Description
This classic shortbread recipe delivers rich, buttery, and tender cookies with a delicate crumb. Made with simple ingredients like butter, sugar, and flour, these melt-in-your-mouth treats are perfect for any occasion. The addition of cornstarch ensures a tender texture, while chilling the dough prevents spreading for perfectly shaped squares.
Ingredients
Scale
Shortbread
- 2 cups salted butter (454g), softened
- 1 cup granulated sugar (225g), plus more for topping
- 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 baking pan: Line a 9×13-inch metal baking pan with parchment paper and set aside.
- 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 mixtures: Add the flour mixture to the butter mixture in three parts, mixing briefly after each addition just until incorporated. The dough will be slightly crumbly but should hold together.
- Press dough into pan: Transfer the dough into the prepared baking pan and press it evenly to cover the bottom completely.
- Prick dough surface: Use a fork to prick the entire surface of the dough to release steam and prevent bubbles during baking.
- Chill dough: Refrigerate the dough for 30 minutes to firm it up; this helps maintain shape while baking.
- Preheat oven: With 15 minutes remaining in chilling, preheat the oven to 325°F (163°C).
- Bake: Bake the shortbread for 45 minutes or until the edges and top are just turning golden brown.
- Add topping: Immediately upon removing from the oven, sprinkle 2 tablespoons of granulated sugar evenly over the top while still warm.
- Cool and cut: Transfer the pan to a wire rack to cool slightly, then use a sharp knife to gently cut into 24 squares. Cut gently to avoid damaging the parchment paper or pan.
- Cool completely: Allow the shortbread to cool completely before lifting out of the pan and serving.
Notes
- If using unsalted butter instead of salted, add an additional ¼ teaspoon salt to the recipe for balanced flavor.
- For the best flavor and texture, use a European-style butter such as Kerrygold or Finlandia.
- Pricking the dough surface before baking helps prevent air bubbles and ensures an even texture.
- Shortbread is easier to cut while still warm; avoid cutting too hard to prevent tearing the parchment paper.
- Chilling the dough is essential to prevent spreading and achieve the proper texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 40 mg
