Shortbread cookies are a timeless treat, celebrated for their buttery, melt-in-your-mouth texture and delicate sweetness. Perfect with a cup of tea or coffee, these cookies are simple yet luxurious. This classic recipe highlights the rich, buttery flavor of shortbread with a hint of vanilla, and for those who love a touch of indulgence, a chocolate dip takes them to the next level. Let’s dive into the joy of making these easy, irresistible cookies from scratch!
Ingredients
- 1 cup (226g) unsalted butter, cold and diced into small cubes
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups (248g) unbleached all-purpose flour (scooped and leveled)
- 8 ounces semi-sweet chocolate, chopped (optional, for dipping)
Instructions
Step 1: Make the Shortbread Dough
- In a large mixing bowl, combine the cold, cubed butter, granulated sugar, and salt. Incorporate the ingredients with a pastry cutter or fork, mixing until the texture resembles small, uneven crumbs.
- Add the vanilla extract and continue mixing.
- Gradually add the flour, mixing gently until the dough comes together. Avoid over-mixing; the dough should be soft but not sticky.
Step 2: Chill and Shape the Dough
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps prevent spreading and enhances the cookies’ texture.
- Preheat the oven to 325°F (165°C). Place a sheet of parchment paper on a baking tray to prevent sticking.
- Once chilled, roll the dough out on a lightly floured surface to about 1/4-inch thickness. Press a cookie cutter into the dough to create your chosen shapes.
Step 3: Bake the Cookies
- Place the cut-out cookies on the prepared baking sheet, leaving about 1 inch of space between each.
- Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. Be careful not to over-bake, as shortbread should be light in color and delicate.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Optional Chocolate Dip
- If you’d like to add a chocolate finish, melt the semi-sweet chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Dip each cooled cookie halfway into the melted chocolate, allowing any excess to drip off.
- Place the chocolate-dipped cookies on parchment paper and let the chocolate set before serving.
Conclusion:
These Classic Buttery Shortbread Cookies are a delightfully simple treat with a rich, buttery flavor that makes them a favorite for all occasions. Whether you enjoy them plain or with a touch of chocolate, these cookies are a perfect addition to your homemade dessert collection. Enjoy with your favorite hot beverage or share them with friends—they’ll be a hit!