Shortbread Cookies Round Shape
Shortbread cookies are a timeless classic that brings comfort with every bite. Their rich and buttery flavor combined with a delicate crumb makes them irresistibly delicious. Today, we will explore how to make round-shaped shortbread cookies that are perfect for any occasion. With a simple list of ingredients and an easy-to-follow method, you’ll be able to whip up a batch that delights both the eyes and the taste buds.
Why You Will Love This Recipe
This shortbread cookie recipe is not only simple, but it also yields incredibly flavorful cookies. The use of unsalted butter gives a rich taste while allowing you to control the saltiness of the final product. The combination of cornstarch and all-purpose flour creates a delightful texture that’s perfectly crumbly. Whether enjoyed fresh out of the oven with a cup of tea or decorated for a celebration, these cookies are a delight everyone will love.
Pro Tips for Making Round-Shaped Shortbread Cookies
1. **Using chilled dough:** After mixing the dough, chilling it helps to prevent the cookies from spreading too much when baking, resulting in that perfectly round shape.
2. **Precision in slicing:** Use a sharp knife or a bench scraper to cut your chilled dough into even slices. This helps to achieve uniform cookies for even baking.
3. **Baking time:** Keep an eye on the cookies! They should be just lightly golden at the edges, so removing them promptly prevents over-baking and ensures they stay tender.
4. **Storing the Cookies:** For the best flavor and texture, store the cookies in an airtight container at room temperature. They can last up to a week, or you can freeze them for later enjoyment.
5. **Flavor Variations:** Feel free to experiment with additions like mini chocolate chips, chopped nuts, or a pinch of lemon zest for a refreshing twist.
Ingredients
Shortbread cookies require just a handful of simple ingredients. Here’s what you’ll need:
- Unsalted butter: 1 cup (227g), softened
- Powdered sugar: 1 cup (60g)
- All-purpose flour: 2 cups (250g)
- Cornstarch: 1/2 cup (30g)
- Vanilla extract: 1 teaspoon
- Pinch of salt
Instructions
Step 1: Begin by creaming the softened unsalted butter and powdered sugar together in a large mixing bowl. Use an electric mixer on medium speed until the mixture becomes light and fluffy, which takes about 2-3 minutes.
Step 2: Add in the vanilla extract and mix briefly until combined. Ensuring that the vanilla is well integrated will enhance the flavor of your cookies.
Step 3: Next, sift the all-purpose flour, cornstarch, and salt into the bowl. Mix gently using a spatula or wooden spoon until a soft dough starts to form. Be careful not to over-mix; just combine until no dry flour remains.
Step 4: Shape the dough into a log, roughly 2 inches in diameter. Wrap it tightly in cling film and chill in the refrigerator for about 30 minutes. This chilling step is crucial for the dough to firm up and make slicing easier.
Step 5: Preheat your oven to 170°C (340°F), preparing your baking tray by lining it with parchment paper. This prevents the cookies from sticking and makes clean-up a breeze.
Step 6: Once the dough is chilled, remove it from the fridge and slice it into round discs, about 1/2 inch thick. Use a sharp knife or dough cutter for precise slices.
Step 7: Lay the cookie slices on the prepared baking tray, leaving space between each one. Bake in the preheated oven for about 12-15 minutes or until the edges are just lightly golden. Watch them closely, as they can quickly go from perfectly baked to overdone.
Step 8: After baking, let the cookies cool completely on a wire rack. This helps them firm up and reach their ideal texture before you serve or store them.
Frequently Asked Questions
1. Can I use salted butter instead of unsalted butter?
Using salted butter may alter the flavor of your cookies slightly. If you choose to use it, you can omit the pinch of salt in the recipe.
2. How do I store leftover shortbread cookies?
Store cooled cookies in an airtight container at room temperature, where they can last up to a week. For longer storage, freeze them in a sealed container.
3. Can I add flavors or mix-ins to the dough?
Yes, you can add chocolate chips, nuts, or even citrus zest to the dough. Just keep in mind that this might slightly change the texture and baking times.
4. Why is cornstarch used in shortbread cookies?
Cornstarch helps create a softer texture in the cookies, making them melt in your mouth. It also helps to stabilize the dough when baking.
5. What should I do if my dough is too sticky?
If the dough is too sticky after mixing, you can add a little more flour, a tablespoon at a time, until it reaches a workable consistency.
Conclusion
This round-shaped shortbread cookie recipe is a beautiful representation of simplicity and flavor in baking. With just a few ingredients and a little bit of your time, you can create a delightful treat that everyone will enjoy. Whether it’s for a special occasion or a sweet snack during the day, these cookies are sure to be a hit. Happy baking!
