Introduction
Shortbread Cookies are a classic, buttery treat, perfect for holiday gatherings, tea-time snacks, or dessert platters. These crisp, melt-in-your-mouth cookies, made with simple ingredients, deliver a rich, delicate flavor that’s both comforting and sophisticated. Presented on a white ceramic plate, dusted with powdered sugar or adorned with edible flowers, these Shortbread Cookies offer a delicate, inviting aesthetic that elevates any occasion. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking an easy, crowd-pleasing dessert that brings timeless charm to any table.
Ingredients
For the Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: 1/2 tsp almond extract (for extra flavor)
For Serving:
- Optional: Powdered sugar for dusting, edible flowers
- Suggested Accompaniments: Fresh berries, whipped cream
- Suggested Pairings: Tea (e.g., Earl Grey), coffee
- Suggested Aesthetic: Serve on a white ceramic plate
- Suggested Equipment: Mixing bowl, electric mixer or wooden spoon, baking sheet, parchment paper, rolling pin, cookie cutters (optional), sifter
Step-by-Step Process
- Prepare Dough: In a mixing bowl, beat butter and powdered sugar with an electric mixer or wooden spoon until creamy, about 2 minutes. Add vanilla extract and almond extract (if using). Gradually mix in flour and salt until a soft dough forms. Taste a small pinch of dough and adjust with a pinch of salt or a drop of vanilla for a balanced flavor.
- Chill Dough: Form dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
- Shape Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into 2-inch rounds or shapes with cookie cutters (or slice into rectangles). Place on baking sheet, 1 inch apart.
- Bake: Bake for 12–15 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve: Arrange on a white ceramic plate, dust with powdered sugar, or decorate with edible flowers. Serve with berries, whipped cream, tea, or coffee.
Tips for Better Shortbread Cookies
- Use softened butter (not melted) for the best texture; leave at room temperature for 30 minutes.
- Taste the dough before shaping to balance sweetness and richness, as butter brands vary.
- Chill the dough to prevent spreading and ensure clean cuts.
- Roll evenly to 1/4-inch thickness for uniform baking.
- Use a white ceramic plate for an elegant presentation, highlighting the golden cookies and delicate garnishes.
- Make ahead: Prepare dough and refrigerate up to 2 days or freeze up to 1 month; thaw in fridge before rolling.
- Bake until just golden to avoid overcooking, which hardens cookies.
- Enhance aesthetic: Present on a white ceramic plate with a light powdered sugar dusting or edible flowers for a refined, inviting look.
Variations and Customization
- Gluten-Free Shortbread Cookies: Replace all-purpose flour with gluten-free flour blend; ensure blend includes xanthan gum.
- Vegan Shortbread Cookies: Use vegan butter and replace powdered sugar with organic cane sugar if needed.
- Chocolate-Dipped Shortbread: Dip cooled cookies halfway in 4 oz melted dark chocolate; let set on parchment.
- Lemon Shortbread: Add 1 tbsp lemon zest and 1 tsp lemon extract to the dough.
- Spiced Shortbread: Add 1/2 tsp cinnamon or cardamom to the flour mixture.
- Nutty Shortbread: Mix in 1/4 cup finely chopped pecans or almonds before chilling.
- Lavender Shortbread: Add 1 tsp dried culinary lavender to the dough for a floral note.
- Low-Sugar Shortbread: Reduce powdered sugar to 1/3 cup and add 1 tbsp cornstarch for texture.
Storage and Serving Tips
- Store in an airtight container at room temperature for up to 1 week or in the fridge for 2 weeks.
- Freeze baked cookies for up to 3 months; layer with parchment in a container and thaw at room temperature.
- Serve at room temperature for the best flavor and texture.
- Use leftovers crumbled over ice cream or in dessert parfaits.
- Pair with tea or coffee to complement the rich, buttery flavor.
- Presented on a white ceramic plate with vibrant garnishes for a delicate, inviting charm.
Nutritional Information
Based on 8 servings (3 cookies each):
- Calories: 210 kcal
- Total Fat: 14g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 80mg
- Total Carbohydrates: 19g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 2g
- Vitamin A: 10% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 2% Daily Value
- Iron: 4% Daily Value
Note: Values vary by brand. High in fat; try the low-sugar version. Pair with fruit for balance.
Conclusion
This Shortbread Cookies recipe offers a buttery, elegant treat, perfect for any occasion, transforming simple ingredients into a timeless classic. Its easy preparation and delicate presentation make it a favorite. The crisp, melt-in-your-mouth texture delights every bite. It’s sure to be a cherished recipe, loved for its refined, versatile appeal.
Shortbread Cookies Recipe: Buttery and Elegant
Classic Shortbread Cookies with a buttery flavor.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
- Optional: 1/2 tsp almond extract
- Optional: Powdered sugar edible flowers
- Suggested Pairings: Berries tea
Instructions
- Beat butter, sugar; add vanilla, almond extract, flour, salt. Taste and adjust the seasoning.
- Chill the dough for 30 minutes.
- Preheat oven to 350°F; roll dough, cut into shapes.
- Bake 12–15 minutes until golden; cool.
- Serve on a white ceramic plate with powdered sugar, berries, and tea.
Notes
- Use softened butter for the best texture.
- Store at room temperature for 1 week or freeze for 3 months.
- Try gluten-free or lemon variations.
- Pair with coffee.
