These shortbread cookies are buttery, delicious, and so incredibly soft that they will melt in your mouth! Using only 5 simple ingredients these cookies are perfect for even a beginner baker! Plus, they are so simple to prepare that you can easily enjoy them any time of year!
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Instructions
Using your stand mixer (or a mixing bowl with a hand mixer), beat together the room-temperature butter and vanilla extract.
Mix in the confectioners' sugar and salt until well combined.
Slowly and gradually mix in the all-purpose flour, making sure to scrape down the sides and bottom of the bowl, stopping once the flour has been completely incorporated.
Press the shortbread dough into the shape of a rectangular prism and tightly wrap it with plastic wrap. Place the wrapped dough into the refrigerator and allow it to chill for at least an hour.
Preheat your oven to 350°F (175°C) and line a baking sheet with some parchment paper.
Remove the chilled dough from the fridge and remove the plastic wrap. Using a sharp knife, slice the dough into slices that are about ½-inch thick.
Place the dough slices onto the prepared baking sheet, leaving them space apart by about an inch.
Use a fork or skewer to poke indentions onto the top of the cookies.
Bake in the oven at 350°F (175°C) for 10 minutes, rotating the baking sheet halfway through the cooking time.
Remove the shortbread from the oven and allow them to cool slightly before transferring them to a wire rack to finish cooling.
Notes
Feel free to make your cookie dough ahead of time! It can be prepared and stored in the refrigerator for up to 1 week (or frozen for up to 1 month). Make sure to tightly wrap the dough in plastic wrap and allow it to thaw just enough to slice it.
The indentions on the shortbread can be in any shape or pattern you like! This is a perfect step for the kids to help out with!
Spoon and level your flour when measuring to avoid adding too much to your dough!
A classic shortbread recipe only includes flour, butter, and sugar in a 3:2:1 ratio (and no eggs, as they lead to too much moisture). This is how you will typically make British, Scottish, and Irish shortbread!
To store: Keep these tasty cookies in an airtight container at room temperature for up to one week.
To freeze: Place your cookies into a zip-top freezer bag and store them in the freezer for up to 3 months. Allow them to come back up to room temperature before serving.
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Course Christmas Cookies, cookies, Cookies & Bars Recipes