Buttery Shortbread Cookies Recipe
Introduction
My perfect Shortbread Cookies are buttery, tender, and sweet every time. This easy recipe is a go-to for holiday trays, bake sales, or just whenever you’re craving something simple and classic.
Ingredients
- 1 cup butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
Instructions
- Step 1: Preheat your oven to 325° F. Line two lightly colored baking sheets with parchment paper and set aside.
- Step 2: In the bowl of a stand mixer, combine butter, powdered sugar, vanilla extract, and flour. Be sure to fluff your flour before measuring for accuracy. Mix slowly until a crumbly dough forms; it will look like crumbs but will hold its shape when squeezed.
- Step 3: Form the dough into a ball and roll it between two sheets of parchment paper to about 1/3 to 1/2-inch thickness. Cut into small 3-inch circles or any desired shape and place them on the prepared baking sheets.
- Step 4: Bake for 12-15 minutes or until the bottoms are just barely golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For a different look, scoop and roll dough into smooth balls and gently press with a fork before baking.
- Be sure to use lightly colored baking sheets so you can monitor browning easily.
- Fluff your flour before measuring to ensure the right texture and avoid dense cookies.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. Refrigerate to extend freshness up to 10 days. To freeze after baking, cool completely, then place in a freezer-safe container for up to 3 months. Thaw to room temperature before serving. If freezing dough before baking, shape and cut the dough, flash freeze on a cookie sheet, then transfer to an airtight container. Bake from thawed dough as directed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter for shortbread cookies?
Yes, but reduce any added salt in the recipe or skip it altogether since salted butter adds extra saltiness.
How do I know when the shortbread is done baking?
The cookies are done when the bottoms are just barely golden brown. The edges should look set but not browned to keep them tender.
PrintButtery Shortbread Cookies Recipe
These perfect Shortbread Cookies are buttery, tender, and sweet every time. This easy-to-make cookie recipe is ideal for holiday trays, bake sales, or whenever you’re craving a simple and classic treat. With just a few ingredients, these cookies deliver a delightful melt-in-your-mouth texture and a rich buttery flavor that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Shortbread Cookies Ingredients
- 1 cup butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 325° F (163° C). Line two lightly colored baking sheets with parchment paper and set aside to prevent sticking and ensure even baking.
- Mix Dough: In the bowl of a stand mixer, add softened butter, powdered sugar, vanilla extract, and flour. Make sure to fluff your flour before measuring for accuracy. Mix on low speed until a crumbly dough forms that looks like crumbs but holds together when squeezed.
- Shape Dough: Form the dough into a ball. Place it between two sheets of parchment paper and roll it out evenly to about 1/3 to 1/2 inch thickness. Cut the dough into 3-inch circles or any preferred shape using a cookie cutter, then place the cutouts onto the prepared baking sheets.
- Bake Cookies: Bake the cookies for 12-15 minutes or until the bottoms are just barely golden brown. Remove from the oven and allow to cool on the hot baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store Cookies: Once cooled, store the shortbread cookies in airtight containers to maintain freshness. They keep well for up to 5 days at room temperature.
Notes
- Feel free to scoop and roll the shortbread cookie dough into smooth balls and press down with a fork for a different look and texture.
- Store finished cookies in an airtight container for up to 5 days on the counter or up to 10 days in the fridge.
- To freeze after baking: cool completely, place in a freezer-safe container, and freeze up to 3 months. Thaw to room temperature before serving.
- To freeze before baking: roll out dough, cut into shapes, flash freeze on a baking sheet, then store in an airtight container in the freezer. When ready to bake, let sit out while the oven preheats, then bake as usual.
Keywords: Christmas Cookies, shortbread cookie recipe, shortbread cookies
