Perfect Shortbread Cookies
A simple, buttery shortbread cookie made with butter, powdered sugar, vanilla, and all-purpose flour. Roll, cut, and bake until just barely golden.
Equipment
- Stand mixer
- paddle attachment
- Mixing Bowl
- Rolling Pin
- Cookie Cutter
- Parchment Paper
- Baking Sheet
- Cooling rack
Ingredients
Ingredients
- 1 cupbuttersoftened
- 3/4 cuppowdered sugar
- 1/2 teaspoonvanilla extract
- 2 cupsall purpose flour
Instructions
Instructions
- Preheat the oven to 325°F. Line two lightly colored baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup softened butter, 3/4 cup powdered sugar, and 1/2 teaspoon vanilla extract. Mix on low until smooth and combined, scraping the bowl as needed.
- Fluff 2 cups all-purpose flour before measuring, then add the flour to the mixer. Mix slowly on low until a crumbly dough forms; it will look like crumbs in the mixer but will hold its shape when squeezed together in your hand.
- Turn the dough out onto a sheet of parchment paper and form it into a ball. Place a second sheet of parchment over the dough and roll to an even 1/3–1/2-inch thickness.
- Use a 3-inch cookie cutter (or any desired cutter) to cut shapes from the rolled dough. Transfer the cut cookies to the prepared baking sheets, spacing them so they do not touch. Gather and re-roll scraps as needed to cut remaining cookies.
- Bake for 12–15 minutes, or until the bottoms of the cookies are just barely golden brown.
- Remove the baking sheets from the oven and let the cookies cool on the hot baking sheets for 5 minutes, then transfer the cookies to cooling racks to cool completely.
- Store cooled cookies in airtight containers for up to 5 days.
Notes
Notes
*feel free to scoop and roll shortbread cookie dough into smooth balls and indenting with a fork.
Storage Directions for Shortbread Cookies
Stored cookies will stay fresh in an airtight container for
5 days on the counter, or
up to 10 days in the fridge
.
To freeze
after baking
– allow to cool to room temperature. Place in a freezer safe container and freeze for up to 3 months. Allow to come to room temperature and serve.
To freeze before baking
– I would suggest rolling out the dough and cutting into desired shapes before freezing. Flash freeze on a cookie sheet before placing in a freezer-safe, airtight container. When ready to bake, allow to sit out while the oven preheats, then bake as the recipe card indicates.
*feel free to scoop and roll shortbread cookie dough into smooth balls and indenting with a fork.
Storage Directions for Shortbread Cookies
Stored cookies will stay fresh in an airtight container for
5 days on the counter, or
up to 10 days in the fridge
.
To freeze
after baking
– allow to cool to room temperature. Place in a freezer safe container and freeze for up to 3 months. Allow to come to room temperature and serve.
To freeze before baking
– I would suggest rolling out the dough and cutting into desired shapes before freezing. Flash freeze on a cookie sheet before placing in a freezer-safe, airtight container. When ready to bake, allow to sit out while the oven preheats, then bake as the recipe card indicates.