These shortbread cookies are the kind of treat thatâs impossible to stop eating once you start. Theyâre buttery, crumbly, and perfectly sweet, with a soft texture that melts in your mouth. What makes this recipe special is the addition of almond extract, which adds a nutty, warm flavor that takes these cookies to the next level. They are also incredibly easy to make, requiring just a few simple ingredients, and they bake up beautifully in just 12 minutes. Plus, they keep well, so you can enjoy them over the course of several days. Whether youâre making them for a holiday, a gift, or just because you want a treat, this shortbread will be a hit!
Ingredients:
- 1 cup unsalted butter, softened (room temperature)
- The butter is the star here, so make sure itâs softened to room temperature. This will give the cookies that rich, buttery flavor and tender texture. It also helps with the mixing process.
- Ÿ cup powdered sugar
- Powdered sugar (also known as confectionersâ sugar) is key to the smooth texture of shortbread. It dissolves better than granulated sugar, so it helps create that melt-in-your-mouth consistency.
- 1 teaspoon vanilla extract
- A classic flavor that enhances the overall sweetness of the shortbread. It adds a warm, comforting taste to each bite.
- œ teaspoon almond extract
- The almond extract adds a subtle nuttiness and depth of flavor, giving these shortbread cookies a slight twist on the classic. You can also swap this for lemon or orange extract if you prefer a citrusy note.
- 2 cups all-purpose flour
- The flour gives structure to the dough, creating that crumbly, yet delicate texture that shortbread is known for. Use regular all-purpose flour for the best results.
- 3 tablespoons cornstarch
- Cornstarch is what makes these cookies super tender. It weakens the gluten in the flour, making the cookies melt more easily in your mouth. This is the secret to achieving that perfect shortbread texture.
- œ teaspoon table salt
- A small amount of salt helps to balance the sweetness of the cookies and brings out the buttery flavor. Donât skip this step!
Instructions:
- Preheat the Oven:
- Start by preheating your oven to 325°F (163°C). Shortbread cookies bake best at a lower temperature to help them stay tender. Youâll want to make sure the oven is at temperature before placing the cookies in.
- Prepare Your Baking Sheet:
- Line a baking sheet with parchment paper or a silicone baking mat. This keeps the cookies from sticking and ensures even baking. If you donât have parchment, you can lightly grease the baking sheet, but parchment is ideal for shortbread.
- Cream the Butter and Powdered Sugar:
- In a large mixing bowl, use an electric hand mixer or a stand mixer to beat the softened butter and powdered sugar together. Start on low speed, then gradually increase to medium speed. Beat for 2-3 minutes until the mixture is light and fluffy. This step is key to ensuring the cookies have the right textureâlight, airy, and melt-in-your-mouth.
- Add the Extracts:
- Add the vanilla and almond extracts to the butter-sugar mixture. Mix until combined. The extracts will infuse the dough with rich, aromatic flavor.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cornstarch, and salt. The cornstarch and salt are what make the cookies tender and balanced, while the flour provides structure.
- Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing slowly as you go. Once combined, the dough will be soft but firm. Be careful not to overmixâjust stir until the dough comes together. You should have a smooth dough thatâs easy to work with.
- Shape the Cookies:
- Take about 1 tablespoon of dough and roll it into a ball. You can also use a cookie scoop to ensure uniform size. For a traditional shortbread look, gently press down with the tines of a fork in a crisscross pattern, or simply press each ball down into a disk shape. If you want a more elegant touch, you can form them into crescents or fingers.
- Bake:
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 minutes or until the edges just begin to turn golden. The key to perfect shortbread is not to overbake them. They should be pale, tender, and slightly golden at the edges. Donât worry if they look a little soft when they first come out of the ovenâtheyâll firm up as they cool.
- Cool:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking apart.
Pro Tips for Success:
- Room Temperature Butter: Make sure your butter is softened to room temperature. If itâs too cold, it wonât cream properly with the sugar, and if itâs too warm, the cookies could spread too much while baking.
- Chill the Dough: If you have time, chill the dough for about 30 minutes before baking. This helps the cookies hold their shape better and prevents excessive spreading.
- Donât Overmix: Shortbread dough is sensitive to overmixing. You want to mix just until the flour is incorporated to avoid tough cookies.
- Even Sizing: For perfectly uniform cookies, use a cookie scoop or a spoon to portion out the dough. This ensures even baking and a professional look.
- Flavor Variations: While this recipe is perfect as is, you can experiment with different extracts. Try lemon, orange, or hazelnut for a unique twist. You can also dip the cookies in melted chocolate for an extra indulgence (though as you mentioned, theyâre delicious without it too!).
Why These Shortbread Cookies Are So Special:
- Tender and Buttery: The cornstarch and butter give these cookies their signature melt-in-your-mouth texture, and the combination of extracts adds depth of flavor.
- Classic and Simple: With just a few basic ingredients, you can make these perfect shortbread cookies. Theyâre simple yet so elegant, and they never go out of style.
- Customizable: These cookies can be enjoyed on their own or dressed up with a chocolate dip, sprinkles, or even sugar crystals for a festive touch.
Q&A:
Q: Can I freeze shortbread dough?
A: Yes! Freeze the dough by wrapping it in plastic wrap and placing it in a zip-top bag. You can also freeze the shaped cookie dough balls. When youâre ready to bake, just place the frozen dough directly on the baking sheet and bake for 1-2 extra minutes.
Q: How long will these cookies last?
A: These cookies stay fresh in an airtight container at room temperature for about 1-2 weeks. They also freeze well for up to 3 months, so you can make a batch ahead of time.
Q: Can I make these gluten-free?
A: Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend you use contains xanthan gum to help with texture. You may need to tweak the baking time slightly, so keep an eye on them.
Final Thoughts:
These melt-in-your-mouth shortbread cookies are simple, elegant, and packed with buttery flavor. Whether you keep them plain or add a little chocolate dip, theyâre the perfect treat to enjoy with a cup of tea or coffee. With their rich, delicate texture and sweet aroma, these cookies are sure to become a go-to recipe for any occasion. Enjoy! đȘâš