Shortbread Cookies
This recipe for shortbread cookies began its life in our restaurant, Hattaway’s on Alder, as a shortbread crust (which we give the addition of a bit of vanilla). We would make the crust and bake the leftover dough into cookies. Shortbread cookies, much like a shortbread crust, thrive because of their simplicity.
These cookies were originally made with three ingredients: butter, sugar, and flour. It’s the age old idea of less is more, where all it takes is a few ingredients to make something special.
What I love about shortbread is that it’s a no-frills cookie. It’s not going to win any beauty contests, but it’s got that comforting, remind you of home quality that’s hard to beat. The dough pulls together quickly, and there’s no need for fancy techniques or equipment—just your hands, a bowl, and a little patience. Whether you enjoy them plain or dressed up with a sprinkle of sugar on top, these cookies are all about that rich, buttery flavor. And because they’re so simple, they’re also incredibly versatile—you can shape them into rounds, bars, or even use cookie cutters for something a bit more fun (just be sure not to overwork the dough).
Main Ingredients:
Butter: The star of the show. Butter adds richness and flavor, giving the shortbread its signature richness. Use high-quality, salted butter for best results.
Vanilla Extract: A bit of vanilla adds a subtle depth to the flavor. It’s not traditional in every shortbread recipe, but it complements the butter beautifully. Feel free to omit it if you like.
Shortbread Cookies
Shortbread cookies, much like a shortbread crust, thrive because of their simplicity.
14-18
servings10
minutes13
minutes1
hour1
hour23
minutesKeep the screen on while I cook
Ingredients
5 oz salted butter
3/4 cup granulated sugar
7 oz AP flour (1 cup + 4 tablespoons)
1/2 tsp vanilla extract
Method
- Preheat your Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a Stand Mixer: Cream the butter and sugar together until light and fluffy. This will take about 2-3 minutes. You’re looking for a pale, airy mixture.
- Add Vanilla Extract: Add vanilla and mix to combine.
- Add Flour: Gradually sift in the flour, folding gently with a spatula or wooden spoon until just incorporated. The dough should be soft but not sticky. Don’t over mix; you want to keep it tender.
- Shape the Dough: Turn the dough out onto a piece of parchment paper or plastic film. Shape the dough into a rough log, then roll it up tightly, forming a smooth, even cylinder about 1 1/2 inches in diameter. Twist the ends of the parchment or plastic film like a candy wrapper to secure the log, creating a torchon shape.
- Refrigerate: Place the wrapped torchon in the refrigerator for at least 1 hour, or until firm. This chilling time is crucial for clean and even slicing.
- Cut Dough: Once chilled, remove the dough from the parchment and use a sharp knife to slice the log into rounds about 1/4 inch thick. Aim for even slices to ensure uniform baking.
- Pan up Cookies: Arrange the slices on the prepared baking sheet, spacing them about an inch apart.
- Bake: Bake in the preheated oven for 10-13 minutes (turning after 5 minutes) or until the edges are just starting to turn golden. Keep an eye on them—shortbread should remain pale with just a hint of color on the edges.
- Let Cool: Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Field Notes
- They’ll keep in an airtight container at room temperature for up to a week.
- This method of rolling into a torchon makes it easy to slice and bake round cookies with a consistent shape and size, perfect for a neat and uniform presentation.
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