Shortbread cookies (or shortbread cookies) are a wonderful classic because they are so simple, versatile, and perfectly crisp. They are ideal for cutting out shapes and toppings.

Here is a simple yet tried-and-true recipe for traditional, crispy shortbread cookies.

🧈 Classic Shortbread Cookies
📋 Ingredients
Ingredient Amount Notes
Flour (Type 405) 300 g
Butter (cold) 200 g Must be ice-cold and cut into cubes.
Icing Sugar 100 g Sifted for a finer texture.
Egg Yolk 1 For binding and a nice color.

Vanilla Sugar 1 packet or 1/2 tsp. Vanilla Extract.

Salt 1 pinch For flavor balance.

🛠️ Preparation

I. Make the shortcrust pastry

Mix: Combine flour, icing sugar, vanilla sugar, and salt in a large bowl.

Work in the butter: Quickly add the cold butter cubes to the flour mixture. Rub the butter into the flour mixture with your fingertips until it forms a crumbly, sandy texture.

Binding: Add the egg yolk. Now quickly knead the dough together until it forms a smooth ball. Caution: Do not over-knead, or the dough will become tough.

Chilling (Important!): Flatten the dough into a thick rectangle, wrap it in cling film, and refrigerate for at least 30 minutes (preferably 1 hour). Chilling is crucial so that the cookies retain their shape during baking.

II. Cutting and Baking

Prepare: Preheat the oven to 180°C (350°F) (conventional oven setting). Line two baking sheets with parchment paper.

Roll out: Roll out the cold dough on a lightly floured surface to a thickness of about 3 to 5 mm (¼ to ¼ inch).

Cut out: Cut out the cookies using cookie cutters.

Bake: Place the cut-out cookies on the baking sheets, leaving some space between them. Bake the cookies in the preheated oven for 10 to 15 minutes (depending on thickness) until the edges are light golden brown.

Cool: Remove the cookies from the oven and let them cool briefly on the baking sheet before transferring them to a wire rack to cool completely.

💡 Extra Tip: For extra crispness,

use ice-cold ingredients.

Sprinkle the cookies with a little fine sugar before baking for extra crunch.

Would you like some ideas for decorating the butter cookies, for example with icing or chocolate?