Shortbread Cookies
Buttery melt-in-your-mouth shortbread with crisp edges and soft middles — little golden cookies that make December taste like a quiet celebration.
Overview
Ingredients
Equipment
- Stand mixer or hand mixer
- Mixing bowl
- Plastic wrap
- Baking sheets
- Parchment paper
- Sharp knife
- Wire rack
Method
Cream the dough
In a stand mixer or with a hand mixer, cream the butter. Add the sugar and vanilla and beat until fluffy, scraping the bowl as needed. Mix in the flour and salt on low speed just until combined.
Shape and chill
Turn the dough onto a lightly floured surface and divide in half. Shape each half into a rectangular block about 2 inches wide and 1 inch thick. Wrap tightly and chill 1 hour until firm.
Slice and bake
Heat the oven to 350°F and line two baking sheets with parchment. Cut the chilled dough into 1/2-inch slices, poke a few toothpick holes in each, and bake one sheet at a time for about 10 minutes until the edges are just golden. Cool 10 minutes on the sheet, then move to a rack.
Tips
Nutrition
Storage
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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