Go Back

Shortbread Cookies

These shortbread cookies are buttery and vanilla-scented, with a tender, sandy crumble that melts in your mouth, making them a perfect treat for coffee or tea time.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup butter (softened) Use truly softened butter for the best texture.
  • 3/4 cup powdered sugar Provides a smooth and delicate crumb.
  • 1/2 teaspoon vanilla extract Rounds out the butteriness with subtle flavor.
  • 2 cups all-purpose flour Fluff before measuring to prevent a dry dough.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
  2. In a stand mixer, add together the softened butter, powdered sugar, vanilla extract, and all-purpose flour (make sure to fluff the flour before measuring) and mix on low speed until it resembles coarse crumbs.
  3. Pinch and squeeze a bit of dough; if it holds together like damp sand, you’re ready to roll. If not, mix briefly until cohesive.
  4. Form the dough into a ball and roll it between two sheets of parchment paper to about 1/3 to 1/2-inch thick.
  5. Cut into 3-inch circles and transfer them to the prepared baking sheets, leaving space between each cookie.
Baking
  1. Bake the cookies for 12–15 minutes until the bottoms are barely golden brown. The tops should stay pale.
  2. Let the cookies cool on the trays for 5 minutes, then transfer them to cooling racks to cool completely.
Storage
  1. Store in airtight containers at room temperature for up to 5 days.

Notes

Use softened butter, don't overmix the dough, and trust the bottom color for doneness. Let them cool on the pan for 5 minutes to avoid cracks.