Description
Classic Scottish Shortbread is a beloved buttery cookie perfect for your Christmas cookie tray. This recipe yields tender, crumbly shortbread with a delicate sweetness, enhanced by a light sprinkle of sugar on top. Easy to prepare and bake, these shortbread cookies bring traditional festive charm to your holiday celebrations.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for sprinkling)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer for about 2-3 minutes until the mixture becomes light and creamy.
- Mix in Dry Ingredients: Gradually add the all-purpose flour and salt to the creamed butter and sugar. Mix gently until the dough forms a soft and cohesive ball, taking care not to overwork the dough.
- Shape the Dough: On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Then use cookie cutters or a knife to cut the dough into classic shapes such as rectangles or wedges.
- Chill the Dough: Transfer the shaped cookies onto the prepared baking sheet. Place them in the refrigerator to chill for 15-20 minutes. This helps maintain the shapes and ensures proper baking.
- Bake: Bake the chilled cookies in the preheated oven for 18-22 minutes, or until the edges are lightly golden. Be careful not to overbake, as shortbread should remain tender and crumbly.
- Sprinkle with Sugar: Right after removing the cookies from the oven, sprinkle granulated sugar on top for an added festive sparkle and subtle sweetness.
- Cool and Store: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. Store in an airtight container to keep fresh for up to 2 weeks.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Do not overwork the dough once the flour is added to avoid tough shortbread.
- Chilling the dough before baking helps preserve the cookie shape and prevents spreading.
- Baking at a lower temperature helps achieve the perfect crumbly texture without browning too much.
- Store shortbread in an airtight container to maintain freshness and prevent drying out.
