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–+ servings
Salted shortbread cookies on a platter.
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Salted Shortbread Cookies

The rich buttery flalavour in these cookies is enlivened by a tiny hint of flaky sea-saltsalt.
Prep Time15 minutes
Cook Time12 minutes
Chill time1 hour
Total Time1 hour 27 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 122kcal
Author: Carolyn Hetke

Ingredients

  • 1 cup unsalted butter softened See Note 1.
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ¼ tsp sea salt plus more for sprinkling

Instructions

  • Preheat oven to 350 F. (Not convection) Line 2 baking sheets with parchment paper.
  • Beat the butter and sugar together until the mixture is light and creamy, about 3-5 minutes.
  • Add the vanilla and beat until just mixed.
  • Mix the flour and ¼ teaspoon salt. Gradually add the flour to the butter mixture, mixing on low speed until the dough is just combined.
  • Shape the dough into a log about 2" in diameter. Wrap tightly in plastic wrap and refrigerate 1 hour until firm. (You can refrigerate for up to 24 hours.)
  • When ready to bake, slice the log into ¼ slices. Arrange slices on the parchment pans, leaving at least a ½" between cookies.
  • Sprinkle the cookies with flaky sea salt. Bake 12-15 minutes. If using 2 cookie sheets, alternate sheets halfway through baking.
  • Remove cookies from oven and allow to cool about 5 minutes before transferring to a wire rack to finish cooling.
  • Dough logs can be frozen, tightly wrapped for 3 months. Thaw and slice when ready to bake.

Notes

  1. If using salted butter, omit the ¼ teaspoon of salt

Nutrition

Calories: 122kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 236IU | Calcium: 4mg | Iron: 0.5mg