Description
Delightfully buttery and tender, these classic shortbread cookies are easy to make and perfect for any occasion. With a simple blend of butter, sugar, vanilla, and flour, these cookies offer a rich, melt-in-your-mouth texture topped with a sprinkle of coarse sugar for added crunch and sweetness.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (115 g) confectioners’ sugar
- 1 tsp pure vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 tsp kosher salt
Topping
- Coarse sugar, for sprinkling
Instructions
- Mix Butter and Sugar: In a large bowl, using a handheld mixer on medium-high speed, beat the softened butter and confectioners’ sugar until the mixture becomes creamy and smooth. This will ensure the cookies have a tender texture.
- Add Vanilla and Dry Ingredients: Add the pure vanilla extract to the butter mixture and beat until combined. Then add the all-purpose flour and kosher salt, beating on medium speed just until the ingredients come together to form a dough. Avoid overmixing to keep the shortbread tender.
- Roll Out and Shape Dough: Place the dough between two sheets of parchment paper and roll it out evenly to about 1/3 inch thickness. Carefully remove the top parchment sheet, trim the edges of the dough if needed, and cut into 2-inch squares using a cookie cutter or knife. Transfer the parchment with the cut cookies onto a baking sheet and freeze to chill and firm up the dough for about 30 minutes.
- Preheat Oven and Arrange Cookies: Position a rack in the center of your oven and preheat to 350°F (175°C). Separate the chilled cookie squares and arrange them spaced 1 inch apart on a clean, parchment-lined baking sheet. Sprinkle coarse sugar evenly over each cookie for added texture and sweetness.
- Bake and Cool: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges just start to turn a light golden color. Remove from the oven and allow the cookies to cool slightly on the baking sheet to set before transferring to a wire rack to cool completely.
Notes
- Freezing the dough before baking helps the cookies hold their shape and results in a crisp texture.
- Use unsalted butter to better control the salt content of your cookies.
- Confectioners’ sugar is used instead of granulated sugar to achieve a smoother, more tender shortbread texture.
- Coarse sugar can be replaced with sanding sugar or omitted if you prefer a less crunchy topping.
- Store cookies in an airtight container at room temperature for up to one week for best freshness.
Nutrition
- Serving Size: 1 cookie (approx. 28g)
- Calories: 140
- Sugar: 6g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 25mg
