Description
Indulge in the buttery goodness of these classic Shortbread Cookies! With just 5 simple ingredients, this recipe is easy to make and delivers perfectly tender, melt-in-your-mouth cookies every time. Whether you’re looking for a delicious snack, a homemade gift, or a sweet addition to your holiday table, these shortbread cookies are sure to impress!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/8 teaspoon kosher salt
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
Instructions
- In a small bowl, whisk together the flour and kosher salt. Set aside.
- In the bowl of an electric mixer, beat the butter on medium speed until creamy. Gradually add the sugar and continue to beat until light and fluffy, about 3-5 minutes.
- Add the vanilla extract and stir to combine.
- Slowly incorporate the flour mixture into the butter mixture, stirring on low speed until fully combined.
- Coat an 8×8-inch baking pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang.
- Transfer the dough to the pan and press it evenly. Prick the top of the dough with a fork and score with a knife to create 12 rectangles.
- Bake at 325˚F for 20 minutes, or until the edges are lightly golden and the center is firm.
- Cool in the pan on a wire rack for 10 minutes, then lift the shortbread out using the parchment overhang. Let cool completely before slicing.
Notes
- You can store the cookies in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze the cookies individually wrapped for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes