These Shortbread Cookies are made with only 4 ingredients. They’re incredibly mouthwatering, buttery, and melt in your mouth delicious.
- 1 ½ cups butter salted and softened at room temperature (3 sticks or 12 oz)
- 1 tsp Clear Vanilla
- 1 cup icing sugar same as confectioner sugar or powdered sugar (4.4 oz)
- 3 cups all-purpose flour (13.2 oz)
- Preheat oven to 325°F.
- Add the butter to a large bowl and blend it until smooth using an electric mixer set at medium speed for about 30 seconds.
- Add vanilla
- Add the powdered sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly.
- Add flour and mix at low speed until well blended. The mixture will be crumbled and soft.
- Roll out the dough so that it’s about 1/4 of an inch in thickness, you can knead it a bit just so that the dough comes together, but don’t overwork it, then cut into your desired shape. Pierce the shortbread with a fork if they are thicker cookies.
- Bake for 11 minutes, or until just done (slightly golden in color). Do not let them get brown. Remove from the oven.
- Because I’m using salted butter there’s no need to add salt to the recipe, if you only have unsalted butter, add about 1/4 tsp salt to the recipe.
- This recipe will yield about 36 cookies.
- Bake your cookies on the middle rack of your oven and only one cookie sheet at a time, for even baking.
- Traditionally shortbread cookies are very pale in color, you don’t want them golden brown. In order to do this, we have to use a low oven temperature, which is why we bake these cookies at 325°F.
- Notice I’m using powdered sugar here. You’ll see lots of shortbread recipes using granulated sugar. Because I’m using powdered sugar, there’s no need to cream the butter and sugar for a long time, plus it gives us extra buttery, melt-in-your mouth cookies. If you only have granulated sugar, you can still use it, just make sure you mix it with the butter for as long as 10 minutes, until creamy and smooth.
- To freeze, place shortbread cookies in an airtight container and place in the freezer for up to 3 months.