Easy Shortbread Cookies Recipe is delicious and easy to make dessert, snack, and a traditional Christmas treat. Classic shortbread cookies recipe uses only three ingredients: salted butter, powdered sugar, and flour. If you add a hint of vanilla extract, you’ll have the best shortbread cookies ever.
Shortbread cookies are classic. They are Christmas staple. My favorite Christmas shortbread cookies are Christmas Maraschino Cherry Shortbread Cookies. For Halloween, I dressed them into Halloween Monsters Shortbread Cookies.
Besides holiday tradition, these simple and easy cookies are a family favorite treat all year round. However, they are so simple and easy to make so I often bake them. They are the perfect snack for kids with a mug of warm cocoa, delicious treat alongside a cup of coffee or tea when I hang around with my friends and they make great gifts for the neighbors!
What are the ingredients for shortbread cookies?
This Easy Shortbread Cookies Recipe only four ingredients that you always have on hand:
1 cup of salted butter
¾ cup of powdered sugar
2 ½ cups of all-purpose flour
and 1 teaspoon of vanilla extract (optional)
How do you make shortbread cookies?
Classic shortbread cookies recipe is super simple and easy to make. Beat 1 cup of softened unsalted butter with ¾ cup of powdered sugar and 1 teaspoon of vanilla extract just to combine. Gradually add flour and mix until everything is incorporated. The mixture will look crumbly or sandy at this point, so you should knead it just a few times with your hands, to come together.
Although you can roll out the batter immediately, I prefer to chill it I the fridge for about 45-60 minutes. Then roll out the dough and cut desired shapes.
When ready to bake the cookies, preheat the oven to 325 F and line baking sheets with parchment paper. Then, roll the dough 1/3- 1/2 inch thick and cut in desired shapes. Using a pizza cutter or sharp knife, cut rectangles. But, if you want to make triangles like pizza cuts you’ll need 2 bowls. I used a 7.5-inch bowl to cut out a large circle. Next, use smaller (6-inch) bowl and lightly press onto the circle to make the rim. Use a knife to make dents over the rim. With a wooden skewer make dots. Finally, arrange the cookies onto baking sheet, leaving at least 1-inch space between and bake at 325 F until the edges are lightly golden brown (18-20 minutes).
Shortbread cookies are baked at a low temperature (325 F) to avoid browning. When cooked, they are nearly white, or a light golden brown. They may be crumbly right after baking, but they will become firmer after cooling.
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