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Classic Buttery Shortbread Cookies That Melt in Your Mouth (60 Min)

Buttery, tender shortbread cookies made from just four pantry staples, chilled for the perfect texture and baked until lightly golden.
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Prep Time 15 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour
Servings: 6 cookies, scalable
Course: Dessert, Snack
Cuisine: scottish
Calories: 140
Ingredients Method Notes

Ingredients
  

  • For the Shortbread
  • 1 | cup | unsalted butter softened but cool |
  • 1/2 | cup | powdered sugar |
  • 2 | cups | all-purpose flour |
  • 1/4 | tsp | salt |
  • 1/2 | tsp | vanilla extract | optional

Method
 

  1. Mixing the Dough
  2. Beat butter and powdered sugar until smooth, about 2 minutes.
  3. Add vanilla if using.
  4. Mix in flour and salt just until combined.
  5. Shaping and Chilling 4. Shape dough into a disc or press into a lined 8-inch pan. 5. Roll to 1/2-inch thickness if cutting shapes. 6. Wrap and refrigerate at least 30 minutes until firm.
  6. Baking 7. Preheat oven to 325°F (165°C); cut and arrange cookies on a lined sheet, 1 inch apart. 8. Prick each cookie with a fork. 9. Bake 15 to 18 minutes until edges are lightly golden.
  7. Cooling 10. Cool on the sheet 5 minutes, then transfer to a wire rack.
  8. Nutrition (per cookie): Calories: 140 | Protein: 1 g | Carbohydrates: 13 g | Fat: 9 g | Fiber: 0 g | Sugar: 4 g | Sodium: 40 mg
    9. If the dough feels too soft to work with even after chilling, pop it back in the freezer for 10 minutes before cutting further.

Notes

Contains dairy and gluten; dairy-free and gluten-free swaps are included in the post. Dough freezes well for up to 3 months.