Completely irresistible, these Shortbread Cookies are subtlety sweet and gloriously buttery with a perfect tender crunch.  Divinely delicious as they are or enhance with your favorite flavors!

Hands down, Shortbread Cookies are definitely my favorite cookie.  The ingredients are so simple and the result is just pure magic.  Perfect buttery dense crumbly goodness.  The last batch I made, I tucked away in the freezer thinking this would keep them safe from me, turns out frozen shortbread is pretty delicious!😉

A balance of crunchy texture, a hint of sweet and a touch of salt.  Amazing just like they are or use as a perfect base ready for spices, fresh herbs, citrus zest, nuts and extracts.

For Shortbread Cookies to be good the texture has to be right, it needs to be flakey and crisp all the way through.  The key here to bake in a low temperate oven and use rice flour!  Rice flour inhibits the development of gluten and adds to the texture, ensuring that your cookie will have a crisp texture all the way through.

Ingredients in Shortbread Cookies

• unsalted butter
• sugar
• vanilla
• flour
• rice flour
• sea salt

Expert tips

1. Bake low and slow.  It takes a little time for the cookies to develop that sandy flakey texture all the way through.
2. Don’t over mix the dough.  We don’t want to develop any of the gluten which would mess with the texture.
3. Don’t skip the rice flour.  This helps assure the perfect texture we want!

How to make Perfect Shortbread Cookies

Step one

Cream together softened butter and sugar about 2 minutes in a stand mixer until just smooth.  Use good unsalted butter!

Step two

Scrape down the sides.  Add vanilla extract.  Mix another few seconds to incorporate.

Step three

Add all-purpose flour, rice flour and salt.  Add any flavorings at this time.

Mix on medium speed just until the dough comes together, and starts to pull away from the bowl.

Adjust the salt here to your taste.  Himalayan sea salt is such a lovely compliment.

Step four

Scrape the dough out and pat it into a flattened square.  Roll as evenly as you can to 1/2″ thickness.

Step five

Trim the edges (if you care about them being even) and cut into approximately 1 x 2- 3 inch strips.

Step six

Carefully space out on a sheet pan, easiest to use a metal spatula for this.  Score with a fork if desired.

Chill the entire tray of cookies for 15 minutes in refrigerator, or place in the freezer for 5 minutes.

Step seven

Place the cold tray of cookies in the oven.  Bake for 30 minutes.  Let rest on the tray a few minutes after removing from oven and move to a cooling rack.  The shortbread will crisp up as they cool.

To Store Shortbread Cookies

Make sure cookies are completely cool.  Store in a covered container for up to two weeks at room temperature. Freeze up to 3 months.

Variations to add to Shortbread Cookies

• 1 1/2 teaspoons crushed anise seeds + 1/4 teaspoon cinnamon
• 1/3 cup cocoa nibs + 1/2 cup finely chopped toasted walnuts or pecans + 1/2 teaspoon orange zest
• 2 teaspoons ground cardamom + 1/4 cup crystallized ginger, finely chopped
• 1 tablespoon fresh chopped rosemary leaves + 1 teaspoon lemon zest
• 1/2 cup shredded chocolate
• dip half of the cookie in melted dark chocolate

Can this be made Vegan?

You could certainly experiment with using vegan butter or coconut oil!  We have not tried this yet.

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