This buttery, crumbly Ina Garten Shortbread Cookies is made with unsalted butter, vanilla, and flour and ready in 1 hour and 15 minutes. The delicate dough bakes until the edges turn pale gold while the centers remain wonderfully tender. I always look forward to that first snap of these classic treats with my afternoon tea.
Try More Recipes:
- Ina Garten Chocolate Cake Recipe
- Ina Garten’s Beatty’s Chocolate Cake Recipe
- Ina Garten Lemon Cake Recipe
Why This Classic Works
I used to overcomplicate my baking with endless mix-ins and complex steps. Learning to trust a simple ratio of quality butter to flour completely changed my approach.
The biggest mistake I made early on was using cold butter instead of room temperature. Once I started letting the butter soften properly, the dough came together flawlessly.
Ina Garten Shortbread Cookies Ingredients
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
How To Make Ina Garten Shortbread Cookies
- Cream the Butter and Sugar: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a stand mixer, beat the butter and 1 cup of sugar until light and fluffy.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract until just combined. Gradually add the flour and salt on low speed until the dough starts to come together.
- Shape the Dough: Dump the dough onto a floured surface and shape it into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll and Cut: Roll the dough to 1/2-inch thickness and cut into shapes using a cookie cutter. Place on the prepared baking sheet and sprinkle with extra sugar.
- Bake the Cookies: Bake for 20 to 25 minutes until the edges just begin to brown. Let them cool on the pan for 10 minutes before transferring to a wire rack.
Recipe Tips
- Use quality butter: Since butter is the main flavor, premium European-style butter yields a richer taste.
- Do not skip chilling: Cold dough prevents the cookies from spreading too much in the oven.
- Watch the edges: Pull them out as soon as the edges turn pale gold so they stay tender inside.
What To Serve With Shortbread Cookies
A hot cup of Earl Grey tea or dark roast coffee provides the ideal bitter contrast to these sweet, buttery cookies. You can also serve them alongside a bowl of fresh berries or lemon curd for a bright, fruity finish.
How To Store
Keep these cookies in an airtight container at room temperature for up to one week. You can freeze the baked cookies or the unbaked dough for up to three months.
FAQs
Can I use salted butter?
Yes, but you should omit the extra kosher salt in the recipe. Unsalted butter gives you better control over the final flavor.
Why is my dough so crumbly?
The butter might not have been soft enough, or you added too much flour. Keep mixing on low until it forms larger clumps.
Can I press this into a pan instead?
Absolutely. Press the dough evenly into an ungreased 9×13 inch pan and slice into rectangles while still warm after baking.
Nutrition
- Calories: 180 kcal
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 35mg
- Total Carbohydrate: 19g
- Protein: 2g
Try More Recipes:
- Ina Garten Apple Pie Recipe
- Ina Garten Apple Crisp Recipe
- Ina Garten Mocha Chocolate Icebox Cake Recipe
Ina Garten Shortbread Cookies
24
servings20
minutes1
hour35
minutes1
hour55
minutesButtery and crumbly Ina Garten Shortbread Cookies made with rich unsalted butter and pure vanilla extract are ready in 1 hour and 15 minutes for an easy afternoon treat. Baking these classic treats fills your kitchen with a sweet, comforting aroma everyone will quickly flock to.
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup granulated sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
Directions
- 1. Cream the Butter and Sugar: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a stand mixer, beat the butter and 1 cup of sugar until light and fluffy.
- 2. Add Vanilla and Dry Ingredients: Mix in the vanilla extract until just combined. Gradually add the flour and salt on low speed until the dough starts to come together.
- 3. Shape the Dough: Dump the dough onto a floured surface and shape it into a flat disk. Wrap in plastic and chill for 30 minutes.
- 4. Roll and Cut: Roll the dough to 1/2-inch thickness and cut into shapes using a cookie cutter. Place on the prepared baking sheet and sprinkle with extra sugar.
- 5. Bake the Cookies: Bake for 20 to 25 minutes until the edges just begin to brown. Let them cool on the pan for 10 minutes before transferring to a wire rack.
