Best Shortbread Cookie Recipe
These shortbread cookies are a classic treat! Rich, buttery, and easy to make, they're perfect for any occasion.
Servings: 24 servings
Ingredients
- 2 cups unsalted butter softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1-2 tablespoons milk as needed
Instructions
- Cream the butter and sugar in a mixing bowl using an electric mixer until light and fluffy, about 3-5 minutes.
- Add the vanilla extract and mix until incorporated.
- Gradually add the flour, mixing on low speed until the dough starts to come together.
- If the dough is too crumbly, add milk one tablespoon at a time until it holds together.
- Shape the dough into a log or press into a square/rectangle. Roll out to ½ inch thickness if using cookie cutters.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Place the chilled dough on a baking sheet lined with parchment paper and bake for 15-20 minutes until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie cutter (optional)
Notes
- For a dairy-free version, substitute unsalted butter with coconut oil or vegan butter.
- Add lemon zest or almond extract for a unique flavor twist.
- Store cookies in an airtight container for up to one week.