Shortbread Recipe

Prepare oven and pan

Preheat the oven to 325°F (163°C). Line an 8-inch square pan (or a 9-inch round) with parchment paper leaving an overhang for easy removal, or lightly butter and flour the pan.

Soften butter

Let the unsalted butter sit at room temperature until soft but still cool to the touch (about 30–40 minutes). It should be easily pressable with a finger but not melted.

Cream butter and sugar

In a large mixing bowl, beat the softened butter and 1/2 cup granulated sugar together with a hand mixer or stand mixer on medium speed until pale and slightly fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add vanilla

Add 1 teaspoon vanilla extract and beat just until incorporated, about 10–15 seconds.

Incorporate dry ingredients

Sift or whisk together 2 1/4 cups all-purpose flour and 1/4 teaspoon salt in a separate bowl. Gradually add the flour mixture to the butter mixture in two additions, mixing on low speed (or folding with a spatula) until a cohesive, slightly crumbly dough forms. Do not overmix — stop when the dough just comes together.

Press into pan

Transfer the dough to the prepared pan. Use your fingertips or the bottom of a measuring cup to press it evenly into the pan, creating a smooth top and even thickness (roughly 1/2-inch thick). If using a fork, prick the surface in a decorative grid (about 16–20 pricks) to allow steam to escape and create the classic shortbread look.

Chill (optional)

For the cleanest edges and least spreading, chill the assembled pan in the refrigerator for 15–20 minutes while the oven finishes heating. This step is optional but recommended in warm kitchens.

Bake

Bake in the preheated 325°F (163°C) oven for 25–30 minutes, or until the edges are very lightly golden and the center is set but not browned. Rotate the pan halfway through baking for even color.

Finish and cool

Remove the pan from the oven and immediately, while still warm, re-prick any fork holes if they have smoothed out. If desired, sprinkle the top with 1 tablespoon granulated or sanding sugar while warm so it adheres. Allow the shortbread to cool in the pan for 10–15 minutes, then use the parchment overhang to lift it out and transfer to a cutting board. Cut into bars, fingers, or wedges while slightly warm for clean edges. Let cool completely before serving.

Chocolate dip or drizzle

If using melted chocolate, place 2 tablespoons chocolate in a microwave-safe bowl and microwave in 15-second bursts, stirring between bursts until smooth. Dip one end of cooled shortbread pieces into the chocolate or drizzle with a spoon. Place on parchment to set. If desired, refrigerate briefly (5–10 minutes) to speed setting.