Description
Classic shortbread cookies with a rich buttery texture and a delicate vanilla flavor, optionally dipped in smooth semi-sweet chocolate for an indulgent finish. These cookies are simple to make and perfect for any occasion, delivering the perfect balance of sweetness and crumbly goodness.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, cold, diced into tiny cubes
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 3/4 cups (248g) unbleached all-purpose flour (scoop and level to measure)
Optional Chocolate Coating
- 8 oz. semi-sweet chocolate, chopped
Instructions
- Combine Butter and Sugar: Add the cold, diced butter and granulated sugar to the bowl of an electric stand mixer. Sprinkle the salt evenly around the bowl. Set the mixer to medium-low speed and blend until the mixture is well combined.
- Add Vanilla: Pour in the vanilla extract and continue blending until the butter and sugar mixture is evenly blended. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
- Add Flour: Gradually add the unbleached all-purpose flour to the mixer and mix until just combined to form the dough.
- Roll Out Dough: On a floured surface, roll the dough to about 1/3-inch thickness. Cut the dough into squares or rectangles approximately 3 by 1 inches using a cookie cutter or a knife.
- Prepare for Baking: Transfer the cut dough pieces to ungreased baking sheets, spacing each cookie about one inch apart. Dust off excess flour from the scraps, press them back together, and re-roll to cut more cookies.
- Chill the Dough: Place the baking sheets in the refrigerator and chill the cookies for 30 minutes. While chilling, preheat the oven to 350°F (176°C).
- Bake Cookies: Bake one sheet at a time in the center of the preheated oven for about 13 to 16 minutes until the cookies are just set. If you notice uneven spreading at around 9 minutes, remove the sheet briefly and use a butter knife to push the spread portions back to even edges before continuing to bake.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. Repeat with the second baking sheet.
- Melt Chocolate (Optional): Place the chopped semi-sweet chocolate in a microwave-safe bowl. Melt the chocolate in 20-second increments at 50% power, stirring between intervals, until smooth. Alternatively, melt the chocolate using a double boiler on the stovetop.
- Dip Cookies in Chocolate (Optional): Dip each cooled cookie halfway into the melted chocolate, then lift the cookie and run the bottom edge along the inside of the bowl to remove excess chocolate. Place the dipped cookies on parchment paper-lined baking sheets and refrigerate until the chocolate is set.
Notes
- Using cold butter helps achieve the classic crumbly texture of shortbread.
- Chilling the dough before baking prevents excessive spreading for perfectly shaped cookies.
- Ensure flour is measured by scooping and leveling for accuracy.
- If you don’t want to use chocolate, the cookies are delicious on their own.
- Store cookies in an airtight container at room temperature for up to a week or refrigerate for longer freshness.
