Buttery Shortbread Cookie Bars with Crumbly Texture
Experience the perfect balance of buttery richness and crumbly texture with these shortbread cookie bars. Ideal for any occasion.
Equipment
- 1 9x13 inch baking pan lined with parchment paper
- 1 Mixing Bowl large
- 1 electric mixer
- 1 rubber spatula
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Slowly incorporate the all-purpose flour and salt into the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the vanilla extract until evenly distributed throughout the dough.
- Transfer the dough to the prepared baking pan. Use a rubber spatula or your hands to press it into an even layer.
Baking
- Place the pan in the preheated oven and bake for 35-40 minutes, or until the edges are golden and the center is set.
- Remove the pan from the oven and allow the shortbread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, lift the shortbread out of the pan using the parchment overhang. Cut into 16 bars using a sharp knife.
Storage
- Place the bars in an airtight container and store at room temperature for up to a week. For longer storage, refrigerate or freeze.
Notes
Pro Tips: Use high-quality butter for the best flavor. Chill dough for a firmer texture. Ingredient Substitutions: Use gluten-free flour or vegan butter as needed. How to Serve: Pair with tea or coffee. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Prepare dough in advance and refrigerate until ready to bake.