Desserts

Shortbread Cookies

Name: Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Ingredients: 200 g butter, softened; 100 g (1/2 cup) sugar; 300 g (2 1/2 cups) flour, plus more for rolling; 1 teaspoon baking soda, slaked with a splash of vinegar

Prep

15 minutes

Cook

12 to 15 minutes

Shortbread Cookies come together with just three ingredients, butter, sugar, and flour, but good butter makes them melt on the tongue with a clean, delicate crunch.

Ingredients

200 g butter, softened
100 g (1/2 cup) sugar
300 g (2 1/2 cups) flour, plus more for rolling
1 teaspoon baking soda, slaked with a splash of vinegar

Instructions

1
Cream the softened butter with the sugar until pale and smooth.
2
Stir in the slaked baking soda.
3
Add the flour and mix until a soft, non-sticky dough forms.
4
Roll the dough out on a lightly floured surface to about 5 mm thick.
5
Cut into rounds or desired shapes and arrange on a lined baking sheet.
6
Bake at 180°C (350°F) for 15 to 18 minutes until the edges just begin to turn golden.
7
Cool on the pan for 5 minutes before transferring — they firm up as they cool.

Best Served With

Apricot jam

Cook's Note

Use only enough flour to form a soft, workable dough so the cookies stay delicate instead of dry.

Why This Recipe Works

A high-fat dough with very little liquid bakes into a tender, crumbly cookie, and the simple ingredient list keeps the texture light and straightforward.

Make It Yours

Add vanilla or lemon zest to the dough. Press a thumbprint into each cookie and fill it with jam before baking. Dip the baked edges in melted chocolate. Dust with powdered sugar while still warm.