Buttery Melt-in-Your-Mouth Shortbread Cookies

Ingredients

• 142 g unsalted butter (room temperature, cut into cubes)
• 0.5 tsp vanilla extract (pure vanilla extract)
• 0.5 cup powdered sugar (sifted)
• 0.5 tsp salt (fine sea salt)
• 180 g all‑purpose flour (spooned into measuring cup and leveled; use a scale for best accuracy)

Instructions

1. Cream butter and vanilla

   Place 142 g (10 Tbsp) room‑temperature unsalted butter and 0.5 tsp vanilla extract in the mixer bowl. Beat on medium speed until the mixture is smooth, pale, and slightly fluffy.

   Time: PT5M

2. Add powdered sugar and salt

   Add 0.5 cup sifted powdered sugar and 0.5 tsp fine sea salt. Mix on low until just combined; avoid over‑beating.

   Time: PT2M

3. Incorporate the flour

   With the mixer on low, slowly add 180 g (1½ cups) all‑purpose flour. Mix just until the flour disappears.

   Time: PT3M

4. Final scrape and brief mix

   Stop the mixer, scrape down the sides and bottom of the bowl with a spatula, then give the dough a quick 1‑minute mix on low to bring everything together.

   Time: PT1M

5. Shape, wrap, and chill

   Turn the dough onto a lightly floured countertop, shape it into a flat rectangle (about 1‑inch thick). Wrap tightly in plastic wrap or a waxed cloth and place in the refrigerator to firm up for at least 1 hour.

   Time: PT5M

6. Chill the dough

   Let the wrapped dough rest in the refrigerator for a minimum of 1 hour (or overnight).

   Time: PT1H

7. Preheat the oven

   Preheat your oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

8. Slice the chilled dough

   Remove the dough from the fridge, unwrap, and using a sharp knife cut the rectangle into ½‑inch thick slices.

   Time: PT5M

9. Arrange and pattern the cookies

   Place the slices on a rimmed baking sheet, leaving about 1 inch between each. Use a fork or skewer to poke a decorative pattern into each slice.

   Time: PT5M

10. Bake

    Bake for 10 minutes, rotating the sheet halfway through. Cookies are done when the bottoms are lightly golden.

    Time: PT10M

    Temperature: 350°F

11. Cool and serve

    Allow the shortbread to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

    Time: PT5M

Nutrition Facts

Calories

110

Protein

1 g

Carbohydrates

12 g

Fat

7 g

Fiber

0.2 g