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No-Spread Buttery Shortbread Cookies Recipe

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4 from 11 reviews

These No-Spread Buttery Shortbread Cookies are a classic treat featuring a rich, tender crumb with a perfectly tender texture that holds its shape during baking. Made with simple ingredients like unsalted butter, sugar, and flour, these cookies are easy to prepare and deliver a delicate buttery flavor without spreading out in the oven. Perfect for any occasion, they're a delightful combination of crisp edges and a melt-in-your-mouth center.

Ingredients

Dry Ingredients

  • 12 ounces (340 grams) all-purpose flour
  • 4 ounces (114 grams) granulated sugar
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 8 ounces (227 grams) unsalted butter, room temperature

Instructions

  1. Mix Butter, Sugar, and Salt. Place the granulated sugar, softened unsalted butter, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is smooth and creamy, approximately 2 minutes.
  2. Add Flour. Stop the mixer and scrape down the sides of the bowl to ensure even mixing. Add all the all-purpose flour at once, then turn the mixer to low speed to incorporate. The dough will initially appear crumbly.
  3. Combine Dough. Increase the mixer speed to medium and continue mixing until the dough comes completely together into a cohesive ball.
  4. Prepare for Rolling. Turn the dough onto a lightly floured surface, or alternatively, onto parchment paper or a Silpat mat to prevent sticking.
  5. Shape Dough. Use your hands to shape the dough into a rectangle and lightly flour the top to prevent the rolling pin from sticking. Roll the dough to about 1/2 inch thickness.
  6. Cut Cookies. Using a 2-inch round cookie cutter, cut out the cookies. Place each cookie on a parchment-lined board or cookie sheet. Prick the center of each cookie with the tines of a fork to allow even baking and prevent puffing.
  7. Reroll Dough. Gather the remaining dough scraps, gently reroll and continue cutting out cookies until all dough is used, leaving only a small leftover piece.
  8. Chill Dough. Place the cut cookie dough onto a baking sheet and chill in the refrigerator for at least 20 minutes to help maintain shape during baking.
  9. Preheat Oven. While chilling, preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
  10. Arrange Cookies for Baking. Line a half baking sheet with parchment paper and evenly space 12 cookies on the sheet.
  11. Bake Cookies. Bake for 25 to 30 minutes until the bottoms of the cookies are lightly golden brown.
  12. Cool Slightly. Remove cookies from the oven and allow them to cool on the baking sheet for about 5 minutes to firm up.
  13. Transfer to Rack. After cooling slightly, carefully transfer the cookies to a wire rack to cool completely.
  14. Cooldown Baking Sheet. If baking multiple batches, allow the baking sheet to cool completely before placing the next batch of cookies on it to prevent uneven baking.
  15. Storage. Store the fully cooled shortbread cookies in an airtight container for up to 2 weeks to maintain freshness.

Notes

  • Chilling the dough before baking is key to preventing the cookies from spreading and helps them maintain their shape.
  • Pricking the center of each cookie with a fork ensures even baking and prevents puffing.
  • Use room temperature butter to ensure proper creaming with the sugar for a tender texture.
  • If you do not have a stand mixer, you can mix the ingredients by hand using a sturdy spoon or a hand mixer at medium speed.
  • These cookies are best stored in an airtight container at room temperature and consumed within two weeks for optimal flavor and texture.

Find it online: https://dishcooks.com/no-spread-buttery-shortbread-cookies-recipe/