Shortbread Cookies Recipe

A group of delicious homemade shortbread cookies stacked on a marble surface with parchment paper.

This simple and satisfying, melt in your mouth shortbread cookies recipe you'll quite likely find irresistible!

Course Dessert

Cuisine British, Scottish

Prep Time 15

Cook Time 20

Total Time 35

Servings cookies

Calories 168kcal

Author John Kanell

Equipment

Baking Sheet
Stand mixer
Silicone mat
Wire rack

Ingredients

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

In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
Add confectioners sugar and salt; mix until combined.
Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices
Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
Use a fork or skewer to indent a pattern onto the top.
Bake for about 10 minutes, rotating baking sheet in the oven halfway through.
Transfer to a wire sheet to cool.

Video

Notes

The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and allow to warm up just enough to cut.
If your butter isn't room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst.
Liven these up with your favorite toasted nuts and spices for extra crunch and flavor.
The dots on the bottom can be in any pattern you's like so have fun trying different things out and by all means get the kids to help it you have little ones around.

Nutrition

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