Shortbread Cookies
My perfect Shortbread Cookies are buttery, tender, and sweet every time. This easy Shortbread Cookie Recipe is a go-to for holiday trays, bake sales, or just because you’re craving something simple and classic.
Ingredients
Instructions
Preheat oven to 325° F. Line two lightly colored baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. (Be sure to fluff your flour before measuring to get an accurate measurement.) Mix slowly until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.
Form dough into a ball and roll in between parchment paper to 1/3-1/2-inch thick. Cut into small 3-inch circles (or any shape desired*) and place onto prepared baking sheets.
Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.
Store in airtight containers for up to 5 days.
Nutrition
- Calories
- 130 kcal
- Carbohydrate Content
- 14 g
- Protein Content
- 1 g
- Fat Content
- 8 g
- Saturated Fat Content
- 5 g
- Cholesterol Content
- 20 mg
- Sodium Content
- 68 mg
- Fiber Content
- 1 g
- Sugar Content
- 4 g
- Serving Size
- 1 serving
