Melt in your mouth, buttery, indulgent, and delightfully whipped shortbread cookies with crispy edges.
- 1 ½ cups + 2 tablespoons all purpose flour, spooned and leveled
- A heaping 1/8 teaspoon salt (optional, but recommended)
- ¾ cup unsalted butter cut into cubes, softened—a bit greasy and very easy to press your finger into
- 6 tablespoons sugar
- First, ensure that your butter is the right consistency. It should be very soft, warmer than room temperature and a bit greasy—a tiny bit melted but still solid. If your butter is too firm, heat whole sticks in the microwave in 5 second increments until softened, being careful not to overheat. Then, cut into cubes.
- Preheat the oven to 350°F. Set aside a nonstick cookie sheet, or a cookie sheet lined with lightly greased foil or parchment paper.
- Whisk together flour and salt in a medium bowl. I used a measuring cup with handle to make it easier to add to the mixer.
- Add cubed butter to a stand mixer fitted with the paddle attachment. Beat on medium high until creamed about 1 minute, or until smooth and fluffy— it might take longer if the kitchen is cold. Scrape down if needed to group the butter into the center of the bowl—so there aren’t any bald patches where sugar could pool up in the next step.
- Reduce the mixer speed to medium. Slowly add sugar to the mixer. Beat until fluffy, pale (almost white when it was light yellow to begin with), and somewhat whipped like frosting, about 2 minutes. Scrape down the sides about halfway through to mix in any sugar left.
- Setting the mixer to low speed, add the flour in thirds, until well incorporated, about 2 minutes. Turn off the mixer and again, scrape down the sides to incorporate all the flour. The dough will look whipped, not like traditional heavy, dry, and darker cookie dough.
- Once the flour is well mixed in, fold it altogether into a cohesive dough.
- Using a medium cookie scoop, scoop and drop balls of cookie dough onto the cookie sheet. Evenly space apart cookie dough to allow for a bit of spreading.
- Optionally, use a fork to flatten cookies about halfway for thinner, crispier cookies with a pretty pattern on top. Or, leave as is for fluffier, thicker and rounder cookies.
- Bake 12-16 minutes, until golden at the very bottom of each cookie—the tops with still be pale. Mine took 14 minutes.
- Place cookie sheet onto a cooling rack. Allow to set and cool for 5 minutes. Then, using a heatproof spatula, gently transfer cookies directly onto the cooling rack to cool completely. Enjoy!
Storing Instructions: Cool cookies completely, then store in an airtight container in a cool, dark environment for 1-3 weeks.
To Freeze: Cool cookies completely, then store in a freezer-friendly container in the freezer for 1-3 months.
How to make Vegan: Use vegan butter and organic cane sugar.
How to make Gluten Free: Use gluten free all purpose flour, bearing in mind that you might need to experiment a bit to get the right texture.
- Prep Time: 20 minuts
- Cook Time: 14 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American