classic shortbread cookies
classic buttery shortbread cookies
baked in August 2024
yield: 16 cookies
prep time: 20 minutes
cook time: 10 minutes
difficulty level: easy
Ingredients
- 10 Tablespoons (1 and 1/4 sticks) unsalted butter unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt, optional
- white crystal sprinkles, optional
Directions
- In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
- Add confectioners sugar and salt. Mix until combined.
- Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
- Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
- Preheat oven to 350°F. Use a sharp knife to cut 1/2 inch thick slices.
- Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
- Use a fork or skewer to indent a pattern onto the top.
- Sprinkle white crystal sprinkles on top and press down lightly to make them stick.
- Bake for about 10 minutes, rotating baking sheet in the oven halfway through.
- Transfer to a wire sheet to cool.
Nutrition
- Total calories: 1,906
- Calories per cookie: 119
