Description
Deliciously buttery shortbread cookies, perfect for any occasion.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (65 g) powdered sugar
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/2 teaspoon lemon zest or 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream softened butter and powdered sugar together until light and fluffy.
- Add vanilla extract and mix briefly.
- Sift in flour, cornstarch, and salt, then fold gently until a smooth dough forms.
- Roll tablespoon-sized portions of dough into balls and place on the baking sheet.
- Flatten each ball gently with a fork to create the classic pattern.
- Bake for 10–12 minutes until the edges are pale golden (do not overbake).
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Sandwich two cookies with buttercream or lemon icing for extra indulgence.
Notes
- For a lemon-flavored cookie, add lemon zest to the dough.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 120
- Sugar: 2 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg