Best Shortbread Cookie Recipe
When it comes to cookies, few are as classic and beloved as the shortbread cookie. With its rich, buttery flavor and melt-in-your-mouth texture, the Best Shortbread Cookie Recipe is sure to become a staple in your baking repertoire. Perfect for any occasion—be it a festive gathering, a simple afternoon treat, or a thoughtful homemade gift—these…
Servings: 48 servings
Ingredients
Ingredients
- 2 cupsunsalted butter softened
- 1 cupsugar
- 2 teaspoonsvanilla extract
- 4 cupsall-purpose flour
- 1-2 tablespoonsmilk as needed
Instructions
Instructions
- Preheat the oven to 350°F.
- In a large bowl, beat 2 cups softened unsalted butter and 1 cup sugar with a hand mixer on medium speed until the mixture is light and fluffy (about 2–3 minutes). Scrape down the bowl as needed.
- Add 2 teaspoons vanilla extract and mix briefly until incorporated.
- Add 4 cups all-purpose flour to the bowl, mixing on low speed until the dough comes together and no large streaks of dry flour remain.
- If the dough is too dry or crumbly to hold its shape, add 1 tablespoon milk and mix; if still too dry, add up to 1 more tablespoon (use 1–2 tablespoons total) until the dough is pliable and holds together (Play‑Doh–like consistency).
- Fit your cookie press with the desired disc and fill according to the manufacturer’s instructions. Hold the cookie press perpendicular to an ungreased, unlined baking sheet and press to form cookies, spacing them about 1 inch apart as you work. Refill the press as needed and continue placing cookies on the sheet.
- Bake for 10–12 minutes, or until the bottoms are very lightly golden.
- Let the cookies sit on the baking sheet for a few minutes (about 2–3 minutes), then transfer them to a wire rack to cool completely.
Equipment
- Large Bowl
- Hand Mixer
- cookie press
- Baking Sheet
- Wire Rack
Notes
Notes
No cookie press?
Roll into a 2-inch thick log and use a sharp knife to slice even circles. Or, roll the dough out to about ¼ inch thick and use cookie cutters to stamp out shapes.
Store
cookies
in an airtight container for 1-2 weeks at room temperature or freeze for 2-3 months.
Store cookie dough
to bake later. Wrap it tightly in plastic wrap and keep it in the fridge for 3-4 days or 4-6 weeks in the freezer. If freezing the dough, also wrap it with aluminum foil.
No cookie press?
Roll into a 2-inch thick log and use a sharp knife to slice even circles. Or, roll the dough out to about ¼ inch thick and use cookie cutters to stamp out shapes.
Store
cookies
in an airtight container for 1-2 weeks at room temperature or freeze for 2-3 months.
Store cookie dough
to bake later. Wrap it tightly in plastic wrap and keep it in the fridge for 3-4 days or 4-6 weeks in the freezer. If freezing the dough, also wrap it with aluminum foil.