Shortbread Recipe
Shortbread is thought to date back to 12th-century Scotland, initially developed as a form of sweetened bread that was dried and hardened to increase its shelf life. Over the centuries, bakers began to refine the recipe, replacing yeast with butter and shifting from a bread-like texture to the crumbly, rich consistency we recognize today.
Equipment
- Mixing bowl
- Hand mixer or stand mixer (optional)
- Baking sheet
- Parchment paper
- Rolling Pin
- Cookie cutter or knife
- Cooling rack
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- Optional: A pinch of salt, if using unsalted butter
- Optional: 1 tsp vanilla extract or 1 tbsp powdered sugar for dusting after baking
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy. You can do this by hand or use a mixer for quicker results.
- Gradually add the flour to the butter-sugar mixture, mixing until just combined. The dough will be a bit crumbly—this is normal for shortbread.
- Gather the dough into a ball with your hands. If it feels too dry and isn’t coming together, you can add a tiny splash of water, but only as needed.
- Place the dough on a lightly floured surface. Roll it out to about 1/2 inch (1.25 cm) thickness. Thicker dough will make softer cookies, while thinner dough will yield crisper shortbread.
- Use a cookie cutter or a knife to cut the dough into your preferred shapes. Traditionally, shortbread is cut into rectangles or rounds, but feel free to get creative!
- Place the cookies on the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 20-25 minutes, or until the edges start to turn golden brown. Avoid over-baking, as shortbread should remain pale.
- Remove the cookies from the oven and let them cool on a baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust them with powdered sugar if desired.