Basic Shortbread Cookies

Ingredients

• 226 grams (1 cup, 2 sticks) unsalted butter, room temperature
• 100 grams (1/2 cup) granulated sugar
• 1 teaspoon vanilla extract, *optional
• 1/2 teaspoon kosher salt
• 256 grams (2 cups + 2 tablespoons) all-purpose flour

Instructions

1. 1

   At least 30 minutes before mixing your dough,...: At least 30 minutes before mixing your dough, set out the butter (226 grams/ 1 cup) to come to room temperature. Measure out the rest of the ingredients.

2. 2

   Position oven racks in the top and bottom...: Position oven racks in the top and bottom thirds of the oven. Preheat to 350°F/175°C. Line two sheet pans with parchment paper or silicone baking mats.

3. 3

   In the bowl of a stand mixer fitted...: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, cream together the butter and granulated sugar (100 grams/ ½ cup) on medium speed until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl halfway through.

4. 4

   Add in the vanilla extract(1 teaspoon), if using,...: Add in the vanilla extract(1 teaspoon), if using, and mix until incorporated.

5. 5

   In a separate mixing bowl, whisk together the...: In a separate mixing bowl, whisk together the salt (½ teaspoon), and all-purpose flour (256 grams/ 2 cups + 2 tablespoons).

6. 6

   Add the flour mixture to the mixing bowl...: Add the flour mixture to the mixing bowl and mix on medium/low speed until just incorporated. The dough will likely be a bit crumbly looking, but should still look moist and hold together if pressed together in your hand. If it does not hold together, you can add about 1-2 tablespoons of milk or water until it holds together when pressed.

7. 7

   Turn the dough onto a clean work surface...: Turn the dough onto a clean work surface and gather it into one mass of dough, using gentle pressure to bring it together. Press it into a flat disk, about 1 inch (2.5 cm) thick.

8. 8

   Wrap in plastic wrap or press between two...: Wrap in plastic wrap or press between two pieces of parchment paper and refrigerate for 15 minutes to firm up.

9. 9

   Lightly flour a clean work surface and place...: Lightly flour a clean work surface and place the chilled dough onto it. Lightly flour the top of the dough and a rolling pin.

10. 10

    Roll the dough out to about ¼ inch...: Roll the dough out to about ¼ inch (0.6 cm) thick. As you are rolling, rotate your dough on the work surface occasionally to check for sticking. Use more flour as needed to prevent sticking. When rolling dough, focus your pressure on going across the dough, rather than down into the table to help with sticking. If the dough cracks, use the warmth of your hands to press it back together.

11. 11

    Dip your cookie cutter(s) of choice in flour,...: Dip your cookie cutter(s) of choice in flour, stamp out the cookies, and transfer them to the prepared baking sheets, leaving about an inch between them. You may bring together your dough scraps and re-roll them, but keep in mind that the cookies will start to get tough the more rounds you re-roll the dough.

12. 12

    As an optional step, sprinkle with granulated or...: As an optional step, sprinkle with granulated or coarse sugar if you will not be icing. You can also use a fork to dock each cookie for a classic shortbread look.

13. 13

    Bake for 12-16 minutes until golden brown, rotating...: Bake for 12-16 minutes until golden brown, rotating the pans halfway through baking from top to bottom and front to back.

14. 14

    Allow to cool on the baking sheets for...: Allow to cool on the baking sheets for 5 minutes before removing and transferring to a cooling rack to cool completely.

15. 15

    Store cooled cookies in an airtight container at...: Store cooled cookies in an airtight container at room temperature for up to 2 weeks.