Shortbread Cookies Recipe

Prep

Bring the butter to room temperature so it's soft but not oily (about 30–60 minutes). Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats.

Cream butter and sugar

In a large mixing bowl, beat the softened butter and 1 cup granulated sugar together with an electric mixer (or by hand with a sturdy wooden spoon) until smooth, pale, and slightly fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add vanilla

Mix in 1 teaspoon pure vanilla extract until incorporated.

Add dry ingredients

Whisk together 2 1/2 cups all-purpose flour and 1/2 teaspoon fine sea salt in a separate bowl. Gradually add the flour mixture to the butter mixture, mixing on low speed (or folding by hand) until the dough just comes together and there are no large dry streaks. The dough will be crumbly but should hold when pressed — avoid overmixing.

Form and chill (two options)

Option A — Roll and cut: Turn the dough out onto a lightly floured surface, gently knead 3–4 times to bring it together, then roll to about 1/4-inch (6 mm) thickness. Chill the rolled dough on a baking sheet or cutting board for 10 minutes to firm. Option B — Press into pan: Press the dough evenly into a 9x9-inch (or similar) square pan lined with parchment for thicker shortbread to slice after baking. If the dough is too soft to handle, refrigerate 15–20 minutes.

Cut and dock

If using rolled dough, use a 2- to 3-inch cookie cutter to cut shapes and transfer them to prepared baking sheets, leaving 1 inch between cookies. Re-roll scraps once or twice as needed. For either shape, prick each cookie once or twice with the tines of a fork (docking) to allow steam to escape and reduce puffing.

Chill on sheet

Place the baking sheets with cut cookies into the refrigerator for 10–15 minutes to firm up. Chilled dough keeps shape better during baking.

Bake

Bake at 325°F (160°C) for 16–22 minutes depending on cookie size and thickness: smaller 2-inch cookies 12–15 minutes, larger or thicker cookies 18–22 minutes. Bake until the edges are just beginning to turn a very light golden color but the centers remain pale.

Finish and cool

Remove cookies from oven and, if desired, sprinkle lightly with 1 tablespoon granulated sugar or 1 tablespoon coarse/sanding sugar while still warm so it adheres. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.