Description
Classic tender and buttery shortbread cookies that melt in your mouth. These cookies hold their shape perfectly during baking and are ideal for dipping in melted chocolate for an extra special treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon table salt
Optional
- 1 cup (6 oz/170g) chocolate for dipping
Instructions
- Beat Butter: In a large mixing bowl, use an electric mixer to beat the softened butter until it becomes light, smooth, and creamy, which creates the perfect base for your cookies.
- Add Sugar: Gradually add the powdered sugar to the butter while continuing to mix, stirring until the mixture is light and creamy, ensuring the sugar is well incorporated for a tender texture.
- Add Vanilla: Stir in the vanilla extract thoroughly to infuse the dough with its rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until fully blended to distribute the ingredients evenly.
- Mix Dough: Gradually add the flour mixture to the wet ingredients, stirring carefully until the dough is completely combined, resulting in a smooth and cohesive dough.
- Chill Dough: Form the dough into a disc shape, wrap it tightly in plastic wrap, and refrigerate for at least 60 minutes to firm up, which prevents spreading during baking.
- Preheat Oven and Prepare Baking Sheet: As the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll Out Dough and Cut Cookies: Remove the dough from the refrigerator and roll it out on a lightly floured surface to between ⅛ and ¼ inch thickness. Use a cookie cutter to cut shapes close together, then place them on the prepared baking sheet spaced at least 2 inches apart. Combine any scraps, re-roll, and cut out more cookies as needed.
- Bake Cookies: Place the baking sheet on the center rack of the oven and bake for 9-11 minutes or until the edges begin to turn a very light golden brown. Baking time may vary based on thickness and cookie size.
- Optional Chocolate Dip: If desired, melt the chocolate and dip the completely cooled cookies into it. Place the dipped cookies on a wire rack to allow the chocolate to set before serving.
Notes
- This recipe produces classic, tender, and buttery shortbread cookies that maintain their shape during baking and offer a melt-in-your-mouth texture.
- Dipping the cookies in chocolate is optional but highly recommended for an extra indulgent twist.
- The recipe yields about 44 cookies, depending on the size of your cookie cutter.
- A how-to video is available to guide you through the process.
Nutrition
- Serving Size: 1 cookie
- Calories: 67 kcal
- Sugar: 2 g
- Sodium: 27 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 11 mg
