Simple Shortbread Cookies
Indulge in the buttery simplicity of these *Simple Shortbread Cookies*—an effortless classic that melts in your mouth with every bite. Made with just five pantry staples—softened unsalted butter, granulated sugar, pure vanilla extract, all-purpose flour, and a pinch of salt—this recipe is as straightforward as it is satisfying. Perfectly tender and delicately sweet, these cookies come together in just 15 minutes of prep time, making them ideal for last-minute baking or holiday treats. With a rich, crumbly texture and slightly golden edges, these shortbread cookies are incredibly versatile: enjoy them with your afternoon tea, dress them up with a drizzle of chocolate, or pair them with fresh fruit for an elegant dessert. Bake up a batch today and transform simple ingredients into an irresistible treat!
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Recipe Information
Ingredients
- 226 grams unsalted butter (softened)
- 100 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 260 grams all-purpose flour
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until fully combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed until the dough just comes together.
Turn the dough out onto a clean surface and gently knead it into a smooth ball. If the dough is too sticky, lightly flour your surface.
Roll the dough out to about 1/2-inch thickness. Use a cookie cutter or knife to cut the dough into desired shapes, then transfer the cookies to the prepared baking sheet. Leave about 1 inch of space between each cookie.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Be careful not to overbake.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the shortbread cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 100.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 83 mg | 6% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
