Easy Shortbread Cookies
- PREP 50min
- COOK 1hrs
- TOTAL 1hrs 50min
We love this rich and buttery shortbread cookie recipe. These cookies are simple to make and can be kept for days (if not weeks when chilled). There are only a few ingredients required and no mixer! You only need a a bowl and spoon. By rubbing vanilla and orange zest into the sugar and using a double-bake method, you’ll have the best shortbread cookies ever!
You Will Need
12 tablespoons unsalted butter (170g)
¼ teaspoon fine sea salt
5 tablespoons granulated sugar, plus more for sprinkling (60g)
1 ¼ teaspoons vanilla extract
1 teaspoon finely grated orange zest
1 ½ cups all-purpose flour (195g)
Directions
1Prepare the pan: Line an 8-inch square baking pan with aluminum foil, leaving extra foil hanging over two opposite sides. This makes it easy to lift the shortbread out later.
2Melt the butter: Add the butter and salt to a small saucepan. Melt over low heat, or use a microwave-safe bowl and melt in short bursts in the microwave.
3Make the flavored sugar: While the butter melts, add the sugar, vanilla, and orange zest to a medium bowl. Use your fingers to rub the mixture together until fragrant.
4Mix the dough: Stir the warm melted butter into the flavored sugar, then add the flour. Mix until just combined. The dough will look shiny from the butter, which is exactly what you want.
5Press and rest: Press the dough evenly into the prepared pan. Let it rest at room temperature for at least 2 hours, or overnight if you have time. (No need to refrigerate.)
6Bake the shortbread: Position a rack in the lower third of the oven and preheat to 300°F (149°C). Bake for 40 to 45 minutes, until the shortbread is set and just beginning to turn golden at the edges.
7Cool and cut: Remove the pan from the oven, but leave the oven on. Lightly sprinkle about 1 tablespoon of sugar over the top. Cool in the pan for 10 minutes. Lift the shortbread out using the foil overhang, place it on a cutting board, and cut into squares or triangles (you’ll get about 16 squares or 32 triangles).
8Bake again: Line a baking sheet with parchment paper or foil. Arrange the shortbread pieces on the sheet, leaving a little space between each. Bake for another 15 minutes, until crisp and golden. Transfer to a wire rack to cool completely.
Adam and Joanne's Tips
- Storing: Store the cookies in an airtight container at room temperature for up to a week (or freeze for 1 month).
- We researched several recipes before coming up with this recipe. The most fascinating one we found was from Alice Medrich. We love her method of double-baking the cookies. It’s what makes these cookies the closest to our favorite store-bought Scottish shortbreads. You can find her recipe in her cookbook, Pure Dessert. We also learned a lot from Fine Cooking’s shortbread cookie tips.
- The nutrition facts provided below are estimates.