Classic Shortbread Cookies

Step 1

Position a rack in the center of your oven and preheat to 325°F. Line a 9-inch square baking pan with parchment paper, letting it hang over two opposite sides for easy removal later.

Step 2

Cut 8 oz of softened unsalted butter into 1-inch cubes and place them in a medium bowl. Add 0.5 cup of granulated sugar and cream together using an electric hand mixer or wooden spoon for 3-4 minutes until the mixture is pale, fluffy, and noticeably lighter in color. This incorporates air and creates a tender texture.

Step 3

Measure 2 cups of all-purpose flour and 0.25 tsp of fine sea salt, then sift them together into a separate bowl to remove any lumps. This ensures even distribution of salt and results in a uniform crumb.

Step 4

Pour the flour mixture into the butter-sugar mixture and fold gently with a rubber spatula until the dough just comes together — you should see no dry flour pockets and the texture will resemble coarse sand. Do not overmix or the cookies will become tough.

Step 5

Turn the dough out onto the prepared baking pan and gently press it into an even, compact layer about 1/4-inch thick — use the bottom of a measuring cup to help flatten it uniformly. The dough should reach the edges of the pan and feel smooth and level.

Step 6

Using a sharp knife, score the shortbread into 12 equal rectangles (3 rows × 4 columns), but do not cut all the way through — the scored lines are just guides so the cookies will break cleanly after baking. Prick each rectangle 3-4 times with a fork to prevent them from puffing up and to create the traditional textured appearance.

Step 7

Bake at 325°F for 25-30 minutes. The shortbread is done when the edges are pale golden and the center feels set and firm to the touch — it should have very little color, as shortbread should remain blonde and delicate. The cookies will continue to firm up as they cool.

Step 8

Remove the pan from the oven and immediately re-cut along the scored lines using a warm, dry knife — work quickly while the shortbread is still slightly soft so the pieces separate cleanly without crumbling. Let the shortbread cool in the pan for 10 minutes.

Step 9

Lift the parchment paper by the overhanging sides and transfer the shortbread onto a wire rack. Once completely cooled to room temperature, about 20 minutes, break along the score lines into individual rectangles. Store in an airtight container at room temperature for up to 5 days.