Description
Simple, quick, and delicious, these shortbread cookies are perfect for any occasion with their rich, buttery taste and melt-in-your-mouth texture.
Ingredients
Scale
- 1/2 tsp vanilla extract
- 10 tbsp unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1.5 cups all-purpose flour
- 1/2 tsp kosher salt
Instructions
- Measure out all ingredients before you start.
- Add the softened butter to your mixing bowl and beat it with an electric mixer for about 1-2 minutes until it’s pale and fluffy.
- Add the vanilla extract and confectioners’ sugar to the creamed butter, mixing on medium speed for 1-2 minutes until well combined.
- Combine the flour and kosher salt in a small bowl, then add this dry mixture to the butter mixture, mixing on low speed just until the dough comes together.
- Turn the dough onto a work surface and gently shape it into a rectangle about 1/4 inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F.
- Unwrap the dough and cut it into roughly 1/2-inch-thick slices using a sharp knife.
- Arrange the dough slices on a parchment-lined baking sheet, spacing them about 1/2 inch apart.
- Bake at 350°F for 10 minutes, rotating the baking sheet halfway through.
- Remove the baking sheet from the oven and let the cookies rest for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
Use high-quality butter for the best flavor. Don’t overmix the dough to keep the cookies tender. For flavor variations, add citrus zest or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg