Shortbread Cookies
Delicious, crumbly shortbread cookies that are perfect for sharing or enjoying with tea. Easy to make and great for kids and adults alike.
Ingredients
Main Ingredients
- 1 cup butter (softened) Ensure butter is soft, not melted.
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract Can be substituted with almond extract for variation.
- 2 cups all-purpose flour Fluff your flour before measuring.
Instructions
Preparation
- Preheat your oven to 325°F (approximately 163°C) and line two lightly colored baking sheets with parchment paper.
- In the bowl of a stand mixer, combine the softened butter, powdered sugar, vanilla extract, and all-purpose flour. Mix on a slow speed until you form a crumbly dough.
- Shape the dough into a ball and roll it between two sheets of parchment paper until it is about 1/3-1/2 inch thick.
- Use a cookie cutter to cut out small 3-inch circles or any shape you prefer, then place them on the prepared baking sheets.
Baking
- Bake for 12-15 minutes, or until the bottoms of the cookies are barely golden brown.
- Let them cool on the hot baking trays for about 5 minutes before transferring them to cooling racks.
Notes
Store cookies in airtight containers for up to 5 days. For longer storage, wrap in plastic wrap and freeze.