PrintClassic Buttery Shortbread Cookies (Melt In Your Mouth Texture)
I am glad you are here. This recipe gives you the best buttery shortbread cookies that melt in your mouth. Using simple ingredients, you create a crisp, crumbly texture perfect for tea time or holiday baking.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C). Line a 9-inch round pan or an 8×8 inch square pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This step builds the texture.
- Gradually mix in the flour until just combined. Do not overmix; stop as soon as no dry streaks of flour remain. Overmixing develops gluten and makes the cookies tough.
- Press the dough evenly into your prepared pan. Prick the surface all over with a fork to prevent puffing.
- Score the dough into wedges or squares before baking.
- Bake for 30 to 35 minutes, or until the edges are lightly golden brown. The center should remain pale.
- Let the shortbread cool in the pan for 10 minutes.
- While still warm, cut along the scored lines. Let the cookies cool completely in the pan on a wire rack before removing them.
Notes
- For a traditional Scottish shortbread texture, use the 3:2:1 ratio (3 parts flour, 2 parts butter, 1 part sugar by weight).
- If you want cut-out cookies, chill the dough for at least 30 minutes before rolling and cutting.
- You can freeze the dough, either pressed into the pan (wrapped well) or as a log, for up to three months. Thaw before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 5
- Sodium: 55
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 0
- Protein: 2
- Cholesterol: 30