Description
These buttery shortbread cookies use a precise blend of cornstarch and powdered sugar to achieve a signature snap and melt-in-your-mouth texture. Perfectly balanced and simple to make, they are the ideal base for an elegant tea-time treat or a decadent chocolate-dipped dessert.
Ingredients
- 1 cup (226g) unsalted butter, softened (65°F/18°C)
- 3/4 cup (95g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon table salt
Instructions
- Cream the softened butter in a large bowl with an electric mixer until smooth, then gradually beat in the powdered sugar until creamy without over-aerating.
- Stir the vanilla extract into the butter mixture until fully emulsified and combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to aerate and distribute ingredients evenly.
- Gradually add the dry mixture to the wet ingredients, mixing until a cohesive dough forms; wrap the dough in plastic and chill for at least 60 minutes.
- Preheat your oven to 350°F (175°C) and line a heavy-duty baking sheet with parchment paper.
- On a lightly floured surface, roll the dough to 1/8 to 1/4-inch thickness and cut into shapes using a 2-inch cookie cutter.
- Place the cookies 2 inches apart on the baking sheet and bake for 9-11 minutes until the edges are barely golden; cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For the best structural results, avoid over-mixing the dough once the flour is added to prevent gluten development. If your kitchen is warm, consider chilling the cut cookie shapes on the baking sheet for 15 minutes before baking to ensure they maintain sharp, professional edges.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: British