step-by-step guide to making Classic Shortbread cookies with additional tips and tricks to help you achieve bakery-quality results every time.

1 cup powdered sugar (also called confectioners’ sugar; provides a tender texture)

2 cups butter (unsalted, room temperature; high-quality butter yields the best flavor)
3 cups all-purpose flour (sifted for an extra smooth dough)

Butter Preparation: Take the butter out of the fridge at least an hour before baking to allow it to soften. Soft butter ensures the dough comes together smoothly.
Sifting Flour: Sift the flour to remove lumps and aerate it, which helps create tender cookies.
Line Baking Sheets: Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.

Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and powdered sugar. Using an electric mixer, beat on medium-high speed for about 2-3 minutes. The mixture should be light, pale, and fluffy. This step incorporates air, giving your cookies a delicate texture.
Add Flour Gradually: Reduce the mixer speed to low and gradually add the sifted flour, about ½ cup at a time. Mix until just incorporated after each addition.
Beat the Dough: Once all the flour is added, increase the speed to medium-high and continue beating for 5 minutes. This is a critical step as it develops the dough’s velvety texture. Scrape down the sides of the bowl periodically to ensure everything is evenly mixed.

If the dough feels too soft or sticky to work with, wrap it in plastic wrap and chill in the refrigerator for about 15-20 minutes. This makes it easier to roll and cut.

Prepare Your Surface: Lightly flour your work surface and rolling pin to prevent sticking.
Roll Out the Dough: Roll the dough to your desired thickness. For classic shortbread, ¼ inch to ⅜ inch thickness is ideal.

Cut Shapes: Use cookie cutters to make festive shapes, or slice the dough into rectangles or squares using a sharp knife or pastry cutter. To create the iconic shortbread « docking » marks, poke holes in the cookies with a fork.

Preheat Oven: Preheat your oven to 350°F (175°C) while you shape the cookies.
Bake Evenly: Arrange the cookies on your prepared baking sheets, leaving a bit of space between them (they don’t spread much).

Bake Time: Bake for 7-10 minutes, depending on thickness. Keep a close eye on them; the edges should just barely start to turn golden. Avoid overbaking for the best texture.

Initial Cooling: Allow the cookies to cool on the baking sheet for about 5 minutes.
Transfer to a Rack: Gently transfer them to a wire rack to cool completely. Shortbread cookies are delicate when warm, so handle them carefully.

Chocolate Dipped: Once cooled, dip half of each cookie into melted chocolate. Let the chocolate set on wax paper.
Citrus Zest: Add 1-2 teaspoons of lemon or orange zest to the dough for a bright, zesty flavor.
Vanilla Bean: Incorporate the seeds from a vanilla bean or 1 teaspoon of vanilla extract for added richness.

Herbs or Spices: Experiment with rosemary, lavender, or cinnamon for unique flavors.

Chill for Clean Shapes: If you notice the dough softening too much while cutting shapes, pop it into the fridge for a few minutes to firm up.
Measure Flour Correctly: Too much flour can make the dough dry. Use the spoon-and-level method or a kitchen scale for accuracy.

Avoid Overmixing: Once the flour is fully incorporated, mixing too long can toughen the cookies.
Store Properly: Keep baked cookies in an airtight container for up to a week or freeze for up to 3 months.

These Classic Shortbread Cookies are perfect for holidays, teatime, or whenever you crave a simple, buttery treat. Happy baking! 🍪