🍪 Classic Melt-in-Your-Mouth Shortbread Cookies
Makes: 16–20 cookies | Prep: 15 min | Chill: 20–30 min | Bake: 15–18 min
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 2 cups (250 g) all-purpose flour
- ¼ cup (30 g) cornstarch or rice flour
- 1 tsp vanilla extract
- ¼ tsp salt
- Granulated sugar, for dusting, optional
Method
- Beat the softened butter and powdered sugar for about 3 minutes, until light and fluffy.
- Mix in vanilla and salt.
- Sift in the flour and cornstarch. Mix just until a soft dough forms.
- Shape into a 2-inch-thick log, wrap, and refrigerate for 20–30 minutes.
- Heat oven to 325°F (160°C). Slice the dough into ½-inch rounds and place on a parchment-lined baking sheet.
- Bake for 15–18 minutes, until the bottoms are lightly golden while the tops remain pale.
- Cool on the tray for 5 minutes, then transfer to a rack. Dust with sugar if desired.
