Melt-in-Your-Mouth Buttery Goodness: The Classic Shortbread Biscuit Taste

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There’s a reason shortbread cookies are a classic. These melt-in-your-mouth treats require just a handful of ingredients and minimal effort, making them perfect for beginner bakers or those craving a quick and delicious homemade snack.

This recipe yields a batch of tender, crumbly shortbread that boasts a rich, buttery flavor. It’s easily customizable with different flavorings like chocolate chips, nuts, or lemon zest, allowing you to tailor it to your preferences.


So, preheat your oven and gather your ingredients – it’s time to bake up a batch of pure shortbread bliss!


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. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This step incorporates air into the mixture, resulting in a lighter and more tender cookie. Use an electric mixer on medium speed for about 3 minutes, scraping down the sides as needed.
    2. Add the Vanilla Extract: Beat in the vanilla extract until well combined.
    3. Incorporate the Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing, as this can make the cookies tough.
    4. Shape the Dough: Transfer the dough to a lightly floured surface and gently knead it a few times to bring it together. Form the dough into a disc shape, then wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the butter to solidify, preventing the cookies from spreading too much during baking.
    5. Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
    6. Roll and Cut the Dough: Once chilled, roll out the dough on a lightly floured surface to a thickness of about ¼ inch. Use cookie cutters to cut out desired shapes, or simply cut the dough into squares.
    7. Bake the Cookies: Place the cut-out cookies on the prepared baking sheet, leaving some space between them for spreading. Bake for 10-12 minutes, or until the edges are lightly golden brown.
    8. Cool and Enjoy: Let the cookies cool completely on the baking sheet before transferring them to a wire rack to cool further. Dust with powdered sugar for an extra touch of sweetness, if desired.

    Nutrition Facts (per serving):

    (Note: This is an approximate estimation based on a single cookie. Values may vary depending on serving size and specific ingredients used.)

    Calories: 150

  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 30mg
  • Sodium: 60mg
  • Carbohydrates: 15g
  • Sugar: 8g
  • Protein: 1g

  • Conclusion:

    These shortbread cookies are sure to become a new favorite in your household. They’re simple to make, incredibly delicious, and perfect for satisfying a sweet tooth. With endless flavor variations and a melt-in-your-mouth texture, they’re a treat anyone can enjoy.

    Frequently Asked Questions (FAQs):

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

    Yes, you can substitute brown sugar for powdered sugar in a 1:1 ratio. However, the cookies will have a slightly different texture and a deeper caramel flavor.

    2. How can I store leftover shortbread cookies?

    Store leftover cookies in an airtight container at room temperature for up to 3 days.

    3. Can I freeze shortbread dough?

    Absolutely! The dough can be frozen for up to 3 months. Thaw it overnight in the refrigerator before rolling and baking.

    4. My cookies are spreading too much. What went wrong?

    There are a couple of possibilities. First, ensure your butter was softened, not melted. Melted butter will cause the cookies to spread significantly. Additionally, make sure you chilled the dough before baking. The cold butter helps prevent spreading.

    5. How can I add different flavors to my shortbread?