how2heroes » Shortbread Cookies

Dessert & Baked Goods » Shortbread Cookies

A classic shortbread cookie recipe opens up a world of decorating opportunities. Once you master the basics and create these little gems, you'll want to experiment with shapes and toppings of all kinds. We love these sugar-sprinkled beauties and recommend also trying Denise's Shortbread Ice Cream Sandwiches.

Print Recipe

Ingredients

Yield: 2 1/2 lbs of dough makes 30 large, 45 medium, or 60-70 small cookies

4 sticks unsalted butter, room temperature
1¼ cups granulated sugar
1¼ tsp kosher salt
4 cups all purpose flour, sifted

Decorating Options

granulated or decorative colorful sugar for sprinkling
1 cup chocolate chips melted with 1 tbsp shortening for dipping or drizzling

Special Equipment

electric mixer with paddle attachment
rolling pin
plastic wrap
baking sheets
cooling racks
thin spatula

How-to

Using the paddle attachment of a stand mixer, or a hand mixer, cream the butter, salt and 1¼ cup sugar until well combined, about 30 seconds
Add the flour and mix until combined – don’t over-mix. Scrape down the sides to make sure everything is incorporated
Divide the dough in half. Lay one half of the dough on a large piece of plastic wrap. It will be crumbly, but will come together. Top with a second piece of plastic wrap. Using a rolling pin, roll the dough out to a uniform ¼" thickness. Repeat with the second half of the dough and two additional pieces of plastic wrap
Chill the dough sheets in the refrigerator until firm – 1 hour or up to overnight. (At this point, you could freeze the dough sheets and defrost at room temperature for 10-15 minutes or so before using. Dough will last several months in the freezer)
Remove the chilled dough from the refrigerator. Remove the top sheet of plastic wrap and stamp shapes with cookie cutters, using the bottom piece of plastic to help you remove the cookies and keep their shapes intact. (Dough scraps can be re-rolled, re-chilled and stamped again twice)
Place cookies on an ungreased, unlined cookie sheet, spacing them about 1" apart, as cookies will spread slightly. Puncture several times with the tines of a fork. Chill 30 minutes in the refrigerator for cookies to retain their best shape while baking
Preheat the oven to 300° with racks in the center of the oven
Bake the sheets on center racks, swapping the sheets from top to bottom halfway through the baking time. Bake until cookies are firm, and barely pale golden, about 25-30 minutes for a single tray, and 35-40 minutes with two trays - keep an eye on them so that they'd don't burn
If decorating, immediately dust cookies with either granulated or decorative sugar after removing from oven
Cool the cookies, and using a thin spatula, carefully remove them from the cookie sheet. Reserve in an airtight container; cookies will keep for several weeks
If desired, dip the cooled cookies in chocolate chips, melted with 1 tbsp of shortening. Allow the dipped cookies to set up at room temperature before storing

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Shortbread Cookies