Classic Shortbread Cookies
Buttery, melt-in-your-mouth Scottish shortbread with a tender, sandy crumb and subtle vanilla finish. A timeless cookie that requires just four ingredients and minimal effort.
- Total time
- 30 min
- Servings
- 12
- Calories
- 285
- Protein
- 2g
Ingredients
- 8 oz unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp fine sea salt
Instructions
- 1
Position a rack in the center of your oven and preheat to 325°F. Line a 9-inch square baking pan with parchment paper, letting it hang over two opposite sides for easy removal later.
- 2
Cut 8 oz of softened unsalted butter into 1-inch cubes and place them in a medium bowl. Add 0.5 cup of granulated sugar and cream together using an electric hand mixer or wooden spoon for 3-4 minutes until the mixture is pale, fluffy, and noticeably lighter in color. This incorporates air and creates a tender texture.
- 3
Measure 2 cups of all-purpose flour and 0.25 tsp of fine sea salt, then sift them together into a separate bowl to remove any lumps. This ensures even distribution of salt and results in a uniform crumb.
- 4
Pour the flour mixture into the butter-sugar mixture and fold gently with a rubber spatula until the dough just comes together — you should see no dry flour pockets and the texture will resemble coarse sand. Do not overmix or the cookies will become tough.
- 5
Turn the dough out onto the prepared baking pan and gently press it into an even, compact layer about 1/4-inch thick — use the bottom of a measuring cup to help flatten it uniformly. The dough should reach the edges of the pan and feel smooth and level.
- 6
Using a sharp knife, score the shortbread into 12 equal rectangles (3 rows × 4 columns), but do not cut all the way through — the scored lines are just guides so the cookies will break cleanly after baking. Prick each rectangle 3-4 times with a fork to prevent them from puffing up and to create the traditional textured appearance.
- 7
Bake at 325°F for 25-30 minutes. The shortbread is done when the edges are pale golden and the center feels set and firm to the touch — it should have very little color, as shortbread should remain blonde and delicate. The cookies will continue to firm up as they cool.
- 8
Remove the pan from the oven and immediately re-cut along the scored lines using a warm, dry knife — work quickly while the shortbread is still slightly soft so the pieces separate cleanly without crumbling. Let the shortbread cool in the pan for 10 minutes.
- 9
Lift the parchment paper by the overhanging sides and transfer the shortbread onto a wire rack. Once completely cooled to room temperature, about 20 minutes, break along the score lines into individual rectangles. Store in an airtight container at room temperature for up to 5 days.
Tools you’ll need
- 9-inch square baking pan
- parchment paper
- medium mixing bowl
- electric hand mixer or wooden spoon
- fine-mesh sieve
- rubber spatula
- measuring cup
- sharp knife
- fork
- wire cooling rack
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