Melt-in-Your-Mouth Shortbread Cookies

$For these easy shortbread cookies, gather these simple ingredients: - 1 cup unsalted butter, softened - 1/2 cup powdered sugar - 1/4 cup granulated sugar - 2 cups all-purpose flour - 1/4 teaspoon salt - 1/2 teaspoon vanilla extract - Optional: Zest of 1 lemon or orange You can swap some ingredients for different options: - Unsalted Butter: Use salted butter but skip the added salt. - Powdered Sugar: Granulated sugar works in a pinch, but it won't be as smooth. - All-Purpose Flour: Try using a gluten-free flour blend for a gluten-free version. Make your cookies unique by adding flavors: - Citrus Zest: Add lemon or orange zest for a fresh taste. - Chocolate Chips: Mix in chocolate chips for a sweet surprise. - Nuts: Chopped nuts, like pecans or almonds, add a nice crunch. These ingredients and options let you customize your shortbread cookies for any occasion! {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step is key to getting your cookies just right. While the oven heats, grab a baking sheet. Line it with parchment paper. This will keep your cookies from sticking and help them bake evenly. In a large mixing bowl, put 1 cup of softened unsalted butter. Add in 1/2 cup of powdered sugar and 1/4 cup of granulated sugar. Use a hand mixer or a spatula to cream these together. Mix until it is light and fluffy. This can take about 3 to 5 minutes. Next, add 1/2 teaspoon of vanilla extract. If you want a citrus twist, add zest from a lemon or orange. Mix this in well. Now, it’s time to add the dry ingredients. Gradually sift in 2 cups of all-purpose flour and 1/4 teaspoon of salt. Mix until just combined. Watch out! Over-mixing can make your cookies tough. The dough should be crumbly but stick together when pressed. Turn the dough onto a lightly floured surface. Knead it gently until it feels smooth. Roll the dough out to about 1/4 inch thick. Use cookie cutters to make fun shapes. Classic squares or festive stars are great choices! Place your cut cookies on the lined baking sheet, leaving about 1 inch between each cookie. Now, it’s time to bake! Put them in the oven for 12 to 15 minutes. Watch closely for the edges to turn lightly golden. Once done, remove them from the oven. Let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your melt-in-your-mouth shortbread! To keep your shortbread soft, mix just enough. After adding the flour, stir gently. The dough should look crumbly but hold together. If you mix too much, the cookies will be tough. Remember, shortbread needs a light touch. Enjoy the process, and trust your hands! For great shapes, roll the dough to 1/4 inch thick. Use cookie cutters for fun designs. If you want neat edges, use a sharp cutter. Press down firmly but don’t twist. Twisting can ruin the shape. Place the cut cookies on your baking sheet with space in between. This helps them bake evenly. Set your oven to 350°F (175°C) before you start. Bake the cookies for 12-15 minutes. Watch closely as they bake. You want the edges to turn light golden. If they brown too much, they will taste different. After baking, let them cool for 5 minutes on the sheet. Then transfer them to a wire rack. Cooling helps keep their shape. Pro Tips Chill the Dough: If the dough becomes too soft while working, refrigerate it for 15-30 minutes to make it easier to roll out and cut. Use Quality Butter: The flavor of your shortbread will largely depend on the butter you use. Opt for high-quality unsalted butter for the best taste. Don’t Overbake: Keep an eye on the cookies as they bake; they should be lightly golden at the edges. Overbaking can lead to a dry texture. Experiment with Flavors: Feel free to add different extracts or spices, such as almond extract or cinnamon, to customize your shortbread cookies. {{image_2}} You can easily add flavor to your shortbread cookies with zest. Zest is the colorful outer layer of citrus fruits. It gives a bright taste and aroma. You can use lemon or orange zest. Simply add the zest of one fruit when you mix in the vanilla. This twist makes your cookies fresh and exciting. If you love chocolate, try adding chocolate chips! Use about one cup of semi-sweet chocolate chips. Fold them into the dough after mixing the butter and sugars. This step adds a rich flavor to the cookies. The chocolate melts slightly while baking, making each bite delicious. For a gluten-free option, swap the all-purpose flour with a gluten-free blend. Many blends work well in cookies. Look for one that includes xanthan gum. This ingredient helps bind the dough. Follow the same steps in the recipe, and you will have tasty cookies that everyone can enjoy. To keep your shortbread cookies fresh, store them in an airtight container. This method helps maintain their crisp texture. Place parchment paper between layers of cookies. This prevents them from sticking together. Keep the container in a cool, dry place. Avoid direct sunlight and heat. If you have a lot of cookies, consider using two containers. Freezing shortbread cookies is simple. First, let them cool completely after baking. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer bag. Be sure to squeeze out any air before sealing. You can also freeze the dough before baking. Shape the dough into a log, wrap it, and store it in the freezer. Slice and bake whenever you crave fresh cookies! Shortbread cookies stay fresh for about one week at room temperature. If frozen, they can last up to three months. Check for signs of spoilage. If they feel soft or have an off smell, it's time to toss them. Mold is also a clear sign that cookies have gone bad. Always trust your senses—when in doubt, throw it out! You can swap butter for coconut oil or margarine. Use the same amount as butter. This change keeps the cookies rich and tasty. Coconut oil adds a slight coconut flavor. Margarine keeps the texture similar to butter. Yes, you can use brown sugar. It will change the texture a bit. Brown sugar gives cookies a deeper flavor. The cookies may be chewier and less crumbly. You can try mixing brown sugar and powdered sugar for a balance. If your dough crumbles, add a bit of water or milk. Just a teaspoon at a time will help. Mix it gently until the dough holds together. Be careful not to over-mix, as this can toughen the cookies. If needed, let the dough rest for a few minutes before shaping. We covered the key parts of making perfect shortbread cookies, from ingredients to storage. With clear steps, you can mix, shape, and bake them like a pro. Remember to try variations for added fun. Store your cookies well so they last longer. Follow these tips to enjoy tasty treats. Don't be afraid to experiment and make it your own. Happy baking!$

Melt-in-Your-Mouth Shortbread Cookies

Deliciously buttery shortbread cookies that melt in your mouth.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened
1 2 cup powdered sugar
1 4 cup granulated sugar
2 cups all-purpose flour
1 4 teaspoon salt
1 2 teaspoon vanilla extract
1 zest of 1 lemon or orange (optional)

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter, powdered sugar, and granulated sugar together until light and fluffy.
Add the vanilla extract and, if using, the zest of lemon or orange. Mix thoroughly.
Gradually sift in the all-purpose flour and salt, mixing until just combined. Be careful not to over-mix; the dough should be crumbly but hold together when pressed.
Turn the dough onto a lightly floured surface and knead it gently until it becomes smooth.
Roll the dough out to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes (classic squares or festive stars work wonderfully!).
Place the cut cookies onto the prepared baking sheet, about 1 inch apart.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to ensure they don’t brown too much.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Dust cooled cookies with additional powdered sugar before serving for an elegant touch. Arrange them on a decorative plate and let the hint of citrus aroma entice your guests!

Keyword cookies, dessert, shortbread