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Shortbread Cookies Recipe

These classic shortbread cookies have a delicious buttery flavor and melt-in-your-mouth texture. They're perfect for the holidays or with a cup of coffee or tea for an afternoon treat!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 24
Course: Dessert
Cuisine: Scottish

Ingredients

  • 1 cup unsalted butter 2 sticks, at room temperature
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour spooned and leveled
  • ½ teaspoon sea salt

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the butter. Add the sugar and vanilla and beat until fluffy, scraping down the sides of the bowl as needed. Add the flour and salt and mix on low speed to combine.
  2. Turn the dough out onto a lightly floured surface and divide in half. Shape each half into a rectangular block about 2 inches wide and 1 inch thick. Wrap in plastic and chill for 1 hour, or until firm.
  3. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
  4. Unwrap the dough and use a sharp knife to cut it crosswise into ½-inch-thick slices.
  5. Arrange the slices on the prepared baking sheets, leaving an inch between cookies. Use a toothpick to poke holes in the cookies, decorating them with your desired pattern. Bake, one sheet at a time, for 10 minutes. The cookies will just be turning golden brown around the bottom edges but will otherwise be very pale and soft. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Makes about 24 cookies
  • Makes about 24 cookies