Description
A classic shortbread cookie recipe featuring a buttery, tender texture with a hint of vanilla. These cookies are simple to prepare, perfectly crisp, and ideal for any occasion or holiday treat.
Ingredients
Scale
Shortbread Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and powdered sugar until the mixture is light, fluffy, and well combined.
- Add Vanilla: Stir in the vanilla extract thoroughly to infuse flavor throughout the dough.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until the dough forms and holds together.
- Roll Out Dough: Lightly flour a clean surface and roll out the dough to approximately 1/2-inch thickness to maintain the classic shortbread texture.
- Cut Shapes: Use cookie cutters to cut desired shapes or slice the dough into rectangles according to your preference.
- Prepare for Baking: Arrange the shaped cookies on the prepared baking sheet, then prick each cookie with a fork to prevent puffing and ensure even baking.
- Bake: Bake the cookies for 18 to 22 minutes or until the edges turn a light golden color, indicating perfect doneness.
- Cool Down: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely and achieve the perfect texture.
Notes
- Ensure the butter is softened, not melted, for the best texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- Pricking cookies with a fork helps maintain flat cookies without puffing.
- Store in an airtight container to maintain freshness for up to one week.
- Optional: Sprinkle with sugar before baking for extra sweetness and crunch.
