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Freshly baked shortbread cookies are cooling on a black wire rack placed over the white marble cooktop, ready to be enjoyed.

Shortbread Cookies Recipe

Delicate and buttery shortbread cookies with a crisp texture and a hint of vanilla. Perfectly simple to make, they’re ideal for tea-time or gifting. Enjoy these classic treats fresh from the oven!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16
Calories 168 kcal

Equipment

  • Stand mixer with paddle attachment
  • Mixing bowl
  • Plastic Wrap
  • Sharp Knife
  • Baking sheet
  • Silicone mat or parchment paper
  • Fork or skewer
  • Wire cooling rack

Ingredients
  

  • 10 tbsp unsalted butter unsalted butter at room temperature 142g
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour 180g
  • 1/2 teaspoon kosher salt optional

Instructions
 

  • Cream butter and vanilla extract in a stand mixer.
    A black stand mixer bowl on a white marble cooktop with unsalted butter and vanilla extract being creamed together using the paddle attachment. The mixture is fluffy and pale.
  • Mix in confectioners' sugar and salt until combined.
    Confectioners' sugar is being gradually added to the creamed butter mixture in a black stand mixer bowl on the white marble cooktop. The sugar blends smoothly into the mixture.
  • Add flour while beating on low, scrape the bowl, and mix until smooth.
    Flour is being added to the creamed mixture in a black stand mixer bowl on the white marble cooktop while the mixer runs on low speed. A spatula rests nearby for scraping the bowl.
  • Shape dough into a rectangle, wrap in plastic, and chill for at least 1 hour.
    Shortbread dough is being shaped into a rectangular block on plastic wrap over the white marble cooktop. The smooth dough is ready to be wrapped.
  • Preheat oven to 350°F (177°C). Slice chilled dough into ½-inch slices.
    The chilled dough is being sliced into ½-inch slices with a black knife on a black cutting board over the white marble cooktop. Each slice is even and ready for baking.
  • Arrange slices on a lined baking sheet, spacing them 1 inch apart.
    Sliced shortbread pieces are being neatly arranged on a parchment-lined baking sheet over the white marble cooktop, spaced 1 inch apart for even baking.
  • Use a fork or skewer to create patterns on top.
    A fork is gently pressing patterns onto the top of each shortbread slice, all resting on the baking sheet over the white marble cooktop.
  • Bake for 10 minutes, rotating halfway.
    The cookies are baking in the oven, viewed over the white marble cooktop. The cookies are beginning to set, with their edges turning golden brown.
  • Cool on a wire rack.
    Freshly baked shortbread cookies are cooling on a black wire rack placed over the white marble cooktop, ready to be enjoyed.