Ingredients
Scale
- 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
- 1/2 cup (60g) powdered sugar (confectioners’ sugar)
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, not traditional but delicious)
Optional Additions:
- 2 tablespoons cornstarch (replace 2 tablespoons of flour for extra tender texture)
- Extra granulated sugar for sprinkling
Instructions
- Preheat Oven – Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cream Butter and Sugar – In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed (or vigorously by hand with a wooden spoon) for 3-4 minutes until light, fluffy, and pale. This incorporates air and creates tender texture. Scrape down the sides of the bowl as needed.
- Add Vanilla – If using vanilla extract, beat it into the butter mixture until incorporated.
- Add Flour Gradually – With the mixer on low speed (or stirring by hand), gradually add the flour (and salt if using) to the butter mixture. Mix just until the dough comes together and no flour streaks remain. The dough will be soft, slightly crumbly, and very buttery. Don’t overmix or the shortbread will be tough.
- Knead Gently – Turn the dough out onto a clean work surface. Gently knead it 3-4 times just to bring it together into a smooth ball. The warmth of your hands helps bind the dough.
- Shape the Shortbread – Choose your preferred method: Method 1 – Traditional Round: Press the dough into an 8 or 9-inch circle about 1/2 inch thick directly on the prepared baking sheet. Use a knife to score (not cut all the way through) into 8-12 wedges. Prick all over with a fork in a decorative pattern. Crimp the edges with your fingers or a fork for traditional appearance. Method 2 – Shortbread Fingers: Pat the dough into a rectangle about 8×6 inches and 1/2 inch thick on the baking sheet. Use a sharp knife to cut into finger-shaped rectangles (about 1×3 inches each). Separate them slightly. Prick each finger with a fork several times. Method 3 – Cut-Out Cookies: Roll the dough to 1/2 inch thickness between two sheets of parchment paper. Use cookie cutters to cut shapes. Place on baking sheet and prick with a fork.
- Sprinkle with Sugar – Lightly sprinkle the tops with granulated sugar for sparkle and a slight crunch.
- Chill (Optional) – For cleaner cuts and less spreading, refrigerate the shaped shortbread for 15-20 minutes before baking. This step is optional but helpful.
- Bake – Bake for 18-22 minutes until the edges are very lightly golden and the centers look dry and set. The shortbread should remain pale—don’t let it brown significantly or it will taste overdone. The cookies will be very soft when hot.
- Cool on Pan – Let the shortbread cool on the baking sheet for 5 minutes if you made fingers or cut-outs. If you made a large round, immediately re-cut the wedges while still warm (they’ll break if you try after cooling). Then let cool completely on the pan.
- Final Cooling – Once slightly firm (after 10-15 minutes), carefully transfer to a wire rack to cool completely. They will continue to firm up and develop that classic crumbly texture as they cool.
- Store and Enjoy – Once completely cool, store in an airtight container at room temperature for up to 3 weeks. Serve with tea, coffee, or enjoy as is!
Notes
- Quality Butter Matters – Since butter is the star, use the best quality you can afford. European-style butter creates the richest flavor.
- Don’t Overbake – Shortbread should stay pale. Once edges are barely golden, they’re done. They’ll firm up as they cool.
- Soft Dough is Normal – The dough should be soft and buttery. If it seems too soft to work with, chill for 15 minutes.
- Traditional Prick Marks – The fork holes aren’t just decorative—they help steam escape and prevent bubbling during baking.
- Superfine Sugar Upgrade – For the finest texture, use superfine (caster) sugar or pulse regular sugar in a food processor.
- Cutting While Warm – If making a large round, always re-cut the wedges while warm or they’ll shatter when cut after cooling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desert
- Method: Baking
- Cuisine: Scottish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (based on 18 cookies)
- Calories: 130
- Sugar: 6g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 27mg