Shortbread Cookie

Fri, 28 November 2025

Ingredients

? 226 g (1 cup) unsalted butter softened

? 95 g (¾ cup) powdered sugar

? 1 teaspoons vanilla extract

? 250 g (2 cups) plain flour

? 2 Tablespoons cornflour

? 0.5 teaspoon salt

 

Instructions

? In a large mixing bowl, use an electric mixer (or stand mixer) to beat butter until lightened, smooth and creamy.

? Gradually add sugar, stirring until light and creamy.

? Add vanilla extract and stir well.

? In a separate bowl, whisk together flour, cornflour, and salt until combined.

? Gradually add flour mixture to wet ingredients and stir until completely combined.

? Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.

? Once cookie dough is nearly done chilling, preheat the oven to 175C and line a baking sheet with parchment paper.

? Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ?”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on the baking sheet spacing at least 2” apart. Combine any remaining scraps of dough into a ball and re-roll to make more cookies.

? Transfer baking sheet to the centre rack of the oven and bake for 9-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).

? Place cookies on a wire rack to cool completely before serving. I suggest leaving them on the baking tray for a few minutes before transferring to the cooling rack.

? If desired, melt 1 cup/6 oz/170g chocolate and dip completely cooled cookies into chocolate and allow chocolate to set before serving.