Classic Shortbread Cookies With Icing Sugar Delight

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There’s a reason shortbread cookies are a classic. Their melt-in-your-mouth texture and simple, buttery flavor make them universally loved. They’re perfect for tea parties, bake sales, or just a sweet treat whenever you need one. This recipe is guaranteed to deliver that perfect balance of crumbly goodness and rich flavor. Plus, it’s incredibly easy to make, requiring just a handful of ingredients and minimal effort.


The Famous  Ingredient Shortbread Recipe - Bake Play Smile
The Famous Ingredient Shortbread Recipe – Bake Play Smile

1 cup (2 sticks) unsalted butter, softened

  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups all-purpose flour
  • Pinch of salt

  • Instructions:

    1. Preheat the oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper for easy cleanup.

    2. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This will take a few minutes with an electric mixer on medium speed.

    3. Add the vanilla: Beat in the vanilla extract until well combined.

    4. Incorporate the dry ingredients: Gradually add the flour and salt to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

    5. Shape the dough: Transfer the dough to a lightly floured surface and gently knead it a few times until it comes together. Divide the dough in half and shape each half into a rectangular block about ½ inch thick.

    6. Score the dough (optional): Use a fork to gently score the top of the dough in a crisscross pattern. This creates decorative lines and helps the cookies bake evenly.

    7. Bake the cookies: Place the dough blocks on the prepared baking sheet, leaving a little space between them for spreading. Bake for 20-25 minutes, or until the edges are golden brown and the centers are just barely set.

    8. Cool and enjoy: Let the cookies cool completely on the baking sheet before transferring them to a wire rack to cool completely. Dust with powdered sugar for an extra touch of sweetness (optional).

    Nutrition Facts (per serving):

    This recipe yields approximately 12-15 shortbread cookies, depending on how you cut them. Here’s a rough estimate of the nutritional information per serving (based on a 15-cookie yield):

    Calories: 180

  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 30mg
  • Sodium: 60mg
  • Carbohydrates: 20g
  • Sugar: 10g
  • Protein: 2g

  • Please note: This is just an estimate, and the actual nutritional content can vary depending on the specific ingredients you use.


    These shortbread cookies are sure to become a new favorite. They’re easy to make, require minimal ingredients, and deliver a delightful combination of crumbly texture and rich buttery flavor. Dust them with powdered sugar for a classic touch, or get creative with drizzled chocolate, sprinkles, or chopped nuts.

    Frequently Asked Questions (FAQs):

    1. Can I use brown sugar instead of powdered sugar?

    You can substitute brown sugar for powdered sugar, but the cookies will have a slightly different texture and flavor. Brown sugar will add a touch of caramel flavor and make the cookies a bit chewier. Use ½ cup packed light brown sugar instead of the powdered sugar.

    2. How can I make these cookies gluten-free?

    There are a few ways to make these cookies gluten-free. You can substitute a gluten-free flour blend for the all-purpose flour. Just be sure to choose a blend that’s formulated for baking cookies, as some gluten-free flours can be denser.

    3. My cookies turned out too brown. What went wrong?

    There are a couple of reasons why your cookies might have browned too much. First, make sure your oven temperature is accurate. You can use an oven thermometer to check. Second, be careful not to overbake the cookies. Keep an eye on them starting at the 20-minute mark, and take them out as soon as the edges are golden brown.

    4. Can I store leftover shortbread cookies?

    Yes, you can definitely store leftover shortbread cookies. Once they’ve cooled completely, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months.