It's time to get some holiday baking done. Cookies always seem to be one of those desserts that are a classic treat to give and this Tartine Bakery shortbread recipe is sure to become a favorite! Tartine Bakery shortbread cookies are buttery treats, characterized by a delicate crumbliness and rich butter flavor. These cookies are made with minimal ingredients and are perfect for any occasion!
Making Tartine Bakery Shortbread Cookies
Today's treat comes courtesy of Stephanie from Dessert Before Dinner.
These Tartine Bakery shortbread cookies are a classic holiday recipe. I love the added sugary topping to make them even more delicious and to add a crispy sugary crust. Unlike many shortbread recipes that rely on rolling and cutting, Tartine's method involves pressing the dough into a pan and baking it until golden brown. This results in a slightly uneven texture, adding to the rustic charm of the cookies. It's also made Tartine Bakery become known for one of the best buttery shortbread recipe next to their Tartine bread recipe!
Ingredients
To recreate these cookies at home, all you need is:
- flour
- salt
- butter, softened
- sugar
- salt
Instructions
- Preheat the oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press the dough evenly into the prepared baking pan.
- Bake for 30-40 minutes, or until the edges are golden brown and the center is set.
- Let the shortbread cool in the pan for at least 30 minutes before cutting into squares or bars.
Tips for Making Tartine Bakery Shortbread Cookies
- For extra crumbly shortbread, chill the dough for at least 30 minutes before baking.
- To enhance the flavor, use high-quality unsalted butter.
- For a touch of elegance, dust the cooled shortbread with powdered sugar.
- Enjoy the shortbread plain or pair it with a cup of tea or coffee for a delightful treat.
Substitutions
You can easily make these bars to suit your dietary needs or preferences!
- Gluten free: Substitute gluten free flour for all purpose flour.
- Vegan/dairy free: Swap out dairy free butter for regular butter.
Storing
Your bakery shortbread cookies can be stored in an airtight container for up to five days or in the freezer for up to one month.
Frequently Asked Questions
Yes, you can substitute the all-purpose flour with pastry flour or bread flour. However, the texture of the shortbread may be slightly different.
Yes, you can adjust the thickness of the shortbread by baking it for a longer or shorter period of time. Thinner shortbread will bake more quickly, while thicker shortbread will take longer. You can also use a 6x10 inch pan instead of a 9x13. Baking times may need to be adjusted.
Store the shortbread in an airtight container at room temperature for up to 5 days. Shortbread can also be frozen and thawed.
Tartine Bakery Shortbread Cookies
Equipment
- 9x13 inch baking pan
Ingredients
- 1 cup + 2 tablespoon unsalted butter softened
- ⅓ cup sugar
- ¼ teaspoon salt
- 1 ¾ cup +2 tablespoon unbleached all purpose flour
- powdered sugar for dusting
Instructions
- Preheat oven to 325 degrees. Lightly grease a 9x13 inch pan. Set aside.
- In a mixing bowl, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed).
- Turn mixer to low, slowly stir in the salt and flour. Continue mixing until smooth, stopping to scrape the sides of the bowl if necessary.
- Pour the dough into your 9x13 inch pan, then pat to evenly spread the dough in the pan.
- Bake at 325 degrees for 30-40 minutes or until shortbread is golden brown. Remove from oven, sprinkle with a generous amount of powdered sugar to top. Cut the shortbread into squares or rectangles while warm, but allow the shortbread to cool completely before removing from pan.
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Can I borrow Stephanie's husband, too? LUCKY HER!! Ha! 😀 Those cookies look wonderful! Nice choice for the SRC! Have a wonderful holiday! 😀
Sid's Sea Palm Cooking
Shortbread is always good, any time of the year.
oureatinghabits
I made these when I was assigned this blog ages ago. We loved them.
Emily @ Life on Food
Maybe these shortbread cookies help with the whole husband cleaning trick. I am certainly going to try it.
Stephanie
I always wonder why so many people are drawn to this recipe (I think you're the 3rd or 4th person to make it). Really glad you liked it, but I am curious what make everyone go toward a simple shortbread cookie
burntapple
Its a classic holiday recipe...I think thats what drew me to it. So fun to feature you this month and get to know you better. Happy Holidays!
bcmom
These look so good. Great choice!
Wendy, A Day in the Life on the Farm
Cannot beat a shortbread cookie in my humble opinion.
palatablepastime
Shortbread: So simple and delicious, what's not to love?
Tara
Yum! Love shortbread. These look perfect.
lk529
Shortbread cookies are always a hit! Happy Holidays!