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Shortbread Cookies

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40min

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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

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Ingredients

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Steps

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1
Preheat oven

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

2
Cream butter and sugar

In a large bowl, beat butter and confectioners' sugar with an electric mixer until light and fluffy.

3
Add vanilla and salt

Add vanilla extract and salt to the butter mixture. Mix until well combined.

4
Add flour

Gradually add flour to the butter mixture, mixing on low speed until a soft dough forms.

5
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.

6
Place on baking sheets

Place the cut cookies on the prepared baking sheets, spacing them about 1 inch apart.

7
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.

8
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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