Shortbread Cookies Recipe
These classic shortbread cookies are made with simple ingredients, resulting in a buttery, tender, and melt-in-your-mouth treat perfect for any occasion.
Equipment
- Stand mixer
- Paddle Attachment
- Plastic wrap
- Sharp knife
- Baking sheet
- Silicone mat or parchment paper
- Fork or skewer
- wire rack
Ingredients
Main Ingredients
- 10 tbsp unsalted butter at room temperature (142g)
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon kosher salt (optional)
Instructions
Preparation
- In a stand mixer with a paddle attachment, beat butter and vanilla extract until creamed.
- Add confectioners' sugar and salt, then mix until just combined.
- Scrape the bowl, then gradually add flour on low speed, mixing until just combined after scraping again.
- Shape the dough into a rectangular prism, wrap it in plastic, and chill until firm, at least one hour.
- Preheat your oven to 350F (177C) and use a sharp knife to cut the chilled dough into 1/2 inch thick slices.
- Arrange the slices onto a baking sheet lined with a silicone mat or parchment paper, ensuring they are spaced at least an inch apart.
- Use a fork or skewer to create an indented pattern on the top of each cookie.
- Bake for about 10 minutes, rotating the baking sheet halfway through the baking time.
- Transfer the baked cookies to a wire rack to cool completely.
Notes
For best results, ensure your butter is at room temperature. Do not overmix the dough once flour is added to keep the cookies tender. Chilling the dough is crucial for firm cookies that hold their shape.