Ingredients
Equipment
Method
- Cream the Butter & Sugar: Beat the softened butter and sugar together until creamy and smooth—about 1–2 minutes.
- Add Vanilla: Mix in the vanilla extract.
- Add Dry Ingredients: Add the flour and salt. Mix on low until a soft dough forms. It may look crumbly at first—keep mixing until it comes together.
- Chill (Optional but Helpful): For cutout cookies: shape into a disc, wrap, and chill for 20–30 minutes.
- For slice-and-bake cookies: roll into a log, wrap, and refrigerate 30 minutes (or freeze).
- Shape Your Cookies: Cutout method: Roll dough to ¼-inch thick and cut into shapes. Slice-and-bake: Slice logs into ½-inch coins.
- Bake: Bake at 325°F (165°C) for 14–18 minutes, depending on thickness.
- They should be pale with lightly golden edges.
- Cool & Enjoy: Let them cool on the pan for 5 minutes, then transfer to a rack. Shortbread becomes more tender as it cools.
Notes
How to Know When Shortbread Is Ready
Shortbread is one of the most forgiving cookies, but here’s a simple way to make sure they’re perfect every time:- The cookies should look set on top, not glossy.
- The edges should be pale golden, not dark brown. unless you want that caramelized flavor.
- When you gently lift one, the bottom should be lightly golden, not soft or doughy. Even if they bake slightly longer or shorter, they will still taste delicious!
Freezer Tips
- Make extra dough and roll into logs.
- Freeze for up to 3 months.
- Slice and bake straight from the freezer, add 2–3 minutes to baking time.
Perfect for last-minute guests or when you need a quick homemade treat.
