Description
This classic shortbread recipe yields buttery, tender cookies with a delicate crumb and a slightly crisped edge. Made with a simple blend of butter, sugar, vanilla, and flour, it’s a timeless treat perfect for any occasion. The dough is chilled to maintain shape during baking, and a sprinkle of sugar on top adds a delightful crunch and sparkle.
Ingredients
Scale
Shortbread
- 2 cups salted butter 454g, softened
- 1 cup granulated sugar 225g
- 1 tablespoon vanilla bean paste or extract
- 5 cups all-purpose flour 670g, spooned and leveled
- ⅓ cup powdered sugar 45g
- 2 tablespoons cornstarch 18g
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
Instructions
- Prepare the pan: Line a 9×13-inch metal baking pan with parchment paper and set aside. This helps prevent sticking and makes removing the shortbread easier.
- Cream butter and sugar: In a large mixing bowl, cream together 2 cups salted butter, 1 cup granulated sugar, and 1 tablespoon vanilla bean paste for 2 minutes, scraping down the sides halfway through to ensure even mixing.
- Mix dry ingredients: In a separate large bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt until well combined.
- Combine wet and dry: Add the flour mixture to the butter mixture in three additions, mixing briefly after each just until incorporated. The dough will be slightly crumbly but should hold together when pressed.
- Press dough into pan: Transfer the dough into the prepared baking pan and press it evenly across the bottom to form a uniform layer.
- Prick the dough: Use a fork to prick the surface all over; this allows steam to escape during baking and prevents air bubbles.
- Chill dough: Refrigerate the pan for 30 minutes to firm up the dough, ensuring better texture and shape retention while baking.
- Preheat oven: With 15 minutes left of chilling, preheat the oven to 325°F to reach the ideal baking temperature.
- Bake shortbread: Bake the dough for 45 minutes until the edges and top start turning a light golden brown.
- Add topping: Immediately after removing from the oven, sprinkle 2 tablespoons granulated sugar evenly over the hot shortbread for a sweet crunch.
- Cool and cut: Transfer the pan to a wire rack to cool slightly; while still warm, gently cut the shortbread into 24 squares using a sharp knife, taking care not to damage the parchment or pan.
- Final cooling: Allow the shortbread to cool completely before lifting out of the pan and serving to maintain clean edges and optimal texture.
Notes
- If using unsalted butter instead of salted, add an extra ¼ teaspoon salt to the recipe for balanced flavor.
- Using a European-style butter like Kerrygold or Finlandia enhances richness and flavor due to higher butterfat content.
- Press the dough firmly and evenly to ensure consistent baking and thickness throughout.
- Be gentle when cutting the shortbread while warm to avoid cracking or tearing the parchment paper.
- Store finished shortbread in an airtight container at room temperature to maintain freshness up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
