Classic Melt-in-Your-Mouth Shortbread Cookies
Prep time: 15 mins | Bake time: 15-18 mins | Yield: 16-20 cookies
Ingredients
- 1 cup (2 sticks / 225g) unsalted butter, softened at room temperature
- 1/2 cup (60g) powdered sugar (confectioners’ sugar) or superfine sugar
- 2 cups (250g) all-purpose flour
- 1/4 cup (30g) cornstarch or rice flour (for extra melt-in-your-mouth tender texture)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Extra granulated sugar (for dusting tops, optional)
Instructions
- Cream Butter & Sugar: In a large mixing bowl or stand mixer, beat the softened butter and powdered sugar together until light, pale, and fluffy (about 3 minutes).
- Add Flavoring: Beat in the vanilla extract and salt until combined.
- Incorporate Dry Ingredients: Sift in the all-purpose flour and cornstarch (or rice flour). Mix on low speed just until a soft, smooth dough forms.
- Shape Dough: Transfer dough onto a lightly floured surface. Shape it into a log roughly 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for 20–30 minutes until firm enough to slice clean rounds.
- Slice & Bake: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. Slice the log into 1/2-inch thick round cookies and arrange them about 1 inch apart on the prepared baking sheet.
- Bake: Bake for 15–18 minutes, or until the bottoms are lightly golden while the tops remain pale.
- Cool & Serve: Immediately sprinkle the warm tops with a light dusting of granulated sugar (if desired). Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
