Description
Classic shortbread cookies that are buttery, crumbly, and delicately sweet. Made with just a few pantry staples, they’re perfect for tea time, gifting, or holiday baking.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract (optional)
- 2 cups (240 g) all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar together in a large bowl until smooth and fluffy.
- Add the vanilla extract (if using), then gradually mix in the flour and salt until a soft dough forms.
- Transfer the dough to a lightly floured surface and roll it out to about ½ inch thick.
- Cut the dough into desired shapes using cookie cutters or a knife and place them on the prepared baking sheet.
- Chill the shaped cookies in the refrigerator for about 15 minutes to help them retain their shape during baking.
- Bake for 15–18 minutes or until the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can customize with citrus zest, nuts, spices, or a chocolate dip.
- Chilling the cookies before baking prevents spreading.
- Use sharp metal cookie cutters dipped in flour for clean edges.
- Store in an airtight container for up to 1 week or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
