Classic Shortbread Cookies

Ingredients

• 1 cup Unsalted Butter (softened; European style butter preferred for higher fat content)
• 0.75 cup Powdered Sugar (sifted)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 2 cup All-Purpose Flour (250 g, weighed for accuracy)
• 2 tablespoon Cornstarch (fine cornstarch)
• 0.5 teaspoon Salt (plain table salt)
• 1 cup Semi‑Sweet Chocolate (60% dark) (melted for dipping; can be chopped beforehand)

Instructions

1. Gather Ingredients & Equipment

   Measure out all ingredients, line a baking sheet with parchment, and pre‑heat the oven later. Set out the mixing bowl, hand mixer, spatula, plastic wrap, rolling pin, cookie cutter, and scale.

   Time: PT5M

2. Cream the Butter

   Place the softened butter in the large mixing bowl and beat with the hand mixer on medium speed until light and creamy.

   Time: PT1M

3. Add Powdered Sugar

   Add the sifted powdered sugar to the creamed butter and continue mixing until fully incorporated and smooth.

   Time: PT2M

4. Stir in Vanilla

   Pour 1 teaspoon vanilla extract into the butter‑sugar mixture and mix briefly.

   Time: PT1M

5. Combine Dry Ingredients

   In a separate bowl whisk together the flour, cornstarch, and salt.

   Time: PT2M

6. Incorporate Dry Ingredients

   Gradually add the flour mixture to the butter mixture, mixing on low speed until a cohesive dough forms.

   Time: PT5M

7. Form and Wrap the Dough

   Scrape the dough into a flat disk, wrap tightly in plastic wrap, and set aside.

   Time: PT3M

8. Chill the Dough

   Refrigerate the wrapped dough for at least 1 hour (up to 5 days). If chilled longer, let sit at room temperature 10‑15 minutes before rolling.

   Time: PT1H

9. Roll Out the Dough

   Lightly flour a clean countertop, turn the chilled dough onto it, and roll to 1/8‑1/4 inch thickness.

   Time: PT7M

10. Cut Cookies

    Using a 2‑inch heart‑shaped cutter, press into the rolled dough, re‑gather scraps, and repeat until all dough is used.

    Time: PT3M

11. Preheat Oven

    Preheat the oven to 350°F and position the rack in the center.

    Time: PT5M

    Temperature: 350°F

12. Bake Cookies

    Bake the heart‑shaped cookies for 9‑11 minutes, until the edges are a very light golden brown.

    Time: PT10M

    Temperature: 350°F

13. Cool on Sheet

    Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

    Time: PT5M

14. Melt Chocolate

    In a microwave‑safe bowl or double boiler, melt the semi‑sweet chocolate, stirring until smooth.

    Time: PT5M

15. Dip Cookies

    Hold each fully cooled cookie by the edge and dip half or all of it into the melted chocolate. Let excess drip off, then place on a wire rack over wax paper to set.

    Time: PT5M

16. Serve or Store

    Once the chocolate has hardened, serve immediately or store as indicated.

    Time: PT1M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

5 g

Fiber

0 g

Ingredient Substitutions

• Instead of Unsalted Butter: regular unsalted butter
• Instead of Powdered Sugar: granulated sugar (will affect texture)
• Instead of Vanilla Extract: vanilla bean paste
• Instead of All-Purpose Flour: cake flour (less gluten)
• Instead of Cornstarch: potato starch
• Instead of Salt: sea salt
• Instead of Semi‑Sweet Chocolate (60% dark): milk chocolate, white chocolate

Equipment Needed

• Large Mixing Bowl
• Electric Hand Mixer
• Kitchen Scale
• Spatula
• Plastic Wrap
• Rolling Pin
• 2‑Inch Cookie Cutter
• Parchment Paper
• Baking Sheet
• Oven
• Cooling Rack
• Microwave or Double Boiler
• Measuring Spoons

Critical Steps — Do Not Skip

• Gradually add dry ingredients to avoid a crumbly dough.
• Chill the dough for at least 1 hour for proper texture.
• Do not overbake; watch for very light golden edges.
• Dip only fully cooled cookies to prevent breakage.

Chef Tips from the Video

• Use European‑style butter for extra richness.
• Weigh flour rather than measuring by cup for consistent results.
• Dust the rolling surface lightly; excess flour can make the cookies dry.
• If the dough cracks while rolling, let it sit at room temperature for 10‑15 minutes.

Troubleshooting

Storage

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

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: In a sealed tin or cookie jar for 2‑3 days.

Make-Ahead Tips

• The dough can be chilled up to 5 days; keep wrapped tightly.
• Baked cookies keep well; dip in chocolate just before serving for best texture.
• Prepare parchment‑lined sheets in advance for quick transfer.