developing bubbles.
