Classic Shortbread Cookies

Course: cookies

Cuisine: American

Prep Time: 10

Cook Time: 20

Chill: 3

Total Time: 3 30

Servings: cookies

Calories: 105kcal

Author: Becky Hardin

This classic cookie is so buttery, so simple, and so perfect for holidays.

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Equipment

Ingredients

½ cup salted butter 113 grams, room temperature (1 stick)
½ cup powdered sugar 57 grams
1 teaspoon pure vanilla extract 4 grams
1⅛ cup all-purpose flour 135 grams (18 tablespoons)

Instructions

Whip the butter with a hand mixer until smooth. Sift in the powdered sugar and whip again until light and fluffy.
½ cup salted butter, ½ cup powdered sugar
Pour in the vanilla extract and whip again until well combined.
1 teaspoon pure vanilla extract
Sift in the flour and mix just until combined.
1⅛ cup all-purpose flour
Lay out a sheet of cling wrap and scrape the dough out in the center of it.
Form the dough into a 4-5 inch long cylinder that has roughly a 1-inch diameter.
Wrap the cling wrap around the dough and refrigerate it for 3-4 hours, or until the dough is very hard.
10 minutes before removing the dough from the refrigerator, preheat oven to 300°F and prepare a large baking sheet with parchment paper or spray it with nonstick spray.
Remove the dough from the refrigerator and remove the plastic wrap.
Cut 15 (2-3 centimeter thick) pieces from the dough.
Lay them out on the prepared baking sheet a half-inch apart from each other. These cookies will barely expand, so no need to worry about space.
Bake for 15-20 minutes, or until the bottom turns a light golden color.
Remove them from the oven and let them cool before removing them from the pan and letting them cool completely on a cooling rack. Then serve.

Notes

Don't overmix the cookie dough. If you do your shortbread cookies will turn out chewy. Use the lowest speed on your mixer when you incorporate the flour, and stop when it is just combined.
Use softened, room temperature butter to make the cookies. If it is cold, it won't incorporate well and you will overmix the dough.
Allow time for the dough to chill. It will help the cookies to keep their shape and the butter will melt more slowly during baking.

Storage: Store shortbread cookies in an airtight container at room temperature or in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Nutrition