Shortbread Cookie Recipe
This Shortbread Cookie Recipe yields melt-in-your-mouth, buttery little treasures that pair perfectly with a cup of tea, a holiday platter, or a simple afternoon treat. Easy to make and utterly delicious!
Ingredients
- 113 g unsalted butter softened (use high-quality Kerrygold or Plugrá for richness)
- 55 g granulated sugar substitute light brown sugar for a caramel note
- 170 g all-purpose flour spooned and leveled (for gluten-free, swap 50 g with almond flour)
- 1/4 tsp fine sea salt balances sweetness; reduce if using salted butter
- 1 tsp pure vanilla extract or almond extract for a nutty twist
- 1/2 tsp lemon zest or orange zest for a bright zing
Instructions
- Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or a silicone mat.
- Whisk softened butter and sugar until pale and fluffy. Approximately 2-3 minutes.
- Stir in vanilla extract (and zest, if using) then gently fold in flour and salt with a wooden spoon or spatula.
- Transfer dough to a floured surface, roll to ½-inch thickness, cut shapes, and place on prepared sheets.
- Chill trays in the fridge for 15 minutes to firm the butter.
- Bake for 15–18 minutes. Let rest on baking sheet then cool on wire rack.
Notes
Weigh your ingredients for consistent results. Chilling is important for the texture of the cookies. Look for tiny cracks on the surface to know they're perfectly baked.
Nutrition
Calories: 120kcal
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