The Story
There’s this thing I do when I’m feeling overwhelmed or when life starts piling up on me—I bake. It’s not something I plan or even think about; I just find myself in the kitchen, pulling out flour, sugar, and butter like it’s second nature. It’s like my brain knows I need something steady to ground me, and baking always seems to do the trick.
A few weeks ago, I had one of those days where nothing was going right. I’d overslept, missed an important deadline, and by lunchtime, I was already completely drained. My brain was buzzing with “should.” I should’ve been more organized. I should’ve woken up earlier. I should’ve handled everything better. Instead of spiraling any further, I decided to bake something. Not because I had the time for it (I definitely didn’t), but because I needed it.
I settled on shortbread cookies. Something about shortbread is so simple yet satisfying. It doesn’t demand much of you—just a few ingredients, a little patience, and some quiet time in the kitchen. As I rolled out the dough and cut out the shapes, I found myself relaxing. My mind slowed down, and for the first time all day, I wasn’t thinking about what I should’ve done or what I still needed to do. I was just...present.
When the cookies came out of the oven, golden and buttery, I realized something. Baking wasn’t just about making something sweet; it was about giving myself permission to pause. To stop chasing perfection for a minute and just focus on something tangible, something that reminded me that even when life feels messy, I can still create something beautiful.
These shortbread cookies have become my go-to on days like that. They’re buttery, crisp, and melt-in-your-mouth delicious. Plus, they remind me that sometimes, it’s okay to step away from the chaos and just...breathe.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Optional Add-Ins/Toppings:
- Sprinkle of coarse sugar or cinnamon sugar
- Drizzle of melted chocolate
- Lemon zest for a citrusy twist
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy. Stir in the vanilla extract.Mix in the Dry Ingredients:
Gradually add the flour and salt to the butter mixture, mixing until the dough comes together. It might look crumbly at first, but keep mixing—it’ll come together into a smooth dough.Roll and Shape the Dough:
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes, or simply cut the dough into squares or rectangles for a classic look.Bake the Cookies:
Place the cookies on the prepared baking sheet and bake for 15-18 minutes, or until the edges are just lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.Add Your Finishing Touches:
If you’re feeling fancy, sprinkle the cookies with coarse sugar before baking, or drizzle them with melted chocolate once they’re cool.
Tips:
- For an extra buttery flavor, chil the dough for 30 minutes before rolling it out.
- Shortbread cookies are all about simplicity, so make sure you use good-quality butter—it makes a big difference!
- Store these cookies in an airtight container for up to a week (if they last that long!).
Enjoy,
Lauren