“`html
Whipping up a batch of buttery shortbread cookies is like baking pure joy into golden, melt-in-your-mouth treats. With just three simple ingredients, these cookies are perfect for sharing, gifting, or even freezing for later indulgence. Nothing beats the classic taste that warms the heart and fills your home with a delightful aroma.
Why You’ll Love This Recipe
These buttery shortbread cookies are a hit with everyone. The butteriness is unparalleled, and they practically disappear as soon as they hit the table. Whether you’re hosting a gathering or just enjoying a quiet evening, these cookies are always a crowd-pleaser.
Kitchen Equipment You’ll Need
- Stand mixer with paddle attachment
- Baking sheets
- Parchment paper or silicone mats
- Large board for kneading
- Rolling pin
- Cookie cutters (optional)
- Wire rack for cooling
Ingredients
- 2 cups salted butter, cold and cut into pieces
- 1 cup packaged light brown sugar
- 4 1/2 cups all-purpose flour, divided
- Optional: your favorite sprinkles
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C) and position the rack in the lower center. Line baking sheets with parchment paper or silicone mats and set aside.
- In a stand mixer bowl, combine butter and brown sugar. Beat on medium-high speed until the mixture is light and fluffy, about several minutes.
- Add 3 1/2 cups of flour to the mixture and beat on medium-low speed until smooth.
- On a large board, sprinkle 1/2 cup of flour to prevent sticking. Transfer the dough to the board and knead by hand for 5 minutes, adding the remaining flour as needed until the dough is soft and pliable.
- Divide the dough into three portions, wrap each well, and refrigerate for at least 30 minutes until firm.
- Roll out one-third of the dough to about 1 inch thick on a lightly floured board. Cut into desired shapes using a knife or cookie cutters.
- Place cookies 2 inches apart on the baking sheets. Prick with a fork or add sprinkles if desired.
- Bake for 15-20 minutes until edges are golden brown. Adjust time for size variations.
- Cool completely on a wire rack before serving. Store in an airtight container at room temperature.
Tips for Success
Make sure to knead the dough just until it’s soft and not sticky. Refrigerating the dough is key for easier rolling and cutting. Always adjust the baking time based on the size and thickness of your cookies to avoid overbaking.
Additional Tips or Variations
For a festive touch, add sprinkles before baking. You can also dip the edges of cooled cookies in melted chocolate for an extra treat.
Nutritional Highlights (Per Serving)
Each serving of these buttery shortbread cookies is rich and satisfying. Keep in mind they are a treat, best enjoyed in moderation.
Frequently Asked Questions (FAQ)
Can I use unsalted butter? Yes, just add a pinch of salt to the dough for balance.
Can I freeze the dough? Absolutely! Wrap it tightly and freeze for up to three months.
Why is my dough sticky? Ensure your butter is cold and add flour slowly until the dough is just right.
Conclusion
Why not try these delicious buttery shortbread cookies today? They’re easy to make and perfect for any occasion. We’d love to hear your thoughts and see your creations, so don’t forget to share your experiences!
“`