The Best Shortbread Cookie Recipe
Buttery and crisp, these Shortbread Cookies hit the spot every time.
Ingredients
- 10 tbsp unsalted butter room temperature
- 1/2 cup confectioners' sugar
- 1/2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp kosher salt optional
Instructions
- Cream the butter and vanilla. In a stand mixer with a paddle attachment, beat the butter and vanilla extract until smooth and creamy.
- Add sugar and salt. Mix in the confectioners' sugar and salt until well combined.
- Incorporate the flour. Gradually add the flour to the mixture on low speed, scraping down the sides of the bowl as needed, until a dough forms.
- Chill the dough. Shape the dough into a rectangular shape, wrap it in plastic wrap, and refrigerate until firm, at least 1 hour.
- Preheat and slice. Preheat the oven to 350°F. Slice the chilled dough into 1/2 inch thick pieces.
- Prepare for baking. Arrange the slices on a baking sheet lined with parchment paper, spaced at least 1 inch apart.
- Decorate the cookies. Press a fork or skewer gently into the top of each cookie to create a decorative pattern.
- Bake to perfection. Bake for about 20 minutes or until the edges are lightly golden, rotating the baking sheet halfway through.
- Cool the cookies. Remove from the oven and transfer the cookies to a wire rack to cool completely.
Nutrition
Calories: 120kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 5gSodium: 74mgFiber: 0.3g
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