Description
This classic shortbread recipe yields rich, buttery, and crumbly cookies with a delicate vanilla flavor and a perfect sugar-topped finish. Ideal for satisfying sweet cravings or serving alongside tea or coffee.
Ingredients
Scale
Shortbread
- 2 cups salted butter 454g, softened
- 1 cup granulated sugar 225g, plus more for topping
- 1 tablespoon vanilla bean paste or extract
- 5 cups all-purpose flour 670g, spooned and leveled
- ⅓ cup powdered sugar 45g
- 2 tablespoons cornstarch 18g
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
Instructions
- Prepare the baking pan. Line a 9×13-inch metal baking pan with parchment paper and set aside to ensure easy removal of the shortbread after baking.
- Cream the butter mixture. In a large mixing bowl, cream together 1 cup granulated sugar, 2 cups salted butter, and 1 tablespoon vanilla bean paste for 2 minutes, scraping down the sides of the bowl halfway through to ensure even mixing.
- Mix dry ingredients. In a separate large bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt to combine evenly.
- Combine wet and dry mixtures. Gradually add the flour mixture to the butter mixture in three parts, mixing just until incorporated after each addition; the dough should be mixed but slightly crumbly.
- Press dough into pan. Transfer the dough to the prepared pan and press it evenly into the bottom to form an even layer for baking.
- Prick dough surface. Use a fork to prick the surface of the dough all over; this helps steam escape during baking and prevents air bubbles.
- Chill the dough. Place the pan in the refrigerator and chill for 30 minutes to firm up the dough, which improves texture during baking.
- Preheat oven. With 15 minutes left of chilling, preheat the oven to 325°F to ensure the oven is ready for baking.
- Bake the shortbread. Bake the chilled dough for 45 minutes or until the tops and edges are just turning golden brown, indicating a perfectly baked shortbread.
- Apply sugar topping. Immediately after removing from the oven, sprinkle 2 tablespoons granulated sugar evenly over the top to add a sweet, crunchy finish.
- Cool and cut. Transfer the pan to a wire rack to cool slightly, then gently cut the shortbread into 24 squares while still warm, taking care not to cut through parchment or damage the pan.
- Final cooling. Let the shortbread cool completely in the pan before lifting out and serving to ensure they hold their shape.
Notes
- If using unsalted butter, add an additional ¼ teaspoon salt to the recipe to balance the flavors.
- For the best flavor and texture, use European-style butter such as Kerrygold or Finlandia which has a higher butterfat content.
- Press the dough firmly into the pan for uniform thickness and an even bake.
- Pricking the dough helps avoid bubbles and ensures an even bake.
- Cut the shortbread while warm to get clean edges without breaking the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
