Shortbread Cookies Recipe
Delicate and buttery shortbread cookies with a crisp texture and a hint of vanilla. Perfectly simple to make, they’re ideal for tea-time or gifting. Enjoy these classic treats fresh from the oven!
Equipment
- Stand mixer with paddle attachment
- Mixing bowl
- Plastic Wrap
- Sharp Knife
- Baking sheet
- Silicone mat or parchment paper
- Fork or skewer
- Wire cooling rack
Ingredients
- 10 tbsp unsalted butter unsalted butter at room temperature 142g
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour 180g
- 1/2 teaspoon kosher salt optional
Instructions
- Cream butter and vanilla extract in a stand mixer.
- Mix in confectioners' sugar and salt until combined.
- Add flour while beating on low, scrape the bowl, and mix until smooth.
- Shape dough into a rectangle, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (177°C). Slice chilled dough into ½-inch slices.
- Arrange slices on a lined baking sheet, spacing them 1 inch apart.
- Use a fork or skewer to create patterns on top.
- Bake for 10 minutes, rotating halfway.
- Cool on a wire rack.
