The Best Shortbread Cookies
The thing about shortbread is its simplicity. The melt-in-your-mouth, buttery texture comes from a very short ingredient list and no leavening agents like baking powder or soda. The key is creaming the butter and sugar together properly and chilling the dough so the cookies hold their shape perfectly during baking.
Ingredients
- 1 cup European-style unsalted butter room temperature
- 1 cup organic cane sugar
- 2 large egg yolks room temperature
- 1/2 teaspoon vanilla bean paste
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon ground cardamom
Instructions
- Beat butter and sugar until light and fluffy in stand mixer.
- Mix in egg yolks and vanilla bean paste until just combined.
- Add flour, salt, and cardamom, mix on low until dough forms.
- Shape into log, wrap in plastic, chill for 1 hour.
- Preheat oven to 350F and line baking sheet with parchment.
- Roll dough to 1/4-inch thickness on floured surface.
- Cut shapes and place 1 inch apart on baking sheet.
- Optional: freeze cut cookies 10-15 minutes before baking.
- Bake 9-11 minutes until edges are lightly golden.
- Cool on pan 5 minutes, then transfer to wire rack.
Notes
Cookies maintain shape well during baking with minimal spread.
Like this recipe? Rate & comment below!