Buttery 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
Scale
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
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