If you're in the mood for something delightfully simple yet utterly satisfying, these traditional shortbread cookies hit the spot. With just four ingredients, they're a testament to how a few basic pantry staples can create something truly special.
Butter: The star of the show, providing richness and a melt-in-your-mouth texture. Make sure it's unsalted to control the saltiness of your cookies.
Granulated sugar: Sweetens the cookies and helps achieve that classic shortbread texture. Creaming it with butter gives the cookies their lightness.
All-purpose flour: The structure of your cookies. It’s important to measure it correctly—too much flour can make your cookies dry.
Salt: Just a pinch is enough to enhance the flavors and balance out the sweetness.
These shortbread cookies pair beautifully with a pot of Earl Grey tea or a glass of cold milk. For a more indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of lemon curd on the side.
Start by preheating your oven to 325°F (165°C). It’s essential to have the oven ready to go, as the chill and waiting time are minimal for these cookies.
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or a sturdy wooden spoon to cream them together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
Next, gradually add in your flour and salt. Stir them in slowly to avoid a flour cloud escaping your bowl. Mix until a dough begins to form. It should come together and be easy to handle.
Lightly flour your work surface and roll out the dough to a 1/2 inch thickness. You can use a rolling pin or, if you're like me and can't find it, the side of a wine bottle works in a pinch.
Cut the dough into your desired shapes using cookie cutters. If you don't have cookie cutters, a glass or jar lid works too. Place the cut shapes on an ungreased baking sheet, spacing them about an inch apart.
Using a fork, gently prick the top of each cookie to allow steam to escape and ensure even cooking. Bake in your preheated oven for 20 to 25 minutes, or until the edges are just starting to turn a light golden color.
Once out of the oven, let the cookies cool on the baking sheet for a few minutes—they’ll be quite delicate when hot. Transfer them to a wire rack to cool completely.
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