Description
This classic shortbread recipe delivers buttery, tender cookies with a delicate crumb and lightly sweetened topping. Made with simple ingredients like butter, sugar, and flour, it's the perfect treat for any occasion.
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 Pan: Line a 9×13-inch metal baking pan with parchment paper and set aside to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together 2 cups salted butter, 1 cup granulated sugar, and 1 tablespoon vanilla bean paste for 2 minutes, scraping down the sides halfway.
- 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 until combined.
- Combine Mixtures: Gradually add the dry flour mixture to the butter mixture in three parts, mixing just until incorporated after each addition. The dough will be slightly crumbly.
- Press Dough: Transfer the dough to the prepared pan and press it evenly into the bottom, creating a flat, uniform layer.
- Prick Dough: Use a fork to prick the surface all over to allow steam to escape and prevent air bubbles during baking.
- Chill Dough: Refrigerate the dough for 30 minutes to firm up.
- Preheat Oven: With 15 minutes remaining in chilling, preheat the oven to 325°F (163°C).
- Bake: Bake the shortbread for 45 minutes until the edges and top turn just golden brown.
- Add Topping: Immediately after removing from the oven, sprinkle 2 tablespoons granulated sugar evenly over the top.
- Cool and Cut: Transfer the pan to a wire rack to cool slightly, then gently cut into 24 squares while still warm to avoid breaking the parchment or pan damage.
- Final Cooling: Let the shortbread cool completely before lifting out of the pan and serving.
Notes
- If using unsalted butter, add an additional ¼ teaspoon salt to the recipe to balance flavor.
- Using European-style butter like Kerrygold or Finlandia is recommended for a richer taste and better texture.
- Pricking the dough before baking helps release steam and prevents air bubbles in the shortbread.
- Cut the shortbread gently while warm for cleaner squares and to avoid damaging the pan or parchment.
- Chilling the dough ensures the shortbread maintains its structure and bakes evenly.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
