Description
This classic shortbread recipe produces buttery, tender cookies with a delicate crumb and a sweet, fragrant vanilla flavor. The dough is simple to prepare with common baking ingredients and requires chilling before baking to achieve the perfect texture. Sprinkled with granulated sugar on top for an extra touch of sweetness and crunch, these shortbread cookies are ideal for any occasion.
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 of the bowl halfway through to ensure even mixing.
- Combine dry ingredients. In another large bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt until fully blended.
- Mix dough. Add the flour mixture to the butter mixture in three parts, mixing just until incorporated after each addition. The dough will be slightly crumbly but combined.
- Press dough into pan. Transfer the dough to the prepared baking pan and press it evenly into the bottom surface, smoothing the top.
- Prick dough surface. Prick the surface all over with a fork to release steam during baking and prevent air bubbles.
- Chill dough. Refrigerate the pan with dough for 30 minutes to firm up.
- Preheat oven. With 15 minutes remaining of chilling, preheat oven to 325°F (163°C).
- Bake shortbread. Bake for 45 minutes until the top and edges just begin turning golden brown.
- Add sugar topping. Immediately after baking, sprinkle 2 tablespoons granulated sugar evenly over the hot shortbread.
- Cool and cut. Transfer pan to a wire rack to cool slightly, then gently score into squares using a sharp knife without cutting through the parchment or pan.
- Cool completely and serve. Allow the shortbread to cool fully before lifting from the pan and serving.
Notes
- If using unsalted butter, add an additional ¼ teaspoon salt to the dry ingredients to balance the flavor.
- European-style butters like Kerrygold or Finlandia are recommended for richer flavor and texture.
- Be gentle when cutting the warm shortbread to avoid cutting the parchment or damaging the pan.
- Pricking the dough helps prevent bubbling and uneven texture during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
