Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (confectioners’ sugar)
- 2 cups all-purpose flour
- 1/4 teaspoon fine salt (optional, but balances the sweetness)
- 1 teaspoon vanilla extract (optional, for a flavor boost)
- Extra granulated sugar for sprinkling (optional)
Instructions
In a large mixing bowl, beat the softened butter with the powdered sugar using a hand mixer or stand mixer. You want the mixture to be pale and fluffy—this helps make your cookies tender and light. If you’re doing this by hand, a sturdy wooden spoon and some arm strength will do the trick!
If you’re using vanilla extract, now’s the time to add it. Stir it into the butter-sugar mixture until well combined. It won’t dominate the flavor, but it gives a warm, subtle undertone that pairs beautifully with the butter.
Gradually add the flour and salt to the bowl, mixing just until the dough starts to come together. You don’t want to overmix, or your cookies might end up tough. The dough will seem crumbly at first, but keep mixing—it will pull together into a soft, slightly dry dough.
Once your dough is mostly mixed, use your hands to gently knead and bring it into a smooth ball. This helps it firm up and makes rolling or pressing easier. If it’s too dry, you can add 1 teaspoon of milk or water to help bind it.
Lightly flour your surface and roll out the dough to about 1/4-inch thickness. Use cookie cutters, a knife, or even the rim of a glass to shape the cookies. If you prefer bars, you can press the dough into an 8×8-inch pan and score it with a knife before baking.
For cleaner edges and less spreading, place the shaped cookies on a baking sheet and chill them in the fridge for 20–30 minutes. If you’re in a rush, you can skip this step, but it really helps the cookies hold their shape.
Preheat your oven to 325°F (163°C). Place the cookies on a parchment-lined baking sheet and bake for 18–22 minutes, or until the edges are just starting to turn golden. Don’t overbake—shortbread should stay pale and delicate.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If you like, sprinkle the tops with granulated sugar while they’re still warm for a sparkly, sweet finish.
Once fully cooled, store the cookies in an airtight container at room temperature. They’ll stay fresh for up to a week and can also be frozen for longer storage. Enjoy them with tea, coffee, or just as a buttery little pick-me-up.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
Nutrition
- Calories: 150
- Sugar: 5g
- Fat: 10g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g