Recipe details
Desserts
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Shortbread Cookies
40min
24 servings
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Buttery, crumbly, and delicately sweet, these classic shortbread cookies are perfect for teatime or as a simple dessert.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugar
In a large bowl, beat butter and confectioners' sugar with an electric mixer until light and fluffy.
Add vanilla and salt
Add vanilla extract and salt to the butter mixture. Mix until well combined.
Add flour
Gradually add flour to the butter mixture, mixing on low speed until a soft dough forms.
Roll and cut dough
On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a cookie cutter or knife to cut the dough into desired shapes.
Place on baking sheets
Place the cut cookies on the prepared baking sheets, spacing them about 1 inch apart.
Bake cookies
Bake for 18-20 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Serve
Serve the shortbread cookies at room temperature. Store any leftovers in an airtight container at room temperature for up to 1 week.
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