Description
Classic Irish Shortbread Cookies that are crisp, buttery, and melt-in-your-mouth delicious. Made with simple ingredients and requiring just one bowl without a mixer, these cookies come together quickly and are perfect for any occasion.
Ingredients
Units
Scale
Shortbread Dough
- 8 ounces very soft butter (Irish butter, if available; salted preferred)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup corn starch
Topping
- Sugar for sprinkling
Instructions
- Prepare Baking Sheets: Line two sheet pans with parchment paper to prevent sticking and for easy cleanup.
- Mix Butter and Vanilla: In a large bowl, combine the very soft butter and vanilla extract. Mix until smooth and free of lumps for an even base.
- Add Sugar: Incorporate the granulated sugar into the butter mixture, mixing thoroughly until fully combined and smooth.
- Combine Dry Ingredients: Add the all-purpose flour and corn starch to the wet mixture. Use a sturdy spatula or wooden spoon to mix until all the flour is incorporated, even if the mixture seems dry at first.
- Knead the Dough: Transfer the dough onto a generously floured surface. Knead gently for about 30 seconds until it forms a ball that is not sticky.
- Divide dough: Cut the dough into two halves and set one half aside. Keep the other half ready for rolling.
- Roll the Dough: Lightly flour your rolling pin and roll the dough to about ¼-inch thickness. Add more flour to the surface or rolling pin if the dough is sticky.
- Cut Shapes: Use cookie cutters to cut your desired shapes. Place the cookies on the prepared sheet pans. Gather scraps, knead lightly, roll, and cut more cookies until all dough is used.
- Chill the Cookies: Refrigerate the sheet pans uncovered for at least one hour and up to 12 hours to firm up the dough before baking.
- Preheat Oven: When ready to bake, set your oven to 350˚F (175˚C) and remove the cookies from the refrigerator.
- Bake Initial Phase: Bake the cookies for 8 minutes until they start to set.
- Sugar Topping & Flatten: Remove the pan from oven. Sprinkle the cookies lightly with granulated sugar and use the back of a flat metal spatula to flatten any puffed areas. Sprinkle more sugar over the cookies.
- Bake Final Phase: Return the cookies to the oven and bake for an additional 5-7 minutes, or until they turn a light golden brown.
- Cool: Let the cookies cool on the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- Storage: Store the cooled cookies in an airtight container. For best enjoyment, hide the container if you plan to serve them to guests as they disappear quickly!
Notes
- These cookies require just one bowl and no mixer, making preparation simple and quick.
- The dough is rich and buttery; using Irish salted butter enhances the traditional flavor.
- Chilling the dough is essential for the best texture and shape retention during baking.
- The two-step baking with sugar sprinkling and flattening creates a beautiful sugar-crusted surface and perfect texture.
- Keep extra flour on hand for rolling out the dough to prevent sticking.
- The cookies store well in an airtight container, maintaining their crispness for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 105 kcal
- Sugar: 4 g
- Sodium: 58 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 17 mg
