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

Ingredient Substitutions

• Instead of unsalted butter: salted butter (reduce added salt), margarine
• Instead of vanilla extract: almond extract, vanilla bean (scrape seeds)
• Instead of powdered sugar: confectioners sugar
• Instead of salt: kosher salt (use slightly less)
• Instead of all‑purpose flour: pastry flour, gluten‑free flour blend (may affect texture)

Equipment Needed

• stand mixer with paddle attachment
• large mixing bowl
• measuring spoons
• kitchen scale
• rubber spatula or bowl scraper
• plastic wrap or waxed cloth
• refrigerator
• rimmed baking sheet
• fork or skewer
• sharp knife
• oven

Critical Steps — Do Not Skip

• Cream butter until smooth but not over‑beat.
• Measure flour accurately (spoon & level or use a scale).
• Do not over‑mix after adding flour; dough should look slightly crumbly.
• Chill the dough for at least 1 hour before slicing.
• Slice to an even ½‑inch thickness for uniform baking.
• Watch the bake time; cookies should be lightly golden, not dark.

Chef Tips from the Video

• For extra flavor, brown the butter before creaming it with vanilla.
• Add toasted chopped nuts, chocolate chunks, or dried cranberries for a fun variation.
• Press a decorative edge with a fork before baking for a classic shortbread look.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature before serving.

Room temperature: If consumed within 2 days, keep in a cool, dry place in a sealed tin.

Make-Ahead Tips

• The dough can be portioned, wrapped, and frozen. Thaw in the fridge before slicing and baking.
• You can bake a batch, cool completely, then store for later; they stay fresh for several days.