The Best Shortbread Cookies
Print Pin VideoThese melt-in-your-mouth shortbread cookies are buttery, tender, and just the right amount of sweet! They’re made with only a few simple ingredients but deliver the most irresistible, crumbly texture. Perfect for the holidays, gifting, or pairing with your afternoon cup of tea.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- ¾ cup (170 g) unsalted butter - room temperature
- ½ tsp salt - omit if using salted butter
- ¼ cup (33 g) whole milk powder
- ⅔ cup (80 g) powdered sugar
- 1 tsp vanilla extract/essence
- 1½ cups (180 g) all-purpose flour
Instructions
- In a large bowl, add butter and salt. Using a hand or stand mixer on medium speed, cream for 3 minutes until light and fluffy.
- Add in milk powder, powdered sugar, and vanilla, then mix again on medium speed until well combined.
- Add flour and mix on low speed until the mixture starts to clump together into a dough. Stop mixing as soon as it comes together — don’t overmix (see video for visual demonstration). Bring the dough together to form a ball, without overworking or kneading the dough.
- Place the ball of dough onto a piece of parchment paper and roll it into a circle or rectangle (depending on the final cookie shape you want). The rolled dough should be about ¼ inch thick. Sprinkle flour on the dough as necessary to prevent it sticking to the rolling pin.
- Transfer the rolled dough (by dragging the parchment) onto a baking tray and chill for 30 minutes. Meanwhile, preheat your oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan).
- Once chilled, cut the dough into your desired shapes. Re-roll any scraps to make more cookies if needed. If the dough softens too much, chill it again briefly.
- Prick the tops of the cookies with a fork for that classic shortbread look if desired, then place them on a lined baking tray, leaving a small gap between each one.
- Bake for 12–13 minutes, or until the edges are lightly golden. For a slightly crispier texture (which I prefer), bake for an extra minute or two, or until the edges are a deeper golden brown color.
- Turn off the oven and leave the door slightly open, letting the cookies cool inside for 15 minutes (see note 2). Remove tray from oven and transfer the cookies to a wire rack to cool completely before serving.
Video
Notes
Note 1. If using a convection oven with a fan, bake at 160°C (320°F) as the fan speeds up baking.
Note 2. Leaving the oven door slightly open while the cookies cool allows them to firm up slowly, helping to develop that perfect crumbly texture and crisp, golden edges without overbaking.
Nutrition
Calories: 97kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 51mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.4mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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