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Close-up of round, lightly salted shortbread cookies stacked in a white bowl, with a soft gray cloth in the background.

Buttery Shortbread Cookies

Buttery Shortbread Cookies, melt-in-your-mouth shortbread cookies are the perfect sweet treat for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 26
Course: Cookies, Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup butter softened to room temperature
  • ¾ cup powdered sugar sifted for best texture
  • ½ teaspoon vanilla extract adds a sweet aromatic flavor
  • 2 ¼ cups all-purpose flour measured after fluffing for accuracy

Equipment

  • 1 Stand mixer Makes creaming the butter and sugar effortless. You can also use a hand mixer if that's what you have.
  • 2 Parchment Paper Prevents sticking and makes cleanup a breeze.
  • 2 Baking sheets Lightly colored sheets work best. Dark pans can cause the bottoms to brown too quickly.
  • 1 Cooling rack Lets air circulate around the cookies so they cool evenly and stay crisp.

Method
 

  1. Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper and set aside.
  2. In a stand mixer bowl, combine butter, powdered sugar, vanilla extract, and flour. Mix on low speed until the dough becomes crumbly but holds together when pressed.
  3. Shape the dough into a ball and roll it out between two sheets of parchment paper to a thickness of about ⅓-1/2 inch. Cut the dough into small circles (or desired shape) and place them on the prepared baking sheets.
  4. Bake for 12-15 minutes, or until the bottoms are barely golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to cooling racks.
  5. Store the cooled cookies in airtight containers for up to 5 days.
  6. Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper and set aside.
  7. In a stand mixer bowl, combine butter, powdered sugar, vanilla extract, and flour. Mix on low speed until the dough becomes crumbly but holds together when pressed.
  8. Shape the dough into a ball and roll it out between two sheets of parchment paper to a thickness of about ⅓-1/2 inch. Cut the dough into small circles (or desired shape) and place them on the prepared baking sheets.
  9. Bake for 12-15 minutes, or until the bottoms are barely golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to cooling racks.
  10. Store the cooled cookies in airtight containers for up to 5 days.

Nutrition

Serving: 1gCalories: 130kcalCarbohydrates: 14gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 68mgPotassium: 16mgFiber: 1gSugar: 4gVitamin A: 236IUCalcium: 4mgIron: 1mg

Notes

Perfect for any time you're craving something buttery and sweet. These cookies melt in your mouth and are a delightful addition to any dessert tray or holiday celebration.

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