Yield: About 24–30 cookies (depending on size and thickness)
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12–15 minutes
Total Time: Approximately 1 hour
Ingredients
- 1 cup (2 sticks or 226 grams) unsalted butter, softened to room temperature
- 1/2 cup (60 grams) powdered sugar (also called icing sugar or confectioners’ sugar)
- 2 cups (240 grams) all-purpose flour
Instructions
Step 1: Prepare the Dough
- Cream the Butter and Sugar
In a large mixing bowl, add the softened butter and sifted powdered sugar. Using a hand mixer or a wooden spoon, cream them together until the mixture becomes smooth, creamy, and slightly pale in colour. This should take about 2 to 3 minutes. - Add the Flour
Sift the all-purpose flour into the bowl to remove any lumps and ensure a smooth dough. Mix the flour into the butter-sugar mixture gradually. You can start with a spatula or wooden spoon, then use your hands to gently bring the dough together. The dough should be soft but not sticky. Avoid overmixing, as this can make the cookies dense.
Step 2: Chill the Dough
- Form the Dough into a Disc or Log
Shape the dough into a flat disc if you plan to roll and cut it, or into a log shape if you prefer slice-and-bake cookies. Wrap the dough tightly in plastic wrap. - Refrigerate
Chill the dough in the refrigerator for at least 30 minutes. This firms up the butter and helps the cookies hold their shape during baking.
Step 3: Shape the Cookies
- Preheat the Oven
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat. - Roll Out or Slice the Dough
If you made a disc, lightly flour your surface and rolling pin. Roll the dough out to about 1/4-inch thickness. Use cookie cutters to cut into desired shapes and place them on the baking sheet.
If using a log, slice the chilled dough into even rounds, about 1/4 inch thick, and place them directly on the baking sheet. - Optional Decoration
You can prick the tops with a fork for a traditional look or leave them plain. If desired, sprinkle a little extra powdered sugar on top before baking for a soft, snowy effect after they come out of the oven.
Step 4: Bake the Cookies
- Bake in the Preheated Oven
Place the baking sheet in the oven and bake the cookies for 12 to 15 minutes. The cookies should remain pale and only slightly golden at the edges. Avoid overbaking, as shortbread is meant to be light in colour and tender in texture. - Cool on a Wire Rack
Allow the cookies to rest on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Serving Suggestions
Shortbread cookies pair well with tea, coffee, or hot chocolate. You can serve them plain or:
- Dust with extra powdered sugar once cool.
- Dip half of each cookie in melted chocolate and let it set.
- Sandwich two cookies together with jam, chocolate ganache, or lemon curd for added flavour.
Storage Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing Dough: Freeze the wrapped dough for up to 2 months. Thaw in the fridge overnight before rolling or slicing.
- Freezing Baked Cookies: Shortbread cookies freeze well. Place them in a freezer-safe container with parchment between layers and store for up to 2 months.
Extra Notes
- Using high-quality butter gives shortbread a richer taste since butter is the dominant flavour.
- If your dough is too crumbly, add a teaspoon of milk to help it come together. If it is too soft, refrigerate it longer.
- This base recipe can be enhanced with additions like lemon zest, almond extract, chopped nuts, or even lavender.