Shortbread Cookies
These shortbread cookies only require 6 ingredients and are so buttery, crispy, and melt in your mouth.
Servings: 22 cookies
Ingredients
- 1 cup butter room temperature
- 1/4 cup plus 3 tablespoons powdered sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract optional
- 2 1/3 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Add in the 1 cup butter, 1/4 cup plus 3 tablespoons powdered sugar, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract to a large bowl. Using a hand mixer, beat on medium until combined.
- Add the 2 1/3 cups all-purpose flour and 1/4 teaspoon salt. Beat until the flour is incorporated and continue to beat until the dough can be pinched together and hold its shape.
- Divide the dough into two and shape each piece into a flat disc.
- Wrap the two cookie dough discs individually in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Roll the dough out to 1/2 inch to 1/4 inch thickness on a lightly floured surface.
- Using cookie cutters, cut out the cookies and place on the prepared cookie sheet.
- Place in the preheated oven and bake for 10 to 14 minutes or until the edges are golden brown.
- Let the cookies cool for 5 to 10 minutes on the cookie sheet before transferring to a wire rack or paper towel to cool completely.
- Store in an airtight container at room temperature.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 137kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 100mg | Potassium: 17mg | Fiber: 1g | Sugar: 4g | Vitamin A: 258IU | Calcium: 4mg | Iron: 1mg
