Shortbread Cookies
These classic Shortbread Cookies melt in your mouth with their buttery flavor and crumbly texture, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup unsalted butter, softened Bring to room temperature before use.
- 1/2 cup granulated sugar Use any variety of granulated sugar.
- 1/4 teaspoon salt Omit if using salted butter.
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon vanilla extract Enhances flavor; can use almond extract as an alternative.
Instructions
Preparation
- Gather all your ingredients. Soften the butter for about 30 minutes at room temperature.
- Preheat oven to 350°F (175°C).
Mixing
- In a large bowl, cream together the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy (about 3-5 minutes).
- Mix in the salt and vanilla extract until well blended.
- Gradually add the all-purpose flour and mix until combined. The dough should be smooth and slightly sticky.
Shaping
- Shape the dough into your desired form: roll out and cut with cookie cutters, or form into logs for slice-and-bake cookies.
- Place shaped cookies on a parchment-lined baking sheet, ensuring they are spaced about 2 inches apart.
Baking
- Bake in the preheated oven for 15-20 minutes, until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a twist, try adding chocolate, lemon zest, or nuts to the dough. Store cookies in an airtight container for up to a week.