Perfect Shortbread Cookies (tender & Buttery) Recipe

Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat; measure flour by spooning into the cup and leveling it so you dont get too much.

In a mixing bowl, cream 1 cup (227 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar until pale and fluffy, about 2 to 3 minutes; scrape the bowl down once or twice.

Mix in 1 tsp vanilla extract, if using, until combined.

Whisk together 2 cups (240 g) all purpose flour, 2 tbsp (16 g) cornstarch (optional, for extra tender crumb), and 1/4 tsp fine sea salt; add the dry mix to the butter in two additions on low speed and mix just until the dough comes together. Dont overmix or youll get tough cookies.

Turn the dough out onto the counter, press into a flat disk, wrap in plastic and chill 30 to 45 minutes until firm enough to handle but still pliable. If short on time you can chill 15 minutes and roll more gently.

On a lightly floured surface roll dough to about 1/4 inch (6 mm) thickness for tender cookies; cut with cookie cutters or a knife. Or press dough into a 9x5 loaf pan, chill and slice for slice-and-bake shortbread.

Place shapes on the prepared sheet 1 inch apart, prick each cookie a few times with a fork if you want the classic look and to prevent puffing, then sprinkle lightly with turbinado or coarse sugar if using.

Bake 12 to 18 minutes in the preheated oven, rotating the sheet halfway, until edges are just turning pale golden and centers look set. Watch closely near the end cause they brown fast.

Let cookies cool on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temp for up to 5 days or freeze dough or baked cookies for longer.