It sounds like you have a classic and foolproof shortbread recipe! I can definitely see why these have been a go-to treat for over 35 years. Here’s a more detailed version of your shortbread recipe, along with some tips to ensure they’re always perfect!
Classic Shortbread Cookies Recipe
Shortbread is a timeless, buttery treat that’s perfect for any occasion, whether it’s the holiday season or just a simple afternoon snack. With just a few basic ingredients—powdered sugar, butter, and flour—these cookies are incredibly easy to make, yet rich and indulgent. The texture should be crisp and slightly crumbly, and the flavor should be buttery and melt-in-your-mouth delicious.
Ingredients:
- 1 cup powdered sugar – This adds sweetness and a fine texture to the cookies.
- 2 cups unsalted butter (softened) – Use unsalted butter for better control over the salt content. The butter should be soft but not melted, to create the perfect texture when creamed.
- 3 cups all-purpose flour – This is the backbone of your shortbread dough. Make sure to measure the flour correctly to avoid any inconsistencies in the dough.
- Optional: 1 teaspoon vanilla extract – While traditional shortbread doesn’t always include vanilla, adding a touch of vanilla can enhance the buttery flavor.
Instructions:
Step 1: Prepare Your Ingredients
- Start by softening the butter if it isn’t already. You want it to be room temperature so it creams well with the powdered sugar.
- Measure out the powdered sugar and flour accurately. For the flour, it’s best to sift it to ensure there are no lumps and that it’s well aerated.
Step 2: Cream the Butter and Powdered Sugar
- In a large mixing bowl, combine the softened butter and powdered sugar.
- Using a hand mixer or stand mixer, beat on medium-high speed until the mixture becomes light and fluffy. This should take about 3-4 minutes. The butter and sugar should have a smooth, creamy texture and be pale in color.
Step 3: Add the Flour
- Gradually add the flour to the creamed butter and sugar mixture. Start by mixing on low speed to prevent the flour from flying everywhere. Once the flour starts to incorporate, increase the speed slightly and continue mixing.
- Keep beating for about 5 minutes. The dough should become smooth and velvety, almost like soft play dough.
Tip: If the dough feels too sticky, you can chill it in the fridge for 15-20 minutes to make it easier to handle.
Step 4: Roll Out the Dough
- Lightly flour your countertop or use parchment paper for rolling out the dough.
- Take a portion of the dough and roll it out to your desired thickness—generally about 1/4 inch thick is ideal for a good balance of crispness and texture.
- If you want uniform thickness, you can use rolling pins with adjustable guides or simply roll the dough between two sheets of parchment paper.
Step 5: Cut Out the Shapes
- Use a cookie cutter to cut out your desired shapes. You can make classic rounds, squares, or fun seasonal shapes like stars, hearts, or Christmas trees if making for the holidays.
- Place the cut-out cookies onto an ungreased baking sheet or one lined with parchment paper, leaving a little space between each cookie for even baking.
Step 6: Bake the Shortbread
- Preheat your oven to 350°F (175°C).
- Bake the shortbread in the middle rack of the oven for about 7-10 minutes. Since every oven is different, start checking at the 7-minute mark. You want the edges of the cookies to just begin turning golden brown. The center should still be light in color.
Tip: Don’t overbake the shortbread. The longer they bake, the crunchier and less delicate they will become. When done, the cookies should be crisp and lightly golden at the edges.
Step 7: Cool and Enjoy
- Allow the shortbread to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy them as-is or sprinkle with a little extra powdered sugar for a touch of elegance. You can also dip the edges in melted chocolate or sprinkles for a fun variation.
Tips for Perfect Shortbread Every Time:
- Don’t Overwork the Dough: Once the flour is added, try not to overmix. Overworking the dough can make the shortbread tough instead of light and crumbly.
- Chill the Dough: If your dough is too soft to roll out, chill it in the refrigerator for 15–20 minutes before continuing. This will help the dough hold its shape better while cutting out cookies.
- Flavor Variations: While this recipe is classic, you can experiment by adding lemon zest, orange zest, or even a little bit of almond extract to the dough for added flavor.
- Decorate: For a festive touch, dip one side of the cookies in melted chocolate (dark, milk, or white) and let it harden for a beautiful and delicious finishing touch.
Why This Shortbread Recipe is So Special:
- Simple Ingredients: This recipe uses just three basic ingredients—powdered sugar, butter, and flour—making it a go-to recipe that’s always available, even when you’re out of eggs or other baking staples.
- Perfect Texture: By beating the dough for 5 minutes, you’re creating the signature velvety, melt-in-your-mouth texture that makes shortbread so irresistible.
- Timeless Flavor: The buttery, slightly sweet flavor of this shortbread never goes out of style. It’s a versatile cookie that pairs wonderfully with tea or coffee and is great for gifting or serving at gatherings.
Enjoy these classic shortbread cookies that have been a staple in your kitchen for over 35 years! They’re a beloved treat, easy to make, and guaranteed to bring smiles to anyone who takes a bite.