Shortbread Cookies
These simple, buttery shortbread cookies come together quickly and have a delicate, sandy texture that's perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup butter, softened Use truly softened butter for best texture.
- 3/4 cup powdered sugar For a finer crumb.
- 1/2 teaspoon vanilla extract Keeps the flavor subtle.
- 2 cups all-purpose flour Fluff before measuring to avoid a stiff dough.
Instructions
Preparation
- Preheat your oven to 325°F. Line two lightly colored baking sheets with parchment paper.
- In a stand mixer, add the softened butter, powdered sugar, vanilla extract, and all-purpose flour. Mix on low speed until the mixture resembles coarse crumbs.
- Check the texture of the dough by squeezing a handful; it should hold together like damp sand.
Rolling and Shaping
- Gather the dough into a ball and roll it out between two sheets of parchment paper to 1/3 to 1/2-inch thick.
- Cut into desired shapes (3-inch circles recommended) and transfer to prepared baking sheets.
Baking
- Bake for 12–15 minutes, watching for the bottoms to turn barely golden while the tops remain pale.
- Let the cookies cool on the hot trays for 5 minutes, then transfer them to cooling racks to cool completely.
Notes
For best results, use softened butter, stop mixing once the dough looks crumbly, and bake until just barely golden. Store in an airtight container at room temperature for up to 5 days.