Classic Butter Shortbread Cookies
These Butter Shortbread Cookies are the definition of simplicity and elegance. Made with just a few ingredients, they deliver a delicate crispness, a melt-in-your-mouth texture, and that classic buttery flavor we all adore. Whether served with a cup of tea, coffee, or a glass of milk, these cookies are always a welcome treat.
Why You’ll Love This Recipe:
- Just 5 pantry ingredients
- Crisp, buttery, and not too sweet
- Great for cut-out shapes or simple rounds
- Perfect for holiday trays or everyday indulgence
Ingredients:
- 150 g (5.3 oz) unsalted butter, cold and cubed
- 75 g (2.6 oz) granulated or fine sugar
- 150 g (5.3 oz) all-purpose flour
- 75 g (2.6 oz) cornflour (or cornstarch)
- A pinch of salt
Instructions:
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Whisk the dry ingredients: In a bowl, combine the all-purpose flour, cornflour, and salt. Set aside.
- Cream the butter and sugar: In another mixing bowl, beat the cold butter and sugar with a wooden spoon or spatula until smooth and creamy—about 2 to 3 minutes.
- Form the dough: Gradually sift in the flour mixture, mixing gently after each addition. The dough may look crumbly at first—this is normal. Once all the flour is added, transfer the mixture to a clean surface and gently press it together with your hands into a smooth dough. Avoid over-kneading.
- Roll and cut: Roll the dough between two sheets of parchment paper to about 1 cm (⅜ inch) thickness. If it becomes sticky, let it rest for 6–10 minutes before rolling. Cut into shapes using your favorite cookie cutter.
- Bake: Transfer cookies to the prepared baking sheet. Bake in the preheated oven for 25–30 minutes, or until the edges are just starting to turn golden. The cookies will still be soft when hot.
- Cool: Let them cool on the pan for 10 minutes, then carefully transfer to a wire rack to cool completely. Once cooled, the cookies will firm up and be ready to enjoy.
Tips for Perfect Shortbread:
- Cold butter helps the cookies keep their shape.
- Cornflour gives the shortbread a tender, melt-in-your-mouth texture.
- Do not overwork the dough to avoid tough cookies.
These classic cookies are a year-round favorite and a must-have for holiday tins. You can dip them in chocolate, dust with powdered sugar, or leave them perfectly plain.
Storage: Store in an airtight container at room temperature for up to 1 week—or freeze for longer!