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Martha Stewart-Inspired Shortbread Cookies

Close-up of Martha Stewart-Inspired Shortbread Cookies showing its texture
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Buttery, tender shortbread cookies with a delicate crumb and a hint of vanilla, inspired by Martha Stewart’s classic entertaining style. They bake to a pale golden edge and melt in your mouth, perfect for tea time or holiday trays.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp (1g) kosher salt
  • 1 cup (227g) unsalted butter, softened
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (25g) granulated sugar, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch (23x23cm) baking pan with parchment paper, leaving overhang on two sides for easy removal.
  2. In a medium bowl, whisk together flour, 1/2 cup sugar, and salt until well combined.
  3. In a large bowl, beat softened butter and vanilla with an electric mixer on medium speed until creamy, about 1 minute. Do not overbeat; you want it smooth, not fluffy.
  4. Add the flour mixture to the butter mixture and mix on low speed just until a crumbly dough forms. Avoid overmixing, which can make the cookies tough.
  5. Press the dough evenly into the prepared pan. Use the bottom of a measuring cup to flatten and smooth the surface.
  6. Sprinkle the remaining 2 tablespoons sugar evenly over the top.
  7. Bake for 30 to 35 minutes, until the edges are pale golden and the center is set. The shortbread should not brown deeply.
  8. Remove from oven and let cool completely in the pan on a wire rack, about 1 hour.
  9. Lift the shortbread out using the parchment overhang and transfer to a cutting board.
  10. Cut into 24 rectangles or squares with a sharp knife. For clean cuts, wipe the knife with a warm damp cloth between cuts.
  11. Store in an airtight container at room temperature for up to 1 week.

Notes

Store shortbread in an airtight container at room temperature for up to 1 week. For longer storage, wrap tightly and freeze for up to 3 months; thaw at room temperature for 1 to 2 hours before serving. The dough can be made ahead and refrigerated for up to 3 days; bring to room temperature before pressing into the pan. For a head start, bake and freeze the cooled, uncut shortbread, then thaw and cut before serving.

Nutrition

Keywords: Martha Stewart shortbread cookies, shortbread cookies, butter cookies, classic shortbread, vanilla shortbread, easy shortbread recipe, holiday cookies, tea cookies, slice and bake cookies, homemade shortbread

Find it online: https://marthadishes.com/martha-stewart-shortbread-cookies-recipe/