Kittencal's Buttery Flaky Shortbread Pan Cookies
Indulge in the rich, melt-in-your-mouth goodness of Kittencal's Buttery Flaky Shortbread Pan Cookies, a timeless treat that combines simplicity with irresistible flavor. Made with just six pantry staples, including velvety softened butter and a touch of pure vanilla extract, these cookies deliver a delicate balance of sweetness and buttery richness. The addition of cornstarch ensures an ultra-tender, flaky texture, while lightly scoring the dough before baking guarantees perfectly shaped squares or rectangles every time. Perfect for tea-time indulgence or holiday gift-giving, these golden shortbread cookies are easy to prepare and bake to perfection in under 30 minutes. Serve them as-is or pair them with a cup of coffee for a classic dessert experience you’ll savor bite after bite.
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Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup powdered (confectioners') sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 0.25 cup cornstarch
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 325°F (165°C). Lightly grease an 8x8-inch square baking pan or line it with parchment paper, leaving an overhang for easy removal.
Step 2
In a large mixing bowl, use an electric mixer to cream the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
Step 3
Mix in the vanilla extract until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
Step 6
Press the dough evenly into the prepared pan, smoothing the surface with the back of a spoon or your fingertips.
Step 7
Using a sharp knife or bench scraper, score the dough into desired cookie shapes (squares or rectangles) before baking. This will make it easier to cut after baking.
Step 8
Prick the surface lightly with a fork for a decorative touch, if desired.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Avoid overbaking to ensure the cookies remain tender and flaky.
Step 10
Remove the pan from the oven and let the shortbread cool in the pan for 10 minutes. Use a sharp knife to cut along the scored lines while the cookies are still warm.
Step 11
Allow the cookies to cool completely in the pan before removing them. Store in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (596.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3023.9 |
| Total Fat 194.4g | 0% |
| Saturated Fat 121.9g | 0% |
| Cholesterol 516.7mg | 0% |
| Sodium 630.9mg | 0% |
| Total Carbohydrate 292.5g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 92.2g | |
| Protein 26.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 83.9mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 313.6mg | 0% |
Source of Calories