Shortbread Cookies
Buttery, tender shortbread cookies made with simple pantry staples and a larger batch size that’s perfect for family baking, gifting, or keeping dough on hand to bake throughout the week.
Servings: 36 About 36–48 cookies (depending on size)
Calories: 161kcal
Cost: $6
Ingredients
- 2 cups butter salted, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat oven to 325°F and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Add the flour 1 cup at a time, mixing until fully incorporated. Add the salt with the final cup of flour.
- Divide the dough into 2 sections and gently shape each into a disk. This helps prevent cracking while rolling.
- Optional: Cover and chill the dough for 1 hour or up to 24 hours before rolling. Chilling creates cleaner cuts and makes the dough easier to transfer, but you can also roll it immediately if needed.
- Lightly flour your work surface and roll the dough to about ¼-inch thick. Shortbread dough is softer and more delicate than sugar cookie dough, so some cracking around the edges is completely normal. Roll gently and the cracks will begin to smooth back together as you work.
- Cut into shapes and use a spatula or bench scraper to carefully transfer the cookies to the prepared baking sheets. Shortbread dough is much more delicate than sugar cookie dough, so it is completely normal for the cookies to crack or fall apart if you try to lift them with your hands. That soft, tender texture is exactly what creates the classic buttery shortbread consistency once baked.
- Bake for 12–15 minutes, or until the edges are just lightly golden while the tops remain mostly pale.
- Allow cookies to cool on the pan for several minutes before transferring to a wire rack to cool completely.
Notes
- This recipe makes a larger batch, ideal for families or baking ahead.
- Dough can be refrigerated up to 24 hours before rolling.
- If the dough cracks while rolling, let it sit at room temperature for a few minutes to soften.
- Avoid overmixing to keep the cookies tender and buttery.
Nutrition
Calories: 161kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 146mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 315IU | Calcium: 5mg | Iron: 1mg
