Shortbread Cookies Recipe (Classic)

  • Preparation 15 min
  • Cooking 18 min
  • Servings 24
  • Freezing Absolutely

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Ingrédients

  • 1 cup (226 g) unsalted butter, softened
  • ⅔ cup (135 g) sugar
  • 1 tsp (5 ml) pure vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ⅓ cup (40 g) cornstarch
  • ⅛ tsp salt
  • Coarse sugar, for sprinkling (optional)

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Preparation

  • Using a hand mixer, cream the butter and sugar on medium-high speed for 3 minutes, until pale and creamy, then beat in the vanilla.
  • Add the flour, cornstarch and salt. Beat on low speed for 1 minute, then on medium speed until the dough comes together into a soft mass.
  • Roll the dough out between two sheets of parchment paper to a ¼-inch (0.5 cm) thickness.
  • Slide the rolled dough onto a baking sheet, cover and refrigerate for 2 hours.
  • Take the dough out of the fridge and let it sit on the counter for 10 to 15 minutes, just until it bends without softening.
  • Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
  • Cut out shapes with a cookie cutter, place them on the sheets, prick the tops lightly with a fork and sprinkle with coarse sugar if you like.
  • Gather the scraps, roll them out to the same thickness and cut again, until the dough is used up.
  • Bake for 15 to 18 minutes, until the edges are just set and lightly golden, then pull the sheets out right away.
  • Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.