There are lots of shortbread cookies impostors out there. You know, shortbread cookies that aren’t as tender or delicate or buttery or spectacularly simple as classic shortbread cookies that call for just flour, butter, sugar, and vanilla. Rest assured, this easy recipe makes the real deal.–Renee Schettler Rossi
LC What Folks Are Saying About This Recipe Note
“The easiest cookie recipe you will ever make.” “Precious.” ” I loved these!” “These delightful cookies are delicious and only take 4 ingredients and need no mixer!” “The flavor is very simple and met the ‘is this what shortbread tastes like?’ test with my English friends.” This is what folks are saying about this shortbread cookies recipe.
Special Equipment: 2-inch star cookie cutter (or substitute another size or shape cutter)
Shortbread Cookies Recipe Recipe
- Quick Glance
- 25 M
- 1 H
- Makes 18 to 24 stars
- 1 1/4 cups (150 grams) all-purpose flour, plus more for the work surface
- 7 tablespoons (100 grams) unsalted butter, cubed and softened
- 1/4 cup (50 grams) superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery), plus more for the work surface
- 2 drops vanilla extract
- Pinch fine sea salt (optional)
- 1. Dump the flour in a large bowl, add the butter, and rub together until the mixture resembles fine breadcrumbs. Fold in the sugar, vanilla extract, and salt, if using, and work the mixture with your hands until it forms small clumps. Continue kneading the cookie dough until it’s smooth and the sides of the bowl are clean. It’s okay if the cookie dough is a little crumbly. (You can wrap the dough in plastic wrap and refrigerate for up to several hours but you’ll need to let it warm at room temperature before you’re able to roll it.)
- 2. Roll out the dough between a couple sheets of parchment paper or plastic wrap to a thickness between 1/4 and 1/2 inch (1/2 to 1 1/4 centimeters). Transfer the dough to the refrigerator or freezer for at least 15 minutes. (The time spent in the fridge may test your patience, but it helps set the dough so it doesn’t spread during baking. If you’re impatient and bake the dough without chilling, chances are you’ll end up with amorphous starfish rather than linear stars.) It may be necessary to let the dough thaw at room temperature for a little while prior to being able to roll it out.
- 3. Preheat the oven to 275°F (130°C). Line a baking sheet with parchment paper.
- 4. Using a star cutter, cut out the cookies and transfer them to the baking sheet. Roll the scraps and cut out as many more cookies as you can. Bake the cookies in the preheated oven for 22 to 30 minutes, until very pale gold in color.
- 5. Remove the cookies from the oven, let them cool a few minutes on the baking sheet, then sprinkle with superfine sugar while still warm.
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