These shortbread cookies are delicious! Super buttery and have a caramelized chew or crisp to them, depending on the length of time they bake. They are delicious dipped in chocolate too!
These cookies will get crispier that longer they sit out. They are perfect along side puddings, like my banana pudding (RECIPE HERE) or along side ice cream, No bake cheesecake (RECIPE HERE) , fresh fruit or any way you can think to use them.
What you need to make shortbread cookies:
makes ~ 12 large cookies
- 1 cup butter- room temperature but still firm
- 1 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F.
- Mix together the butter and sugar together until smooth and pale yellow.
- Next add the salt, flour and vanilla extract until a dough forms.
- If dough is too soft and unworkable, refrigerate and chill dough for 15 minutes.
- Roll dough out to about 1/3 of an inch.
- You can bake the dough in one big rectangle and cut the shapes out just after the cookies come out for perfectly shaped cookies or you can cut the dough into desire shapes at this point and bake in individual shapes. For a chewier cookie, I will typically bake all the dough together and a crispier cookie I will cut the dough into individual shapes then bake.
- Bake for 10-20 minutes, depending on the texture desired, less time for chewier cookies and longer for crispier cookies.
- Cookies will firm up after they cool.
Shortbread Cookies
Buttery and delicious shortbread cookies that everyone will love!
Servings 12 large cookies
Ingredients
- 1 cup butter- room temperature but still firm
- 1 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F.
- Mix together the butter and sugar together until smooth and pale yellow.
- Next add the salt, flour and vanilla extract until a dough forms.
- If dough is too soft and unworkable, refrigerate and chill dough for 15 minutes.
- Roll dough out to about 1/3 of an inch.
- You can bake the dough in one big rectangle and cut the shapes out just after the cookies come out for perfectly shaped cookies or you can cut the dough into desire shapes at this point and bake in individual shapes. For a chewier cookie, I will typically bake all the dough together and a crispier cookie I will cut the dough into individual shapes then bake.
- Bake for 10-20 minutes, depending on the texture desired, less time for chewier cookies and longer for crispier cookies.
- Cookies will firm up after they cool.