A beautifully arranged plate of golden-edged classic shortbread cookies, some stacked, some scattered, on a minimalist white plate, placed on the wooden cutting board against marble countertops. The scene is bathed in natural morning light from the east window, creating soft shadows and warm tones, with fresh herbs subtly visible in the background, all presenting a clean and tidy but inviting display of delicious shortbread.

Classic Shortbread Cookies: Our Best Favorite Recipe

ByMaya
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A different angle of the perfectly baked classic shortbread cookies on a minimalist white plate on the wooden cutting board, showcasing their tender crumb and golden hue, with natural morning light illuminating the scene and soft shadows, ensuring fresh herbs are visible in the background. The presentation is clean and tidy.

Classic Shortbread Cookies

Classic Shortbread Cookies truly hold a cherished spot in my baking repertoire. They’re often the first sweet gesture I extend to anyone curious about a truly simple, yet undeniably impressive bake. There’s an incredible comfort that washes over you, both in the act of preparing and savoring these buttery, tender morsels, reminding you why baking is such a heartwarming endeavor.

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I vividly recall the triumphant day I first perfected them, feeling like I’d unlocked a secret level in my culinary journey. The kitchen air became thick with that irresistible, warm aroma of pure butter and a subtle hint of vanilla – a scent that, even now, instantly wraps me in a cozy, happy embrace. If you appreciate this delicate crispness and melt-in-your-mouth quality, you might also adore our equally delightful Almond Cloud Cookies, which share a similar charm.

This isn’t merely a recipe; it’s a foundational blueprint for countless beautiful baking memories, a truly beloved rendition that resonates with so many, much like the wonderful classic you might find on sites such as Taste Charm. I can’t wait for you to experience this simple magic and make these Classic Shortbread Cookies an integral part of your own kitchen stories.

Classic Shortbread Cookies: Our Go-To Melt-in-Your-Mouth Recipe
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Classic Shortbread Cookies: Our Go-To Melt-in-Your-Mouth Recipe

Recipe by MayaCourse: DessertsCuisine: ScottishDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Our beloved recipe for Classic Shortbread Cookies delivers perfectly tender, buttery, melt-in-your-mouth biscuits every single time. Simple ingredients, incredible results!

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 teaspoon pure vanilla extract

  • 2 1/4 cups all-purpose flour

  • 1/4 teaspoon salt

Directions

  • Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
  • In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  • Beat in the vanilla extract until just combined.
  • In a separate medium bowl, whisk together the all-purpose flour and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
  • Lightly flour a clean surface. Turn the dough out and gently knead a few times until it comes together into a smooth ball.
  • Roll the dough out to about 1/4-inch thickness. Cut into desired shapes using cookie cutters, or cut into rectangles or squares with a knife. For a traditional look, prick each cookie a few times with a fork.
  • Place the cut shortbread cookies onto the prepared baking sheet, leaving about 1 inch between them.
  • Bake for 18-22 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be pale.
  • Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

    • The Butter Secret: Always use good quality unsalted butter for your classic shortbread cookies. It’s the star ingredient! Make sure it’s properly softened, but not melted, for the best creamed texture.
    • Don’t Overmix: Once the flour is added, mix just until the dough comes together. Overmixing develops gluten, which can lead to tough shortbread instead of that tender, crumbly texture we adore.
    • Chill Out: If your kitchen is warm or your dough seems too soft to handle, pop it in the fridge for 15-20 minutes before rolling and cutting. This helps keep the cookies from spreading too much in the oven.

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