Shortbread Cookies
User Reviews
5
Shortbread Cookies
Description
The dough is simple, combining softened butter and sugar beaten together, then incorporating vanilla and all-purpose flour to form a soft, cohesive dough. Rolling the dough to a half-inch thickness before cutting with a cookie cutter ensures uniform size. Chilling the cut cookies for 30 minutes before baking firms the dough, preventing excessive spreading and helping maintain shape.
Baking at 350°F for 12 to 18 minutes allows the cookies to develop just a hint of golden color on the edges while retaining a pale crumbly center, characteristic of classic shortbread. Adding sprinkles involves brushing the tops with a bit of milk to help them adhere without bleeding into the dough. Cookies can be enjoyed plain or with dips.
The recipe uses a 3-inch round cookie cutter for uniform shapes but other cutters can be used based on preference. Serve these buttery cookies as a subtle sweet treat alongside tea, coffee, or as part of a dessert plate.
Ingredients
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
If adding sprinkles:
- 2 Tablespoons milk
- 1/4 cup Sprinkles
Instructions
- Beat the butter and sugar in a large bowl with an electric mixer until fluffy. Stir in the vanilla and flour and mix until well-combined.
- Roll the dough to 1/2 inch thick and use a cookie cutter to create the shapes (I used a round, 3-inch wide cutter).
- Place the cookies on parchment paper-lined baking sheets and chill in the fridge for 30 minutes. (It's much easier to chill them after you've cut them, vs. rolling out chilled dough.)
- Preheat oven to 350 degrees.
- Bake the cookies for 12-18 minutes, (set the timer for 10 minutes and check them every 2 minutes after that)- they're done when they just begin to get golden brown on the side.
- If adding sprinkles, brush just enough milk on each cookie to get it slightly wet on the top, then scatter the sprinkles over it. The milk helps them to stick. Let them cool slightly to prevent the sprinkles from bleeding onto the cookie.
- Serve with Cookie Dip or by themselves!
Notes
- Use a 3-inch round cookie cutter for even shapes, or substitute with your preferred cutter.
- Chilling the dough after cutting helps the cookies keep their shape during baking.
- If adding sprinkles, brush cookie tops lightly with milk before applying to help them stick without bleeding colors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 109mg | 5% |
| Potassium | 24mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 380IU | 8% |
| Calcium | 8mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
