Best Shortbread Cookies Recipe
User Reviews
5
Best Shortbread Cookies Recipe
Description
The recipe begins by combining soft unsalted butter with sugar and vanilla extract until light and fluffy. All-purpose flour is added to form a dough that can reach a play-dough-like consistency with a small amount of milk if needed. The dough is shaped using a cookie press directly onto an ungreased baking sheet, creating patterned cookies, or alternatively, shaped into logs for slicing or rolled to cut out shapes.
Baked at 350°F for 10 to 12 minutes, the cookies develop a pale golden bottom while staying tender. Cooling on the baking sheet briefly before transferring prevents breakage. The cookies hold their shape well and have a buttery, melt-in-the-mouth texture.
The recipe allows flexibility in shaping and storing. Cookies can be stored at room temperature for one to two weeks in an airtight container or frozen for longer storage. Cookie dough can be refrigerated or frozen for future baking.
If a cookie press is unavailable, roll dough into a 2-inch log and slice into rounds or roll out and cut shapes.Store baked cookies in an airtight container at room temperature for 1-2 weeks or freeze for 2-3 months.Keep cookie dough wrapped tightly and refrigerated for up to 4 days or frozen for 4-6 weeks before baking.
Ingredients
- 2 cups unsalted butter softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1-2 tablespoons milk as needed
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream butter and sugar with a hand mixer until light and fluffy. Add vanilla and mix well to combine.
- Add flour and mix until the dough fully combines. Add milk as needed until the dough reaches the consistency of Play-Doh.
- Scoop the dough into a cookie press. Hold the cookie press down on an ungreased, unlined baking sheet and press to form cookies.
- Bake for 10–12 minutes, until very lightly golden on the bottom.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Notes
- Use a cookie press or roll dough into a log and slice into cookies; shaped dough can also be cut with cookie cutters.
- Store baked cookies in an airtight container for 1-2 weeks at room temperature or freeze for up to 3 months.
- Cookie dough can be refrigerated for several days or frozen for up to 6 weeks, wrapped tightly to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 122kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 1mg | 0% |
| Potassium | 14mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 236IU | 5% |
| Calcium | 4mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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