Description
Buttery, tender shortbread cookies in a classic round shape, perfect for tea time, holiday trays, or an everyday sweet indulgence.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar until light and fluffy, then mix in the vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, and salt. Gradually blend into the butter mixture until a soft dough forms.
- Roll dough between parchment sheets to 1/4 inch (6 mm) thick and cut into rounds with a cookie cutter.
- Arrange cookies on the prepared sheet and bake for 12–15 minutes until edges are pale golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy.
Notes
- Chill dough for at least 30 minutes before rolling for best shape retention.
- Rotate baking sheet halfway for even browning.
- Use high-quality butter for a richer flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: shortbread cookies, round shortbread, classic shortbread, buttery cookies, tea time cookies