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A group of shortbread cookies piled onto an antique safety grater.
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5 from 1 vote

Shortbread Cookies

These Classic Shortbread Cookies are soft, buttery, and made with just 5 simple ingredients. Perfect for the holidays or any time of year!
Course Dessert
Cuisine American
Keyword classic shortbread cookies, easy shortbread recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 32 cookies
Author Danielle

Ingredients

  • 1 cup (230 grams) unsalted butter softened
  • 1/2 cup (60 grams) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups (250 grams) all-purpose flour spooned & leveled
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside. 
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand-held mixer, beat the butter and powdered sugar together for 1-2 minutes or until well combined. Then, mix in the pure vanilla extract.
  • Add the flour and salt and continue mixing until fully combined. The cookie dough will be a little crumbly at first but it will come together as you continue mixing.
  • Measure out 1-tablespoon sized balls of cooking dough and place on the baking sheets. Roll each piece of cookie dough into a ball, leaving a little space between each one. Then, dip a cookie stamp (or the bottom of a cup or the tines of a fork) in some powdered sugar and flatten each ball of cookie dough.
  • Bake in separate batches at 350°F (177°C) for 12-15 minutes or until the top of the cookies are set and the bottoms are lightly golden brown. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Notes

Cookies may be stored in an airtight container at room temperature for up to 1 week.
Freezing instructions: Cookie dough will freeze well for up to 3 months, thaw overnight in the refrigerator. Cookies will also freeze well for up to 3 months, thaw to room temperature before serving.